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Simple Fall roasted root vegetables recipe

These simple fall roasted root vegetables are delicious, perfectly tender, packed with flavor, and full of natural sweetness! The easiest and simplest way to cook root vegetables that are hard to chew and have less taste when boiled.
Temps de préparation10 min
Temps de cuisson45 min
Temps total55 min
Cours: main dish, Side Dish
Cuisine: American, anti-inflammatory, French, healthy, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Mot-clé: oven roasted vegetables, roasted root vegetables, roasted vegetables recipe
Portions: 3 servings
Auteur: Githu
Cost: 6€

Equipment

  • A sharp chf's knife
  • A chopping board
  • A sheet pan

Ingrédients

  • 2 tbsp coconut or olive oil
  • spices of your choice; here I use sumac, bay leave powder, pepper flakes
  • 3 medium carrots
  • 3 medium parsnips
  • 1 medium sweet potatoes
  • ½ small celeriac root
  • 3 medium onions
  • 3 medium beets
  • 6 cloves of garlic
  • pinch of salt
  • some fresh rosemary

Instructions

  • Turn your oven to heat @ 200°C /392°F
  • Clean then tap dry all your root vegetables
  • Cut them into equal pieces
  • Using a kitchen brush, spread oil all over the sheet pan
  • Lay the vegetables on a single layer leaving some space in between them
  • Sprinkle with spices and salt
  • Pour the remaining oil all over
  • Roast halfway the time, remove the veggies from the oven and, toss them.
  • Sprinkle again with some spices and return in the hot oven
  • Roast till tender
  • Let the roasted vegetables cool a bit before serving.
  • Thank you so much for being here, many blessings. Please do share this recipe and rat it.

Notes

  1. Depending on the size of your vegetables, they can either roast fast or take some time.
  2. It can be very hard and painful to chop some root vegetables if your hands are painful. Consider asking for help or choose small size root vegetables that you can roast whole without cutting them.