roasted root vegetables

These Miso Glazed Roasted Root Vegetables are the perfect accompaniment to any fall meal or holiday side dish. Easy oil free roasted root vegetables paired with a umami sweet vegan miso glaze.

Miso Glazed Roasted Root Vegetables

lbs of root vegetables

red onion (250 grams)

garlic

tsp salt

tsp pepper

tbsp miso paste

tbsp rice vinegar

tbsp tahini

maple syrup

garlic, minced

water

Rinse and peel the skin off the root vegetables. Cut them into chunks that are roughly the same size (around 1-1.5 inches).* Cut the onion into wedges. Peel the skin off the garlic. 

Over medium high heat add 1 cup of water into a large pot and place a steamer basket inside. Add the chopped root vegetables EXCEPT the onion and garlic into the steamer basket. Once the water starts to boil, cover and steam the vegetables for 8-10 minutes, or until they are fork tender. You should be able to pierce the vegetables with a fork but they should not be over-cooked and mushy. 

Pre-heat oven to 400F. Place the steam root vegetables, onions and garlic onto a parchment lined baking tray. Sprinkle on salt and pepper and toss to season. Bake in the oven for 30-35 minutes, or until vegetables are golden brown.

In the meantime, whisk together the miso paste, rice vinegar, tahini, maple, minced garlic and water. Taste and add more rice vinegar and/or water as needed. It shouldn't be too thick, slightly runny but not water-y. 

Once the vegetables are out of the oven, pour the miso glaze on top and toss to coat. Top with scallions and sesame seeds. Serve and enjoy!

This recipe was awesome! It's rare that you get such an umami flavor with such simplicity. The miso really rounded out the meal and the tahini made it ever so slightly nutty. We served the veggies with coconut rice and ahi tuna. Fantastic. Pro tip: if you don't have a steamer, grab some tinfoil, wrap it around a pot of simmering water and poke holes with a toothpick for the steam to come through. Works like a charm.

This recipe was awesome!  It’s rare that you get that nice umami flavor in such a simple recipe. I loved what the tahini gave it as well!! We served the veg with coconut rice and seared ahi tuna which complemented them really well. Pro tip, if don’t have a steamer basket, wrap some tin foil around a pot of boiling water, poke the foil with a toothpick and rest the veggies on top. Works like a charm. Thank you Lisa for your recipe!!

Roasted Carrots and Parsnips, a simple sheet pan roasted root vegetable side dish recipe with only 5 ingredients and ready in 40 minutes.

Roasted Carrots and Parsnips Recipe

(450 grams) carrots, washed and trimmed

(450 grams) parsnips, washed and trimmed

garlic,

olive oil

salt and pepper

Preheat oven and prep vegetables: First, preheat the...

Preheat oven and prep vegetables: First, preheat the oven to 400 degrees F (200 C). While preheating, wash the carrots and parsnips to remove any dirt.  You don't need to peel the carrots or parsnips, but since they are root vegetables and grow in the ground, it's best to wash them. Then cut the root vegetables into slices or strips so they are similar sizes.

Coat vegetables in oil and season: Next, place...

Coat vegetables in oil and season: Next, place the prepped carrots and parsnips on a sheet pan. Coat the vegetables in olive oil and season with sliced fresh garlic, salt, and pepper.

Roast vegetables until they are fork tender and...

Roast vegetables until they are fork tender and starting to brown: Lastly, roast the vegetables for around 20-30 minutes, tossing halfway through. Timing will vary depending upon the size of your vegetable, but vegetables should be tender and browning at the edges. Roasted carrots and parsnips should be served immediately or cooled to use as a topping for salads or bowls.

Kids will love these sweet carrots, and they can be prepared in one pot for extra ease too

Sticky sesame-glazed carrots

carrots

tbsp clear honey

sesame seeds

Heat oven to 200C/180C fan/gas 6. Toss the carrots in a baking tray with the oil. Roast for 40 mins, stirring in the honey halfway through cooking, and sprinkling over the seeds for the final 10 mins.

