This dish is perfect to serve alongside a steak, roasted chicken or even a perfectly roasted Pork Tenderloin!
How to Roast Root Vegetables
Roasted Root Vegetables are a simple to make, nutrient-packed side dish (like delicious deviled eggs too!), and with so many vegetable options it’s hard to get tired of them!
Vegetables for Roasting
Potatoes, sweet potatoes (or yams), carrots, parsnips, turnips, onions, and beets are all great root vegetables for oven roasting. If you’re adding in other vegetables that cook quicker (such as bell peppers) they’re best added during the last 15 minutes or so.
How long to roast root vegetables?
This will vary depending on the size of your vegetables, but for this recipe (with vegetables cut to 1 ½” pieces and spread evenly over a baking sheet), they will take approximately 40-50 minutes to roast and cook on 400°F. You will be able to tell that your vegetables are finished cooking if they are tender and soft inside when pierced with a fork.
Are roasted vegetables good reheated?
Absolutely! These roasted root vegetables make great leftovers heated in either the microwave or in the oven. You can also use any leftovers to make a roasted root vegetable salad. Simply place in a bowl and toss with your favorite dressing (or chop and add to a green salad). You could even add them to a delicious Creamy Potato Soup to give it even MORE flavor!
More Easy Roasted Veggies
Roasted Vegetables with Smashed Garlic Roasted Brussel Sprouts with Bacon Honey Roasted Carrots Roasted Cabbage Steaks Roasted Green Beans Parmesan Roasted Broccoli Simple Roasted Turnips
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