WARM ROASTED ROOT VEGETABLES
Warm Roasted Root Vegetables are a wholesome, nutrient-dense dish that brings out the natural sweetness of carrots, parsnips and beets. These earthy vegetables are roasted to perfection with olive oil, rosemary and a pinch of salt, creating a crispy yet tender texture packed with fibre, vitamins, and antioxidants. This dish is delicious and incredibly healthy. Whether served as a side dish, added to grain bowls or enjoyed on its own, these roasted vegetables offer a rich, deep flavour that pairs well with a variety of meals. Roasting enhances the caramelisation of the vegetables, making them irresistibly sweet and savoury. This simple, one-pan recipe is ideal for meal prep, as it stores well and can be easily reheated. Perfect for fall and winter, these roasted root vegetables make a comforting and satisfying addition to any dining table.
RECIPE CATEGORY
Side, Appetisers
SERVING SIZE
1
CUISINE
Mediterranean, European
PREPARATION/TECHNIQUES
Roast, One-Pan Wonders
OCCASION/HOLIDAY
Fall, Winter, Thanksgiving, Casual Dinner, Family Reunion, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Dairy-Free, Wheat / Gluten-Free, Healthy, High Fibre, Low Fat, Quick & Easy
DISH TYPE
Fritter
INGREDIENTS
There are the following ingredients for Warm Roasted Root Vegetables:
- ¼ cup carrots, diced
- ¼ cup parsnips, diced
- ¼ cup beets, diced
- ½ teaspoon olive oil
- ¼ teaspoon rosemary
- Pinch of salt
FULL NUTRITIONAL INFORMATION
- Calories: 72.2 kcal
- Protein: 1.2 g
- Carbohydrates: 12.2 g
- Sugars: 5.3 g
- Fibre: 3.5 g
- Fat: 2.5 g
- Saturated Fat: 0.4 g
- Sodium: 198.5 mg
- Potassium: 334 mg
- Iron:0.6 mg
- Calcium: 28.1 mg
PREPARATION
- Preheat The Oven: Set the oven to 200°C (400°F) and line a baking tray with parchment paper.
- Prepare Vegetables: Wash, peel and dice the carrots, parsnips and beets into uniform pieces for even roasting.
- Season The Vegetables: In a mixing bowl, toss the diced vegetables with olive oil, rosemary and salt until they are well coated.
- Arrange On Baking Tray: Spread the seasoned vegetables evenly on the prepared baking tray, ensuring they are in a single layer.
- Roast To Perfection: Place the tray in the oven and roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelised.
- Serve And Enjoy: Remove from the oven, let them cool for a minute and serve warm.
PREP TIME
5 minutes
COOKING TIME
25-30 minutes
TIPS
Here are some helpful tips for Warm Roasted Root Vegetables:
- Uniform Sizing: Cut vegetables into equal sizes to ensure even cooking.
- Enhanced Flavour: Add a drizzle of balsamic glaze after roasting for extra depth.
- Crispier Texture: Spread vegetables apart on the tray to allow them to crisp up properly.
- Roasting Time Adjustment: If the vegetables aren’t caramelised enough, roast for an additional 5 minutes.
- Storage Tip: Store leftovers in an airtight container to maintain freshness.
VARIATIONS
- Garlic And Herb Blend: Toss with minced garlic and thyme for an aromatic touch.
- Spicy Roasted Vegetables: Sprinkle with smoked paprika or red pepper flakes for a little bit of heat.
- Cheesy Finish: Top with crumbled feta or parmesan cheese before serving.
- Citrus Infusion: Add a squeeze of fresh lemon juice for a bright flavour contrast.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in portioned containers for up to 2 months. Reheat in the oven at 180°C (350°F) for best texture.
- Reheating: Warm in the oven or air fryer to restore crispness or microwave for a quick option.