Serves 4
329 cal · 75 min
Roasted Root Vegetables
Recipe GLPRde81fce5b9005b
A colorful and satisfying side dish featuring a medley of roasted root vegetables tossed with olive oil and finished with a savory Parmesan coating. This dish celebrates the natural sweetness and tender texture of vegetables like potatoes, carrots, parsnips, and beets when roasted until golden and caramelized.
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Ingredients
4 medium root vegetables (such as potatoes, rutabagas, turnips, parsnips, beets, or sweet potatoes), cut into large chunks
2 carrots, peeled and chopped into large chunks
1 medium onion, peeled and chopped into chunks
1/4 cup vegetable oil
3 tablespoons grated Parmesan cheese
Salt and black pepper to taste
Directions
Wash your hands with soap and water. Rinse and peel all root vegetables, carrots, and onion as needed. Pat them dry with a clean towel.
Preheat your oven to 400°F. Cut the root vegetables, carrots, and onion into large, evenly-sized chunks, approximately 1 to 1.5 inches.
Place all the cut vegetables into a large mixing bowl. Drizzle the vegetable oil over the vegetables and toss well to coat evenly.
Sprinkle the grated Parmesan cheese over the vegetables. Season with salt and black pepper to your preference. Toss everything together until the vegetables are thoroughly coated with oil, cheese, and seasonings.
Spread the vegetables in a single, even layer on a baking sheet or roasting pan. Avoid crowding—they should have room to caramelize.
Place the baking sheet in the preheated oven and roast for 50 to 60 minutes, stirring halfway through, until the vegetables are tender and the edges are golden brown.
To check for doneness, pierce a few pieces of the largest vegetables with a fork—they should slide through easily with minimal resistance, indicating they are fully tender.
Remove from the oven and serve warm as a side dish.
