These easy roasted root vegetables are a perfect side dish for fall. Or a simple no-stress side for the holidays. Oven roasted sheet pan veggies are a great shortcut for cozy dinners to warm you up.
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This is a side dish I make all the time in the cooler months. It's so simple. It takes just a few minutes of hands on time and cooks while you go do something else.
Oven roasting brings out the natural sweetness in the root veggies. And they're naturally gluten-free, paleo, vegan, and Whole30-compliant!
Here's what you'll need
The recipe is completely flexible. You can include whatever root vegetables you have - sweet potatoes, celery root, carrots, parsnips, turnips, beets. It also works with butternut squash.
The only essential ingredients are cooking fat, salt, and pepper. But, of course, you can always include other flavorings like red onion, garlic, herbs and spices. Or combine them with other fall vegetables like Brussels sprouts.
How to roast root vegetables in the oven
Here's how easy it is to roast the veggies:
- Preheat the oven and line the sheet pan with parchment paper. If you're doing a large batch of roast veggies, it's better to spread them out in a single layer on a couple of baking sheets than to try and crowd them onto one baking sheet. If they're overcrowded, they'll steam instead of roasting.
- Cut the vegetables roughly the same size so they'll cook evenly. You can put them in a large bowl to toss with the oil, sea salt and pepper. Although I usually toss them right on the sheet pan so I have fewer dishes to wash.
- Roast the veggies until they are cooked through (easily pierce with a knife), browned and starting to caramelize.
The cooking temperature is very forgiving. If you have something else in the oven at a different temperature, you can roast the vegetables anywhere between 350 and 450 degrees. Just adjust the cooking time (longer for a moderate oven and shorter for a high oven temperature).
Once the veggies are roasted. You can garnish them with fresh herbs or a drizzle of balsamic vinegar. This versatile vegetable side dish is sure to become a favorite in your house.
This simple roasted vegetable recipe is an easy side dish for Thanksgiving when you're serving people on different diets. It's gluten, grain, and dairy-free, paleo and vegan.
More Easy Fall Recipes
- Crock Pot Butternut Squash
- Instant Pot Spaghetti Squash
- Slow Cooker Sweet Potatoes
- Sweet Potato Casserole
- Easy Paleo Apple Muffins
- 3-Ingredient Crock Pot Applesauce
- Bacon Roasted Brussels Sprouts with Honey Mustard
Easy Roasted Root Vegetables
Ingredients
- 2 large sweet potatoes
- 1 celery root celeriac
- 2 carrots
- 1 parsnip
- 1 - 2 tablespoons olive oil
- sea salt and fresh cracked pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Cut vegetables into cubes. Toss with olive oil to coat. Season with salt and pepper.
- Roast on rimmed baking sheet for 30 - 45 minutes, until vegetables are browned and cooked through.
Nutrition
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