Description
Discover the best techniques for roasting root vegetables, including whether to parboil for optimal texture and flavor.
Ingredients
- Potatoes
- Beets
- Carrots
- Parsnips
- Turnips
- Rutabagas
- Sweet Potatoes
- Olive oil
- Salt
- Pepper
- Garlic powder
- Paprika
- Herbs (rosemary, thyme)
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and chop the root vegetables into uniform pieces.
- If parboiling, bring a pot of salted water to a boil and add the vegetables, cooking for 5-10 minutes until slightly tender.
- Drain and let the vegetables cool slightly.
- Pat dry with a towel to remove excess moisture.
- Toss the vegetables with olive oil and season generously with salt, pepper, garlic powder, and paprika.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 25-40 minutes, flipping halfway through, until golden and crispy.
Notes
For the best results, avoid overcrowding the pan and consider experimenting with different spices and herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted root vegetables, parboiling vegetables, vegetable roasting tips