Roasted Root Vegetables

Roasted Root Vegetables

It’s a gloomy, rainy Sunday here in sunny Southern California. I actually love it this way. Thanksgiving is only four days away and the damp, chilly air is bringing back memories of former Thanksgivings growing up on the east coast. The word that comes to mind when I think of this holiday is “home”.  When I went away to college and then when I moved to Los Angeles, I always went “home” for Thanksgiving to my parents house. No matter how busy everyone’s lives were, we always came together for Thanksgiving.

It’ funny, because I’m not really big on holidays. Halloween and Valentine’s Day are just another day to me. But Thanksgiving is a holiday that has a special place in my heart.  It just does.

I wanted to share this roasted root vegetable dish. It’s very easy to make, doesn’t require a lot of time, and the results are quite delicious. Roasting these vegetables brings out their natural sweetness. There’s no exact measurements here as you can make this for 2 people or ten.

Roasted Root Vegetables

Roasted Root Vegetables

  • baby carrots, peeled
  • beets, any color, peeled and sliced into 1″ slices
  • parsnips, peeled, cut into 1″ slices
  • leeks, white part only, cut into 1″ slices
  • onion, cut into 1″ slices
  • yukon gold potatoes or sweet potatoes, peeled, cut into 1″ slices
  • olive oil
  • salt & freshly ground pepper to taste
  • rosemary, finely chopped
  • garlic, finely chopped
Directions
  1. Preheat oven to 400 degrees F.
  2. Place all the vegetables in a baking dish. Drizzle with the olive oil, enough to coat all the vegetables. Season with Kosher salt and freshly ground pepper. Toss.
  3. Cover dish with foil and bake for 20 minutes.
  4. Take dish out and toss vegetables with the garlic and rosemary. Place dish back in oven uncovered for another 15-20 minutes, or until you can pierce the vegetables with a fork. Do not over-bake, you don’t want the vegetables too soft.

Recipe: Easy

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13 Comments on “Roasted Root Vegetables”

  1. df says:

    I have a serious soft spot for roasted root veggies and these are gorgeous!

  2. Tamara says:

    These vegetables look delicious. Perfect for fall. I especially love roasted beets.

  3. carol says:

    Mama S – I’m making these soon – They look so delicious – a good compliment to any meal!!

  4. wanda says:

    What a great looking dish of vegetables!
    I plan to make this very soon.

  5. Looks really easy and yummy. Thanks for sharing this recipe!

  6. I love a good roasted veggie dish.. it goes with most meals, doesn’t it? And your photos… make me really feel like it’s still fall (when I look out on our barren, white landscape) and that’s a treat!

  7. Yinzerella says:

    Gorgeous! Parsnips are an under appreciated vegetable.

  8. shefskitchen says:

    beautiful pic; found you on tastespotting!

  9. Karyl says:

    These look awesome and just in time for Turkey Day. Great pictures too, as usual. Happy Thanksgiving! That’s right, you are the Czar. :)

  10. Jay says:

    absolutely lipsmacking n delicious..
    first time here..love your space..
    awesome recipe collection with excellent cliks..
    Am your happy follower now..;)
    do stop by mine sometime..
    Tasty Appetite


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