Easy, Classic Roasted Root Vegetables
A simple formula for roasting any mix of root vegetables — be it carrots, parsnips, sweet potatoes, beets, turnips, or rutabagas.
Serves6 to 8
Prep10 minutes
Cook40 minutes to 45 minutes
For me, fall is synonymous with roasted vegetable season. After months of only craving salads, all I want these days are tender, caramelized vegetables. This recipe for roasted root vegetables is as classic as it gets — and with so much room for adaptations, it’s one you’re sure to lean on throughout winter.
I like to think of this as more of a formula. It’s designed to work with any and all root vegetables, and you can mix and match them to your liking. So grab whatever you’re in the mood for, whatever looks best at the farmers market, or whatever you currently have in your kitchen — be it carrots, parsnips, sweet potatoes, beets, turnips, or rutabagas.
A Basic Formula for the Best Roasted Root Vegetables
The secret to cooking a handful of different vegetables at the same time is to cut them all roughly the same size. This ensures they’ll all cook evenly and become perfectly tender and browned at the same time.
While roasting any vegetable with just olive oil, salt, and pepper is great, I like to throw in one additional flavor element. Here, it’s earthy, fragrant rosemary, which is a natural pairing with root vegetables. Wait until halfway through roasting before adding it so it doesn’t burn in the hot oven.
Easy, Classic Roasted Root Vegetables
A simple formula for roasting any mix of root vegetables — be it carrots, parsnips, sweet potatoes, beets, turnips, or rutabagas.
Prep time 10 minutes
Cook time 40 minutes to 45 minutes
Serves 6 to 8
Nutritional Info
Ingredients
- 3 pounds
root vegetables, such as carrots, parsnips, sweet potatoes, and beets
- 1 small
red onion
- 1/4 cup
olive oil
- 1 1/2 teaspoons
kosher salt
- 1/4 teaspoon
freshly ground black pepper
- 2 tablespoons
coarsely chopped fresh rosemary leaves
Instructions
Arrange a rack in the middle of the oven and heat the oven to 425°F.
Peel 3 pounds root vegetables, if desired, then cut them into rough 1-inch chunks. Cut 1 small red onion into 1-inch chunks. Place the root vegetables and red onion on a rimmed baking sheet. Drizzle with 1/4 cup olive oil, sprinkle with 1 1/2 teaspoons kosher salt and 1/4 teaspoon ground black pepper, and toss to evenly coat. Spread out in an even layer.
Roast for 30 minutes. Meanwhile, chop until you have 2 tablespoons coarsely chopped rosemary leaves.
Remove the baking sheet from the oven, sprinkle the vegetables with the rosemary, and toss to combine. Spread back out in an even layer. Continue to roast until the vegetables are tender and caramelized, 10 to 15 minutes more.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.