How to Roast Root Vegetables
When autumn arrives, there’s no easier, more nutritious, or more satisfying meal than roasted root vegetables. Roasting coaxes out the natural sweetness from the bounty of beautiful, antioxidant-rich tubers at your local market.
Let your imagination run wild with all the things you can add them to: salads, pastas, egg dishes, casseroles, and so much more! This is a great addition to your weekly meal plan, and prepping and roasting a whole bunch of veggies at once is simple as can be!
Here’s our no-fail guide for perfectly roasted root veggies, every time:
Start by Prepping Your Veggies
If applicable, cut off any greens attached (to beets, turnips, carrots, parsnips, etc.) with a sharp knife. Thoroughly clean your veggies with a scrub brush.
Carefully cut off the tip and tail of each vegetable and peel off the skin with a vegetable peeler.
Decide if you’re going to roast your veggies whole or chopped up. While sliced or diced root veggies will roast much faster, certain whole roasted roots, like carrots and baby turnips can make for a lovely, rustic presentation.
Roast Your Veggies
Preheat the oven to 425°F and line a large baking sheet or roasting pan with aluminum foil.
Toss the vegetables — whole or cut up — with a generous pour of olive oil and a sprinkle of salt, black pepper, and any other herbs or spices you enjoy.
Spread the veggies out on the pan. Do not overcrowd them, as this will cause them to steam instead of roast. If you are roasting multiple kinds of vegetables, put each type on its own pan, as different types of root veggies take varying times to fully cook.
Roast the vegetables for 30 to 45 minutes, stirring the pan every 10 minutes or so. The time they take to cook will depend on the type of vegetable, as well as the size it’s cut to. Around the 30-minute mark, check the vegetables for doneness. They should be caramelized on the outside and soft on the inside.
Once they are done, use them however you wish. Or, once cooled, store them in an airtight container in the fridge, where they’ll keep for up to four days.
- About 10 minutes before the vegetables are done, scatter some peeled garlic cloves, also tossed in olive oil and salt, on the pan for sweet, succulent cloves to use in your dish, atop sandwiches or anywhere else you want a roasted garlic flavor.
- Did you know that radishes are root vegetables? While we often eat them raw, roasted whole radishes, tossed with some melted butter, fresh parsley, and salt, make a wonderful side dish.
- Cutting potatoes or sweet potatoes into wedges and roasting them is a nutritious alternative to deep-fried french fries.