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If you’re doing a longer super caramelized roast, go with a few garlic cloves left in their peels and add them in the last 15 minutes of roasting. If doing a light roast (more about that in the cooking times section), you can mix minced garlic in with the other root vegetables. Go for ½ to 1 inch chunks for the carrots, potatoes, and onions. If it’s a really fat carrot I will cut thicker coins into quarters. I cut longer pieces from the narrow carrot tips and then cut thin coins from the thick ends of the carrot. They cook at about the same speed so by getting them the same size you ensure that you don’t end up with one overcooked or undercooked. When chopping, try to get your potato and carrot chunks to similar sizes. This roasted root vegetables recipe has very simple prep work. Because these are firm like root vegetables, they can be roasted the same length of time. Hard squashes like butternut squash, pumpkin, and acorn squash are also wonderful for roasting in the oven. I love adding in bell peppers, zucchini, mushrooms, broccoli, cauliflower, really whatever vegetables we have on hand.Ĭherry tomatoes can be great for roasting too, just be careful to pierce with a fork before eating to let the hot juice and steam escape.īe aware that these vegetables tend to cook faster than roasted root vegetables, so you want to add them in the last 15 minutes of cooking if you are chopping them the same size of your root veggies. While this recipe is specific to roasting root vegetables, you can roast any vegetables using these techniques. Best vegetables for roasting (that aren’t root vegetables) I’ve made this recipe with other root vegetables, such as sweet potatoes and turnips, but these four main ingredients (carrots, potatoes, onions, and garlic) are the ones we ALWAYS have at home. Some common root vegetables are carrots, beets, parsnips, turnips, radishes, sweet potatoes, rutabaga, onions, ginger, garlic, potatoes, and yams.ĭaikon, kohlrabi, celeriac, turmeric, arrowroot, sunchoke, Cassava, and taro also fall in the culinary root vegetable category. But in culinary terms, any vegetable that grows underground can be termed a root vegetable. Scientifically, only the carrot in this recipe is a true root vegetable the potato is a tuber and the garlic and onion are bulbs. Root vegetables are quite good for you because they are a complex carbohydrate (this means long lasting energy) as well as being packed with fiber, vitamins and minerals. Root vegetables in this case means that the vegetable part you eat grows underground. What are the best root vegetables to roast? By using root vegetables that keep well and are pretty cheap, it’s also a very affordable recipe. This is one of our favorite side dish recipes (and sometimes main dish!) in the winter. Have you ever tried a side dish you loved so much that you just wanted to push the main course away and get more of the side? If you haven’t, you will once you try these oven roasted root vegetables. This costs you nothing extra and supports our family business so thank you!

This post contains affiliate links which means we get a small commission if you buy anything through one of the links below. This roasted root vegetables post was originally written in January 2011, and is being updated in September of 2020 with more tips and a printable recipe card. They’re also a great party recipe because you can make a HUGE batch for very little money.

Roasted root veggies are perfect for your Thanksgiving dinner, Christmas meal, or as a simple side for family dinner. This roasted root vegetables recipe takes earthy root vegetables, like onions, potatoes, carrots, and garlic, and oven roasts them for a sweet caramelized vegetable side dish that’s packed with nutrition.