Roasted Root Vegetables are the perfect side dish. Excellent for the holiday season or an easy recipe for any time of the year. With all the health benefits of roasted vegetables, why limit when you make them?
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What I really enjoy about this roasted root vegetable recipe is the fact that it's such an easy side dish with so much flavor. Who says that healthy eating has to have no flavor? Once you roast vegetables, the flavor really comes out! Since you're using a roasted root vegetable medley, the variety of flavors really does stand out.
I like to head to the farmers market and grab my butternut squash and other different veggies from the local sellers. Our markets are always loaded with popular root vegetables that are ready to prep and eat! You can also find all of the ingredients at your local grocery store easily enough as well. Don't forget to add a few fresh herbs to complicate the earthy flavor of the root veggies.
Speaking of delicious side dishes, be sure to check out my Keto Coleslaw for another great flavor and taste. You can never have too many different side dish options ready to whip up and serve!
Ingredients
Butternut squash - Clean and cut into cubes.
Parsnips - Clean and cut into cubes.
Sweet potatoes - Clean and cut into cubes.
Onion - I like to use red onions and sweet onions. Cut into cubes.
Coconut oil - You can also use olive oil or avocado oil.
Sea Salt - For taste. I add this after I've roasted the veggies.
How to make Roasted Root Vegetables
Step One: Preheat the oven to 400 degrees.
Step Two: Add the veggies onto a baking sheet in a single layer and adds blobs of coconut oil all over.
Step Three: Put the sheet pan in the oven and bake for 40-45 minutes. Be sure to stir every 10-15 minutes.
Step Four: Once baked, sprinkle with salt.
Variations
Use olive oil - If you don't want to use coconut oil for this root vegetables recipe, olive oil will work just fine.
Add a topping - Once this healthy side dish is done baking, you can top it with maple syrup for extra natural sweetness. I will sometimes do this for special occasions or for a holiday meal. You can also sprinkle on some balsamic vinegar to change the flavor of this delicious side dish.
Add more veggies - While this recipe is loaded with the best root vegetables, you can always add other ingredients. Some additions to consider for this great recipe could be Brussels sprouts, medium carrots, red beets, red potatoes, golden beets, or any other winter vegetables that you want to add to this great side dish. You can't go wrong with additions to this oven-roasted root vegetables recipe.
Change the seasoning - While I like to add flaky sea salt, you can add other seasonings like fresh rosemary, chili flakes, black pepper, or even a few natural sugars for sweet flavors.
Common Questions
Should I boil root vegetables before roasting them?
Some people like to cut and boil vegetables before roasting them, but it's not a requirement. This is done so that they have a quicker cook time and they don't get that brown, caramelized look. (I like this look on the outer layer and the flavor that it brings so I don't boil!)
Which root vegetables take the longest to roast?
The harder in texture, the longer it will take to roast. Sweet potatoes and carrots are going to take the longest if you do decide to add them to this dish. If you do roast these harder veggies, cutting them into 1-inch chunks is a great way to make the process a bit quicker and less frustrating.
Can I add meat to this weeknight's dinner?
You can! If you have leftover roast chicken, you can add that to the vegetables. I don't like to add it while the veggies are cooking, so I'll work on this during meal prep. I'll warm the chicken in its own large roasting pan or on the stop top and then cut it into pieces. Once the veggies are cooked, I'll add them to the veggies, stir, and serve. It's a great addition to a low-calorie diet to add protein to this recipe.
You can also add the cooked chicken to a small portion and serve it as well if there is someone who wants to have chicken in their dish while others don't. It's versatile and simple to do!
The poultry shown in my photos is actually this Smoked Pheasant recipe!
📖 Recipe
Ingredients
- 2 tablespoon coconut oil
- sea salt to taste
- 1 butternut squash peeled, seeded, and cubed
- 4 parsnips peeled and sliced
- 3 sweet potatoes cubed
- 1 onion chopped
Instructions
- Preheat oven to 400.
- Put the veggies on a baking sheet. Put little blobs of the coconut oil around.
- Bake for 40-50 min or until golden and softened. The browned pieces are the best part. Stir every 10-15 minutes.
- When they are done salt to taste. I sprinkle some on, taste, sprinkle some more, taste, and repeat until the saltiness compliments the natural sweetness of the veggies.
Notes
Nutrition
Originally Published April 4, 2016. Revised and Republished May 12, 2023.
Renee Goerger says
I love roasting vegetables, but this is the first recipe I've seen where you use the healthier coconut oil. Bravo! This is my new favorite roasted root vegetable recipe, by far.
Suchi says
I have tried everything but parsnip roasted! But looks like I have to try it soon. This looks delicious.