These Easy Oven Roasted Vegetables are perfectly tender and packed with flavor! This healthy method for roasting vegetables can be adapted to fit any veggies you&#x27;ve got on hand! 

Easy Oven Roasted Vegetables

broccoli florets

cauliflower florets

baby portobello mushrooms

red bell pepper, (chopped)

onion,

salt and fresh ground pepper, (to taste)

Italian Seasoning

garlic powder

chopped fresh parsley, (for garnish (optional))

Preheat oven to 425˚F.

Line a large baking sheet with foil or parchment paper.

Add all the vegetables to the baking sheet.

Add olive oil over the veggies and mix with either a wooden spoon or just use your hands.

Season with salt, pepper, Italian Seasoning, and garlic powder; gently toss until thoroughly combined.

Arrange all the veggies in a single layer.

Bake for 15 to 20 minutes, stirring halfway through cooking. You want to roast the veggies until fork tender and lightly browned.

Remove from oven.

Garnish with parmesan cheese and parsley; serve.

These Oven-Roasted Sweet Potatoes with Parsnips and Carrots are flavored with onions, garlic, herbs, and seasoned salt. They&#039;re an easy side dish of crisply caramelized veggies that go perfectly with any main course.

Oven-Roasted Sweet Potatoes with Parsnips and Carrots

(each

carrots,

garlic, (minced)

italian seasoning

salt

½ teaspoon Fresh ground black pepper

Preheat oven to 450˚F.

Line a 15x10 jelly roll pan with parchment paper or foil. Set aside.

In a large mixing bowl combine cubed sweet potatoes, onion wedges, carrot pieces, parsnips, and garlic.

Add olive oil and season with italian seasoning, seasoned salt, and black pepper; toss until everything is well combined.

Transfer vegetables to the prepared pan.

Roast for 30 to 35 minutes, or until vegetables are tender and browned, stirring the veggies half way through cooking.

Remove from oven and let stand few minutes.

Taste for salt and pepper; adjust accordingly.

Serve.

This miso glazed roasted root vegetables are buttery, salty, and a little bit sweet––it's the perfect side dish for any fall/winter meal, Thanksgiving side or any holiday side dish.

Roasted Root Vegetables with a Miso Glaze

carrots ((450 grams, scrubbed and cut into large chunks))

beets ((peeled

onion

Salt and pepper

butter

garlic ((sliced))

miso paste

mirin

cinnamon

scallion ((chopped, optional))

Preheat the oven to 425 degrees F. Spread the vegetables out on a parchment-lined rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.

Roast the veggies in the oven for 45 minutes, until crisp on the outside.

In the final 10 minutes of roasting time, make the glaze. Melt the butter in a saucepan over medium heat. Add the garlic and cook for 3 minutes. Whisk in the miso paste, mirin, maple syrup, and cinnamon. Bring to a simmer and bubble for 2 minutes.

Pour over the vegetables, toss, and arrange on a platter. Garnish with scallions if desired. Serve!

Sweet and earthy parsnips are coated in an easy, homemade garlic-butter sauce, and then roasted to perfection.

GARLIC BUTTER ROASTED PARSNIPS

parsnips

garlic, (pressed)

salt, (or to taste)

black pepper, (or to taste)

Chopped fresh parsley, (for garnish)

red pepper flakes, (for garnish, optional)

Prepare the Parsnips: Wash and peel (optional) the parsnips. Cut parsnips down the center, longwise. Then cut each half into 3 to 4 batons. From there, cut away any tough, woody core.

Spread out the parsnips on a large rimmed baking sheet. Set aside.

Melt butter in a skillet set over medium heat.

Stir in the garlic and cook for 20 seconds, or until fragrant. DO NOT burn the garlic.

Remove from heat and stir in the rosemary.

Pour the garlic butter over the parsnips.

Season with salt and pepper.

Toss to coat.

Spread parsnips out in a single layer.

