Roasted Root Vegetables

Why You Need This Recipe

It’s a great way to use a mix of vegetables at once. We’ve all been there. You don’t use all the veggies you bought for a recipe, and now you don’t know what to do with those extras. Since root vegetables last longer, you can wait a bit to accumulate more. Then pull out your sheet pan and everything.

This is a 10-ingredient recipe. And a majority of those ingredients you can probably already find in your collection of dried spices.

You can change the flavors. I love this chili lime marinade, but you can keep it more traditional and stick to just lemon juice, salt and pepper and add some rosemary or thyme. Root veggies can be your blank canvas. Get creative with what you have in your spice drawer.

This is a healthy side dish. Vegan, gluten-free and packed with nutrition, roasted vegetables go with most main dishes. You never can have too many veggies.

What are Root Vegetables?

It’s easiest to say that root vegetables are veggies that grow underground. The list is long, which is great because these vegetables are hearty. They stay fresh longer than more delicate produce.  Potatoes and onions especially can be thought of almost as pantry ingredients because they have a good shelf life.

Types of Root Vegetables Include:

• Potatoes
• Sweet Potatoes
• Carrots
• Rutabagas
• Turnips
• Onions
• Parsnips
• Celery Root
• Beets

Also, remember that pumpkin and butternut squash are botanically fruits, so they are not categorized as root vegetables. But if you are trying to put them to use, go ahead and add them to this recipe, after you remove the peel, of course.

The Ingredients

This is what you need:

• Root vegetables: My preference is to go for variety because I love textures and bites from soft to crisp, but it’s up to you. If you only have 2 different kinds of veggies, still go ahead and roast them. I like to include a red onion.
• Lime juice: Always use fresh citrus juice, never the bottled version. The recipe calls for 2 limes. If you store them in the fridge, put them on the counter so they warm up to room temperature. Then they will juice more easily.
• Spices: I combine cumin, chili powder, onion, powder, and garlic powder along with kosher salt and black pepper. When you stir them with the olive oil and lime juice, you create a thick marinade.
• Olive oil: For the best taste, reach for a bottle of extra-virgin olive oil.
• Cilantro works well with this spice mixture. You could also add sliced scallions in place of fresh herbs.

Variations

As mentioned, you can use this recipe as a base for roasted vegetables. While I highly recommend this chili lime version, you can switch up the seasonings:

• The most minimal version is to toss the vegetables with 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. For fresh herbs to finish, try chopped parsley or minced chives.
• Change the citrus to lemon juice. You can juice 1 lemon and mix that with 2 tablespoons olive oil, 1/4 teaspoon dried rosemary, 1/4 teaspoon dried thyme, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Again, for fresh herbs, parsley and chives are good options.

How To Make Roasted Root Vegetables

Preheat the oven to 425 degrees F.

1. Make the marinade. In a big bowl, stir together the lime juice, olive oil, cumin, chili powder, onion powder, garlic powder, salt and pepper.

2. Stir the veggies in the marinade. Make sure they are all evenly coated.

3. Spread the marinated vegetables across a baking sheet. Use every square inch of the sheet pan. Each vegetable should make contact with the metal on the pan. They should not be overlapping.

4. Roast the vegetables. This will take about 40-45 minutes. The veggies should turn out browned on the outsides and tender enough in the middle that you can pierce them with a paring knife. About halfway through roasting, toss them around on the pan. Garnish the roasted veggies with cilantro.

Leftovers

Store leftover vegetables in an airtight container in the refrigerator up to 3 days. You can eat them cold in a mixed greens salad or pasta salad. If you want to serve them as a side dish again, rewarm the veggies in a 350-degree F. They will lose their crisp edges after being stored in the fridge.

Serving

This roasted root vegetable recipe is a versatile side dish for proteins including beef, pork and chicken. I pair them with my Dry Rubbed Turkey, which is one of my go-tos for Thanksgiving.

You can also transform these roasted veggies from a side to a vegan or vegetarian-friendly main dish. With those chili lime flavors, you can turn them into tacos with tortillas and store-bought guacamole and salsa. Cotija cheese is optional. 

Do your best to cut the vegetables about the same size. I know this can be a challenge when you have different kinds of veggies, but this will help them cook more evenly.

Don’t use old spices. It is easy to lose track of how long dried spices have been sitting in your pantry. After a year, they will lose their flavor. I like to take a permanent marker and write the date I opened them right on the label, so then I know how old they are.

Do not crowd the pan. If the vegetables are too snug on the pan, they will end up steaming instead of roasting. Don’t hesitate to split them on two sheet pans, if necessary.