Name: Roasted Root Vegetables
Ingredients: Carrots: About 1 pound, peeled and cut into 1-inch pieces. Carrots bring a vibrant color and a sweet, earthy flavor that intensifies when roasted.; Potatoes: About 1 pound, such as Yukon Gold or Russet, scrubbed and cut into 1-inch pieces. Potatoes provide a hearty base and a creamy texture that complements the other vegetables.; Sweet Potatoes: About 1 pound, peeled and cut into 1-inch pieces. Sweet potatoes add a touch of sweetness and a rich, velvety texture that caramelizes beautifully in the oven.; Parsnips: About 1 pound, peeled and cut into 1-inch pieces. Parsnips offer a unique, slightly peppery and sweet flavor that becomes nutty and aromatic when roasted.; Beets: About 1 pound, peeled and cut into 1-inch pieces (optional, but adds beautiful color and earthy sweetness). Beets bring an earthy sweetness and a vibrant color, but be mindful they can stain – consider roasting them separately if you prefer less color transfer.; Turnips: About 1 pound, peeled and cut into 1-inch pieces. Turnips have a slightly bitter, peppery flavor when raw, but roasting mellows them out, bringing out a subtle sweetness and tender texture.; Red Onion: 1 large, cut into wedges. Red onion adds a pungent sweetness that mellows and becomes incredibly flavorful when roasted alongside the root vegetables.; Garlic: 4-6 cloves, peeled and left whole. Whole garlic cloves roast to a soft, sweet, and mellow flavor that you can easily squeeze out and enjoy.; Olive Oil: ¼ cup, extra virgin. Olive oil is essential for roasting, helping the vegetables caramelize and develop flavor, and preventing them from drying out.; Dried Herbs: 2 teaspoons total, such as rosemary, thyme, and oregano. Dried herbs infuse the vegetables with aromatic flavors that complement their natural sweetness and earthiness. Rosemary is particularly good with root vegetables.; Salt: 1 ½ teaspoons, or to taste. Salt enhances the natural flavors of the vegetables and is crucial for bringing out their best taste when roasted.; Black Pepper: ½ teaspoon, freshly ground, or to taste. Freshly ground black pepper adds a subtle spice and depth of flavor that balances the sweetness of the root vegetables.; Optional Garnishes: Fresh parsley, chopped; balsamic glaze; crumbled feta cheese. These garnishes can add a final touch of freshness, acidity, or creaminess to elevate the dish.

Ingredients

Carrots: About 1 pound, peeled and cut into 1-inch pieces. Carrots bring a vibrant color and a sweet, earthy flavor that intensifies when roasted.
Potatoes: About 1 pound, such as Yukon Gold or Russet, scrubbed and cut into 1-inch pieces. Potatoes provide a hearty base and a creamy texture that complements the other vegetables.
Sweet Potatoes: About 1 pound, peeled and cut into 1-inch pieces. Sweet potatoes add a touch of sweetness and a rich, velvety texture that caramelizes beautifully in the oven.
Parsnips: About 1 pound, peeled and cut into 1-inch pieces. Parsnips offer a unique, slightly peppery and sweet flavor that becomes nutty and aromatic when roasted.
Beets: About 1 pound, peeled and cut into 1-inch pieces (optional, but adds beautiful color and earthy sweetness). Beets bring an earthy sweetness and a vibrant color, but be mindful they can stain – consider roasting them separately if you prefer less color transfer.
Turnips: About 1 pound, peeled and cut into 1-inch pieces. Turnips have a slightly bitter, peppery flavor when raw, but roasting mellows them out, bringing out a subtle sweetness and tender texture.
Red Onion: 1 large, cut into wedges. Red onion adds a pungent sweetness that mellows and becomes incredibly flavorful when roasted alongside the root vegetables.
Garlic: 4-6 cloves, peeled and left whole. Whole garlic cloves roast to a soft, sweet, and mellow flavor that you can easily squeeze out and enjoy.
Olive Oil: ¼ cup, extra virgin. Olive oil is essential for roasting, helping the vegetables caramelize and develop flavor, and preventing them from drying out.
Dried Herbs: 2 teaspoons total, such as rosemary, thyme, and oregano. Dried herbs infuse the vegetables with aromatic flavors that complement their natural sweetness and earthiness. Rosemary is particularly good with root vegetables.
Salt: 1 ½ teaspoons, or to taste. Salt enhances the natural flavors of the vegetables and is crucial for bringing out their best taste when roasted.
Black Pepper: ½ teaspoon, freshly ground, or to taste. Freshly ground black pepper adds a subtle spice and depth of flavor that balances the sweetness of the root vegetables.
Optional Garnishes: Fresh parsley, chopped; balsamic glaze; crumbled feta cheese. These garnishes can add a final touch of freshness, acidity, or creaminess to elevate the dish.

