Roasting brings out the natural sweetness of root vegetables while giving them delicious caramelized edges. This simple recipe is easy to prepare and is flexible enough to use whatever combination of root vegetables you have available. Carrots, parsnips, sweet potatoes, and beets make a colourful and flavourful combination.
Ingredients
- 3 pounds root vegetables, such as carrots, parsnips, sweet potatoes, and beets, peeled if desired and cut into roughly 1-inch chunks
- 1 small red onion, cut into 1-inch chunks
- ¼ cup olive oil
- 1½ teaspoons kosher salt
- 2 tablespoons coarsely chopped fresh rosemary leaves
Instructions
Position an oven rack in the centre of the oven and preheat to 425°F.
Place the chopped root vegetables and red onion on a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with the salt. Toss everything together until the vegetables are evenly coated, then spread them into a single, even layer.
Roast for 30 minutes.
Remove the baking sheet from the oven and sprinkle the vegetables with the chopped fresh rosemary. Toss gently to distribute the rosemary, then spread the vegetables back into an even layer.
Return the baking sheet to the oven and continue roasting for 10–15 minutes, or until the vegetables are tender and nicely caramelized around the edges.
Storage
Allow leftovers to cool, then transfer them to an airtight container and refrigerate for up to 1 week.