Roasted Root Vegetables – the best winter root vegetables roasted until they’re sweet and caramelized; topped with a drizzle of honey for a little extra flavor!
First things first: how was your Thanksgiving?!?
What was your favorite dish/part of the day? Mine was definitely the Vegetarian Herbed Stuffing… or the gravy… or the Pumpkin Pie with extra whipped cream. I have a hard time choosing favorites.
But really, it was so great to have a day spent in my pajamas, stuffing my face all day long, drinking wine, napping, and not thinking about one bit of work. In fact, I took an unintended break from the blog – recipe development, photographing, and all – and it was a good recharge.
Fully recharged, I’m back with one of my go-to recipes in the winter (and sure to be your new favorite, too!): roasted root veggies.
I absolutely love the simplicity of this delicious side, and the versatility of it. Throw the veggies in with some rice, eat them alone, or toss them with a glaze and put on a salad.
So simple, filling, and soul-warming.
- sweet potatoes
Drizzle in a little olive oil, sprinkle with salt and pepper (other spices optional!), then go ahead and roast for about 40 minutes for caramelized sweet goodness.
After they’re roasted and caramelized, I like to drizzle a little honey over the veggies just before serving for a little extra something something 🙂
Roasted Root Vegetables
- 1 large carrot diced
- 1 large parsnip diced
- 1 large sweet potato diced
- *Use 2 of each vegetable if they're smaller - ~2/3 cup of each
- 1 Tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- Additional spices optional cayenne pepper, cumin, cinnamon
- Pre-heat oven to 450°F.
- Dice all vegetable into similar bite-sized pieces (approximately 1/2 inch). Toss with olive oil, salt, and pepper.
- Lay in a single layer on a baking sheet. Roast in oven for 40-45 minutes, flipping halfway through.