Roasted Root Vegetables
Although I specifically chose some fantastic root vegetables, you can easily substitute or add any other ones, if you prefer. Try parsnips, rutabaga, onions, fennel or celery root. This is such a customizable dish since we can really use any vegetables here. Not only delicious, but also very healthy, and so easy to make with very little mess. I especially love these with chicken, pork tenderloin, or beef, but any hearty meat works fantastic. Root vegetables are low in calories and high in antioxidants. Each one contains a wide variety of vitamins and minerals, with some having nutrients in surprisingly high amounts. Line your baking sheet for minimal mess and using only one large pan, there’s nothing stopping you from making these amazingly easy tasty vegetables!
Why You’ll Love This Recipe
INCREDIBLY SIMPLE TO MAKE. Basically the hardest part of this recipe is peeling all the veggies and chopping them up. All that’s left is tossing them with olive oil and a couple other ingredients then roasting them in your oven. ROOT VEGETABLES ARE GOOD FOR YOU. They really are! They’re packed with fiber and antioxidants, are low in calories, fat and cholesterol! They’re a good source of potassium, complex carbohydrates and vitamins A, B, and C. Win win all around. Let’s not forget they’re really delicious!
Ingredients You’ll Need
SWEET POTATOES – You’ll need sweet potatoes cut into 1-inch cubes. Mine had white flesh inside, but any kind of sweet potato will work. You can also use yams. CARROTS – I found these beautiful carrots that were multiple colors, but plain old carrots will work just as well. BEETS – You’ll need some fresh beets, peeled and cut into 1-inch chunks. I used red beets, but golden beets will work. OIL – I recommend you use extra virgin olive oil for the best taste. SALT AND PEPPER – Salt to enhance flavors and lots of pepper. ROSEMARY – Fresh rosemary leaves have a lemon-pine flavor that pairs well with olive oil. Feel free to use other fresh herbs you may like such as oregano, thyme or even some Italian seasoning.
You can also use some other root veggies, you don’t have to stick to what I’m using. Feel free to try some parsnips, onions, fennel, celery root or rutabagas.
How To Make Roasted Root Vegetables
These roasted root vegetables are seriously easy to make. They’re perfect for a holiday side dish or any night of the week. Here’s how you’ll make them:
What Is Considered A Root Vegetable?
Root vegetables have long been enjoyed as a delicious part of a healthy diet. Defined as an edible plant that grows underground, potatoes, carrots and onions are a few common examples that most are familiar with.
Are Root Vegetables Hard To Digest?
Whereas cooked leafy and cruciferous vegetables such as kale, brussels sprouts, broccoli, cabbage and cauliflower take approximately 40-50 minutes to digest. Root vegetables like turnips, beetroot, sweet potatoes, radishes and carrot digest in an hour.
How Do You Store Uncooked Root Vegetables Long Term?
Store them in a cool pantry or closet at 55°F to 60°F. If no cool place is available, pack them in layers of sand in barrels or crates. The sand cushions and keeps the tubers cool, but not cold enough to freeze. Place the containers in a moderately warm basement or garage.
Expert Tips And Tricks
Leftovers
Store leftover roasted root vegetables in the refrigerator in an airtight container for 3-4 days.
Freezer
Root vegetables generally freeze well. Peeled or unpeeled beets, carrots, parsnips and celery root all freeze well, especially when blanched. Freeze roasted vegetables in an airtight container or freezer bag for up to 6 months. Note that potatoes are an exception and do not freeze as well.
More Great Recipes To Try
Vegetable Beef SoupRoasted Chicken And VegetablesMushroom Chicken BitesAir Fryer VegetablesSummer Chicken Vegetable SoupMarinated Pork Sandwich with Rosemary Aioli
