Roasted Root Veggies
Did you know that roasted root veggies are nature’s “candy?” Their natural sugars slowly caramelize in the oven until just crispy on the outside yet soft on the inside- making them soooooooo incredibly sweet! Golden and red beets, parsnips, turnips, sweet potatoes, are pictured, however, don’t be afraid to explore other root veggies such as, carrots, rutabagas, celery root and sunchokes.
Ingredients
- 2 medium sweet potatoes peeled and cut into chunks
- 1 pound 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
- 3 medium turnips scrubbed, trimmed, cut into chunks
- Olive oil spray
- 1 1/2 tablespoons olive oil
- Kosher salt ad freshly ground pepper as desired
Instructions
- Preheat oven to 425 degrees F. Lightly coat 2 baking sheets with olive oil spray.
- Place prepared vegetables on baking sheets; toss with olive oil. Sprinkle with salt and pepper as desired.
- Roast for about 25 minutes or until vegetables are tender and caramelized. Turn occasionally with a spatula to prevent sticking.
Notes
Make Ahead and Storage Tips: although best served immediately, these veggies may also be prepared up to 2 days ahead. Reheat at 325 degrees F for about 10 minutes or until hot. May also be served at room temperature.
Roasting vegetables (especially root veggies) is so easy to do and is a great way to get the most stubborn non veggie eaters in your house “on board.” Check out my Potpourri of Roasted Veggies for bunches of delicious suggestions.