Roasted Root Vegetable Medley

A healthy and delicious side dish that is fairly hands-off, yet still easy to prepare can be hard to come by. This roasted root vegetable medley though is one such recipe.

Using only a handful of common root veggies, all that's needed is to peel, dice, and roast the vegetables. Peeling could even be considered optional here!

Featured in: Thanksgiving Menu Ideas, and Christmas Day Dinner Ideas.

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Quick Tips For Roasting Root Vegetables

Since this recipe is so easy to do, I won't bore you with a big long write up. I do want to share a few tips though that will help make the process easier for those who may not have a lot of experience with root vegetables.

• Do you need to peel the vegetables first? Not really. Most vegetables, including root vegetables, have edible skin. In fact, it is oftentimes considered healthier to leave the skin on vegetables before eating them. That said, some root veg like sweet potatoes and onions have very tough skin that becomes leathery and not enjoyable once cooked which is why we recommend peeling the veggies before cooking.
• How big should you cut everything? The key to evenly cooking different vegetables all at once is consistency. That means, all the vegetables should be cut to be roughly the same size. We like to aim for a half-inch square. This makes it easy to eat (pieces are bite-sized), and the root veggies cook faster than if they were cut larger.

• Can I add other veggies to the mix / make substitutions? If adding soft veggies such as broccoli, cauliflower, or onion, make sure to keep them cut a little larger as they will cook quicker than the tough root vegetables. They can also be kept separate and roasted for less time than the root veg if you want to keep some crunch to them. Otherwise, substitutions are generally fine as long as they are similar in texture. Don't like parsnips? Just add more carrots!

• If using red beets keep in mind they will leech some color as they cook, potentially turning other vegetables pink. Not a huge deal, but can affect the look of the final dish. Beets can also be roasted separately to prevent this.

• If you have a convection oven (oven with a fan blowing air around), take note that things will roast faster than in a conventional oven. Keep an eye on the veggies to make sure they don't burn. The best temperature to roast root vegetables is about 400F. This cooks the vegetables quite quickly and easily browns them in under 40 minutes.

What Can I Serve These Roasted Root Vegetables With?

Simple roasted root vegetables sides like this one are best served alongside a protein such as our Garlic & Herb Roasted Turkey Breast, or Coffee Rubbed Sirloin Tip Roast.

If cooking for a large group, simply increase the amount of veggies you cut up, and spread it all out on two or even three sheet trays.

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Looking For More Roasted Veggie Sides?

• Roasted Baby Carrots
• Whole Baked Sweet Potato

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