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.
Hi lovely, how are you doing? How do you cook your root vegetables?
I find it hard sometimes to eat some root vegetables, and you?
But roasted vegetables like these juicy oven-roasted vegetables are kind of a healthy treat, they are perfectly seasoned, they're tender, packed with flavor and natural sweetness which you can only get with roasted vegetables.
I appreciate these fall roasted root vegetables over other cooking methods. The ideal is to mix less tasty vegetables (eg. celeriac root) and sugared/tasty vegetables.
When you roast vegetables, roasting adds depth while delicious flavor emanates, giving the roasted vegetables perfect texture. This will make you enjoy every single veggie on a sheet pan, licking your fingers. (Oops, yes, I eat roasted veggies with my fingers)
You'll love this fall roasted vegetables recipe because it’s a great way to serve different fall roots vegetables in one meal. Making you and your family eat more veggies every time you make roasted vegetables.
Deliciously seasoned, roasted vegetables are quick and effortless. You have less cleaning to do as well. This simple fall roasted root vegetables recipe is a 45 minutes side dish.
Roasting vegetables makes them super delicious, the hot oven breaks down complex sugars in vegetables, resulting in a sweet and full of flavor dish.
Do you peel vegetables before roasting?
No, you don't have to peel your vegetables!
- Peeling vegetables is giving yourself a lot of work.
- The most nutrients and dietary fiber are found next to or on the skin. Therefore, when you peel your vegetables you are throwing a lot of nutrition.
- Thoroughly cleaning your root vegetables is sufficient to remove dirt.
- However, if you're growing your vegetables, don't over-clean them. Healthy soil has living organisms that can be beneficial to your gut microbiome.
What are the best vegetables for roasting
You can oven roast any vegetables you’ve got. Almost any kind of vegetable can be roasted, however, not all vegetables can roast at the same time. Try roasting different vegetables based on what you love or what's available in your market. Mix up less tasty with high sugared vegetables.
- Root vegetables like onions, sweet potatoes, beets, carrots, potatoes, parsnips, turnips, radishes, jerusalem artichoke, yam, cassava, leeks, celeriac, etc...
- Winter squashes are butternut squash and all pumpkins family
- Crucifers like cauliflower, broccoli, cabbage, brussel sprouts, kale, bok choy, romanesco, etc...
- Tender vegetables like tomatoes, summer squash, zucchini, fennels, eggplants, bell peppers, peas, asparagus, mushrooms, green beans, okra, etc...
Tips to have the best roasted vegetables
- Prefer a non-stick pan, you can lay a parchment paper, but the roasting result isn't the same.
- Use a high heated oven. If not, roasted vegetables will not caramelize as desired.
- Make sure the vegetables are dry, they don't have any wetness on them.
- Cut the harder vegetables into smaller pieces so they can roast faster.
- Grease your sheet pan to have the best-roasted texture.
- Don't overcrowd the veggies, just one single layer, and leave some space in between them.
- Use your favorite spices and dressings; salt, dry herbs, curry, paprika, oil, vinegar, lemon, etc...
- Toss halfway to let the vegetables cook on both sides and to mix up the seasoning
- I like adding some more spices when tossing.
How to store roasted vegetables
- If you are busy, roast a batch of vegetables for future days or as part of your meal prep.
- Leave the roasted vegetables to cool down completely before storing them.
- Put the veggies in an air-tight container and store in the fridge. They will be good for up to 5 days.
When you want to use the stored roasted vegetables, reheat them in a heated oven for about 10 minutes.
I hope that this simple fall roasted root vegetable recipe will help you appreciate root vegetables. For serving options, you can use hummus or serve alongside a green salad.
Thank you for your presence here. I am honored that you took your time. Many blessings. Please sharing this recipe.
My love to you, Githu.
Get more healthy roasted vegetables
- Garlic roasted red potatoes
- Roasted fennel with mango salsa
- Easy roasted beets with roasted onions
- Millet with roasted pumpkin
- Easy roasted cauliflower curry with garlic
- Comforting roasted corn & butternut soup
Simple Fall roasted root vegetables recipe
- A sharp chf's knife
- A chopping board
- A sheet pan
- 2 tablespoon 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
- 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.
- Depending on the size of your vegetables, they can either roast fast or take some time.
- 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.