Roasted Root Vegetables
Easy roasted root vegetables with maple garlic and thyme. Roast at 400°F for 30-40 minutes. Great for fall and garden produce.
A fall favorite for my family, and a great way to use the rest of the garden.
Submitted by: rick kubczak from Summit, NJ
Yield: 6
- Cut vegetables to a uniform 1/2 inch so they cook evenly. Roast at 400°F for 30 to 40 minutes until fork-tender.
- Toss roots with melted butter, Great North Maple Garlic, and thyme. Spread in a single layer for crisp edges.
- Add quick-cooking veggies like zucchini or squash in the last 15 minutes. Store leftovers in the fridge for 3 to 4 days.
Spices
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Preparation Instructions:
thespicehouse.com
More About This Recipe
Frequently Asked Questions
Can I use other root vegetables?
Yes. Use any root veggies you have: carrots, parsnips, beets, rutabaga, turnips, potatoes, sweet potatoes, etc. Cut them to a similar size so they finish at the same time.
How do I get crispy edges and a tender center?
Cut pieces to about 1/2 inch, spread them in a single layer on the sheet tray, and roast at 400°F. Use enough melted butter or oil to coat the pieces and stir or flip once during cooking.
Can I make this dairy-free or vegan?
Yes. Swap the melted butter for olive oil, avocado oil, or a vegan butter. The seasoning and roast method stay the same.
Should I peel all the vegetables?
Peel firmer skins like parsnips, rutabaga, and turnips. You can leave skins on red and sweet potatoes after scrubbing. Beets can be peeled or scrubbed well before roasting.
How do I know when the vegetables are done?
They are done when a fork slides in easily and the edges are browned. Expect about 30 to 40 minutes at 400°F for 1/2 inch pieces.
Can I add zucchini or squash?
Yes. Add zucchini or summer squash when there are about 15 minutes left so they do not overcook. Their cooking time is much shorter than root vegetables.
How should I store and reheat leftovers?
Cool leftovers, then store in an airtight container in the fridge for 3 to 4 days. Reheat in a hot oven or skillet to restore some crispness. Microwaving is faster but will make them softer.
Can I prepare the vegetables ahead of time?
You can peel and cut the vegetables a day ahead and refrigerate them submerged in cold water to keep them from browning. Toss with the butter and seasonings right before roasting for best texture.
Can I use other root vegetables?
Yes. Use any root veggies you have: carrots, parsnips, beets, rutabaga, turnips, potatoes, sweet potatoes, etc. Cut them to a similar size so they finish at the same time.
How do I get crispy edges and a tender center?
Cut pieces to about 1/2 inch, spread them in a single layer on the sheet tray, and roast at 400°F. Use enough melted butter or oil to coat the pieces and stir or flip once during cooking.
Can I make this dairy-free or vegan?
Yes. Swap the melted butter for olive oil, avocado oil, or a vegan butter. The seasoning and roast method stay the same.
Should I peel all the vegetables?
Peel firmer skins like parsnips, rutabaga, and turnips. You can leave skins on red and sweet potatoes after scrubbing. Beets can be peeled or scrubbed well before roasting.
How do I know when the vegetables are done?
They are done when a fork slides in easily and the edges are browned. Expect about 30 to 40 minutes at 400°F for 1/2 inch pieces.
Can I add zucchini or squash?
Yes. Add zucchini or summer squash when there are about 15 minutes left so they do not overcook. Their cooking time is much shorter than root vegetables.
How should I store and reheat leftovers?
Cool leftovers, then store in an airtight container in the fridge for 3 to 4 days. Reheat in a hot oven or skillet to restore some crispness. Microwaving is faster but will make them softer.
Can I prepare the vegetables ahead of time?
You can peel and cut the vegetables a day ahead and refrigerate them submerged in cold water to keep them from browning. Toss with the butter and seasonings right before roasting for best texture.
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