This simple recipe for roasted root vegetables is the best way to eat the rainbow! A variety of good-for-you veggies laid out on a baking sheet and roasted at a high heat leads to golden brown perfection. A sprinkling of rosemary and thyme is added to balance the sweet, caramelized sugars produced during roasting.
What are the best root vegetables to roast?
The choice is really up to you, but the recipe today features sweet potatoes, shallots, parsnips, rutabaga (or turnips), and carrots.
What temperature is best for roasting root vegetables?
A high temperature, at least 400 to 425 degrees, is best. This ensures the vegetables will cook through until fork tender, while also becoming golden brown and crisp on the outside.
Our sweet spot is about 400 degrees, the quintessential temperature for roasted vegetables of any kind! Of course, a few degrees aren’t going to make a big difference, so if you’re cooking something in the oven already, throw them in to cook alongside.
Just keep in mind that parchment paper can burn if the oven is too high–books burn at 451 degrees–so that’s one way to remember it.
How long do root vegetables take to roast?
This really depends on the size you cut them. For vegetables cut into 1 ½ inch chunks (think two bites), it should take about 40-45 minutes for the vegetables to become golden brown and tender. Just be sure to stir them occasionally during cooking to ensure even browning.
How much oil should you use to roast root vegetables?
A general rule of thumb, for every 1 pound of vegetables, you will need 1 tablespoon of oil. The coat of oil will add a subtle rich flavor and help the vegetables crisp in the oven.
Do you need to use more than one baking sheet to roast root vegetables?
Yes, most likely. For that crispy, crusty exterior that make roasted root vegetables roasted, they need their space, or they’ll end up steaming rather than roasting. Start with one baking sheet and spread the vegetables out in one even layer. If the vegetables are touching, pull out another baking sheet and split them between the two.
Roasted Root Vegetables
- 1 pound sweet potatoes or yams, peeled
- 1 pounds shallots peeled (about 8 to 10 shallots)
- 1/2 pound parsnips peeled
- 1/2 pound rutabagas or turnips, peeled
- 1/2 pound carrots peeled
- 3 tablespoons olive oil
- 3 cloves garlic chopped (or more to taste)
- 2 teaspoons fresh rosemary or fresh thyme, chopped, or ¼ teaspoon dried
- Salt and freshly ground black pepper
- Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Cut the sweet potatoes, parsnips, rutabagas, and carrots into 1 1/2-inch (two-bite) chunks. Leave shallots whole if small; cut in half if large.
- Arrange vegetables on prepared baking sheet in a single layer. Drizzle with olive oil. Sprinkle with garlic and rosemary or thyme, then season to taste with salt and pepper.
- Roast until vegetables are tender when pierced with a fork and browned around the edges, about 45 minutes. Stir vegetables occasionally to ensure even browning.