Rosemary Roasted Root Vegetables
Imagine tender chunks of carrots, parsnips, sweet potatoes, and golden beets, lovingly roasted to caramelized perfection. The rosemary infuses every bite with a fragrant herbal essence, elevating the dish to a whole new level of culinary bliss.
Whether you’re looking for a comforting side dish to complement your main course or a hearty standalone meal, Rosemary Roasted Root Vegetables are sure to impress. It’s simple yet sophisticated, rustic yet refined—a true celebration of nature’s bounty.
So, gather your freshest ingredients, preheat your oven, and get ready to embark on a culinary adventure that will leave you craving more. Rosemary Roasted Root Vegetables: where simplicity meets sensational flavor!
Ingredients:
- 1 lb. new baby potatoes, or sweet potatoes, or a
- combination of each, chopped into 1 inch pieces
- 4 medium carrots, peeled and chopped into 1 inch
- pieces
- 2 medium-large parsnips, peeled & chopped into
- inch pieces
- 3 small red onions, peeled and quartered
- 1 large fennel bulb, sliced
- 2 Tbsps olive oil, or avocado il
- 5 sprigs fresh rosemary, chopped
- 6 cloves fresh garlic, minced
- 1 tsp sea salt, or to taste
- freshly ground black pepper, to taste
Directions:
- Set a big oven rack to 400 degrees Fahrenheit.
- Line a baking sheet with parchment paper.
- Place all of the chopped vegetables in a large dish and stir in
- sea salt, garlic, and rosemary.
- Pour in the oil and mix everything until it’s equally distributed.
- thoroughly covered.
- Put these vegetables on your surface in a single layer.
- baked sheet, then roast for about 25 minutes.
minutes, midway rotating and flipping the veggies
- Try a taste test and adjust the pepper and salt based on your individual preferences.
TIPS:
- Selecting Vegetables: Choose a variety of root vegetables like carrots, parsnips, potatoes, sweet potatoes, beets, and turnips. Each brings its own unique flavor and texture to the dish.
- Uniform Cutting: Cut the vegetables into uniform pieces to ensure even cooking. Aim for bite-sized chunks, around 1-2 inches in size, so they roast evenly.
- Preparation: Wash and peel the vegetables as needed, then pat them dry with a clean kitchen towel. Moisture on the vegetables can prevent them from getting crispy.
- Seasoning: Toss the vegetables with olive oil, salt, pepper, and fresh rosemary. You can either finely chop the rosemary or leave it in larger sprigs to infuse the vegetables with flavor as they roast.
- Even Coating: Make sure the vegetables are evenly coated with the oil and seasonings. You can do this by tossing them in a large bowl or on a baking sheet.
- Spacing: Spread the vegetables out in a single layer on a baking sheet. Crowding them together can cause them to steam instead of roast, resulting in soggy vegetables.
- High Heat: Roast the vegetables at a high temperature, around 400-425°F (200-220°C). This helps them develop a caramelized exterior while staying tender on the inside.
- Flip Halfway: About halfway through the roasting time, give the vegetables a gentle toss or flip them over with a spatula. This ensures they brown evenly on all sides.
- Watch Closely: Keep an eye on the vegetables as they roast to prevent them from burning. Cooking times can vary depending on the size of the pieces and your oven, so it’s best to check them periodically.
- Serve Hot: Serve the rosemary roasted root vegetables hot from the oven for the best flavor and texture. They make a delicious side dish for roasted meats or as a standalone vegetarian option.
- Customize: Feel free to customize the seasoning to your liking. You can add garlic powder, onion powder, paprika, or balsamic vinegar for extra flavor.
- Leftovers: Leftover roasted vegetables can be stored in an airtight container in the refrigerator for a few days. Reheat them in the oven or microwave before serving.
Enjoy your rosemary roasted root vegetables! They’re perfect for any occasion, from cozy weeknight dinners to holiday feasts.
