This roasted root vegetables recipe would be a hit at any meal. The vegetables are full of nutrients and as addictive as candy!
Rutabaga, beets…these are words that used to intimidate me because I had no idea what to do with those vegetables. Do I peel, not peel? Do I chop first, then roast, or the other way around? It was an existential vegetable crisis. But once I started roasting sweet potatoes and regular potatoes, I realized that it wasn’t that big of a leap to add in other, less common root vegetables.
Once these came out of the oven, my husband and I gathered around the pan like two pigs at a trough. We ate with abandon, not able to resist the vegetables that are nature’s version of candy, making happy noises, unable to stop. It paints a pretty picture, I know. But let me warn you, you are likely to have the same reaction. It’s a good thing.
If you’re not a fan of one of the vegetables in this recipe, just leave it out or substitute with more of one of the other vegetables, or another root vegetable entirely (parsnips, turnips, celeriac…the list goes on). In other words, this side dish is customizable to the nth degree.
Other healthy side dish recipes:
Cookin’ Canuck’s Creamer Potatoes with Red Pepper Cashew Pesto
Cookin’ Canuck’s Easy Roasted Mushrooms with Rosemary & Garlic
Aggie’s Kitchen’s 5-Ingredient Vegetable Fried Brown Rice
Nerds with Knives’ Delicata Squash with Miso-Maple Butter
Omnivore’s Cookbook’s Chinese Vinaigrette Cabbage Stir-Fry
- 1 ¼ lb. red-skinned potatoes, cut into 1-inch pieces
- 1 (3/4 lb.) rutabaga, peeled & cut into 1-inch pieces
- 1 (3/4 lb.) sweet potato, peeled & cut into 1-inch pieces
- 3 carrots, peeled & cut into 1-inch pieces
- 2 beets (1 lb. total), peeled & cut into 1-inch pieces
- 4 tbsp olive oil, divided
- ¾ tsp salt, divided
- ¾ tsp ground pepper, divided
- 2 tbsp chopped fresh rosemary, divided
- Please head to The Pioneer Woman forthe recipe instructions.
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