Roast for 10 minutes.

Stir the parsnips and continue to roast for 8 to 10 more minutes, or until tender.

Taste for salt and pepper, and adjust accordingly.

Garnish with parsley and pepper flakes. Serve.

Combine roasted vegetables with chickpeas and feta cheese in this Greek-inspired salad which provides an impressive 4 of your 5-a-day

Minty roast veg & hummus salad

tsp cumin seeds

chickpeas

vegetable oil

pack cooked beetroot (not

pot hummus

tbsp white wine vinegar

mint, leaves picked

block Greek-style salad cheese

Heat oven to 200C/180C fan/gas 6. Toss the parsnips, carrots, cumin seeds and chickpeas with the oil and some seasoning in a large roasting tin. Cook for 30 mins, tossing halfway through cooking.

Add the beetroot to the tin and drizzle over the honey, then return to the oven for 10 mins. Spread the hummus thinly over a large platter, or divide between 4 dinner plates. When the veg is ready, drizzle with the vinegar and toss together in the tin. Tip the roasted vegetables on top of the hummus, scatter over the mint and cheese, drizzle with any juices from the tin and serve.

Grilled Vegetables in Foil are a healthy, easy and simple side dish. Plus they are fun! Roasting vegetables brings out wonderfully complex and intense flavors. We can’t wait to show you how to grill veggies in foil!

Grilled Vegetables in Foil Packs

sweet potatoes,

olive oil oil

Kosher or sea salt

black pepper

rosemary rosemary

thyme leaves thyme

In a large bowl, toss the baby potatoes and sweet potatoes with the oil, salt, pepper, garlic powder, fresh thyme, and fresh rosemary.

Tear off six 1-foot-long pieces of heavy-duty foil or six 2-foot-long pieces of regular aluminum foil and fold them over to create a double layer of insulation.

Divide the vegetables evenly between the foil pieces, mounding them in the center of each piece. Crimp and seal the foil packets.

Preheat a gas or charcoal grill for direct cooking over medium-high heat. Or preheat the oven to 400°F.

Place the foil packets on the grill and cook for about 20 minutes, until the vegetables are tender and starting to caramelize in spots. Or bake for 20 minutes in preheated oven.

Be careful when opening the foil packets, as steam will escape. Serve immediately.

A fun twist on roasted veggies. Mine came out delicious. Will be using this in the future for sure.

One of my favorite ways to prepare vegetables is to roast them. Try to roast beets and potatoes with carrots. All you need is 10 minutes prep and 40 minutes hands-off cooking time. 

Roast Beets and Potatoes

carrot

beets

potatoes

Extra virgin olive oil

Italian seasoning

salt & pepper

Preheat oven to 425 degrees. Chop all vegetables (1 carrot, 2 beets, 1/2 lb yukon gold potatoes) into similarly sized pieces. Dump all vegetables onto a baking sheet. 

Drizzle olive oil over vegetables, sprinkle seasonings over vegetables. Toss with cleaned hands or spatula to evenly coat vegetables with oil and seasonings.&nbsp;

Bake for 30-40 minutes. Turn vegetables 1/2 way through. Pierce potato or beet with a fork to determine doneness. If fork goes in and slides out easily, vegetables are done. 

https://www.youtube.com/watch?v=EfIgahJekqU

One of my favorite ways to prepare vegetables is to roast them. Try these sheet pan roasted vegetables. All you need is 10 minutes prep and 40 minutes hands-off cooking time. 

Grab the recipe here: https://nourishnutritionblog.com/easiest-ever-roasted-vegetables/

Roasted Winter Vegetables

A delicious medley of caramelized sweet potatoes, acorn squash, carrots, parsnips, and red onion coated in a balsamic-maple glaze. It’s healthy, vegan, gluten free and you can make it ahead!

