Roasted Root Vegetables: A Vegetable Medley Recipe

This recipe for roasted root vegetables is the perfect side dish for any occasion! It’s healthy, delicious and easy to make. Enjoy this naturally sweet roasted vegetable medley warm, cold, or at room temperature. 

This dish also makes an easy potluck salad that can be made ahead of time!

Jump to:

• Introduction
• What are Root Vegetables?
• Mise en place
• Instructions
• Recipe variations
• Tips
• Faq
• Serving suggestions
• More Oven roasted vegetables you will love
• Recipe origins
• Recipe

Introduction

Root vegetables are a winter staple in many households, but they can be a little bland if you only simmer or steam them.

Roasting root veggies on a sheet pan is a simple way to bring out their natural sweetness and add a touch of flavor. Plus, it’s a healthy cooking method that requires minimal oil.

These oven-roasted root vegetables are not only just as delicious as roasted cauliflower, peppers or tomatoes, but this veggie medley is also great for meal prep and makes the perfect side dish or salad for any occasion!

Beets and turnips, along with carrots, parsnips, sweet potatoes, red onions, celeriac, a sprinkle of walnuts, and a simple balsamic vinaigrette – does that sound good to you?

What are Root Vegetables?

Root vegetables are a type of starchy vegetable that grows underground. They come in many different shapes, sizes and colors. Some popular root vegetables include onions, carrots, beets, turnips, and sweet potatoes.

While these vegetables are typically associated with winter, they can be harvested year-round depending on the climate.

Root vegetables are not only low in calories, fat, and cholesterol but also excellent sources of carotenoids. These plant-based pigments may help reduce cancer risk and safeguard your vision. [source]

Mise en place

Although the recipe takes mere minutes to come together, there is a small investment of time to chop all the root vegetables. 

Prep the celery root

After scrubbing and washing 1 small-sized celery root under cold running water, begin trimming it. First, cut off the bottom and top parts with a sharp knife so that it will stand flat on your cutting board.

Then, place the flat part of the vegetable on your cutting board and slice off the outer layer from top to bottom at an angle–you can also do this with a vegetable peeler.

Cut the celery root in half, then slice it lengthwise into 1-inch pieces. Lastly, cut those slices into 1-inch smaller pieces.

Nutrition note: As far as the health benefits are concerned, celeriac (also known as celery root) is a powerhouse of nutrients …for example, vitamins C and K, as well as micro-nutrients.

Prep the carrots

Wash 2 medium carrots under cold running water, then peel them with a vegetable peeler. Trim the ends with a sharp knife and cut the carrots into ½-inch pieces.

Prep the parsnips

After scrubbing 2 parsnips under cold running water, begin trimming them. Cut off the bottom and top parts with a sharp knife. Peel the outer layer from top to bottom at an angle with a vegetable peeler.

After prepping the parsnips, cut them into ½-inch pieces.

Nutrition note: This vegetable can easily be described as “white carrots.” Parsnips will provide a good source of fiber, Vitamin C, and some all-important anti-oxidants (to name but a few benefits).

Prep the sweet potato

Wash 1 small sweet potato under cold running water. Peel it with a vegetable peeler. Next, cut it in half so that you have two equal pieces. After that, cut into 1-inch slices lengthwise, then cut those slices into 1-inch pieces.

Prep the turnip

Wash 1 medium turnip under cold running water. Trim the ends with a sharp knife, then peel them with a vegetable peeler. Next, cut it in half so that you have two equal pieces. After that, cut into 1-inch slices lengthwise, then cut those slices into 1-inch pieces.

Prep the red onion

Peel the outer skin off 1 red onion with a sharp knife. Next, cut it in half so that you have two equal pieces. After that, cut into 1-inch slices lengthwise, then cut those slices into 1-inch pieces.

Nutrition note: As with the other root vegetables, red onions are a great source of antioxidants. Interesting to note that most of the nutrients are on the outer layers. So be mindful when peeling away at your onion.

Prep the yellow beets

Wash 2 yellow beets under cold running water. Trim the ends with a sharp knife, then peel them with a vegetable peeler. Next, cut it in half to have two equal pieces. After that, cut into 1-inch slices lengthwise, then cut those slices into 1-inch pieces.

Prep the red beets

Wash 2 red beets under cold running water, then peel them with a vegetable peeler. Trim the ends with a sharp knife. After that, cut into 1-inch slices lengthwise, then cut those slices into 1-inch pieces. Note: As an option, wear gloves to avoid staining your hands when handling red beets.

Nutrition note: Truly a powerhouse of nutrients, as far as anti-oxidants are concerned. Beets are also a great source of beta-carotene.

