Roasted Root Veggies

Warm up this winter!

Are you feeling as cold as I am lately?  Root veggies make a great side dish or snack during cold weather and are super easy to prepare. I like to choose a few different root veggies and make a big batch that we can reheat over a few days.

I started making these for my daughter to introduce a wider variety of vegetable into her diet. Chopping the veggies into bite-sized pieces makes it easy for her to eat independently and she LOVES this recipe!

Roasted Root Veggies

Roasted root veggiesMakes about 5-6 generous servings

Ingredients:

  • 2 medium to large sweet potatoes
  • 2 large parsnips
  • 2 large beets
  • 2 Tablespoons extra virgin olive oil (approximately)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Directions:

  1. chopped root veggiesPreheat oven to 425 degrees Fahrenheit.
  2. Line two baking sheets with parchment paper or reusable silicone baking mats. I use this one from Kitchen Stuff Plus.
  3. Cut root veggies into 1-1.5 inch chunks. I prefer to cut the beets into smaller chunks than the sweet potatoes and parsnips as I find they cook slower. Chop smaller chunks if you want to cook the veggies even faster!Toss root veggies with olive oil in a large bowl until evenly coated with oil.
  4. Sprinkle in the spices and toss some more until evenly coated with spices.
  5. Spread vegetables in a single layer on the baking sheets.
  6. Roast the veggies in the hot oven for about 50-60 minutes total (or until veggies are tender to your liking), stirring once halfway through.

Notes:

  • You can add or substitute other veggies such as carrots or onions.
  • You can experiment using different spices such as ginger, cinnamon, cloves, nutmeg, cumin, and coriander. Find the spice combo you like best!
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