Roasted Root Vegetables

Roasted Root Vegetables

shared by Jennifer in Vegetarian

Roasted Root Vegetables

shared by Jennifer


  • Total Time: 1 hour
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Difficulty: Novice
  • Serves: 6 people


  • 4 large carrots, peeled and coarsely chopped
  • 3 parsnips, peeled and coarsely chopped
  • 2 large golden beets, peeled, halved, and sliced
  • ⅓ cup plus 1 tablespoon olive oil, divided
  • 1½ teaspoons kosher salt, divided
  • ½ teaspoon ground black pepper, divided
  • 9 radishes, halved
  • 5 shallots, peeled and halved
  • ½ large sweet potato, peeled and cut into 1/2-inch-thick slices
  • ⅓ cup fresh orange juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh parsley
  • Garnish: fresh parsley leaves


  1. Preheat oven to 450°. Line 2 rimmed baking sheets with parchment paper.
  2. In a large bowl, combine carrot, parsnip, and beet. Drizzle with 1 tablespoon olive oil; sprinkle with 1 teaspoon salt and ¼ teaspoon pepper, tossing to coat. Divide evenly between prepared pans. Cover tightly with aluminum foil.
  3. Bake until vegetables are tender, approximately 20 minutes. Uncover; add radish, shallot, and sweet potato to pans, stirring to combine. Bake, uncovered, until vegetables begin to brown, approximately 25 minutes more. Let cool slightly.
  4. In a small bowl, whisk together remaining ⅓ cup olive oil, orange juice, vinegar, parsley, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Transfer vegetables to a serving platter; drizzle with dressing. Garnish with parsley, if desired.

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