This Roasted Root Vegetables post is sponsored by McCormick®. All opinions are my own.
Oven Roasted Root Vegetables recipe video
You will love these Root Veggies
When it turns cold outside – or at least cold enough to wear socks at night in San Diego – I love making oven roasted winter vegetables: from my Honey Garlic Roasted Carrots to my Maple Dijon Roasted Brussels Sprouts and Butternut Squash to my Roasted Broccoli with Parmesan and Roasted Cauliflower. As delectable as these veggies are, roasted vegetables probably don’t get any more richly satisfying or comforting than a medley of Roasted Root Vegetables. Their rich, earthy flavor, their golden caramelization, their inherent sweetness; ahhhhh, Roasted Root Vegetables are my fav. And these Roasted Root Vegetables will be everyone’s fav come Thanksgiving and Christmas x 2. As crazy good as these Roasted Root Vegetables are, you will be ecstatic to learn they are deceptively simple to make. Just how easy you might ask? Just chop up your root vegetables, toss them in olive oil and McCormick seasoning, add maple and balsamic to one bowl and Parmesan to the other, then roast. And there you have one side, two ways, for double the satisfaction and double the praise.
What are the best Root Vegetable options for roasting?
Root vegetables are in season during the winter months, making them ideal for roasting. Root Vegetables grow underground and are either bulbs (onions) corms (water chestnut), rhizomes (ginger), tap roots (carrots), tuberous roots (sweet potatoes) or tubers (yams). While root vegetables are all delicious to roast, some roast better together than others due to similar texture and density and therefore the same cooking time. For this Roasted Root Vegetable Recipe, I chose to use carrots, butternut squash, parsnips, sweet potatoes and red onion but you can use a combination of any of the following root vegetables:
Carrots Parsnips Butternut Squash Sweet Potatoes Red Potatoes Yukon Potatoes Beets Rutabaga
In addition to mixing and matching your favorite root vegetables, you can use more or less of any of your favs or simply what you have on hand or what is on sale. If you choose to use beets in this Roasted Root Vegetable recipe, keep in mind that their pink juice will dye the other vegetables. They will still taste the same, but they will look a little more festive and flirty. Alternatively, you can use golden beets.
How to Make Roasted Root Vegetables
Ordinary root vegetables can transform into extraordinary Roasted Root Vegetables in just a few steps – and with the right seasonings. For these Roasted Root Vegetables – TWO Ways, we begin by adding all of the chopped vegetables to a large bowl, drizzling with olive oil and seasoning with:
McCormick® Thyme Leaves McCormick® Dried Oregano McCormick® Dried Parsley McCormick® Garlic Powder McCormick® Salt McCormick® Pepper McCormick® Ground Cumin
Then stir until evenly coated. The seasonings compliment the earthy flavor of the root veggies while still allowing the flavors of the vegetables to shine through. To make our vegetables two ways, we now evenly divide the seasoned vegetables into two bowls: How easy was that? The seasonings give us a fabulous, flavorful base, and then it’s play time to customize the veggies. The Maple Balsamic Roasted Root Vegetables are tangy and slightly sweet and the Parmesan Garlic Herb are nutty, salty and earthy. Both are uniquely fabulous – too fabulous to pick a fav – and with Roasted Root Vegetables TWO Ways – you don’t have to!
how long do root vegetables take to roast?
Roasting vegetables is my absolute favorite way to serve them. If you want someone to like vegetables, roast them! Roasting enhances the flavor of the vegetables as it caramelizes their natural sugars. It transforms boring, not-so-pretty vegetables into melt-in-your-mouth-exciting ones. To cook oven roasted vegetables, bake them at 425 degrees F for 40-50 minutes. The vegetables are done when they are fork tender. This cooking time is for vegetables that are chopped into 1 1/2” chunks. You will need to bake them longer or shorter if your sizes vary. This oven temperature is ideal because it allows the natural sugars to caramelize while it evenly cooks the vegetables. Any lower temperature and the vegetables will cook but won’t caramelize – any higher temperature and the outsides will blacken before the insides are cooked.
