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The magazine that publishes my monthly food column, “Acreage Life“, asked me to submit a recipe for root vegetables. That was an easily answered question, knowing right away that I wanted to roast something delicious: Easy Oven Roasted Root Vegetables!

Since root vegetables are readily available year-round in our food markets, this is an easy recipe for gathering up the ingredients. For gardeners, these are veggies that are best planted and harvested for a colder weather season. So make sure that you’ve got these plants when all of the hot summer veggies are no longer producing and keep that garden of yours working hard for you year-round!

Root vegetables are vegetables that have the parts that we eat growing UNDERGROUND with their stems or leaves growing above ground (and yes, those are edible too)! Root vegetables are culinary staples in our kitchens and we cannot imagine life without these delicious food blessings from the earth!

Rooties are chock full of nutritious goodness and very hearty. These hidden gems store incredibly well and are the most common vegetables that traditionally keep us fed through the cold winter months, but we use them year-round today. These are the veggies that were (and still are) kept in storage “cellars” before we had refrigerators. The ways to prepare them are endless, limited only to one’s creativity.

The MOST POPULAR vegetable in the United States is a root vegetable: POTATOES! Followed by: #3 Garlic, #4 Carrots, and #7 Onions.

  • Potatoes
  • Garlic
  • Carrots
  • Beets
  • Onions and shallots
  • Peanuts
  • Sweet potatoes and yams
  • Radishes
  • Turnips
  • Parsnips
  • Rutabagas
  • Ginger
  • Bamboo shoots
  • Turmeric
  • The list is too long to include here, so for further reading of the entire list, click here

So to get started, set out your ingredients, all cut up.

  • Red Potatoes
  • Beets
  • Red Onions
  • Sweet Potatoes or Yams
  • Carrots
  • Rutabagas
  • Garlic
  • Rosemary
  • Herbs: Sage, Oregano, and Thyme
  • Extra Virgin Olive Oil
  • Balsamic Vinegar
  • Honey
  • Salt and Pepper
Easy Roasted Root Vegetables

Wow, just take a minute to look at the intense, vivid colors of the beets, red potatoes, sweet potatoes, red onions, and carrots! This has to be the absolute most colorful and beautiful dish ever! From what they say, the more vivid and diverse the colors, the healthier the recipe is….well, say hello to not only a healthy veggie recipe but one that is oh-so-good too!

#1: Drizzle olive oil all over a large baking tray.
#2: Place all vegetables and the garlic in a large mixing bowl, except the beets.
#3 Drizzle about 1 tablespoon of olive oil on the vegetables and toss to coat.
#4 In a separate smaller mixing bowl, do the same with the beets. Don’t mix the beets with the other bowl of vegetables to prevent them from discoloring the other vegetables.
#5 Place the large bowl of oil-coated vegetables on the olive oil-coated baking tray.
#6 Then carefully place the oil-coated beets all around the top; do not stir.
# 7 Sprinkle all of the herbs (sage, oregano, thyme, and any of your personal favorites!), salt and pepper.
Place the tray of vegetables on a middle or lower rack in the heated oven. Roast for 30 minutes without stirring.
#8 Remove the veggies from the oven and place all of the sprigs of fresh rosemary on top;
#9 Return the tray of veggies to the oven and roast for 20 more minutes.
#10 While the vegetables finish roasting, mix the balsamic vinegar with honey in a small bowl and set aside. Use fresh honeycomb honey (2nd photo) or your favorite jarred honey. (In this photo I used Italian Chestnut Honey that I bought during one of my visits to Italy).
#11 Remove the veggies from the oven when they are at the level of tenderness you prefer
#12 Pour into a large serving bowl and serve warm or hot with balsamic-honey vinaigrette

More Roasted Recipes You May Enjoy!

Italian Roasted Potatoes with Rosemary and Garlic
Roasted Garlic Parmesan Carrots
Easy Roasted Beet Salad
Easy, Creamy, Cheesy Cauliflower Gratin
Roasted Garlic Vegetables with Garlic and Rosemary
Roasted Butternut Squash Risotto with Sage
Roasted Cauliflower with Italian Cheese and Herbs
Roasted Tomato Bisque with Parmesan Crisps
Fresh Green Haricot Vert Beans with Roasted Vegetables
Bucatini with Roasted Red Pepper Sauce
Lemon Risotto with Roasted Asparagus and Three Cheeses
Grill Roasted Corn, Black Bean and Avocado Salad
Roasted Cherry Tomatoes with Cheesy Garlic and Basil 

How To Roast Red Peppers

Easy Roasted Beet Salad

Roasted Butternut Squash Risotto with Sage

Italian Roasted Potatoes with Rosemary and Garlic

Roasted Garlic Parmesan Carrots 

Roasted Garlic Vegetables with Garlic and Rosemary

Print

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Easy Oven Roasted Root Vegetables

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Roz | La Bella Vita Cucina
  • Yield: 68 Servings 1x
  • Category: Vegetables
  • Method: Roast
  • Cuisine: Italian

Ingredients

Units Scale
  • 56 carrots, peeled and sliced into 11/2” pieces
  • 10 small red potatoes, peel left on, cut into bite-size pieces (about 1″ square)
  • 10 fingerling potatoes, peel left on, cut into bite-size pieces (about 1″ square)
  • 4 large beets, peeled, cut into 11/2” squares
  • 3 medium size sweet potatoes or yams, peeled, cut into 11/2” squares
  • 1 turnip or rhutabaga, cut inito 1-1/2″ squares
  • 1 large red onion, skin removed, cut into 11/2” squares
  • 1/2 of a butternut squash, peeled, cut into 11/2” squares
  • 6 whole garlic cloves (larger sized), minced
  • 3 Tbsp (ish) of extra virgin olive oil
  • 1 tsp. of each: sage, oregano, and thyme
  • 1 Tbsp. freshly-cracked sea salt
  • 1 tsp. freshly-cracked black pepper
  • 56 sprigs of fresh rosemary

Balsamic – Honey Vinaigrette:

  • 1 cup balsamic vinegar
  • 2 Tbsp. honey (or more to your taste preference)

Instructions

  1. Pre-heat oven to 425 F degrees and prepare the vegetables.
  2. Drizzle olive oil all over a large baking tray.
  3. Place all vegetables in a large mixing bowl, except the beets.  Drizzle about 1 tablespoon of olive oil on the vegetables and toss to coat.  Mix in half of the minced garlic.
  4. In a separate smaller mixing bowl, do the same with the beets (with olive oil and garlic).  Do not mix the beets in with the other bowl of vegetables to prevent them from discoloring the other vegetables.
  5. Place the large bowl of oil-coated vegetables on the olive oil-coated baking tray.  Then carefully place the oil-coated beets all around the top, and do not stir.
  6. Sprinkle all of the herbs (sage, oregano, and thyme), salt and pepper.
  7. Place the baking tray on a middle or lower rack in the heated oven.  Roast for 30 minutes.
  8. Remove the veggies from the oven and place all of the sprigs of fresh rosemary on top; return to the oven and roast for 20 more minutes.
  9. While the vegetables finish roasting, mix the balsamic vinegar with the honey in a small bowl and set aside.
  10. Remove the veggies from the oven when they are at the level of tenderness you prefer; pour into a large serving bowl.
  11. Serve warm or hot with balsamic – honey vinaigrette on the side to pass among guests . . . or to dip veggies in!  YUM!

Buon Appetito!

xoxo ~ Roz



Nutrition

  • Serving Size: 1 cup