Roasted Winter Root Vegetables are a vibrant and delicious side dish that's incredibly easy to prepare. This sheet pan recipe transforms humble root vegetables like rutabagas, carrots, and beets into a colorful and flavorful side that complements any main course.
The natural sweetness of the vegetables is accentuated by a touch of balsamic vinegar and fresh herbs, creating a delightful balance of sweet and savory flavors. The roasting process brings out the natural sugars in the vegetables, creating caramelized edges and a tender, flavorful interior.
![roasted winter root vegetables.](https://smellslikedelish.com/wp-content/uploads/2022/11/roasted-winter-roots-vertical.jpg)
Why You'll Love This Recipe
This recipe is a fantastic option for busy weeknights or holiday meals. It roasts in a single pan, and comes together in under 30 minutes and pairs perfectly with roasted chicken, grilled fish, or even vegetarian mains.
Using a foil lined sheet pan not only gives you a quick and easy method, but makes clean up is a breeze also!
- Easy and Quick: This recipe comes together in under 30 minutes, making it perfect for those busy weeknights.
- Simple Ingredients: This delicious side dish relies on basic fall and winter produce that is available year round in most locales, making it an economical and accessible option.
- Flavorful and Versatile: Roasting brings out the natural sweetness of the root vegetables, creating a side dish that's both delicious and satisfying.
Ingredients You'll Need
Roasted winter root 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. You can use parsnips or potatoes instead of rutabagas.
- 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!
So, preheat your oven and get ready to experience the simple yet satisfying magic of roasted winter root vegetables!
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.
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.
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.
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.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this roasted vegetable side dish.
- 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!
- 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!
Tips for Success
Here are a few tips for making this roasted roots recipe:
- Make aluminum foil 'boats' to contain vegetables that bleed color.
- The vegetables should be tender but still retain a slight bite.
- For a touch of heat, add a pinch of cayenne pepper or red pepper flakes to the seasoning mix.
- Chopping the vegetables into similar-sized pieces ensures even cooking.
Serving Suggestions
Serve roasted winter root vegetables alongside roasted chicken, grilled fish, baked salmon, pork chops, or even a baked ham for a complete and satisfying meal.
Take your presentation a step further with garnishes like crumbled goat cheese, toasted nuts, or a sprinkle of pomegranate seeds for a jewel-toned touch.
See our Baked Sweet Potato Slices and our Longhorn Brussels Sprouts or some more roasted vegetable options!
Related Recipes
- Air Fryer Roasted Carrots
- Roasted Brussels Sprouts and Apples
- Air Fryer Pork Tenderloin with Carrots
- Roasted Brussels Sprouts and Sweet Potatoes
- Citrus Herb Roasted Yukon Gold Potatoes
Storage and Reheating
- Leftover roasted winter root vegetables can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat.
- Roasted winter root vegetables can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Absolutely! Using pre-cut root vegetables can save you time on prep work. Just be sure they are similar in size for even cooking.
The vegetables are finished roasting when they are tender-crisp and easily pierced with a fork. The edges should be golden brown and slightly caramelized.
More Delish Ideas
- Roasted Brussels Sprouts and Apples
- Pistachio Crusted Salmon
- Roasted Brussels Sprouts and Sweet Potatoes
- Roasted Brussel Sprouts and Carrots
Roasted 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
- 2 sprigs Thyme
- 1 teaspoon Lemon zest
- ½ teaspoon Salt more to taste if needed
- ¼ teaspoon Pepper more to taste if needed
- ¼ cup Olive oil
- ¼ cup Balsamic vinegar
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.2 sprigs 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.
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