I love Roasted Root Vegetables, and this recipe doesn’t disappoint – easy to prepare, great flavor and beautiful on the plate.
I love roasted vegetables of any kind. In fact, in my first cookbook, A Well-Seasoned Kitchen®, there is a page that provides directions on how to roast everything from asparagus to green beans to turnips.
I especially love roasting root vegetables – potatoes, celery root, parsnips, turnips, etc. Roasting them concentrates their flavor, and they come out tender on the inside and golden brown and slightly crunchy on the outside. In this recipe for Roasted Root Vegetables, they are simple to prepare – just chop, toss with olive oil and season with fresh rosemary, salt and pepper. Pop them in the oven for 30 to 40 minutes, and presto! you have a colorful, scrumptious side dish that complements most meat or chicken dishes.
These Roasted Root Vegetables are definitely delicious enough to stand on their own; however, when pairing these veggies with a simple roast chicken or beef tenderloin, I often serve my Parmesan-Mustard Sauce on the side.
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Roasted Root Vegetables
Scrumptious Roasted Root Vegetables are easy to prepare, and a perfect side dish with roast chicken or pork. A medley of chopped root vegetables are roasted with olive oil and rosemary – resulting in a colorful, scrumptious side dish.
- Yield: 6 servings 1x
- Category: Side dishes, Healthy, Gluten free
- 2 pounds root vegetables – red-skinned new potatoes, Yukon gold potatoes, sweet potatoes, parsnips, turnips, celery root (see Note)
- 2 to 3 tablespoons extra virgin olive oil, plus more for greasing pans
- 2 teaspoons chopped fresh rosemary
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 2 tablespoons coarsely chopped fresh flat leaf (Italian) parsley
- Parmesan-Mustard Sauce, for serving (optional)
- Grated Parmesan cheese, for serving (optional)
- Preheat oven to 425 degrees. Oil two 9 by 13-inch baking dishes or large rimmed baking sheets.
- Cut potatoes (unpeeled) into 1-inch pieces and place in one of the prepared dishes.
- Peel and cut parsnips, turnips, celery root and butternut squash into 1-inch pieces and place in the second prepared baking dish.
- Toss both with the olive oil, rosemary, kosher salt and fresh ground pepper.
- Bake the potato mixture, for 10 minutes. Stir. Place the second pan with the parsnip mixture in the oven and continue baking both pans, stirring around every 10 minutes, for an additional 25 to 30 minutes or until vegetables are tender when poked with a fork and starting to brown.
- Remove from the oven and toss all vegetables with chopped parsley. Add more salt and pepper as needed.
- Mix veggies together and place in a shallow serving dish. Serve Mustard Sauce and/or grated Parmesan cheese on the side.
Note on vegetables: I also like to mix in peeled and cubed butternut squash.
Note on pans: When doubling, use two larger pans if possible (half sheet pans work well). If chopped vegetables are crowded in the pan, they will cook but not get the nice crusty brown surface.
Make ahead: Vegetables can be roasted earlier in the day and reheated just before serving.