Roasted Root Veggies

This recipe has become a Martino family favorite! My mom found it in a William Sonoma veggie cookbook two years ago and we have been making it repeatedly since (and trying fun variations)! It has become a staple at our family Thanksgiving and Christmas gatherings and my aunts and uncles wont let my mom in the door without it! Also easy and light for a weeknight dinner side dish.

Although we started with a recipe, we usually just buy a combination of 3 or 4 different root vegetables (whichever ones are on sale), and I encourage you to do the same here!

Serves 5-6 (we doubled this recipe for Christmas, and still had leftovers)

Prep time: 30 minutes; Cook time: 45 minutes; Total time: 1 hr 15 mins

Ingredients

  • 2 sweet potatoes
  • 3 small beets (or 2 large)
  • 3 medium sized parsnips
  • 1 small shallot
  • 1 teaspoon sea salt
  • 3-4 sprigs fresh thyme (remove from stem)
  • 2 cloves garlic, pressed
  • 2 tablespoons olive oil

Preheat oven to 425 degrees F.

Skin sweet potatoes, parsnips and beets (in that order because beets will stain all other vegetables a dark fushia color so you’ll want to do those last, I recommend skinning over the garbage can or into the sink).

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Chop all root vegetables and the shallot on a cutting board into small, bite-sized pieces.

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In a large Tupperware, sprinkle 1 teaspoon of sea salt, fresh thyme, and minced garlic into the bottom. Add vegetables and shallot to the container and drizzle olive oil over the top. Mix so all veggies are coated evenly with spices and olive oil. Spread contents of the Tupperware bin onto a baking sheet (or 2 if you need).

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Bake in the oven at 425 degrees F for a total of 45 minutes, flipping every 15 minutes. Veggies should be lightly browned.

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Ready to serve! Go ahead, gobble up your nutritional, colorful plate of root veggies!

Want to prep ahead? No problem. Skin and chop your veggies, add the salt, thyme, and garlic and place into your Tupperware! When the time comes, drizzle olive oil and bake! ta da!

Customize your own!

Possible root vegetable options:

Sweet potatoes // parsnips // beets // carrots // Yukon potatoes // rutabagas // turnips // parsley root // dandelion root // get creative!

What are your favorite root veggies? Share your favorite combo with me below if you find a winner! Thanks for sharing 🙂

Love you, mean it, ciao <3

4 thoughts on “Roasted Root Veggies

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