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These caramelized roasted root vegetables with sweet potatoes, carrots and parsnips are such easy and healthy side dish. Great for the holidays or everyday meals.
I have had Thanksgiving on my mind lately and I’m currently planning what healthy Thanksgiving recipes to make this year.
This healthy sweet potato casserole is my usual go-to, but I’ve already made it twice this month for Friendsgivings so I’m leaning toward something different. Maybe my shredded kale and brussels sprouts salad (a total crowd-pleaser) or perhaps a big batch of roasted root vegetables. I should probably just make both… that seems like the best idea!
And no matter what I know I’m making this healthy sweet potato pie for dessert. That’s already been decided.
As I mentioned when sharing this root vegetable tagine a couple of weeks ago, root vegetables are a great source of complex carbs. They’re packed full of antioxidants, fiber, essential vitamins and minerals. And according to Ayurveda, root vegetables have a grounding energetic property so when we eat them we feel balanced, rooted and less spacey. If you feel like you could use a little grounding during the holiday season (don’t we all), load your plate up with root vegetables like onions, sweet potatoes, beets, parsnips, carrots, daikon, turnips, rutabaga, radish and yuca.
Roasted root vegetables can also cure a craving for sweets. The roasting process caramelizes the natural sugar of the root vegetables so after roasting they taste amazingly sweet and delicious.
Start by preheating your oven to 425ºF. Next, mix together the oil and oregano in a large bowl.
If you haven’t already, chop your veggies into even chunks – the more consistent the better for overall roasting time, larger chunks may not cook as fast as smaller ones.
Next, add your vegetables into the large bowl and toss to coat them with oil and oregano. Sprinkle generously with sea salt and fresh ground pepper and then spread across a baking sheet.
Roast the veggies for about 50 minutes, removing halfway through to toss.
tip! Make sure the veggies are in one layer so they roast instead of steam.
This dish can be made up to 4 hours ahead. Let it stand at room temperature. If desired, rewarm in 350ºF oven for about 15 minutes, or serve at room temperature.
This dish is also perfect for meal prep. Make a batch and enjoy roasted veggies throughout the week. They will keep in the fridge for 4-5 days. Serve alongside shredded chicken and quinoa for an easy weeknight meal!
Be sure to check out the full collection of side dish recipes and all my Thanksgiving recipes here on EBF.
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simple, easy flavors and easy t customize. Great staple
So happy you enjoyed these root vegetables, Krista! Thanks so much for the review. I really appreciate it!
So simple and perfect!
I changed up the seasoning a tiny bit subbing a Greek seasoning for the Italian. It may have said, but I think it’s a good idea to try to make the veggies about the same size
First time my guests had had parsnips – they couldn’t stop talking about them.
So glad this recipe was a hit with your guests!!
Do you think I could chop and toss them a day ahead, then put them in the oven the next day?
Totally, Nicole.
Thank you!
This was a success dish on Thanksgiving. It was easy but so tasty. It is on my top list of roasted veggies. Thank you very much for sharing!
I made this on Saturday and it was so popular even with my kids ages 11-15 that I am making it again 5 days later. Very simple, especially if you have a vegetable chopper. The only thing I did differently was to use chives instead of oregano because it was we had on hand.