For sure the most flavorful way to get vegetables on your table! My Roasted Root Veggies bring all the bright colors and amazing flavors
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 to showcase the nutritious side of this season. 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!
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
- Red onion
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!
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:
- Garlic powder
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!
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:
- Balsamic Roasted Brussels Sprouts with Pomegranates
- Lemony Sauteed Kale with Fennel
- Skillet Broccolini
- Oven Roasted Tomatoes
- Almond Crusted Whole Roasted Cauliflower
- Garlicky Sauteed Mushrooms
Roasted Root Veggies
- 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
- Preheat oven to 450 degrees. Lay parchment paper on a sheet pan and add the onion, butternut squash and parsnips.
- Drizzle with oil, salt, pepper and garlic powder and toss until well coated.
- Roast for 35-40 minutes, tossing halfway through. Serve warm.
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