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Recipe: Roasted Root Vegetables

These roasted root vegetables are incredibly delicious, hearty, and full of fall flavors. Serve them alongside roast chicken or fish and brown rice or another whole grain. This recipe makes a large batch of veggies, which is great, as you’ll want leftovers. It’s also super customizable—use any root veggies you like or skip what you don’t have on hand.

Time

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Serving

Serves: 4–6

Serving size: Approximately 1 ½ cups

Ingredients

4 carrots, sliced in half lengthwise and cut into ½ inch slices
3 large sweet potatoes, peeled and cut into ½ inch cubes
3 medium sweet onions, quartered
3 beets, scrubbed and cut into ½ inch cubes
2 parsnips, sliced in half lengthwise and cut into ½ inch slices
2 leeks, white parts only sliced in half lengthwise and cut into ½ inch slices
2 cups butternut squash, peeled and cut into ½ inch cubes
½ cup thinly sliced Brussels sprouts
3 tablespoons extra virgin olive oil
2 tablespoons chopped fresh rosemary or 2 teaspoons of dried rosemary
2 tablespoons chopped fresh thyme or 2 teaspoons of dried thyme
1 tablespoon chopped fresh sage or ½ teaspoon of dried sage
½ teaspoon salt
½ teaspoon ground black pepper

Instructions

Preheat oven to 400 °F.
Gather two large baking sheets and line with aluminum foil or parchment paper, if desired. Mix all ingredients—you can either do this in a large bowl or stir directly on the baking sheets.
Spread out the vegetables evenly on the baking sheets—don’t crowd them or they will steam rather than roast.
Place in oven and stir every 10 minutes or so. Roast for 30–40 minutes until veggies are fork tender and begin to caramelize.

Recipe Notes

This roasted root veggie side dish is rich in dietary fiber to help digestion, iron which is critical for transporting oxygen throughout your body, and potassium to help maintain healthy blood pressure.
To clean leeks, slice them and add them to a large bowl of cold water. Stir and shake with your hands or a spoon—this will help remove any dirt between the layers. Let them sit in the water for a few minutes to allow any additional dirt to settle. Remove with your hands or a slotted spoon and place them in a strainer, then pat dry with a clean kitchen towel.
Any root veggies can be used in this recipe. The important thing is making your veggies all the same size, so they cook evenly. Make this recipe your own by using different combinations of veggies, based upon what you have on hand and preference—i.e., skip the parsnips, double the carrots; skip the leeks, double the onions, etc.

Nutrition facts per serving

Calories: 180 / Total Fat: 5g (6% DV) / Saturated Fat: 1g (5% DV) / Trans Fat: 0g / Cholesterol: 0mg (0% DV) / Sodium: 240mg (10% DV) / Total Carbohydrate: 32g (12% DV) / Dietary Fiber: 6g (21% DV) / Total Sugars: 11g / Added Sugar: 0g (0% DV) / Protein: 4g / Vitamin D: 0mcg (0% DV) / Calcium: 78mg (6% DV) / Iron: 2mg (10% DV) / Potassium: 376mg (8% DV)

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