Should you parboil root vegetables before roasting?

There is no need to parboil, it can dilute the flavor of the vegetables. Roasting allows the sweetness and flavor of the roots to express themselves fully.

Are root vegetables healthy?

Root vegetables are very high in nutrients, minerals and vitamins.

Can root vegetables be roasted ahead?

Yes. Root vegetables can be baked and then rewarmed to serve. They save well in the fridge and leftovers are good cold or warm.

Do root vegetables need to be peeled?

Thin-skinned root vegetables like carrots, potatoes, parsnips and turnips do not need to be peeled- a good scrub will do just fine. Thicker-skinned root veggies, like celery root, are better peeled.

Roasted Root Vegetables

Description

This roasted root vegetable recipe is a delicious fall side dish! Carrots, parsnips, beets and rosemary bake until caramelized and tender.

Ingredients

Scale

2 large carrots, cut into 1-inch thick pieces
2 large parsnips, peeled and cut into 1-inch thick pieces
2 large turnips, rutabaga, potatoes or beets, cut into 3/4 thick chunks or pieces
1 red onion, cut into one inch wedges
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons maple syrup
1 tablespoon fresh rosemary, roughly chopped, or sub sage
1 orange, zest, and a squeeze of juice
Salt and pepper to taste

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Instructions

Preheat oven to 450F
Prep the veggies. Cut root vegetables (see notes on size) and place in a bowl. Toss with olive oil, balsamic vinegar, maple syrup, rosemary, orange zest, salt and pepper.
Roast. Place vegetables on a sheet pan in a single layer lined with parchment paper (use two pans if needed). Bake on the middle rack. Check at 30 minutes, turning the pan if vegetables are more done on one side and stir if they are getting too browned on the bottom (usually they are fine without stirring). Bake for another 15-30 minutes until tender.
Taste and Season. Serve with a squeeze of fresh orange, adjust salt and pepper to your preference.

Notes

Round roots, such as Rutabagas and potatoes, will take the longest to roast. Cut 3/4 inch thick strips, wedges or chunks.

Long Roots like carrots and parsnips cook more quickly. Cut about 1 inch thick. Small carrots can be roasted whole or sliced in half. Larger carrots and parsnips can be cut in strips or chunks.

Turnips cook quickly.

Onions cut in half and then about 4 wedges (8 total).

Nutrition

Serving Size: 3/4 cup
Calories: 125
Sugar: 8.2 g
Sodium: 117.2 mg
Fat: 5.6 g
Saturated Fat: 0.8 g
Carbohydrates: 16.9 g
Fiber: 4.9 g
Protein: 2.3 g
Cholesterol: 0 mg