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Instructions

Preheat Your Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). This high temperature is crucial for achieving that desirable caramelization and tender interior. Line a large baking sheet with parchment paper for easy cleanup, or use foil if you prefer. Parchment paper helps prevent sticking and ensures even browning.
Prepare the Vegetables: Wash and scrub all the root vegetables thoroughly. Peel the carrots, sweet potatoes, parsnips, beets (if using), and turnips. For potatoes like Yukon Gold or Russet, peeling is optional – you can leave the skin on for added nutrients and texture, just ensure they are well scrubbed. Peel the red onion and garlic cloves. Cut all the root vegetables into roughly 1-inch pieces. Uniform size is key for even cooking – this ensures all vegetables are tender at the same time. Cut the red onion into wedges. Leave the garlic cloves whole.
Toss Vegetables with Oil and Seasoning: In a large bowl, combine all the prepared root vegetables, red onion wedges, and whole garlic cloves. Drizzle with olive oil. Using your hands or a large spoon, toss everything together to ensure the vegetables are evenly coated with oil. This oil coating is essential for roasting, as it helps the vegetables caramelize and prevents them from drying out.
Season Generously: Sprinkle the dried herbs (rosemary, thyme, oregano, or your preferred blend), salt, and freshly ground black pepper over the vegetables. Toss again to distribute the seasonings evenly. Don’t be shy with the seasoning – root vegetables can handle a good amount of salt and herbs. Adjust the amount of salt and pepper to your taste.
Arrange Vegetables on Baking Sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can cause the vegetables to steam instead of roast, resulting in less browning and crispiness. If necessary, use two baking sheets to ensure even roasting. Arrange them in a single layer so heat can circulate around each piece.
Roast in the Oven: Place the baking sheet in the preheated oven and roast for 30-45 minutes, or until the vegetables are tender and lightly browned. Halfway through the roasting time, about 20-25 minutes in, use a spatula to flip or stir the vegetables. This ensures they brown evenly on all sides. Check for tenderness by piercing a piece of potato or carrot with a fork – it should go in easily. Roasting time may vary depending on the size of the vegetable pieces and your oven.
Increase Heat for Extra Caramelization (Optional): For even more caramelization and crispiness, you can increase the oven temperature to 425°F (220°C) for the last 5-10 minutes of roasting. Keep a close eye on the vegetables to prevent burning, especially if your oven runs hot. This higher heat will help achieve those beautifully browned and slightly crispy edges.
Check for Doneness and Serve: Remove the baking sheet from the oven when the vegetables are tender and golden brown, with slightly caramelized edges. Taste a piece to ensure it’s cooked to your liking. If using whole garlic cloves, they should be soft and easily squeezed out of their skins. Let the roasted root vegetables cool slightly before serving.
Optional Garnishing: Before serving, you can garnish with fresh chopped parsley for a pop of freshness and color. A drizzle of balsamic glaze adds a touch of sweetness and acidity that complements the roasted vegetables beautifully. For a creamy and salty element, consider crumbling some feta cheese over the top. These garnishes are optional but can elevate the dish even further.
Serve and Enjoy: Serve the roasted root vegetables hot as a side dish alongside your favorite main course. They are delicious with roasted chicken, beef, pork, fish, or vegetarian dishes like lentil loaf or nut roast. Roasted root vegetables are also wonderful served warm or at room temperature and can be enjoyed as leftovers the next day.

Nutrition

Serving Size: one normal portion
Calories: 220
Fat: 10g
Saturated Fat: 2g