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
Makes about 5-6 generous servings
- 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
- Preheat oven to 425 degrees Fahrenheit.
- Line two baking sheets with parchment paper or reusable silicone baking mats. I use this one from Kitchen Stuff Plus.
- 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.
- Sprinkle in the spices and toss some more until evenly coated with spices.
- Spread vegetables in a single layer on the baking sheets.
- 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.
- 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!