Roasted Root Vegetables: A Vegetable Medley Recipe

Beets and turnips, along with a medley of root vegetables on a sheet pan.

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. This roasted vegetable medley is naturally sweet and can be enjoyed warm, cold, or at room temperature.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 333kcal

Author Maria Vannelli (retired RD)

Equipment

large rimmed baking sheet

Ingredients

Root vegetables:

1 celery root small
2 carrots
2 parsnips
1 sweet potato
1 turnip
1 red onion
2 beets red
2 beets yellow
3 tablespoons olive oil
½ - ¾ cup chopped walnuts optional

Balsamic Dressing

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard whole grain or old-fashioned
1 tablespoon lemon juice freshly squeezed
salt and pepper to taste
⅓ cup fresh Italian flat-leaf parsley chopped, to garnish

Instructions

Preheat oven to 400°F (205°C). Place the oven rack in the center of the oven.
Peel and chop all the vegetables into ½-1 inch pieces.
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 in the oven for 30-40 minutes or until the vegetables 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 freshly chopped parsley leaves before serving.

Balsamic Dressing

While vegetables are roasting, whisk together all of the ingredients for the dressing.
Set aside until ready to use.

Video

Notes

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.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

*recipe adapted from the Gazette

Nutrition