Roasted root vegetables are a staple in many kitchens, bringing warmth, flavor, and nutrition to the table. Sean’s Mommy’s Roasted Root Vegetables is a delightful recipe that combines a variety of seasonal root vegetables, offering a dish that’s as comforting as it is nourishing. This recipe is perfect for fall and winter, making it a great choice for Thanksgiving or any cozy family dinner.
The Origins of Roasted Root Vegetables
Roasting is one of the oldest cooking methods, enhancing the natural sweetness of vegetables. Root vegetables, which grow underground, have been part of human diets for thousands of years. What are the healthiest root vegetables? These include carrots, beets, and sweet potatoes, known for their high vitamin and mineral content. This recipe combines several of these nutritious roots, offering a dish that’s as healthy as it is delicious.
Ingredients
Gather these fresh, colorful ingredients to create Sean’s Mommy’s Roasted Root Vegetables:
- 2 large carrots, peeled and cut into 1-inch pieces
- 2 parsnips, peeled and cut into 1-inch pieces
- 1 large sweet potato, peeled and cubed
- 2 medium red potatoes, cubed
- 1 large beet, peeled and cut into wedges
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped (for garnish)
Optional Add-Ins
- 1 red onion, cut into wedges
- 1 turnip, peeled and cubed
- 1 tablespoon honey or maple syrup for a hint of sweetness
Instructions
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
Step 2: Prepare the Vegetables
Wash, peel, and cut all the vegetables into similar-sized pieces to ensure even cooking. Is a potato a root vegetable? Yes, potatoes are indeed root vegetables, and their starchy texture adds heartiness to this dish.
Step 3: Season the Vegetables
In a large bowl, combine the carrots, parsnips, sweet potato, red potatoes, beet, and any optional add-ins. Drizzle with olive oil and sprinkle with salt, pepper, rosemary, thyme, and garlic powder. Toss until the vegetables are evenly coated with the seasoning.
Step 4: Roast the Vegetables
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, turning once halfway through, until the vegetables are tender and golden brown around the edges.
Step 5: Garnish and Serve
Once roasted, remove the vegetables from the oven and let them cool slightly. Garnish with fresh parsley before serving. Enjoy these delicious roasted root vegetables as a side dish or a vegetarian main course.
Tips and Variations
- Seasoning for roasted root vegetables can be varied to suit your taste. Try adding sage or cumin for different flavor profiles.
- To make sweet roasted root vegetables, drizzle with honey or maple syrup before roasting.
- For a herby twist, add fresh rosemary or thyme sprigs to the baking sheet.
- Serve with a dollop of Greek yogurt or a sprinkle of feta cheese for added creaminess.
- These vegetables pair well with roasted chicken, grilled fish, or a hearty lentil stew.
Nutritional Information (Per Serving)
- Calories: 180
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 400mg
- Total Carbohydrates: 30g
- Dietary Fiber: 6g
- Sugars: 6g
- Protein: 3g
Conclusion
Sean’s Mommy’s Roasted Root Vegetables is a versatile dish that’s easy to prepare and full of flavor. Whether you’re serving it at a holiday gathering or a weeknight dinner, these roasted roots are sure to delight everyone at the table. Roasted winter root vegetables are a comforting addition to any meal, offering warmth and nourishment with every bite.
Try this recipe and experience the magic of roasted root vegetables for yourself. Don’t forget to leave a comment below with your thoughts, share this recipe with your friends on social media, and subscribe to our newsletter for more delicious recipes.