Roasted Root Veggies tips and tricks
Pick a Flavor. You can make either all Parmesan veggies or all Maple Balsamic if you prefer. Simply follow the instructions through the seasonings then either double the Parmesan/butter or double the maple/balsamic. Prep Ahead. You can chop all of your root vegetables ahead of time, refrigerate, then simply season and bake the next day. If you’re peeling and chopping your sweet potatoes a few hours in advance and then they will not brown due to exposure to air, unlike russet potatoes. If you’re chopping the sweet potatoes a whole day ahead, then add them to a bowl of cold water, cover and refrigerate. Greased Foil. I like to line my baking sheet with foil for easy cleanup, but if you don’t have foil, don’t let it stop you from making these veggies! Either way, you will want to spray your pan with nonstick cooking spray or the veggies will definitely stick. Right Pan Size. For these Roasted Root Vegetables, we want a 15 x 20-inch rimmed baking sheet (jelly roll pan). This is larger than your traditional half sheet pan. If you don’t have a baking sheet this size, use two medium baking sheets. Uniform Pieces. Chop all of the vegetables into 1 ½ -inch pieces. Try to make them as uniform as possible so they cook evenly. The carrots take the longest to cook, so error on the side of making those pieces smaller. You will cut the carrots and parsnips into 1 ½-inch lengths on the narrow end and then chop the tops in half or even quarters to make your 1 ½-inch” pieces. If you use very large parsnips then some of them have a pithy core which should be trimmed. Pre-Chopped Veggies. For me, the most time-consuming part of roasted root vegetables is preparing the butternut squash. You can purchase packaged pre-peeled and cubed squash if you prefer, BUT take care you chop your other veggies the same size as your pre-chopped squash. If the squash is smaller or larger than 1 ½-inches” then you will need to adjust your roasting time accordingly. To peel or not to peel. Depending on which vegetables you’re using, you’ll likely need to peel before chopping. Peeling the potatoes is optional, and not necessary for red potatoes. If you use baby parsnips, then those don’t need to be peeled either. Use your hands. I find that the easiest way to mix the vegetables with the seasonings, olive oil, maple/balsamic and Parmesan, is with my hands. Stir. Halfway through roasting, remove the roasting tray from the oven and give the vegetables a good stir so new sides of the veggies come in contact with the pan. You may want to turn your sheet pan around in the oven as well, depending on how evenly your oven cooks. Freshly Grated Parmesan. Use freshly grated Parmesan because it melts and tastes far superior to pre-packaged. Pepper. ½ teaspoon pepper gives the Roasted Root Vegetables a nice kick. If you love pepper, then this will be perfect. I like somewhere between 1/4-½ teaspoon pepper. Salt. If you think the roasted vegetables need a bit more flavor, then they probably need more salt. Season with freshly cracked salt to taste if needed.
How to serve this Roasted Root Vegetables Recipe
Roasted Root Vegetables are best served warm. They are still good if served at room temperature, but nothing beats them hot out of the oven. When you are ready to serve, drizzle the Maple Balsamic Veggies with additional maple and balsamic. The veggies will already be infused with their flavor, but the fresh drizzle really awakens them. It’s akin to marinating chicken and then serving it with a glaze. I use one tablespoon balsamic and one teaspoon maple syrup to finish the veggies but you could add more if you desire, just make sure you taste them first. (Use 3 parts balsamic to 1 part maple).
For the Parmesan Garlic Herb Roasted Veggies, toss them in some melted butter (optional, but it’s butter!) followed by freshly grated Parmesan. You don’t want to add any of these ingredients too far before serving because they will lose some of their oomph. I choose to garnish mine with some freshly chopped parsley as well for a pop in presentation.
How to store Roasted Root Vegetables
To store, allow the vegetables to cool to room temperature, then transfer them to an airtight container or resealable plastic bag. Make sure to remove excess moisture or condensation to prevent sogginess. Store the vegetables in the refrigerator for up to 3-5 days. When ready to eat, reheat them in an oven at a low to moderate temperature to maintain their texture and flavor.
Can I make these Root Veggies ahead of time
These veggies reheat exceptionally well, just take care you don’t overcook them initially – we don’t want mushy veggies! To Make and Reheat Vegetables:
Bake Roasted Root Vegetables according to directions. Remove vegetables from the oven but do not add the additional maple, balsamic or Parmesan. Let vegetables rest at room temperature for up to 3 hours or cover and refrigerate for a longer period of time. Rewarm vegetables in the oven at 350 degrees F for approximately 15 minutes or until warmed through. Drizzle with maple, balsamic and toss with Parmesan according to directions. Serve warm.
LOOKING FOR MORE OVEN ROASTED VEGETABLE RECIPES?
Roasted Potatoes with Bacon and Parmesan Roasted Asparagus with Balsamic Brown Butter Baked Parmesan Fingerling Potato Fries Roasted Broccolini (With Lemon and Garlic) Roasted Hasselback Sweet Potatoes
You might also like these holiday side dishes:
Scalloped Potatoes Au Gratin with Bacon and Gruyere Slow Cooker Ricotta Creamed Corn Butternut Squash Wild Rice Pilaf Million Dollar Macaroni and Cheese Cranberry Apple Pecan Wild Rice Pilaf
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