This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #DigestiveHealth2020
Learn how to make the BEST Roasted Root Vegetables with this easy recipe ... it's the perfect side dish for all your fall, winter, and holiday meals!
Do you have any go-to recipes? Roasted vegetables are the one dish that I return to again and again.
Also, most any veggie tastes better roasted, especially root vegetables! Roasting concentrates the flavors of these hearty veggies, turning them into tender, caramelized bites of perfection.
Fall is the ideal time to treat yourself to this dish, and this delicious Roasted Root Vegetable recipe is my favorite. It so easy to make, and the fresh herb, garlic, and lemon seasoning is truly delightful. This colorful recipe will make any autumn or winter occasion (like Thanksgiving!) extra special, but it's simple enough for weeknight dinners, too.
Are you ready to try this recipe? Keep reading for all the details, plus tips on how I make it through holiday season feeling my best!
I don't know about you, but I find it so tempting to overindulge when faced with a delicious meal. I mean, sometimes it's just impossible to resist another bite of a favorite dish or an extra slice of pie!
Which is why there's there's one thing I can't face the holidays without (in addition to my a go-to side dish) ... PEPCID AC® Maximum Strength for Heartburn Prevention & Relief!
If you’ve ever had heartburn, you know that familiar burning sensation will quickly put a damper on any holiday meal. And as a frequent heartburn sufferer, I just never know when something won't sit right with me.
I've found that making a note of (and then avoiding) the foods that tend to irritate me has helped a lot. It’s different for everyone, but onions, citrus, tomatoes, fatty / fried foods, peppermint, chocolate, certain beverages, caffeine, spicy foods, cheese, and large / fatty meals are common triggers. Eating too fast or going to bed (or napping) right after a big meal, can also lead to problems.
Even when I'm careful though, I still suffer from heartburn. Which is why I rely on PEPCID AC® Maximum Strength for those inevitable flare ups. Just one tablet (taken 10-60 minutes before a meal) prevents and treats heartburn and lasts all day*.
*Based on 8 hours of symptom relief studies during the day.
If you have a sensitive digestive system like me, you can never be over prepared. It wouldn’t hurt to stock up on IMODIUM® Multi-Symptom Relief Anti-Diarrheal Medicine Caplets and LACTAID® Fast Act Lactose Intolerance Caplets as well, so you can indulge in all your favorite holiday foods without the discomfort!
Simply click the image below to add all three products to your Walmart.com shopping cart!
PEPCID AC® works before, during, and after the start of heartburn, so I can plan ahead if I know I'll be eating a big meal.
But if I'm ever caught off guard, it's not a problem! Because one tablet starts to relieve heartburn in just 15-30 minutes. Talk about peace of mind, especially at this time of year when you always want to feel your best.
Okay, let's talk about these root veggies! This easy side dish uses basic ingredients you'll find in any grocery store.
Here's what you'll need:
- Root Vegetables
- Extra Virgin Olive Oil
- Fresh Herbs: Rosemary and Thyme
- Salt and Pepper
You will need 12 cups of chopped root vegetables for this recipe. I used carrots, red potatoes, sweet potatoes, turnips, onions, and beets. Feel free to choose just a couple of your favorites or select a large variety, like I did ... check out the next section for more ideas.
To season the recipe, you'll use fresh rosemary and thyme, garlic, and roasted lemon. I love this combination of flavors. It's so simple, fresh, and delicious.
This recipe will make enough for about 10 servings, and if you love Roasted Vegetables as much as I do, I'd suggest making the whole batch. The leftovers are just as good! It's super easy to cut the recipe in half (or double it) though, as needed.
What are root vegetables?
Root vegetables grow underground (either partially or fully), below the base of the plant. Some are actually roots (carrots), while others are tubers (potatoes) or bulbs (onions). They tend to be high in nutrients, vitamins, minerals, and antioxidants, making them an excellent part of a healthy diet.
Here are some common root vegetables ... feel free to choose your favorites for this recipe:
- Sweet Potatoes
- Jerusalem Artichokes
How to Make Roasted Root Vegetables
This recipe is simple to prepare, so let's get started! The first thing you need to do is chop the veggies.
Preparing the Veggies
Start by cutting the vegetables into uniform pieces (aim for 1 to 1 ½-inch chunks). It's up to you whether or not you peel them. I peeled the carrots and sweet potato, but left the peel on everything else.
If you are making the full recipe, divide the veggies between two sheet pans. You don't want to crowd them or they'll take longer to cook and won't brown as well. Give them a little space.
Drizzle the vegetables with the olive oil and season them with salt and pepper. Then mix well. I like to use my hands for this ... that way, everything get coated evenly.
Tip: I like to spray my baking sheets with a little nonstick cooking spray first. As the vegetables cook, they'll caramelize, and the spray makes it easier to remove any dark bits from the pans later.
