Roasted Root Vegetables

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Roasted Root Vegetables – Root vegetables are to fall as asparagus is to spring. And yes, you know a true foodie when their season’s are marked by the changes in produce not the changes in weather. And I know, Brussels Sprouts aren’t root vegetables, but the name of this recipe was so catchy I couldn’t help myself! Forgive me. 

This Roasted Root Vegetables recipe is not your typical roasted root vegetable recipe. Yes, there are herbs and rustic knife cuts. But, this method of seasoning makes it so every vegetable is slightly different and totally jazzes up what is typically a one note dish. The best part is that the varying flavors compliment each other and each bite is like a confetti of flavors that marry perfectly together in your mouth!

With that said, I was thinking about what is the best way to describe how to make this dish, so I’m actually going to describe each of the ingredients and the spices that go with them first.

Roasted Root Vegetables

Ingredients to Spice Up Root Veggies

First things first, the veggies I’m using consists of:

  • Yukon Gold or Red Potatoes
  • Rainbow Radish (or bunch of radish works too)
  • Rutabaga
  • Sweet Potatoes
  • Sweet Onions
  • Carrots
  • Brussels sprouts (as mentioned, not really a root veggie, but goes so well with these root veggies!)
Veggies!

Now, let’s talk about the spices that go with them! I wanted to break this down in case you were going to skip out on some of the veggies. Plus it’s just overall yummy knowledge to have!

Yukon Gold / Red Potatoes

For the potatoes, we will pair with fresh rosemary. If you don’t have fresh rosemary, dried rosemary will work too. 1 sprig of rosemary is about 1 tsp of dried rosemary.

Rainbow Radish / Bunch of Radishes

We’re going to add 1 sprig of thyme or about 1/2 tsp of thyme to go with the radish. One rainbow radish works, but if you can’t find any, a bunch of normal radishes work too!

Rutabaga

Sage goes well with rutabaga, so that’s what we will use! We’re going to use 1 sage sprig. You can substitute about 1/2 teaspoon of dried herb for a sprig if you don’t have any fresh sage.

We’ll also add garlic to this one to make it extra flavorful!

Sweet Potatoes

Sweet Potatoes are… well, sweet. So the spices we are using is a little different than the other root veggies. , Cayenne, allspice, and cinnamon will go great with sweet potatoes!

Sweet Onion

Onion is already incredibly flavorful, so we won’t add more spices to distract from it’s flavors. Really we’re adding onion to this dish to make everything else more flavorful!

Carrots

For the carrots, we will add thyme and berbere seasoning. If you’re unfamiliar with this seasoning, berbere is a traditional Ethiopian spice blend composed of chiles, garlic, fenugreek and a handful of warm spices, such as allspice and cinnamon.

If you can’t find any berbere seasoning, I would just add garlic and thyme.

Brussels Sprouts

Brussels Sprouts goes great with garlic, so I like to keep my brussels simple, so that’s all we’re going to add (other than the salt, pepper, oil).

How to make Roasted Root Veggies

Preheat oven to 375 F.

Now, get ready for a lot of mixing!

In a large metal bowl, toss Brussel sprouts with a drizzle of oil, salt and pepper and 1 clove of garlic chopped. Dump on a baking sheet.

Next, toss potatoes with oil, salt, pepper and rosemary. Place on sheet pan with Brussel sprouts.

Toss radish with oil, salt, pepper and 1/2 tsp thyme. Place on sheet pan.

Then, toss the rutabaga with oil, salt, 1 clove garlic minced, 1 sprig sage chopped. Place on sheet pan.

Next, toss sweet potatoes with oil, salt, 1 tsp cayenne, 1 tsp allspice, 1 tsp cinnamon. Move to sheet pan.

Toss onion with oil, salt and pepper, put on sheet pan.

Last, toss carrots with oil, salt, pepper, 1 sprig of thyme, 2 tsp berbere seasoning.

Evenly mix and spread out the vegetables on the pan to help marry the flavors.

Roast for 20 minutes at 375 F on a middle rack. Then toss and flip vegetables and roast for another 15 minutes.

Broil on high for the last 5-10 minutes (don’t burn them!) to get a nice crunchy exterior.

Roasted Root Vegetables
Roasted Root Vegetables

This may seem like a lot of work, but since you aren’t washing out the tossing bowl between vegetables it goes really quickly. The residue of the seasoning between different vegetables helps to weave the seasonings together to make a cohesive dish! This is one of my favorite to do for a crowd and the different colored vegetables make for a beautiful spread! Serve with roasted chicken or pot roast for a perfect fall meal.

Love roasted veggies recipes like this Roasted Root Vegetables recipe?  Try this Roasted Brussels Sprouts with Canadian Bacon!

Paleo Roasted Root Vegetables

Paleo Roasted Root Vegetables

Ingredients

  • 4 Yukon gold or red potatoes, quartered
  • 2 small sweet potatoes, cubed
  • 1 rutabaga, cubed
  • 2 large carrots, cubed
  • 1 rainbow radish (or bunch of radishes), quartered
  • 8 Brussels sprouts, halved
  • 1.5 tsp minced garlic (or 3 cloves of garlic)
  • 1/2 sweet onion, sliced
  • 1 sprig of rosemary, roughly chopped
  • 1 sprig of sage, roughly chopped
  • 2 sprig of thyme, roughly chopped
  • 1 tsp cayenne
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 2 tsp Berbere seasoning
  • Salt and Pepper
  • Olive Oil

Instructions

  1. Preheat oven to 375 F.
  2. Now, get ready for a lot of mixing!
  3. In a large metal bowl, toss Brussel sprouts with a drizzle of oil, salt and pepper and 1 clove of garlic chopped. Dump on a baking sheet.
  4. Next, toss potatoes with oil, salt, pepper and rosemary. Place on sheet pan with Brussel sprouts.
  5. Toss radish with oil, salt, pepper and 1/2 tsp thyme. Place on sheet pan.
  6. Then, toss the rutabaga with oil, salt, 1 clove garlic minced, 1 sprig sage chopped. Place on sheet pan.
  7. Next, toss sweet potatoes with oil, salt, 1 tsp cayenne, 1 tsp allspice, 1 tsp cinnamon. Move to sheet pan.
  8. Toss onion with oil, salt and pepper, put on sheet pan.
  9. Last, toss carrots with oil, salt, pepper, 1 sprig of thyme, 2 tsp berbere seasoning.
  10. Evenly mix and spread out the vegetables on the pan to help marry the flavors.
  11. Roast for 20 minutes at 375 F on a middle rack. Then toss and flip vegetables and roast for another 15 minutes.
  12. Broil on high for the last 5-10 minutes (don’t burn them!) to get a nice crunchy exterior.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 208Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 154mgCarbohydrates: 42gFiber: 6gSugar: 7gProtein: 5g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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Roasted Root Vegetables

13 comments

  1. Roasting is my favourite way to prepare vegetables,always delicious!

  2. I love roasted veggies in the fall. Your seasoning blend sounds delish! YUM!!

  3. Avatar Irena Macri says:

    I love roasted roots! I’ll have to be more adventurous in incorporating new types of radish and roots like rutabaga into mine though. I tend to keep it simple, but I need to step outside of the box!

  4. So yummy!!! I love roasted veggies and always forget about rutabaga, I need to add that in more often. So many yummy flavors in this root veggie mix!

  5. Such a great recipe, especially when cooking in large quantities.

  6. Yum! I’ll be making various versions of this all fall and winter. Roasted root veggies are so comforting!

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