Description
A guide to roasting root vegetables with the right techniques and timings for delicious, caramelized results.
Ingredients
- Beets
- Rutabagas
- Turnips
- Sweet Potatoes
- Russet Potatoes
- Carrots
- Parsnips
- Olive Oil
- Rosemary
- Garlic
- Maple Syrup
- Cayenne Pepper
- Cinnamon
Instructions
- Preheat the oven to 400°F (205°C).
- Wash and peel the root vegetables as necessary.
- Cut vegetables into uniform pieces for even cooking.
- Toss the vegetables with olive oil, salt, and your choice of seasonings.
- Spread the vegetables on a baking sheet in a single layer.
- Roast for the recommended time based on the vegetable type, checking for doneness.
- For mixed vegetables, pre-cook denser vegetables in the microwave for a few minutes.
- Consider using a convection setting for better results.
- Serve hot, optionally topped with grated Parmesan or a drizzle of balsamic glaze.
Notes
Roasted vegetables can be stored in the refrigerator for up to 4 days. Reheat in the oven to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Keywords: root vegetables, roasting, healthy side dish, vegan recipe, seasonal vegetables