You may have heard me talk about how much I love roasting vegetables in the oven… if you haven’t, I’m sure you will in the future. Often. Because it’s the BEST.
Roasting vegetables transforms bitter and boring veggies into sweet, rich morsels of goodness. They’re super delicious and super healthy, and we all want that, right? Oh, did I mention how easy it is? Just chop ’em up, toss with oil and some herbs and spices, and let them do their own thing in the oven while you prep the rest of your meal.
There are a million and two (or maybe three) ways to make roasted vegetables and I made this special Wintery version with all root vegetables to go along side my pork tenderloin. The roasted root vegetables were a perfect flavor match and made for a beautifully colorful companion to the pork. This was my type of meal! YUM!
Of course, prices and volume will vary depending on what vegetables you buy. I bought a big ‘ol Super Mario Bros. style turnip, which was surprisingly expensive, but added a nice flavor contrast. You could also try parsnips, rutabagas, or any other root vegetable that might be available to you.
Roasted Root Vegetables
Roasted Root Vegetables
- 1 medium red potato (3/4 lb) ($0.44)
- 1 medium sweet potato (1 lb) ($1.10)
- 1 large turnip (1 1/2 lb) ($2.12)
- 1 medium yellow onion ($0.70)
- 1/2 lb carrots ($0.54)
- 4 cloves garlic ($0.32)
- 2 Tbsp olive oil ($0.32)
- 1 tsp basil ($0.05)
- 1 tsp thyme ($0.05)
- 1 tsp rosemary ($0.05)
- salt and pepper to taste ($0.10)
- 1/2 bunch fresh parsley (optional) ($0.38)
- Preheat the oven to 400 degrees. Peel the carrots, sweet potato, and the turnip (turnips usually have a thick wax coating applied before sale). Peel the red potato if desired. Cut all of the vegetables into one inch pieces (potatoes, turnip, onion, carrots). Place all of the chopped vegetables on a large baking sheet covered with foil.
- Mince the garlic and add it to the baking sheet along with the basil, thyme, and rosemary. Drizzle the olive oil over top of everything and then use your hands to toss everything to coat. Sprinkle with a little salt and pepper.
- Spread the vegetables out so that they are in a single layer on the baking sheet, moving half to a second baking sheet if needed. Roast in the oven for 45 minutes or until soft and golden brown on the edges. Stir the vegetables half way through.
- After roasting, transfer the vegetables to a large bowl. Roughly chop the fresh parsley and stir into the roasted vegetables. Season with more salt and pepper as needed. Serve warm!
Nutritional values are estimates only. See our full nutrition disclosure here.
Step By Step Photos
These are the vegetables that I used, although you can use your own combination. Root vegetables are “in season” during the winter and have a hearty, comforting feel. Also, they all tend to be a similar texture and density, which means they’ll cook at a fairly even rate.
Some root vegetables, like this turnip, are coated with a thick wax before sale. Make sure to peel that off. Peeling the other vegetables is optional, just make sure you wash them well if not peeled.
Chop all of the vegetables into one inch chunks. Try to make them the same size so that they’ll cook at an even rate. Put them all on a large baking sheet covered with foil. Mince the garlic and add it to the baking sheet along with the herbs. Drizzle olive oil over top of everything.
Use your hands to toss everything to make sure it’s all coated in oil and the herbs are evenly distributed. Spread the vegetables out into a single layer on the baking sheet (move some to a second baking sheet if needed). Sprinkle with a little salt and pepper.
Roast the vegetables in a preheated 400 degree oven for about 45 minutes or until they are soft and golden brown. Stir them half way through.
I like to add a little fresh parsley because it adds a pop of color and some bright, fresh flavor. Roughly chop half a bunch and then stir it into the veggies. Season with more salt and pepper (to taste).
And there you have it! YUM!