Winter root vegetables will also transform your weeknight dinner into a vibrant array of colors and satisfying nutrition. But beyond just being healthy and colorful - these roasted root vegetables with balsamic vinegar are downright delicious!
Why You Will Love This Recipe
Roasting winter root vegetables is a great way to bring out the subtle sweetness of root veggies while caramelizing them for maximum flavor in your dishes.
Using a foil lined sheet pan not only gives you a quick and easy method, but clean up is a breeze also!
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Ingredients
Roasted winter roasted vegetables are an amazing base ingredient to incorporate into your meals, as they can lend a great depth of flavor and range of colors, creating an inviting presentation. Herbs and seasonings only enhance their already sweet and savory flavors.
- Rutabagas - Peeled and cubed.
- Carrots - Peeled and chunked.
- Beets - Trimmed and cubed (skins on).
- Onion - chopped or slivered
- Garlic - in slivers
- Balsamic vinegar
- Olive oil - extra virgin is perfect for roasting vegetables.
- Thyme - fresh, minced.
- Lemon zest
- Salt - To taste.
- Pepper - To taste.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Roasted Winter Root Vegetables
In this post, we'll walk you through how to choose the right winter root vegetables for roasting. Tips as well, so that you can enjoy delicious roasted winter root veggie recipes at home any night of the week!
Step 1. Prepare the Root Vegetables
Preheat your oven to 400 degrees F. Line a sheet pan with aluminum foil. Make a separate aluminum foil bed for the beets, so their juices don't bleed all over the pan and stain the rutabagas and carrots.
Peel and chunk the carrots and the rutabaga. Trim the tops and ends off the beets, then chunk, leaving the skins on. Slice the onion and the cloves of garlic.
Put all the vegetables in a large mixing bowl. Add the lemon zest, minced thyme, salt and pepper.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 2. Season and Toss to Coat
Pour the olive oil and the balsamic vinegar onto the vegetables in the bowl. Toss to coat with oil, vinegar, and seasonings.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 3. Roast on a Sheet Pan
You can toss the vegetables in the oil and balsamic vinegar and simply spread out on the foil lined sheet pan, or you can place them in separate locations.
If you want to prevent the beets from 'bleeding', just keep them in a separate are, divided with some foil as a barrier.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step 4. Adjust Seasonings & Serve
Roast for 30 minutes at 400 F. Check for doneness by sticking the beets or rutabagas with a fork. Remove when just slightly tender and garnish with any additional seasoning adjustment.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
These roasted winter root vegetables are perfect in many combinations. Chunks of parsnip, rainbow carrots, and even sweet potatoes can all be interchanged for any of the vegetables we used. Look for a variety of color with similar roasting times to make your own blend.
See our Baked Sweet Potato Slices and our Longhorn Brussels Sprouts or some more slow roasted vegetable options!
Substitutions
Mix and match with other winter seasonal produce. Vegetables to try are Sweet Potatoes, shallots, leeks, butternut squash, and brussels sprouts. They all have similar roasting times as the carrots, beets, and rutabagas!
Variations
Be sure to try new variations of roasted winter vegetables with balsamic vinegar!
- Roasted Parsnips, Carrots, and Sprouts - Parsnips are so forgotten! They are a little spicier in flavor than carrots, and roast up caramelized and delicious.
- Brussels Sprouts and Sweet Potatoes - try our delicious brussels sprouts and sweet potatoes sheetpan roast!
- Roasted Rainbow Carrots - These stunning heirloom carrots roast up in vibrant shades of white, yellow, orange, and purple!
Equipment
Equipment can have a big impact on how a recipe turns out. For this recipe you will want some large, rimmed cookie or baking sheet. You will love the value of these rimmed cookie sheets.
Storage
Store leftovers in a airtight plastic container in the refrigerator for up to 3 days.
Tips for Success
- Make aluminum foil 'boats' to contain vegetables that bleed color.
Frequently Asked Questions
Yes, roasted winter root vegetables freeze and reheat beautifully! Store in a freezer safe container.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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📖 Recipe
Winter Root Vegetables
Ingredients
- 2 medium Rutabagas peeled and chopped in chunks
- 6 large Carrots trimmed, peeled, and chunked
- 3 large Beets trimmed, and chunks
- 4 cloves Garlic slivered
- ½ Onion cut in strips or slivers
- Thyme sprigs to season with
- 1 teaspoon Lemon zest
- ¼ cup Olive oil
- ¼ cup Balsamic vinegar
- ½ teaspoon Salt more to taste if needed
- ¼ teaspoon Pepper more to taste if needed
Instructions
- Preheat your oven to 400 degrees F. Line a sheet pan with aluminum foil. Make a separate aluminum foil "boat" for the beets, so their juices don't bleed all over the pan and stain the rutabagas and carrots.
- Peel and chunk the carrots and the rutabaga. Trim the tops and ends off the beets, then chunk, leaving the skins on. Slice the onion and the cloves of garlic.2 medium Rutabagas, 6 large Carrots, 3 large Beets, 4 cloves Garlic, ½ Onion
- Put all the vegetables in a large mixing bowl. Add the lemon zest, minced thyme, salt and pepper.Thyme, 1 teaspoon Lemon zest, ½ teaspoon Salt, ¼ teaspoon Pepper
- Pour the olive oil and the balsamic vinegar onto the vegetables in the bowl. Toss to coat with oil, vinegar, and seasonings.¼ cup Olive oil, ¼ cup Balsamic vinegar
- You can toss the vegetables in the oil and balsamic vinegar and simply spread out on the foil lined sheet pan, or you can place them in separate locations.
- Roast for 30 minutes at 400 F. Check for doneness by sticking the beets or rutabagas with a fork. Remove when just slightly tender and garnish with any additional seasoning adjustment.
Notes
- If you want to prevent the beets from 'bleeding', just keep them in a separate are, divided with some foil as a barrier.
Nutrition
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