Easy Roasted Root Veggies

There are many reasons why I love fall but one of them is for all the delicious, colorful, rooted veggies I can buy at the farmers markets.  I make a big batch of rooted veggies every week in hopes of it lasting for several meals, but they usually go much quicker than that because my whole family loves them! 

This recipe can easily be adjusted to your liking.  There are so many rooted veggies to choose from including carrots, parsnips, sweet potatoes, white potatoes, purple potatoes, beets, rutabagas, and turnips, to name a few.  My go to veggies are usually carrots, parsnips, sweet potatoes, and purple potatoes.  I like to put each veggie on a different cookie sheet in case one cooks a little quicker than the others so I can take each sheet out as they are done.  

I recommend using avocado oil, as the smoke point (when the oil starts to smoke and goes rancid) is 500 F as opposed to olive oil which has a smoke point of 325 F.  If you want to use olive oil, just plan to cook the veggies for longer, which I do occasionally, depending on how starving my kids are!  I tend to just add oil, salt, and pepper to make it super easy, and kid-friendly, but feel free to play around with herbs.  I also like to leave the skin on for added fiber but that is personal preference, so feel free to peel, if desired.  

Girls couldn’t wait to dive in!

Easy Roasted Root Veggies

Ingredients:

    4 cups carrots, chopped

    4 cups parsnips, chopped

    4 cups sweet potatoes, chopped

    4 cups purple and white potatoes, chopped

    8 tablespoons avocado oil *

sea salt and pepper

    * I use about 2 tablespoons oil per 4 cups of chopped veggies, which is about the amount I can fit on one cookie tray. I used 4 trays for this amount of veggies. If this is your first time making roasted veggies, I recommend just starting with one tray.

Directions: 

  1. Preheat oven to 400 F.
  2. Chop veggies into uniform, bite size pieces.
  3. Spread over cookie sheets, ideally putting each kind of veggie on separate pans in case one cooks quicker than the others.
  4. Drizzle with avocado oil and sprinkle with sea salt and pepper. Mix to evenly coat veggies.
  5. Bake until golden brown. Times will vary depending on size and kind of veggie.  Start checking at 20 minutes, stirring occasionally.
  6. Serve for dinner with your favorite protein and steamed broccoli or serve with eggs for a veggie loaded breakfast or lunch.

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