This recipe for roasted root vegetables is perfect for a healthy and mouthwatering side dish. Super simple – the vegetables are roasted with olive oil, salt & pepper, and a sprinkle of fresh herbs. They’re the ideal side dish to any meal and can be easily tailored to your personal vegetable preferences. If you want to add some color to your dinner plate, this recipe is a fantastic option. This might be the prettiest dish we’ve made and we know you’re going to love it!
With these beautiful seasonal vegetables, this recipe is perfect for fall or winter but can be made year round and is sure to be a crowd pleaser. We love adding a super simple maple, brown sugar glaze over the top to give the vegetables the perfect hint of sweetness as well. The glaze rounds out the dish in a delicious way so be sure to add this recipe to your upcoming dinner menu!
Roasted Root Vegetables
Ingredients
- 5 Gold Yukon Potatoes
- 4 Carrots
- 3 Beets
- 4 Garlic Cloves
- 1 Butternut Squash
- 1 Red Onion
- 2 tsp Olive Oil
- 1-2 tsp Salt
- 1-2 tsp Black Pepper
- 1/2 tsp Ground Thyme
- 2 tbsp Parsley chopped
- 2-3 Cinnamon Sticks
- 1-2 tsp Maple Syrup optional
- 1-2 tsp Brown Sugar optional
Instructions
- Preheat oven to 450° F
- Chop up gold Yukon potatoes, carrots, beets, garlic cloves, butternut squash, and red onion.
- Toss with olive oil, salt, and black pepper, and ground thyme.
- Put the root vegetables onto a baking sheet with parchment paper and add chopped parsley over the top. Nest cinnamon sticks in with the vegetables.
- Bake at 450°F for 45 minutes, checking the root vegetables at 20 minutes to flip to ensure even cooking.
- Remove and enjoy as is or with a little maple syrup & brown sugar mixture drizzled over the top!