When it comes to side dishes, few options are as satisfying and nutritious as roasted root vegetables. This easy roasted root vegetables recipe features a delightful medley of carrots, parsnips, beets, and sweet potatoes, creating a colourful and flavoursome addition to any meal. With just a little prep and minimal cooking time, this dish is perfect for busy weeknights or festive gatherings.
Roasting root vegetables brings out their natural sweetness and enhances their flavour through caramelisation. This technique not only makes them irresistibly tasty but also preserves their nutritional benefits. Rich in vitamins, minerals, and fibre, root vegetables are a powerhouse of health, making this dish a guilt-free indulgence.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6
Ingredients You'll Need
- 5 medium Carrots (~170g; peeled and sliced 1.25cm thick)
- 4 medium Parsnips (~310g; peeled and sliced 1.25cm thick, cut larger pieces into halves or quarters)
- 2 medium Beets (~225g; peeled and cut into 2.5cm cubes)
- 1 large Sweet Potato (~340g; peeled and cut into 2.5cm cubes)
- 1 medium Red Onion (~170g; peeled and cut into 4cm pieces, layers separated)
- 60ml Olive Oil
- 1 tbsp Fresh Rosemary (chopped)
- 1 tbsp Fresh Thyme
- 3/4 tsp Garlic Powder
- 1 tsp Sea Salt
- 1/4 tsp Black Pepper
Instructions
1. Preheat Your Oven: Begin by preheating your oven to 220°C (425°F). A hot oven is key to achieving perfectly roasted vegetables.
2. Prepare the Veggies: In a large bowl, combine the chopped carrots, parsnips, beets, sweet potato, and red onion. Drizzle with olive oil, then sprinkle with rosemary, thyme, garlic powder, sea salt, and black pepper. Toss the mixture until all the vegetables are evenly coated.
3. Arrange on Baking Sheet: Spread the seasoned vegetables in a single layer on a large baking sheet. If your baking sheet isn’t non-stick, consider spraying it with cooking spray or brushing it with olive oil to prevent sticking.
4. Roast: Place the baking sheet in the preheated oven and roast for about 25 minutes. The vegetables should be tender and caramelised.
5. Optional Broil for Extra Browning: For a more caramelised finish, move the baking sheet 15cm from the broiler and broil for an additional 3-5 minutes, watching closely to prevent burning.
Storage and Meal Prep Tips
Store: Leftover roasted vegetables can be kept in an airtight container in the refrigerator for 3-5 days.
Meal Prep: Portion out the veggies into individual containers alongside a protein like chicken or fish for easy meals throughout the week.
Reheat: Warm them up in the oven at 180°C (350°F) for 10-15 minutes, in the microwave for 1-2 minutes, or in the air fryer for a crispy texture.
Freeze: Transfer leftovers to a freezer-safe container or zip-lock bag, where they can last for up to 3-4 months.
This easy roasted root vegetables recipe is not just a feast for the eyes but also a wholesome addition to your table. With its vibrant colours and rich flavours, it elevates any meal while providing essential nutrients. So the next time you’re looking for a quick and healthy side dish, give this recipe a try – your taste buds will thank you! Enjoy the delightful combination of flavours and the simplicity of preparation, making it a perfect go-to recipe for any occasion.
