A beautiful medley of roasted root vegetables, this dish is a feast for the eyes as well as the palate! Simple to prepare, this dish is always a winner for both weeknight dinners and Thanksgiving gatherings- just be sure you make enough to share!
Why You’ll Love This Recipe For Roasted Root Vegetables
- These roasted root vegetables are easy to make and can be modified based on your taste preferences and what you have in your fridge.
Ingredients To Make Roasted Root Vegetables
- Golden beets – I love the color of golden beets but you could also use red beets if you can’t find golden beets.
- Yams – I used yams but you could also use sweet potatoes.
- Olive oil – I always cook with extra virgin olive oil
- Sea salt – Add sea salt to taste
- Pepper – Grind some fresh pepper to taste
- Pecans – I chopped up whole pecans but you can also buy chopped pecans.
- Sheet pan
- Parchment paper
How To Make Roasted Root Vegetables
- Peel and chop all the vegetables into 1/2″ cubes.
- Toss all the vegetables in olive oil and salt and place them on a parchment paper-lined baking sheet.
- If your vegetables are crowded, use 2 baking sheets so you can evenly space them out. This way the veggies will brown and cook evenly.
- Bake in a 400-degree oven for about 25 minutes.
- While the vegetables are cooking, chop the pecans.
- Pile the roasted vegetables into a serving bowl and sprinkle with chopped pecans. Serve immediately.
You can easily store leftovers in the fridge in an airtight container for 3-4 days however they may not have the same texture. I don’t recommend freezing any leftovers.
Here are a few things you can do to make excellent roasted veggies every time:
- Use good quality olive oil, it makes a difference.
- Don’t crowd too many vegetables on one cookie sheet, they need to sit directly on the pan to brown.
- Add a touch of sea salt before you cook the vegetables as it helps draw out the moisture.
- There are no rules as to which vegetables you should or shouldn’t roast. Just choose your favorites!
- Toast the pecans before you add them to the vegetables.
Should you parboil root vegetables before roasting them?
Whether to parboil is a personal preference. I don’t parboil my vegetables, I just lay them raw on the baking sheet and let them roast in the oven.
Do I have to peel the vegetables before roasting them?
Peeling is also a personal choice. I peeled all these vegetables before roasting them but you don’t have to. For those vegetables with a really thick peel, I would suggest you peel them but with vegetables like parsnips or beets, you could cook them unpeeled. Just make sure to give them a good wash.
Can I substitute something for the pecans?
If you have someone with a nut allergy you can easily swap the pecans for pumpkin seeds.
Can I add fresh herbs to these roasted vegetables?
Yes, you absolutely can mix in some fresh rosemary, parsley, or basil. If you want to add fresh herbs I’d recommend you add them once you remove the vegetables from the oven.
Did you make this recipe? If you did don’t forget to tag me and share on Instagram!
Roasted Root Vegetables Recipe
- Peel and chop all of your vegetables to a 1/2 inch cube.
- Toss the vegetable cubes in olive oil and spread them evenly on a parchment lined baking sheet. If the vegetables are crowded, use 2 sheet pans instead so that your veggies brown and cook evenly.
- Bake in a 400 degree oven for about 25 minutes.
- While the vegetables are roasting, chop the pecans.
- Pile the roasted veggies into a serving bowl and sprinkle with chopped pecans. Serve immediately or cover until ready to serve.