For sure the most flavorful way to get vegetables on your table! My Roasted Root Veggies bring all the bright colors and amazing flavors.

roasted root veggies

Holiday eating is usually associated with heavy dishes. Comforting, tasty meals that warm and fill you up? So good! So traditional! Some of my favorite vegetables are in season in the winter, though, and I love toΒ showcase them. Let me show you how delicious the veggies of this season can be! Make these Roasted Root Veggies for Thanksgiving, for a weeknight side, or for any holiday table you find yourself gathered around. You’ll love ’em!

Roasted Root Veggies

The Best Vegetables for Roasting

I think my favorite thing here is the COLORS! This dish is bright, happy, and colorful, which I think adds something special to any table. For this pan of deliciousness, I chose:

  • Butternut squash
  • Parsnips
  • Red onion
Roasted Root Veggies

Can Roasted Root Veggies Be Made Ahead of Time?

Yes! I don’t mind room temperature veggies. You can also do all of your prep work first: the peeling, chopping, dicing. Wash and cut everything, measure out seasonings, and store it all in an airtight container in the refrigerator until you’re ready to roast. Then it’s as simple as preheating your oven, dumping it onto the pan, and roasting!

Roasted Root Veggies

What Spices Are Best for Roast Veggies?

These aren’t the squishy, limp steamed vegetables we all had nightmares about as children. Roasting vegetables makes their natural flavors and colors POP and gives them an incredible crispy exterior. I keep the spices simple here:

  • Salt
  • Pepper
  • Garlic powder
Roasted Root Veggies

How to Roast Root Vegetables

Do you remember my secret for the PERFECT roast veggies? It’s simple and produces the most flavorful vegetable dishes! Two things:

  • Blast them with a higher heat (like 450)
  • Shorten the roasting time

This keeps the insides juicy and delicious, but gives you a great little crunch on the outside. They just taste better!

Roasted Root Veggies
Roasted Root Veggies

More Vegetables!

If you want to add more vegetables into your menus but aren’t willing to sacrifice flavor, you know I have you covered! Here are my favorite ways to serve veggies:

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roasted root veggies

Roasted Root Veggies

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  • Author: Laney Schwartz
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4
  • Category: Side dish
  • Method: Oven baked
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Description

For sure the most flavorful way to get vegetables on your table! My Roasted Root Veggies bring all the bright colors and amazing flavors

Ingredients

Scale
  • 1 red onion, large dice
  • 1 small/medium butternut squash, large dice (I don’t peel it, but you can)
  • 2 parsnips, peeled and large dice
  • 2 tablespoons avocado oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat oven to 450 degrees. Lay parchment paper on a sheet pan and add the onion, butternut squash and parsnips.
  2. Drizzle with oil, salt, pepper and garlic powder and toss until well coated.
  3. Roast for 35-40 minutes, tossing halfway through. Serve warm.

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