Are you in today for a bunch of roasted root vegetables? Are you looking for a splendid vegetable side dish? My vegetable roast contains ingredients such as fresh beetroot, parsnip, pumpkin, potatoes and garlic…
What a colorful roasted root vegetable medley and a great side dish this also is!
And what a surprising dish as well.
Do you like root vegetables?
I love each and every one of them.
As much as I love parsnips, today I was totally flabbergasted by the intense earthy sweetness coming from those fresh beetroots. I rarely cook with fresh ones. Normally I go for ready cooked beetroot. However I think I should change my mind about that.
Those roasted beetroots were absolutely adorable.
Have you ever cooked with fresh beetroots before?
My mom used to grate fresh beetroots and apples. Then she would add honey to them and give it all a good stir. Gosh I can still taste the flavor of that sweet and savory salad!
Easy Roasted Root Vegetables
As usual I kept the diced vegetables quite crunchy.
But don’t worry.
Since I am using different vegetables, you’ll also get different textures. Fresh pumpkin for instance doesn’t need to cook as long as carrots. And then beetroots and parsnips also don’t cook the same way.
And so I took the baking dish out of the hot oven after about 30 minutes. But if you like your roasted root vegetables a little more tender, then you can just leave the veg in the oven for another 10 to 15 minutes more.
Do you love roasted vegetable dishes and casseroles?
Then also check out my roasted sweet potato casserole with feta cheese!
Easy Roasted Root Vegetables Recipe
- 1 medium fresh parsnip
- 2 medium potatoes
- 10,5 oz fresh pumpkin (300 g)
- 12,5 oz fresh beetroots (350 g)
- 4 medium garlic cloves
- 6 fresh sage leaves sliced thinly
- 1 tbsp dried herbs
- olive oil
Peel, trim and clean all the vegetables. Rinse them all well under cold running tap water and let them drain a little. Then chop the vegetables up into even bite-size pieces. Transfer them to a large ceramic baking dish. Add the garlic cloves (leave their skins on, this will allow them to caramelize and turn soft and smooth instead of burning).
Sprinkle with a little pepper, salt and nutmeg. Add the dried herbs as well and drizzle with a little olive oil as well. Don't add too much oil. I added about 3 tablespoons of olive oil which was just fine.
Carefully stir the vegetables until they are all coated with the oil.
Pop the vegetables in a preheated oven at 356°F (180°C) for 30 to 40 minutes or until tender. Stir the vegetables once again halfway through cooking time. Then remove the vegetables from the hot oven, sprinkle with the thinly sliced sage and stir again. Serve hot.