Roasted Root Vegetables (with Any Root Veggies!)
These roasted root vegetables are tender, caramelized, and perfect for fall and winter. Mix your favorites — beets, parsnips, carrots, sweet potatoes, shallots, or radishes — then roast and finish with creamy goat cheese.
Servings: 8 servings
Calories: 201kcal
Equipment
Ingredients
- 2 carrots
- 8-10 large shallots
- 4 medium beets red, golden, or Chioggia
- 2 parsnips
- 1 large sweet potato
- ¼-½ lb Yukon potatoes
- 3-4 Tbsp extra virgin olive oil
- 1 ½ tsp Kosher salt
- ½ tsp freshly ground black pepper
- 2-3 Tbsp balsamic vinegar
- 3 Tbsp goat cheese
- flaky sea salt
Instructions
- Peel. Preheat oven to 425°F / 220°C. Peel any vegetable whose skin you don't want to eat. I often leave potato skin on, but peel things like beets, carrots, and parsnips.
- Cut. Make sure to cut the veggies into similar size pieces to ensure even cooking.
- Season. Place the veggies in a single layer in a rimmed baking dish (use multiple, if needed), then drizzle with olive oil, Kosher salt, and black pepper. Place veggies like shallots cut side down so they lay flat.
- Roast. Cook in a preheated oven for 30 minutes. Toss the veggies, then return to the oven and cook for an additional 10-15 minutes more, or until tender.
- Drizzle with balsamic vinegar. As soon as they come out of the oven, drizzle with a couple tablespoons of balsamic vinegar. Give one final toss, then plate the veggies.
- Serve. Just before serving, add creamy goat cheese and a sprinkle of flaky sea salt. Enjoy!
Notes
- Plan on 2–2½ pounds total of root vegetables. Mix and match based on what looks best at the market and what you love most.
- Great options include: beets, potatoes, sweet potatoes, carrots, parsnips, onions, shallots, turnips, radishes, ginger, garlic, fennel, celeriac, and turmeric.
- We also love adding Brussels sprouts or cubed squash for extra texture and flavor. Whatever you choose, be sure to cut everything into roughly the same size pieces so they cook evenly.
Nutrition
Calories: 201kcal | Carbohydrates: 33g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 564mg | Potassium: 761mg | Fiber: 7g | Sugar: 13g | Vitamin A: 8659IU | Vitamin C: 17mg | Calcium: 64mg | Iron: 2mg
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