Do I need to peel root vegetables?

Since we are roasting these root veggies you don't actually need to peel them if using pesticide-free veggies. Just give them a good scrubbing and wash off any dirt. The peels are actually really nutritious. However, if you notice your veggie has a waxy skin (sometimes this is the case with store-bought turnips and rutabagas), you will want to peel that off.

Can I make this recipe in advance?

Yep! Roast the vegetables earlier in the day and keep at room temperature before rewarming.

What is the best way to reheat roasted vegetables?

This dish is tasty at room temperature and dare I say it, even cold. But if you would like your veggies hot just spread them out on a baking sheet and pop them back into a hot oven at 450°F for 5-10 minutes to reheat them. Or instead, add a swish of olive oil to a castiron iron skillet and sauté for 3-5 minutes. But avoid reheating your veggies in the microwave, that is unless you like them mushy.

Roasted Root Vegetables

Name: Roasted Root Vegetables
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1/4 cup honey; 1/4 cup extra virgin olive oil; salt and pepper to taste; 1 pound multicolored carrots, peeled, halved, then sliced roughly 2-inches long; 1 pound parsnips, peeled, halved, then sliced roughly 2-inches long; 1 pound golden beets, peeled, quartered, then sliced roughly 1/2-inch thick; 1 tablespoon fresh thyme, finely chopped; 1 tablespoon fresh rosemary, finely chopped; 1 tablespoon apple cider vinegar

Roasted Root Vegetables

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5 from 2 reviews

Author: Shannon Emery
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: Serves 6

Description

These colorful oven-roasted root veggies are an easy, healthy, and tasty side dish that is perfect for the holidays or any weeknight meal!

Ingredients

Scale

1/4 cup honey
1/4 cup extra virgin olive oil
salt and pepper to taste
1 pound multicolored carrots, peeled, halved, then sliced roughly 2-inches long
1 pound parsnips, peeled, halved, then sliced roughly 2-inches long
1 pound golden beets, peeled, quartered, then sliced roughly 1/2-inch thick
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon apple cider vinegar

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Instructions

Preheat the oven to 425°F.
Add honey, olive oil, salt, and pepper to a container with a tight-fitting lid and shake until combined.
Place the vegetables on a large baking sheet lined with parchment paper. Drizzle the vegetables with the honey glaze and toss until evenly coated. Then spread the vegetables out evenly on the baking sheet and top with fresh thyme and rosemary.
Cover the vegetables with foil and place in the oven to roast for 40 minutes. Remove the foil during the last 10 minutes to allow the vegetables to caramelize a bit.
Drizzle the roasted vegetables with apple cider vinegar, give them another toss to combine, and serve!

Equipment

Baking Pan

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Notes

The equipment section above contains affiliate links to products I use or recommend.

Want to save on prep time? Omit peeling the veggies and just give them a good scrubbing to remove any excess dirt. I only recommend this though if you are using pesticide-free veggies and if the veggies don’t have a waxy film on the outside.

More root vegetable options: I used orange and purple carrots in this recipe but use any color you like! Daikon, garlic, onions, red beets, radishes, rutabaga, sweet potatoes, turnips, and yuca are more great vegetable options that you could also include in this recipe.

Reheating: These roasted root veggies are tasty hot out of the oven, at room temperature, or in my personal opinion, even cold. However, if you prepare and roast these vegetables earlier in the day and are interested in reheating them spread them out on a baking sheet and pop them back into a preheated oven at 450°F for 5-10 minutes. Or instead, add a swish of olive oil to a castiron skillet and sauté for 3-5 minutes. Reheating them in a microwave will make them a little mushy.

Category: Side Dish
Method: Roast
Cuisine: American
Diet: Gluten Free

Find it online: https://www.passmesometasty.com/roasted-root-vegetables/

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