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Roasted root vegetables are delicious on their own but adding this delicious sweet and tart dressing makes them over the top delicious! They are an easy and tasty holiday and Thanksgiving side dish that goes well with any holiday meal.
What Are The Best Root Vegetables To Roast?
My favorite roasted root vegetables to roast are potatoes, sweet potatoes, red onion, parsnip, carrots, and turnips. I love eating roasted vegetables all year round and often make these Honey Glazed Roasted Carrots and Roasted Broccoli and Bacon.
I love making these roasted root vegetables in the Fall – they are great served with chicken, turkey, and are a great side dish for any holiday meal. I love to bring them to potlucks, family get-togethers, and parties.
You can certainly substitute or add in your own favorites. If you are adding any vegetables that cook faster (like bell peppers, broccoli etc), it’s important that you add them later because they might burn. Also, make sure that all vegetables are cut to approximately the same size so they cook evenly, otherwise, some vegetables might be raw and hard while others might burn.
Today, I am sharing with you the best-roasted root vegetables ever – perfectly tender and packed with so much flavor!
How Do You Roast Vegetables?
Drizzle vegetables with olive oil, and sprinkle with salt and pepper. Spread them out on two foil-lined baking sheets and give them enough space so they are not crowded. Crowding will make the vegetables steam instead of roast, and this is the opposite of what we are going for.
Roast vegetables in a preheated 400 F oven for about 20 – 45 minutes (depending on the type of vegetable), or until the vegetables are tender and lightly caramelized. Depending on the vegetables you can turn them once or twice during roasting for even cooking and browning.
Healthy Roasted Root Vegetables – Perfect Holiday and Thanksgiving Side Dish
These roasted vegetables are not only easy and simple to make, but they are also delicious and nutritious! They are naturally gluten-free, dairy-free, grain-free, Whole30, Paleo, vegan and vegetarian.
These roasted root vegetables will be perfect to serve with this Honey Chicken or this Pork Tenderloin. You can also serve it with your Thanksgiving turkey or with your New Year’s ham. You can see more Thanksgiving side dish recipes.
Make-Ahead Roasted Vegetables
If you want to make these roasted root vegetables for the holidays, you can prep them ahead of time (wash, chop and store in the fridge until it’s time to roast them). Just before serving, roast on baking sheets in a preheated oven and drizzle with the honey vinaigrette when they are done.
Roasted Root Vegetables
- 2 lbs sweet potatoes (or butternut squash), peeled and chopped
- 1 lb carrots, peeled and chopped
- 1 lb parsnip, peeled and chopped
- 1 lb turnips, peeled and chopped
- 4 Tablespoon extra virgin olive oil
- 1 Tablespoon thyme
- 1 Tablespoon rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup dried cranberries
- 1/4 cup chopped fresh parsley
- Preheat the oven to 400 F. Mix the chopped vegetables, the spices and the olive oil in a large mixing bowl.
- Spread the seasoned vegetables in a single layer on 2 large foil-lined baking sheets. Bake in a preheated at 400 F oven for about 35 minutes, or until the vegetables are tender.
- Place roasted vegetables on a serving platter or a large serving dish.
- Mix the honey vinaigrette ingredients in a small bowl, and pour over the roasted vegetables just before serving. Add some dried cranberries and chopped fresh parsley on top.
- You can keep any leftovers refrigerated up to 3 days.
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