Savory Roasted Root Vegetables

Savory Roasted Root Vegetables in a bowl ready for serving
Savory Roasted Root Vegetables. 2019/01/06

Savory Roasted Root Vegetables

At a loss as to what to serve with dinner? Tired of the same old side dishes? How about savory roasted root vegetables? Not only are they an ideal side dish, they can often be cooked in the oven at the same time as you prepare the main course. The beauty of roasted root vegetables is that not only are they healthy and delicious, there’s many to choose from. So if you don’t care for parsnips, you can add some turnips. Don’t like turnips, how about celeriac? Fennel? Beets? There are so many healthy root vegetables to choose from, so you’re sure to find some you love.

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What To Choose?

My wife Vicki often decides what to roast depending on what we still have in the refrigerator and naturally potatoes are a must. Virtually everyone loves potatoes and when paired with carrots, parsnips, radishes, onions etc. it’s a cornucopia of healthy goodies that your family will love. Savory roasted root vegetables have an advantage over boiled veggies—they simple taste a lot better LOL! And, like steaming, vegetables won’t lose as many vital nutrients so you’ll have a healthier meal.

Makes 4 servings


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INGREDIENTS:

  • 1 red onion cut into wedges (leave root end attached so they don’t fall apart)
  • 2 large carrots sliced 1/8 to 3/16”  (3 to 5 mm) thick
  • 1 large parsnip sliced 1/8 to 3/16”  (3 to 5 mm) thick
  • 3 yellow fleshed potatoes sliced 1/8 to 3/16”  (3 to 5 mm) thick
  • 8 radishes – leave whole or cut into halves if they are very large
  • 2 (30 ml) tbsp olive oil
  • 1 tbsp (15 ml) Balsamic Vinegar
  • 1 tbsp (15 g) fresh chopped rosemary or thyme
  • 1 tsp (4 g) minced garlic
  • 1 tsp (4 g) salt
  • 1/4 tsp (1 g) pepper
  • 1 tsp (4 g) chopped parsley
  • 1 tsp (4 g) chopped chives
Root vegetable gathered for preparation
Root vegetables used in the recipe

INSTRUCTIONS:

  • Pre-heat oven to 375 F (190 C) on convection bake setting.
  • Line a baking sheet with parchment paper.
  • Spread prepared vegetables on baking sheet & drizzle olive oil & Balsamic vinegar over top.
Root vegetables spread on baking sheet--oven ready
Savory roasted root vegetables ready for the oven
  • Sprinkle rosemary and minced garlic over vegetables.
  • By hand, mix vegetables on the baking sheet so they are evenly coated with oil rosemary & garlic.
  • Season with salt and pepper.
  • Roast in oven for 35 to 40 minutes; rotate baking sheet half way through.
  • Remove and transfer vegetables to a serving bowl.
  • Sprinkle with parsley and chives and serve.

Savory Roasted Root Vegetables in Serving Bowl
Savory Roasted Root Vegetables

NOTES:

  • Save energy and cook these at the same time as your main dish. They pair well with so many meat dishes like our Marvellous Mini-Meat Loaves.
  • Be sure to cut your vegetables the same thickness so they cook evenly. If you want them softer, cut them on the thinner side or increase cooking time until they’ve reached the level doneness desired.
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Savory Roasted Root Vegetables by Bill Wilkat 2019/01/06

Savory roasted root vegetables–an ideal side dish, they can often be cooked in the oven at the same time as you prepare the main course. Not only are they healthy and delicious, there’s many to choose from. So if you don’t care for parsnips, you can add some turnips or how about celeriac?

  • Author: Bill Wilkat

Ingredients

  • 1 red onion cut into wedges (leave root end attached so they don’t fall apart)
  • 2 large carrots sliced 1/8 to 3/16”  (3 to 5 mm) thick
  • 1 large parsnip sliced 1/8 to 3/16”  (3 to 5 mm) thick
  • 3 yellow fleshed potatoes sliced 1/8 to 3/16”  (3 to 5 mm) thick
  • 8 radishes – leave whole or cut into halves if they are very large
  • 2 (30 ml) tbsp olive oil
  • 1 tbsp (15 ml) Balsamic Vinegar
  • 1 tbsp (15 g) fresh chopped rosemary or thyme
  • 1 tsp (4 g) minced garlic
  • 1 tsp (4 g) salt
  • 1/4 tsp (1 g) pepper
  • 1 tsp (4 g) chopped parsley
  • 1 tsp (4 g) chopped chives

Instructions

  • Pre-heat oven to 375 F (190 C) on convection bake setting.
  • Line a baking sheet with parchment paper.
  • Spread prepared vegetables on baking sheet & drizzle olive oil & Balsamic vinegar over top.
  • Sprinkle rosemary and minced garlic over top.
  • By hand, mix vegetables on the baking sheet so they are evenly coated with oil rosemary & garlic.
  • Season with salt and pepper.
  • Roast in oven for 35 to 40 minutes; rotate baking sheet half way through.
  • Remove and transfer vegetables to a serving bowl.
  • Sprinkle with parsley and chives and serve.

Notes

  • Save energy and cook these at the same time as your main dish. They pair well with so many meat dishes like our Marvellous Mini-Meat Loaves.
  • Be sure to cut your vegetables the same thickness so they cook evenly. If you want them softer, cut them on the thinner side or increase cooking time until they’ve reached the level doneness desired.
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Author: Bill Wilkat

Retired Luthier, and now a blogger writing about food including recipes, restaurant and product reviews, and guitar related information which includes "how-to" info. and more.