Tip for Roasting Beets
If you're using beets, like I did, keep in mind that they tend to stain everything! Make sure to wash your cutting board and hands immediately after handling them.
They will also stain the other vegetables. This can actually look kind of pretty, so don't worry about it too much.
If you'd like to keep the colors separate, simply roast the beets on their own section of the sheet pan. Then, toss everything together just before serving. The beets will still transfer a little color, but not as much as they would have raw.
Roasting the Veggies
Once everything is seasoned, roast the veggies for 20 minutes. Then remove them from the oven.
Drizzle everything will an additional tablespoon of olive oil. Sprinkle the garlic and fresh rosemary and thyme over the veggies, dividing the ingredients between the two pans.
Mix the herbs, garlic, and vegetables together well. Then, nestle the lemon slices between the veggies so that they're touching the pan.
This recipe calls for fresh rosemary and thyme. Both of these herbs have tough, woody stems which are unpleasant to eat, so you'll need to remove the leaves from the stems.
To do this, grasp the end of the stem with one hand. Then, pull the fingers of your other hand down along the stem, removing the leaves as you go.
Thyme leaves are small and can be eaten as is. Rosemary leaves are larger, so you'll need to chop them.
Finishing the Recipe
After you've added the herbs, garlic, and lemon, continue roasting the vegetables until they're tender and browned on the bottom. It should take about 20 minutes more, but timing will vary depending on how large you've chopped everything, how crowded your pans are, and how hot your oven runs. I'd recommend checking on them after 15 minutes, and then at five minute intervals thereafter.
To finish this recipe, season the veggies with additional salt and pepper to taste, and give everything a good mix.
I like to plate this dish with a few of the roasted lemons tucked into the veggies (squeeze the others over the top) and sprinkled with more fresh herbs. It makes for a really simple, yet beautiful presentation that's perfect for holiday meals!
Oven Roasted Root Vegetables make an excellent, no fuss side dish for any fall or winter meal. They're also perfect for special occasions, like Thanksgiving and Christmas.
I like making a big batch of these veggies to enjoy throughout the week, too ... they're actually great for meal prep! One of my favorite ways to serve them is over this easy Kale Salad with a sprinkle of goat cheese or feta. Yum!
Frequently Asked Questions (FAQs)
Still have questions about working with root veggies? Check out these common questions or leave a comment below the recipe:
Do you peel root vegetables before roasting?
You do not need to peel root vegetables before roasting. However, you may want to peel any veggies that are blemished or have a tough or bitter skin. For this recipe, I peeled the carrots and sweet potatoes, but left the peel on everything else.
Can roasted root vegetables be served at room temperature?
Roasted Root Vegetables can be served hot or at room temperature. To rewarm them, either pop them back in the oven for a few minutes or microwave them briefly.
What is the best oil to roast vegetables in?
I prefer to roast vegetables in extra virgin olive oil. It give the dish a flavor boost and contains healthy fats. However, you can use other oils, as long as you avoid anything with a low burn point.
What is the best temperature for roasting vegetables?
The best temperature for roasting vegetables is 425 degrees. Baking at this temp ensures that the veggies will cook through and get perfectly browned and tender at the same time.
Why are my roast vegetables soggy?
Vegetables need space to roast properly. If they are crowded together while roasting, they'll steam instead of caramelizing. To avoid this, make sure to use sheet pans when preparing them (rather than a high-sided baking dish), and leave a little space between the veggies on the pan. Stirring halfway through baking also helps them cook evenly.
Roasted Root Vegetables
- nonstick cooking spray
- 12 cups chopped root vegetables (see note)
- 4 tablespoons extra virgin olive oil, divided
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- 4 large garlic cloves, minced
- 1 large lemon, cut into ¼-inch slices
- kosher salt
- Preheat oven to 425 degrees. Spray two sheet pans with nonstick cooking spray.
- Divide veggies between sheet pans, then drizzle with 3 tablespoon olive oil. Add salt and pepper to taste.
- Mix well, then spread vegetables evenly over baking sheet, leaving a little space between each veggie.
- Roast veggies for 20 minutes, then remove pans from oven.
- Drizzle with remaining 1 tablespoon olive oil and sprinkle with rosemary, thyme, and garlic. Mix well, then place lemon slice on pans in between veggies.
- Continue roasting vegetables until they're browned and tender, about 20 minutes.
- Season veggies to taste with additional salt and pepper. Squeeze lemon slices over top.
- Serve vegetables hot or at room temperature. Enjoy!
Now that you've mastered this Roasted Root Vegetable Medley, make sure that you’re prepared for the holidays by stocking your medicine cabinet with PEPCID AC®, IMODIUM®, and LACTAID®! You can visit Walmart in person, order online and pick up at the store, or shop online and have it delivered to your home, like I did.