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Oven Roasted Root Vegetables

Oven Roasted Root Vegetables

The ultimate comfort food, Oven Roasted Root Vegetables brings a medley of flavors into one dish. This easy weeknight dinner is packed with nutrition and warmth, perfect for those chilly evenings. Roast them to perfection for a delightful treat tonight!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dishes
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large sweet potato chopped
  • 1 large turnip peeled and chopped
  • 1 large onion diced
  • 2 medium beets chopped
  • 3 to 4 Tbsp olive oil
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon sea salt to taste

Equipment

  • Skillet
  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Chef's Knife
  • Peeler
  • Wooden Spoon
  • Cutting Board

Method
 

  1. Preheat your oven to 400 degrees F.
  2. Add the chopped sweet potato, turnip, and onion to a mixing bowl, drizzle with olive oil, and sprinkle in the Italian seasoning, garlic powder, paprika, and sea salt. Toss everything until well-coated.
  3. Spread the seasoned vegetables over a large cast iron skillet, baking sheet, or casserole dish in a single layer.
  4. Place beets in the center of a 12-inch piece of foil and fold edges over to create a secure packet.
  5. Place both the skillet of vegetables and the foil packet in the preheated oven and roast for about 40 minutes, turning beets and turnips halfway through.
  6. Carefully remove the vegetables from the oven. Open the foil packet of beets cautiously, as hot steam will escape.
  7. Use a slotted spoon to scoop the beets out of their juices and add them to the skillet with the other veggies, stirring to combine.
  8. Serve your fragrant and colorful Oven Roasted Root Vegetables alongside your favorite main dish.

Notes

  • Storage: After cooking, let the vegetables cool completely before transferring them to an airtight container. They can be stored in the fridge for up to 4 days.
  • Freezing: If you have leftovers, you can freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag. They can last for up to 3 months.
  • Pairing: These roasted vegetables pair beautifully with grilled chicken, fish, or a hearty grain dish like quinoa or farro.
  • Seasonal Variations: Feel free to add seasonal root vegetables like parsnips or carrots for added variety.
  • Herb Options: Fresh herbs like rosemary or thyme can be added for a fragrant twist.