Roasted Root Vegetables


Note: if you are using red beets, it’s a good idea to handle them separately to avoid the colour transference to the other vegetables. If you don’t mind everything taking on their deep red colour, then by all means mix everything together!

To roast root vegetables, cut them into equal sized chunks anywhere from ½ to 1-inch in size. If you are using any more tender vegetables that will cook faster, cut them into bigger pieces so they’ll cook in the same amount of time.

The temperature and cooking time varies, depending on whether or not there is something else in the oven that requires a specific temperature. Lower temperature = longer cooking time and vice versa. Generally if I’m roasting the vegetables on their own, I heat the oven to 375º F.

Caramelized & Luscious Roasted Sweet Potato

Toss the vegetables in a minimal amount of oil (I prefer extra virgin olive oil). For a whole tray of vegetables I typically use 2 tbsp oil; start with 1 tbsp and only add more if you need it. For flavour and aroma it’s nice to include quartered onions and some garlic cloves that have been halved or coarsely chopped. I also like to include some fresh herbs, like sage, thyme and rosemary to enhance the vegetables.

Line your baking tray(s) with parchment paper for easy clean up. Spread out the vegetables so they’re not crowded (this helps promote caramelization). Sprinkle with freshly ground pepper and a bit of salt.

Cooking time will depend on how big the chunks of vegetables are and your oven. Turn the vegetables every 20 minutes or so (more often if they’re cut smaller) to promote browning on all sides.

The vegetables are done when they’re nicely caramelized on the outside and lusciously soft on the inside, like the roasted sweet potatoes pictured above.