Foolproof Baked Root Veggies

Foolproof Baked Root Veggies

Caramelized edges and tender centers make this a reliable side for any weeknight dinner.

Total 55 min Makes 6 servings Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

A mix of carrots, parsnips, beets, and potatoes roasts until the edges turn golden and slightly crisp while the centers stay tender. Tossed simply with olive oil, garlic, and herbs, this method works for busy weeknights or holiday spreads alike. High heat and a single layer on the pan are the keys to even caramelization.

Ingredients

  • 3 carrots, peeled and cut into 1-inch chunks
  • 2 parsnips, peeled and cut into 1-inch chunks
  • 2 medium beets, peeled and cut into 1-inch chunks
  • 1 pound baby potatoes, halved
  • 1 medium red onion, cut into wedges
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 tablespoon balsamic vinegar

Method

  1. Preheat the oven to 425°F and line two baking sheets with parchment paper.

  2. Peel and cut the carrots, parsnips, beets, and potatoes into similarly sized 1-inch chunks so they cook evenly.

  3. In a large bowl, toss the carrots, parsnips, potatoes, and onion with olive oil, garlic, rosemary, thyme, salt, and pepper until evenly coated.

  4. Toss the beets separately with a drizzle of olive oil and a pinch of salt in a small bowl to keep their color from bleeding onto the other vegetables.

  5. Spread the carrot, parsnip, potato, and onion mixture in a single layer on one baking sheet, and the beets in a single layer on the other.

  6. Roast both sheets, stirring once halfway through, until the vegetables are tender and browned at the edges, 35 to 40 minutes.

  7. Remove from the oven and combine all the vegetables in a large serving bowl.

  8. Drizzle with balsamic vinegar and toss gently to combine before serving warm.

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    Foolproof Baked Root Veggies

    A mix of carrots, parsnips, beets, and potatoes roasts until the edges turn golden and slightly crisp while the centers stay tender. Tossed simply with olive oil, garlic, and herbs, this method works for busy weeknights or holiday spreads alike. High heat and a single layer on the pan are the keys to even caramelization.

    55 min 6 servings 210 cal

    Ingredients

    • 3 carrots, peeled and cut into 1-inch chunks
    • 2 parsnips, peeled and cut into 1-inch chunks
    • 2 medium beets, peeled and cut into 1-inch chunks
    • 1 pound baby potatoes, halved
    • 1 medium red onion, cut into wedges
    • 1/4 cup olive oil
    • 4 cloves garlic, minced
    • 1 tablespoon fresh rosemary, chopped
    • 1 teaspoon fresh thyme leaves
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 1 tablespoon balsamic vinegar

    Method

    1. 1

      Preheat the oven to 425°F and line two baking sheets with parchment paper.

    2. 2

      Peel and cut the carrots, parsnips, beets, and potatoes into similarly sized 1-inch chunks so they cook evenly.

    3. 3

      In a large bowl, toss the carrots, parsnips, potatoes, and onion with olive oil, garlic, rosemary, thyme, salt, and pepper until evenly coated.

    4. 4

      Toss the beets separately with a drizzle of olive oil and a pinch of salt in a small bowl to keep their color from bleeding onto the other vegetables.

    5. 5

      Spread the carrot, parsnip, potato, and onion mixture in a single layer on one baking sheet, and the beets in a single layer on the other.

    6. 6

      Roast both sheets, stirring once halfway through, until the vegetables are tender and browned at the edges, 35 to 40 minutes.

    7. 7

      Remove from the oven and combine all the vegetables in a large serving bowl.

    8. 8

      Drizzle with balsamic vinegar and toss gently to combine before serving warm.