Instructions

Preheat oven to 400°F (205°C). Place the oven rack in the center of the oven.

In a large bowl, combine the chopped vegetables with 3 tablespoons of extra virgin olive oil. Toss to coat properly. 

Spread the vegetables in a single layer on a large rimmed baking sheet. Roast vegetables in the oven for 30-40 minutes or until they are fork-tender and lightly browned..

To cook evenly, halfway through the cooking process, rotate the pan and stir a couple of times.

As an option, add chopped walnuts during the last 5 minutes of cooking time.

Remove from the oven and drizzle with balsamic dressing.

Transfer vegetables to a serving dish.

Garnish with ⅓ cup freshly chopped parsley leaves before serving.

To make the tangy balsamic vinaigrette: Whisk together 2 tablespoons of extra-virgin olive oil with 1 tablespoon of balsamic vinegar, 1 tablespoon of freshly squeezed lemon juice, 1 teaspoon of Dijon mustard, and salt and pepper to taste.  

Taste and adjust the salt and black pepper according to your preferences.

Recipe variations

Roasting root vegetables is a simple and delicious way to enjoy the abundance of winter produce.

While many recipes are available, it is easy to tailor the dish to your taste.

For example, you can use different proportions of root vegetables, herbs, spices and sauces to change the flavors. Garnish with feta or goat cheese for a touch of creaminess.

If you prefer a sweeter dish, try roasting carrots, parsnips, and sweet potatoes with a touch of honey or maple syrup.

Try roasting turnips, rutabagas, and onions with garlic and rosemary for a savory dish.

The possibilities are endless, so let your creativity be your guide. Use the following tips to create delicious roasted root vegetables, regardless of your chosen ingredients.

Tips

Roasting is a great way to bring out the natural flavors of root vegetables. Here are a few tips to help you get started.

• Choose the right vegetables. Root vegetables that are good for roasting include potatoes, carrots, parsnips, turnips, and beets.
• Cut the root veggies into uniform pieces. This will help them cook evenly.
• Coat the vegetables with a light layer of extra virgin olive oil. This will help to prevent them from drying out during cooking.
• Spread the vegetables in a single layer on the baking sheet. This will help them to roast evenly. If necessary, use two baking sheets.
• For best results, roast the vegetables at a high temperature of 400°F (205°C) until they are fork-tender and begin caramelizing. This high heat gives them a beautiful golden brown color. However, they’ll become mushy if you cook them at a lower temperature for too long.
• Rotate the pan halfway during the cooking process and stir a couple of times to ensure even cooking.
• Enjoy this roasted veggie medley hot, cold or at room temperature.

Faq

Serving suggestions

There are many ways to enjoy roasted root vegetables. Here are a few serving suggestions to get you started:

• Serve as a side dish with grilled chicken or baked fish.
• Toss with bocconcini and serve on a bed of Italian greens for a healthy and filling salad.
• Make roasted root vegetable soup by pureeing the vegetables with chicken or vegetable broth.
• Add to salads for a hearty main dish.
• Toss with cooked pasta for a delicious vegetarian entrée.
• Serve over orzo, rice, or polenta for a hearty vegetarian meal.
• Add to soups or stews for extra flavor and nutrition.
• As-is, this makes for an easy potluck salad that can conveniently be made ahead of time.

Feel free to get creative and enjoy yourself- the possibilities are endless!

More Oven roasted vegetables you will love

• Marinated Roasted Bell Peppers
• Roasted Broccoli
• Roasted Beet Salad
• Italian Roasted Potatoes
• Roasted Garlic Brussel Sprouts
• Roasted Fennel

Recipe origins

I’ve always been a big fan of salads. They’re healthy and fresh and can be incredibly delicious when done right.

My cousin served this amazing salad with different root vegetables a few years ago. I loved it so much that I asked her for the recipe. She was more than happy to share!

The original recipe was in the Food section of the local paper (recipe adapted from Sophie Dahl). 

Maria and I grew up in the same house, and as a result, we became particularly close. I guess you could say my childhood was a little like Full House – me, Mom, Dad, brother, sister, Uncle, Aunt, Grandmother, Grandfather, and two cousins, all under one roof!

So I just want to express my gratitude to my older cousin for this great recipe!

Have lots of fun making these roasted vegetables with balsamic vinegar. I know you will love it! It truly is a great way to eat your veggies.

★★★★★ If you have made this delicious roasted root veggies, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe

This post was originally published on July 18, 2016, and republished on October 24, 2022, with updated content, photos and a video. Thanks for sharing.