Roasted Root Veggies

This a classic common sense recipe. By that I mean, there really isn’t a recipe and you should probably learn this and add it to your portfolio of skills. It’s easy, delicious and can be adjusted to match many meals.

It’s perfect for daily dinners or if you splurge on some multi-colored carrots it can be fancy enough for gatherings and holiday dinners. I love drizzling this with some balsamic glaze or throwing a handful of leftover veggies on a salad the next day for lunch.

I’ve included rough ingredient estimates because I don’t think I’ve ever measured them.


  • Ingredients:
    • 4ish cups root veggies: carrots, sweet potatoes, red, yellow, purple potatoes, etc.
    • 2-4 tbsp olive oil
    • salt
    • pepper
  • Directions:
    1. Preheat oven to 400 degrees.
    2. Chop your veggies into 1-2 inch cubes/chunks.
      • Note: The smaller you cut, the faster they cook. If I’m in a big hurry, I chop them tiny to cut the cooking time down as much as possible.
    3. Toss the veggies with the olive oil, salt, pepper, and any additional spices you want.
    4. Spread them out on a lined baking sheet and bake 25-35 minutes,
      • Note: You’re looking for the insides to be soft when poked with a fork and outsides that are slightly shriveled/crisped.
  • Alternate variations:
    • mix it up with some different combos.
      • garlic powder and smoked paprika
      • rosemary and basil
      • apples and onion
      • lemon pepper and chives
      • cayenne and chili powder
      • add some sausage straight to the pan and make it a full pan dinner
      • the variations are endless, go crazy with them!

 

Prost! Mahlzeit!
Esther