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Roasted Root Greens (Straightforward & Wholesome Aspect!)

These Roasted Root Greens are such a straightforward and scrumptious seasonal facet to serve this fall and winter! Merely reduce the veggies, season, and roast for 45 minutes — that’s it!

Roasted root veggies in bowl with spoon

Roasted Root Veggies

These roasted root greens come collectively to make the final word seasonal facet. We’re speaking scrumptious savory veggie flavors with smashed garlic cloves and recent herbs — does it get any higher?

We’re all about wholesome vegetable facet dishes on a regular basis, however particularly through the holidays! These roasted root greens can be scrumptious served alongside brussel sprouts and this vegan green bean casserole!

Don’t have any concern in case you don’t have the precise 5 root greens which might be on this recipe. We’ll provide you with some simple veggie substitutions so you may nonetheless make this seasonal facet with out operating again out to the shop.

Elements You Want

This roasted root vegetable recipe is tremendous simple and has a brief listing of substances. Try every part you want for this recipe.

  • Carrots
  • Idaho potato
  • Candy potatoes
  • Parsnips
  • Yellow onion
  • Garlic
  • Olive oil
  • Seasoning (salt, pepper, thyme)

What to not use in a brine

Add 1 tablespoon of balsamic vinegar or honey to your olive oil earlier than drizzling it over the greens. It provides a bit sugar and caramelization to the basis greens.

Raw root vegetables on a cutting board.

What Greens are Good for Roasting?

This recipe requires carrots, potatoes, onions, and parsnips, however be happy to sub any of the veggies beneath in case you favor different veggies or don’t have a few of these on-hand:

  • beets
  • turnips
  • rutabagas
  • butternut squash
  • pink onion
  • broccoli

Ideas Excellent Roasted Veggies

How You Chop the Veggies. We all know that everybody’s ovens are completely different and for this reason bake time may range up or down. Our greatest tip for getting excellent roasted greens is definitely the way you chop them.

You’ll be aware within the recipe card that we instruct slicing your entire root greens at round 1-inch thick. This can guarantee your entire greens cook dinner evenly.

Should you reduce them thinner, your bake time will lower and in case you reduce them thicker your bake time will enhance.

Non-Stick Pan or Parchment Paper. You wish to ensure that you spray the baking sheet with olive oil (not simply the olive oil you toss the veggie in). Should you would moderately not use extra oil you may line the baking sheet with parchment paper earlier than you add the veggies to the baking sheet.

Verify in your veggies. Rigorously watch your greens for the final 10- quarter-hour of bake time to verify they don’t burn. They need to be fork tender!

Roasted root vegetables on a baking sheet

Ought to I Peel Veggies Earlier than Roasting?

It’s your selection whether or not you peel veggies earlier than roasting or not. We really favor to go away them as-is as a result of lots of the vitamins reside within the pores and skin of greens. Plus, the pores and skin helps maintain the veggies collectively whereas roasting.

Seasoning Concepts for Roasted Greens

This recipe requires a easy seasoning of salt, pepper, olive oil and recent thyme, which permits the flavour of those scrumptious veggies to essentially shine.

However in case you’re seeking to jazz these root greens up a bit extra relying on what you’re pairing them with, GO FOR IT!

Any of the next seasonings can be completely delish:

Roasted root vegetables in a bowl ready to be served

roasted root vegetables

Roasted Root Greens

Roasted root greens are very simple to make, and they’re the right accompaniment to any meal! The ingredient listing is brief and the recipe is simple. 

Prep: quarter-hourCook dinner: 45 minutesComplete: 1 hour

Fats 5

Carbs 25

Protein 2

Yield 6 1x


  • 6 medium carrots, chopped into 1-inch thick chunks (about 2 cups)
  • 1 giant Idaho potato, chopped into 1-inch thick chunks (about 1 cup)
  • 2 giant candy potatoes, chopped into 1-inch thick chunks (about 2 cups)
  • 3 medium parsnips, cored and chopped into 1-inch thick chunks (about 1 cup)
  • 1/2 giant yellow onion
  • 6 cloves garlic, smashed
  • 2 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons minced recent thyme


  1. Preheat the oven to 400ºF and spray a baking sheet with nonstick cooking spray. Choice to line with tin foil and spray that.
  2. Subsequent, place carrots, potatoes, parsnips, onion, and garlic onto the baking sheet and generously drizzle with olive oil, salt, and pepper.
  3. Use palms or a spatula to verify the entire greens are lined in olive oil, salt, and pepper after which unfold the greens out evenly on the baking sheet. Ensuring the greens should not piled on high of one another (this may trigger the greens to not cook dinner evenly).
  4. Place the baking sheet within the oven and bake for 45 minutes, tossing each 10 minutes.
  5. Take away from the oven, sprinkle with recent thyme and serve.

Vitamin Information

Serving Dimension: 1/6 recipe
Energy: 145
Sugar: 6
Sodium: 118
Fats: 5
Carbohydrates: 25
Fiber: 5
Protein: 2

Creator: Lee FunkeClass: SidesTechnique: OvenDelicacies: American

Key phrases: roasted root greens

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