How to Roast Root Vegetables


How to Roast Root Vegetables

Many root vegetables have a long shelf life and keep well in your pantry or refrigerator.  A simple dinner at home turns gourmet when the vegetables are roasted in a vinaigrette that brings out the sweetness of the roots.

Prep Time: 30 mins

Serves: One baking of vegetables sheet typically serves 6-8


  • Carrots
  • Golden Beets
  • Parsnips
  • Red Onion
  • Olive oil
  • White or Apple Cider Vinegar
  • Brown Sugar (optional)
  • Salt and Pepper

(Try any variety of your favorite root vegetables!) 


  1. Preheat oven to 450° F (400° F convection)
  2. Line 1-2 baking sheets with aluminum foil depending on how many you are serving. Place sheet in the oven to preheat.
  3. Peel and Chop all your vegetables into ½ inch or 1-inch cubes, similarly sized pieces create uniform cooking.
  4. In a bowl large enough to hold your cut vegetables, whisk together 1 to 1 vinegar to olive oil. (ex. 2 T vinegar to 2 T olive oil)
  5. Whisk in 1 Tablespoon brown sugar.
  6. Toss vegetables in vinaigrette to coat.
  7. Carefully pour vegetables onto a hot baking sheet.
  8. Roast for 18-22 minutes or until tender to a fork.
  9. Season with salt and pepper. 

Note: The acidity of the white vinegar burns off as the vegetables cook while simultaneously giving the vegetables depth of flavor. 

Balanced Meal Suggestion:

Combine your roasted mixed vegetables with chicken or tofu, a fresh green salad, and your favorite dry white wine for a complete and delicious meal. 

  • Mixed vegetables ~ 150-200 grams
  • Mixed greens salad & 1 T salad dressing ~ 50 grams 
  • Roasted chicken or tofu ~ 120 grams
  • Drink: This meal would pair nicely with a 5 oz pour of dry white wine 

Macronutrients:                                                                                                                                  415.1 kcal, 30.0 grams protein, 42.0 grams carbs, 6.0 grams fat


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