Roasted Root Vegetables
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When the chilly weather sets in, we crave comforting, hearty meals shared with loved ones. Roasted root vegetables are synonymous with these winter gatherings. Our recipe gives humble root veggies the spotlight! Glazed in a sweet and savory maple vanilla butter, they are colorful, wholesome, so easy to make, AND nutritious. Let's dive in!
Want more warm veggies on your table? Enjoy these holiday roasted vegetables or these yum roasted broccoli and carrots.
Root vegetables have a comforting, rustic charm that just feels like home. This oven roasted root vegetable recipe pays homage to these modest, seasonal veggies. Their natural sweetness and earthy notes shine when the outsides are lightly caramelized.
It's so easy to roast up, making it a dependable dish for your Christmas or Thanksgiving spreads ā but its simplicity makes it perfect for any weeknight meal! The aromatic maple vanilla butter will tempt you for seconds, but in the unlikely event of leftovers, they can easily be added to salads, wraps, or bowls.
Ingredients needed
Root vegetables:
- Use a variety of root vegetables to create a beautiful, colorful dish full of sweet, earthy, and nutty flavors: red and golden beets, carrots, parsnips, sweet potato, red onion, and acorn squash.
Maple vanilla butter:
- Butter āĀ A rich, smooth foundation.
- Maple syrup ā Add a deep, caramel-like note of sweetness.
- Vanilla bean paste āĀ For warm, aromatic depth.
- Herbs ā Add fresh rosemary, sage and thyme for earthiness and flavor.
- Sea salt ā Harmonize all the flavors.
Crispy sage and rosemary:
- Olive oil āĀ To crisp up the herbs.
- Fresh herbs ā Rosemary stems and sage leaves are the perfect combo.
How to make roasted root vegetables
- Make the maple vanilla butter: Line two baking sheets with parchment paper while the oven heats up. Stir the maple vanilla butter ingredients together in a small bowl.
- Enter beets and carrots: Place the beets and carrots on one baking sheet in a single layer, drizzle with the butter, and place in the oven.
- Roast the remaining veg: Toss the parsnips, sweet potato, red onion, and acorn squash in the rest of the maple vanilla butter, and place on a second baking pan. Add them to the oven 10 minutes after the beets. Roast everything until the edges are golden.
- Make the crispy sage and rosemary: While the veggies roast, heat up some olive oil, then add the rosemary and sage leaves for one minute. Cool them on a paper towel.
- Serve it up: Serve the roasted root vegetables on a large platter with the crispy herbs on top -enjoy!
Tips for the best roasted root vegetables
- To peel, or not to peel ā Peeling is optional, so go with your personal preference. Keep in mind that vegetable skins are full of nutrients.
- Avoid Crowding ā Spacing vegetables apart on the pan prevents them from steaming and becoming a bit mushy, ensuring they get a beautiful browning.
- Two baking sheets ā Different vegetables have varying cooking times. Using two baking sheets allows you to put one in the oven after the first, accommodating the different cooking rates.
- Mind your cuts āĀ Aim to cut everything in a uniform size to guarantee even roasting.
- Temperature ā Roasting root vegetables is best done at 425Ā°F (220Ā°C). It is the optimal temperature in order to caramelize them slightly, intensify their flavors, and ensure they become tender on the inside.
- Parchment paper ā Prevent your veggies sticking to the baking pan with parchment paper or a reuseable oven mat.
- Red Beets ā Note that vibrant red beets' color can spread to other veggies while roasting. It can look quite pretty, but if you'd prefer to maintain the distinct colors of each vegetable, simply separate them while roasting, and be careful not to toss together when adding the butter.
Can I make roasted root vegetables ahead of time?
Yes! While roasted root vegetables are undeniably best fresh out of the oven, this dish tastes delicious at room temperature, too. Or you can make them ahead of time as part of weekly meal prep.
