Roasted root vegetables never tasted so good! A colorful and healthy “salad” recipe that is naturally sweet, delicious warm, cold, or at room temperature. Makes the perfect vegetable side dish.
Healthy eating is important to me, and so I’m always looking for new and unique salad recipes to introduce into my home. I recently visited one of my cousins, and she served these colorful root vegetables …I just couldn’t leave without the recipe!
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?
This colorful vegetable “salad” is unbelievably naturally sweet, delicious warm, cold, or at room temperature.
I was first introduced to this oven-roasted veggies recipe a few months ago, but have made it up for family and guests many times since …it never fails to get plenty of compliments!
It’s very easy to throw together, and it’s very filling as well – and the leftovers (if there are any) make for very delicious lunches the next day 😉
But my very favorite thing about this recipe for these Roasted Root Vegetables is how healthy it is!
Let’s take a look at a few of these root vegetables …
Who doesn’t like this jewel-like vegetable? Truly a powerhouse of nutrients, as far as anti-oxidants are concerned. Beets are also a great source of beta-carotene.
When roasted, the natural sweetness of this root vegetable is truly appreciated. Did you know there are also golden beets which are sweeter than their counterpart? Who says vegetables are boring?
This vegetable can easily be described as “white carrots”. Parsnips will provide you with a good source of fiber, as well as Vitamin C and some all-important anti-oxidants (to name but a few benefits).
The vegetable that looks like a planet!
In order to get to the creamy white interior of this vegetable, you need to scrub and wash the root in cold running water. Once that’s done, start the trimming process. With a sharp knife, you should have no problem slicing through the exterior skin – the celery root only looks tough and hard.
As far as the health benefits are concerned, celeriac (also known as celery root) is another powerhouse of nutrients …for example, vitamins C and K as well as micro-nutrients.
As with the other root vegetables, red onions are a great source of anti-oxidants. Interesting to note that most of the nutrients are on the outer layers. So be mindful when peeling away at your onion.
Did you know that root vegetables were once considered “peasant food”?
I am sure you won’t object to eating these roasted beets and root vegetables recipe.
But don’t just take my word for it – try it and see for yourself!
- Marinated Roasted Bell Peppers
- Roasted Broccoli
- Roasted Beet Salad
- Italian Roasted Potatoes
- Roasted Garlic Brussel Sprouts
- Roasted Fennel
My cousin, Maria, originally found the recipe for these oven-roasted vegetables in the Food section of the local paper (recipe adapted from Sophie Dahl).
Maria and I grew up in the same house, 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 Maria, 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.
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
★★★★★ If you have made this absolutely delicious baked root vegetables recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Roasted Root Vegetables
- 1 sweet potato
- 1 red onion
- 2 carrots
- 2 parsnips
- 1 celeriac small
- 2 beets red
- 2 beets yellow
- 1 turnip
- 2-3 tablespoons olive oil
- 1/2 - 3/4 cup chopped walnuts
- 1/2 - 3/4 cup crumbled feta or goat cheese optional
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice freshly squeezed
- 1/3 cup fresh parsley chopped
- salt and pepper to taste
- Preheat oven to 425° F (220° C)
- Peel and chop all the vegetables into similar sizes.
- Place on a large sheet pan.
- Toss with olive oil.
- Arrange vegetables as a single layer and roast for about 30 - 40 minutes.
- Turn over a few times during this time.
- Add walnuts during last 5 minutes of cooking time (if using).
- Remove for oven.
- Transfer vegetables to a serving dish.
- Drizzle with balsamic dressing (see below).
- Sprinkle crumbled cheese (if using).
- While vegetables are roasting, whisk together all of the ingredients for the dressing.
- Set aside until ready to use.