Roasted Root Vegetables are easy to make and are an absolutely delicious way to enjoy all the winter veggies! You'll love the caramelized bits from roasting in the oven, and the versatility of spices you can add! An ultimate vegetable side dish winner!
Dice all vegetable into similar bite-sized pieces (approximately 1/2 inch). Toss the vegetables with olive oil until lightly coated, salt, and pepper, and any additional spices you may want to use. Reserve fresh herbs and add towards the end of cooking to prevent burning, or toss in afterwards.
Spread the vegetables in an even layer on a large rimmed baking sheet. Roast in oven for 40-45 minutes, until caramelized and golden brown, and tender when pierced with a fork. Toss the vegetables about halfway through the cooking time.
Serve immediately with additional herbs or a drizzle of honey as desired. Tahini sauce is also delicious drizzled on top!
Notes
Vegetables: feel free to mix and match the vegetables! You can also use russet or Yukon gold potatoes, beets, or yellow onion.
Spices and Herbs: some favorite spices to add include cayenne pepper, cumin, or cinnamon. Herbs de Provence, or dried thyme, rosemary, oregano, or parsley are great, too. Fresh rosemary and/or thyme are also delicious additions (add them towards the end of cooking to prevent burning, or toss at the end).
Make it sweet: add a drizzle of honey after the vegetables have roasted.
Garlic: roast a whole bulb by cutting off the top, then drizzle with olive oil and set it on the pan, bottom/root side down (exposed side up), and roast with the vegetables. Squeeze out the cloves once they're done roasting and toss together.