Roasted Root Vegetables make a perfect easy side dish. With just a few ingredients and less than 30 minutes you get a flavorful filling side dish recipe!
I am a huge fan of one pot meals. They make dinner time so much easier, because in general I try to create recipes that have all the major food groups in one pot. (This Southwestern Alfredo Pasta is a great example.)
But there are definitely times when we are making something that requires a side dish. My Easy Top Round Roast Beef recipe has become a favorite in our house, (Quinn literally squeals when she hears that’s what is for dinner) but it needs a good healthy side dish recipe.
Enter my Roasted Root Vegetables. There are about a million things I love about this recipe. The first is the incredible flavor. Second, I love how quickly it comes together with just a few ingredients. Finally, it roasts at a really high temperature, so it is quick!
HOW TO MAKE ROASTED ROOT VEGETABLES
- Toss the cut vegetables with salt, pepper, and olive oil.
- Spread in a single layer on a large rimmed baking sheet.
- Roast them for 15 minutes.
- Toss them with some balsamic vinegar and roast for 10 more minutes.
HOW TO CUT THE VEGETABLES
The most important part of this recipe is how you dice the vegetables. Vegetables that are too big will require more time, and vegetables that are too small will get mushy.
There is no need to break out a measuring tape, but this is what you are going for to get the optimal tenderness in the final dish:
- Carrots should be cut into 1/2 inch rounds.
- Sweet Potatoes and Parsnips should be cut into 1 inch cubes.
Again, just do your best. Worst case scenario you just check the tenderness at the end and add a little more time.
ADDING BALSAMIC VINEGAR
The balsamic vinegar in this recipe adds the most perfect flavor. It ties the great taste of all the vegetables together in the best.
But, it is really important to add the balsamic vinegar at the very end of the recipe. If you add it at the beginning, it will burn during cooking and you will end up with a less pleasant taste.
Add it in the last 10 minutes of roasting, and you will have perfectly flavored veggies.
WHAT TO SERVE WITH ROASTED VEGETABLES
This side dish recipe is perfect on the side of so many of my recipes, but I have a great Baked Chicken Thigh recipe coming on Thursday that I really loved it with.
Until then, enjoy it with any of these great recipes:
This recipe makes 5 cups. It is an easy recipe to cut in half if you think that will be too much for your family.
(Pssssst . . . did you know that if you hover over the serving numbers in my recipes, you get a little bar that lets you adjust the serving size and the ingredients will change accordingly?)
That said, I encourage you to make the full recipe. The left overs are amazing. I have eaten them straight from the refrigerator, and I also put them on a salad with some roasted chicken for lunch the next day.
If you do have left overs, store them in an airtight container in your refrigerator for up to three days.
If you make this recipe or any of my other recipes leave me a comment and let me know what you think think!
Roasted Root Vegetables
- 1 pound carrots
- 1 pound parsnips
- 1 pound sweet potatoes
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons balsamic vinegar
- Preheat your oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- Peel the vegetables and cut the parsnips and sweet potatoes into 1-inch pieces. Cut the carrots into 1/2-inch discs. In a large bowl toss them with the olive oil, salt, and pepper.
- Spread the vegetables onto the parchment-lined baking sheet and bake for 15 minutes. Remove from the oven, toss with the balsamic vinegar, and return to the oven for an additional 10 minutes.