For those who prefer to prep them in advance yet savor them warm, you can partially roast the vegetables by baking them for about half the recommended cooking time. They should be softer, but not fully tender. After they cool to room temperature, put them in an airtight container and store them in the refrigerator for a day or two. When you're ready to serve, pop them back in the preheated oven and finish cooking them. This method allows you to enjoy the convenience of prepping ahead while still enjoying the flavor and texture of freshly roasted vegetables.
What to serve with roasted root vegetables
This roasted root vegetables recipe seamlessly finds its place on the holiday table among other favorite seasonal side dishes, like roasted garlic mashed potatoes, mushroom gravy, stuffing, and sauteed green beans.
Add some color to balance out a meal of cauliflower polenta, some easy lasagna, or pulled pork shepherd's pie. Or complement hearty proteins like pork belly slices, baked pork chops, crockpot beef ribs, or baked pork tenderloin.
You can also enjoy a plate as a standalone meal!
Recipe FAQs
How do I make these vegan or dairy-free?
To make this roasted root vegetable recipe dairy-free or vegan, simply omit the butter and replace it with your preferred dairy-free butter.
The recipe is already gluten-free, but if you adjust any seasonings or sauces, be careful to read the label to ensure they are also gluten-free.
Can I use other vegetables?
Certainly! This recipe is versatile and everything tastes great with the maple vanilla butter. Incorporate whatever vegetables you prefer, or whatever looks good at the farmer's market or grocery store! Some garlic, turnips, rutabagas, or daikon can all work great. Remember to cut them into uniform sizes for even cooking, and depending on their roasting time, adjust when you place them in the oven.
How do I adjust the cooking time for different vegetables?
Dense vegetables will take longer to cook than softer ones. Cut the denser vegetables smaller for quicker cooking or add them into the oven earlier.
Longer cooking time: Denser vegetables, like beets, potatoes, carrots, or parsnips.
Medium cooking time: Sweet potatoes, squashes, or turnips.
Shorter cooking time: Softer vegetables, like radishes, shallots, or onions.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days.
More roasted vegetable recipes
Roasted Root Vegetables Recipe
Ingredients
- 1 lb beets (peeled and cut into chunks)
- 2 large carrots (cut into rounds)
- 1 lb parsnips (peeled and cut into chunks)
- 1 medium sweet potato (cut into chunks)
- 1 medium red onion (cut into chunks)
- 1 small acorn squash (Seeded and cubed)
Maple Vanilla Butter
- Ā¼ cup melted butter
- 2 tablespoons maple syrup
- 1 tablespoon vanilla bean paste
- 2 teaspoons EACH: fresh rosemary, sage, and thyme (minced)
- Ā½ teaspoon sea salt
Crispy Sage and Rosemary
- Ā¼ cup olive oil
- 3 rosemary stems
- 12 sage leaves
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper. Make the maple vanilla butter by stirring the ingredients together in a small bowl.Ā¼ cup melted butter, 2 tablespoons maple syrup, 1 tablespoon vanilla bean paste, 2 teaspoons EACH: fresh rosemary, sage, and thyme, Ā½ teaspoon sea salt
- Place the beets and carrots on one baking sheet ā keeping them separated if you don't want the beets to transfer their color to the carrots. Drizzle 2 tablespoons of the maple vanilla butter over top and mix the veggies so they're coated in the butter. Roast for 30-35 minutes, until they are tender and golden at the edges.1 lb beets, 2 large carrots
- Place the parsnips, sweet potato, red onion, and acorn squash on the second baking sheet. Pour the rest of the maple vanilla butter over top and mix the veggies. Bake these vegetables for 20-25 minutes, adding them to the oven 10 minutes after the beets.1 lb parsnips, 1 medium sweet potato, 1 medium red onion, 1 small acorn squash
- To make the crispy sage and rosemary, start by lining a plate with paper towels. Heat the olive oil in a small frying pan over medium heat. Working in batches, add the rosemary and sage leaves, frying them for about 1 minute, until they are crispy. Put them onto the paper towel to cool. (See notes)Ā¼ cup olive oil, 3 rosemary stems, 12 sage leaves
- Serve the roasted root vegetables on a large platter with the crispy sage and rosemary on top.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
For more inspiration, check out all of our side dish recipes!
