Roasted Root Vegetables

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 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.

Health Benefits of Root Vegetables

As I mentioned when sharing this root vegetable tagine a couple 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.

What Veggies and Seasonings to Use

I love making big batches of roasting root vegetables for special occasions or as part of my weekly meal prep. This particular recipe is seasoned very simply with a little oil to coat the veggies, sea salt, pepper and fresh oregano. For the veggies, I’m all about using sweet potatoes, carrots, parsnips and red onion to create a beautiful array of colors, but feel free to experiment with your favorite root vegetables.

More Roasted Veggie Recipes:

• Roasted Broccoli
• Roasted Kabocha Squash
• Roasted Sweet Potatoes
• Roasted Spaghetti Squash
• Roasted Garlic
• Roasted Summer Squash and Zucchini
• Roasted Asparagus
• Oven Roasted Okra

If you make these roasted root vegetables be sure to leave a comment and star rating below. Your feedback means the world to me and is so helpful for other EBF readers who are thinking about making the recipe! 

Roasted Root Vegetables

Brittany Mullins

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.

5 from 5 votes

Print Recipe Pin Recipe

Cook Time 50 mins

Total Time 50 mins

Course Side Dish

Cuisine American

Servings 8 cups

Calories 184 kcal

Ingredients

  

1x2x3x

• 2 Tablespoons avocado or melted coconut oil
• 2 Tablespoons fresh oregano chopped
• 2 medium sweet potatoes chopped into chunks
• 1 pound carrots or parsnips peeled, cut into 3/4 inch thick rounds (about 4 cups)
• 1 medium red onion peeled, and cut into 1/2 inch thick wedges
• 1 teaspoon sea salt
• 1/2 teaspoon ground pepper

Instructions

 

• Preheat oven to 425ºF.
• Stir the oil and oregano in a large bowl. Add sweet potatoes, carrots (or parsnips) and onion. Toss to coat veggies. Sprinkle vegetables generously with sea salt and pepper and spread on a baking sheet. Make sure the veggies are in one layer so they roast instead of steam. Roast veggies until tender, about 50 minutes. Remove from the oven half-way through cooking to toss veggies.
• 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.

Nutrition

Serving: 2cupsCalories: 184kcalCarbohydrates: 28gProtein: 2gFat: 8gFiber: 6gSugar: 9g

Keyword carrots, Christmas, healthy, holiday, parsnips, roasted, roasted root vegetables, roasted vegetables, roasted veggies, roasting, root veggies, sweet potatoes, thanksgiving

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