Roasted Root Vegetables with Balsamic Glaze

acorn squash, (seeded,

balsamic vinegar

thyme leaves (or rosemary)

Nonstick cooking spray

Carrot Top Cashew Pesto ((optional))

preheat

Preheat oven to 425°F. Spray an extra-large, rimmed baking sheet (20x15), or 2 large ones (18x12), with non-stick cooking spray.

combine

Place sweet potatoes, carrots, parsnips, acorn squash, and red onion in a large bowl. Add olive oil, vinegar, syrup, and thyme. Season generously with salt and black pepper. Toss to coat.

roast

Spread vegetables on prepared pan(s) in a single layer. Roast uncovered 40-45 minutes until vegetables are softened and browned, stirring halfway through.

serve

Can be made 3 hours ahead. Transfer to clean baking sheet and let stand at room temperature. Rewarm at 375°F for 10-15 minutes. Serve with Carrot Top Cashew Pesto as desired.

These oven roasted root vegetables are a delicious side dish! I top the tender, caramelized veggies with a fragrant sage oil and crispy sage leaves for rich, earthy depth of flavor. We love to serve this recipe as a holiday side dish, but it would be a great addition to any fall or winter meal. Vegan and gluten-free.

Roasted Root Vegetables

carrot (roll

potato

turnip

Extra-virgin olive oil (for drizzling)

rosemary

sage leaves

thyme leaves

Sea salt and black pepper

Preheat the oven to 425°F and line two baking sheets with parchment paper.

Place the beets and carrots on one baking sheet and the parsnips, sweet potato, and turnip on the other. Drizzle the vegetables with olive oil and sprinkle with the rosemary, sage, thyme, pinches of salt, and several grinds of pepper. Toss to coat and spread evenly on the baking sheets. Roast for 25 to 50 minutes, or until tender and browned around the edges. The parsnips, sweet potato, and turnip will bake for less time. The beet and carrot will roast longer.

Make the crispy sage: Line a plate with paper towels. Heat the olive oil in a small saucepan until bubbling, add the sage leaves, stir, and cook until crisp, about 1 minute. Remove the leaves from the oil and transfer to the prepared plate to drain. Reserve the oil for serving with the vegetables.

Remove the vegetables from the oven and toss with 1 tablespoon of the sage oil. Transfer to a platter and top with the crispy sage leaves.

This sweet and savory one pan dinner is packed with chicken sausage, butternut squash, brussels sprouts, bacon, and apples in a delicious marinade.

Whole30 Harvest Sheet Pan Dinner

pack Aidell's chicken apple sausage

pack sugar free bacon (cut into 1 inch pieces)

brussels sprouts (bottoms cut, halved)

butternut squash

apple

coconut aminos

tbsp dijon mustard

onion powder

paprika

tsp sea salt

mayo

minced garlic

tsp hot sauce (I

Preheat your oven to 425. Line a large baking sheet with parchment paper. Cut your bacon into one inch pieces and spread them out evenly on the baking sheet. Bake for 8 minutes.

Meanwhile, chop the rest of your ingredients and add them to a large bowl. Whisk the marinade ingredients together, and pour it over everything in the bowl. Use your hands to mix and coat everything well.

Top 17 roasted root vegetables recipes from across the web

The most viewed roasted root vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Top 17 roasted root vegetables recipes from across the web

The most viewed roasted root vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Miso Glazed Roasted Root Vegetables

Roasted Carrots and Parsnips Recipe

Sticky sesame-glazed carrots

Easy Oven Roasted Vegetables

Oven-Roasted Sweet Potatoes with Pa...

Roasted Root Vegetables with a Miso...

GARLIC BUTTER ROASTED PARSNIPS

Minty roast veg & hummus salad

Grilled Vegetables in Foil Packs

Roast Beets and Potatoes

Roasted Root Vegetables with Balsam...

Roasted Root Vegetables

Whole30 Harvest Sheet Pan Dinner

Roasted Vegetables

Apple Cider Roasted Root Vegetables

Easy Oven Roasted Vegetables

Roasted Fall Vegetables

The most viewed roasted root vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine