If you follow food trends, you can almost figure out when in time a recipe was developed. Oven Roasted Root Vegetables have a couple of dead giveaways! The use of oven roasting and balsamic vinegar easily places it squarely in the late 90s.

Oven Roasted Root Vegetables

But here’s the thing: it’s just as good today as it was then! This is a family favorite; I first had it at a Christmas dinner at my Dad’s house. Pat, his wife, was a fabulous cook, and the dinner was always an event!

About Oven Roasted Root Vegetables:

If there ever was a perfect combination of flavors, then these Oven Roasted Root Vegetables, first roasted in olive oil and herbs, then drizzled with an herby, balsamic vinaigrette hot out of the oven, I’m at a loss as to what it could be.

Roasting brings out the best in root vegetables; it concentrates flavor, softens, and takes the edge off any sharp flavors. Once finished, roasting brings out the underlying sweetness, which plays off the tangy vinaigrette.

If you’ve never used parsnips or rutabagas, you’ll be in for a surprise – in days gone by, they were common, then later looked down on in disdain. Parsnips are solid, with a bit of a bite; the roasting tames them. Rutabags are a personal fave, earthy and deep; milder than a turnip. If you like cabbage, you’ll like rutabagas.

Rutabaga and Red Onions

Carrots, Sweet Potato, Parsnips – Watch the sweet potatoes – they cooked faster.

Making Oven Roasted Root Vegetables:

The recipe couldn’t be simpler. Mix up olive oil with herbs, toss the veggies along with salt and pepper, then arrange on a sheet tray.

I advise keeping each root veggie separate and placing ones that need longer cooking on the outside edges.

Once finished cooking, the vegetables can be held for a bit if you wish, then before serving, reheat (or not) and drizzle with the balsamic vinaigrette, sprinkle on a little lemon peel and parsley! Serve!

Make Ahead:

• This is ideal to make earlier in the day for a dinner; it’s good warm or room temperature.
• Instructions are in the recipe.

Serving:

Oven Roasted Root Vegetables are going to be at home at a family dinner or served to guests. They’re perfect for a holiday celebration. They can be made as is or easily doubled.

I personally love these to accompany when a roast, beef, or lamb is the centerpiece of the dinner. For everyday dinner, they are fabulous with my Bloody Mary Pot Roast.

Bloody Mary Pot Roast with Oven Roasted Root Vegetables & Mashed Potatoes

Leftover Oven Roasted Root Vegetables:

Store in the refrigerator, vegetables and vinaigrette in separate containers, tightly covered, for three to four days. Reheat in the oven or microwave.

Leftovers can be served as is or refashioned into a soup or cream soup, or served over polenta or grits.

Other Recipes You Might Like:

• Roasted Sweet Potato and Brussels Sprouts– what can I say; I love an easy sheet tray option!
• Pureed Parsnips – I just wanted to highlight this wonderful root vegetable. Use instead of potatoes.
• Quicker Whole Roasted Cauliflower – again with the roasting; so delish and impressive when brought to the table.

Roasted Sweet Potato and Brussels Sprouts

Saving Money on Groceries:

What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.

• The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
• If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.

Sweet Potatoes:

• Seasonal in the fall, sweet potatoes are harvested from late August through November. The best are harvested after a light frost, but before a heavy one, and given time to cure (which turns starch to sugar), so later-season ones are tastier.
• Sales are competitive during the Winter Holidays, and the price drops drastically. Check out discount stores for fabulous pricing.
• Look for firm potatoes, even in color, with unbroken, smooth, taut skin and no sprouting. Small to medium sweet potatoes, even in size, are best for most applications. Larger ones are drier and better for fries.
• Store in a dark, cool, well-ventilated area between 55 and 60 degrees, well away from any onions or other vegetables, and they’ll keep for weeks. Do not refrigerate.

Carrots:

• Always cheap, but watch for sales and know larger packages are less per pound. The discount stores have great pricing. For best quality and price, avoid prepackaged “baby” carrots or shreds.
• Store without washing in the crisper drawer in a ventilated bag; place at right angles to any ridges, and turn the package now and then. Do not allow to sit in condensation.

Rutabagas:

• In season from October through April, with best availability and pricing. Look for medium-sized, heavy, smooth, with a slight purple tinge. It’s possible they won’t be found outside of markets or grocery stores.
• For a few days, rutabagas can be tossed in the fridge; for longer storage, wrap in a damp paper towel, place them in a perforated paper bag with some room, and refrigerate in the crisper drawer for up to a month.

Parsnips:

• Peak season is October through March, with the best availability and pricing; a frost improves the sweetness. You’ll find them year-round, but seldom outside the regular grocery.
• Look for firm parsnips, and always choose the smaller ones; older ones are tough and fibrous. Store like rutabagas.

Balsamic Vinegar:

• Sales on vinegar are usually unadvertised; check the aisles often through the summer.
• Most vinegar is at a low before Easter. Stock up for the year on jugs and fancier versions if the price is right.
• Check buyers’ clubs, discount stores, and specialty stores like Trader Joe’s for good pricing on better balsamic.

Hello all, and thanks for stopping by. This is truly a family fave, and if you’re hosting a big dinner, it can be brought to the table on a budget. Just make sure to have a use for any extra vegetables. Take care now, and I hope you enjoy!

Mollie

Oven Roasted Root Vegetables

Oven Roasted Root Vegetables

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• Author: adapted from bon appetit
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 to 6 servings 1x
• Category: vegetable side
• Cuisine: American

Ingredients

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• Nonstick vegetable oil spray or a little additional oil
• 6 tablespoons extra-virgin olive oil, divided
• 1 tablespoon plus 3/4 teaspoon chopped fresh thyme
• 1 tablespoon plus 3/4 teaspoon chopped fresh marjoram
• 1 pound medium sweet potatoes or yams, peeled, halved lengthwise, then cut crosswise into 1 1/4- to 1 1/2-inch pieces
• 3/4 pound carrots, peeled, cut into 1/2” pieces
• 3/4 pound parsnips, peeled, cut into 1/2 inch pieces
• 3/4 pounds rutabaga, peeled, cut into 1/2 inch pieces
• 2 medium or 1 large red onion (about 1 pound), peeled, root ends left intact, cut into 1/2-inch-thick wedges
• Salt & pepper
• 3 tablespoons balsamic vinegar
• 3 tablespoons chopped fresh parsley
• 2 teaspoons grated lemon peel

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Instructions

Position rack in top third of oven, the other in the center, and preheat to 425°F. Line two rimmed baking sheets with foil and spray or oil it.

Whisk 3 tablespoons of oil and a tablespoon each of thyme and marjoram in large bowl. Add yams, carrots, parsnips, rutabagas, and onions, and toss to coat. Sprinkle vegetables generously with salt and pepper and toss.

Add the trays to the oven and roast vegetables until tender and brown in spots, turning occasionally, about 50 minutes. Watch carefully and rotate the trays top to bottom, front to back as needed. If any are done before the rest, remove them and continue to roast the remaining.

Can be made 4 hours ahead. Let stand at room temperature, if comfortable with it. If desired, rewarm in 350°F oven about 15 minutes, or microwave on high until heated through, about 6 minutes, before continuing.

Whisk balsamic vinegar, remaining 3 tablespoons oil, remaining thyme and marjoram to blend in a small bowl. Drizzle over roasted vegetables. Sprinkle with chopped parsley and lemon peel. Season with more salt and pepper, if desired. Transfer to a platter and serve hot or at room temperature.