DID YOU KNOW??? Roasted root veggies are considered nature’s “candy !”
During the roasting process, naturally occurring sugars slowly caramelize until the veggies are just crispy on the outside yet soft and creamy on the inside- making them soooooooo incredibly sweet!
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As these veggie gems are quite addicting, I highly suggest you make a large batch at once as they are always guaranteed to disappear in a flash!
Golden and red beets, parsnips, turnips, sweet potatoes, carrots some of the ones I chose, however, don’t be afraid to explore other delicious root veggies such as yams, sunchokes and celery root.
Sheet Pan Roasted Root Veggies
Yield: 4 to 6 servings
Click HERE for the full recipe, but in the nutshell, here is what you do:
Instructions
Prepare vegetables as directed in recipe. Try to cut vegetables into as equal-sized pieces as possible for even roasting. (As red beets will “bleed,” do not mix with other vegetables.)
Place cut vegetables on 2 to 3 prepared baking sheets; toss evenly with olive oil. Sprinkle with salt and pepper as desired.
Roast for 20 minutes. Turn vegetables with a spatula to prevent sticking.
Continue roasting for 15 to 20 minutes or until vegetables are tender and caramelized.
Sheet Pan Roasted Root Veggies
As these veggie gems are quite addicting, I highly suggest you make a large batch at once as they are always guaranteed to disappear in a flash! Golden and red beets, parsnips, turnips, sweet potatoes, carrots some of the ones I chose, however, don’t be afraid to explore other delicious root veggies such as yams, sunchokes and celery root.
Yield:4 to 6 servings
Ingredients
Vegetables (feel free to choose your favorites-adjust quantities as needed)
- 2 large sweet potatoes peeled and cut into chunks
- 4 large parsnips peeled and cut into chunks
- 1 small bunch golden beets scrubbed, trimmed, cut into chunks
- 1 small bunch red beets scrubbed, trimmed, cut into chunks
- 1 pound carrots peeled and cut into chunks
- 1 pound small red or yellow potatoes scrubbed, cut into chunks
- 2 medium turnips scrubbed, trimmed, cut into chunks
- 1 large rutabaga scrubbed, trimmed, cut into chunks
- Olive oil spray
- About 2 tablespoons olive oil
- Coarse salt and pepper as desired
Instructions
- Preheat oven to 425 degrees F. Lightly coat 2 to 3 baking sheets with olive oil spray. (depending on quantity of vegetables)
- Place prepared vegetables on baking sheets; toss evenly with olive oil. Sprinkle with salt and pepper, as desired. (As red beets will “bleed,” do not mix with other vegetables.)
- Roast for 20 minutes.
- Turn vegetables with a spatula to prevent sticking.
- Continue roasting for 15 to 20 minutes or until vegetables are tender and caramelized.
Notes
Notes
Roasting vegetables is so easy to do and is a great way to get the most stubborn non veggie eaters in your house “on board.” (especially root vegetables as they are so sweet)
As long as you’re roasting, make multiple pans! Roasted veggies are delish in soups, on pizza or even for snacking!
Need a veggie dish to serve at a company dinner with WOW factor? Just set out an array of roasted veggies and watch how quickly they disappear!
Just about any veggie is incredibly yummy roasted! Some of our favorites:
Coming to the Blog: Crockpot “Rotisserie” Chicken ‘n Vegetables
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Linda Shapiro, Meal Planning Maven
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