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Published December 4, 2019. This post may contain affiliate links. Please read my disclosure policy.
These roasted root vegetables that are tossed with some lemon herb butter are the perfect side dish to make during the fall and winter months. You will love how delicious these are, and just how easy they are to make.
There’s a reason it’s called seasonal produce; it changes with the seasons. There’s no logic to be using things like zucchini, tomatoes, green beans, things like that; those are for summer, my friends. Fall and winter bring a whole new slew of things that you should be cooking with and eating.
What Are Root Vegetables?
Root vegetables are those that grow and come to full growth size and flavor while still in the ground. Contrary to spring or fall produce, where the vegetable come from a flowering plant. While root veggies do require sunlight and water, they can endure really tough weather and are harvested all the way into those late fall months.
Do You Peel Them Before Roasting?
In most cases, yes, you would peel the root vegetables before roasting them. That said, there are so many nutrients and flavors in the skin that I often rinse them off, give’em a little scrub if they’re really dirty, and slice them as is.
The only root veg I can think of that needs no peeling is celery.
How Do You Cut Them?
Cutting root veggies like butternut squash or celeriac root can be tricky because they are very firm and sometimes hard to cut through. Because these veggies are so big, I like to cut them down into 1” cube bite-size pieces or long battonet cuts; think French fries here.
Check out this video and learn more about knife cuts; it’ll help you in your culinary journey.
My Favorite Root Vegetables
Here’s a list of some that are included in this recipe, and in addition are some of my other favorites:
- Butternut Squash
- Spaghetti Squash
- Sweet Potatoes
- Brussel Sprouts
- Celeriac Root
Obviously there are more things like kohlrabi and rutabaga, but the ones above are the hero veggies I most often use.
How to Make Roasted Root Vegetables
- Start by preparing all of your vegetables, whether peeling or leaving the skin on, which is completely up to you but just remember to give them a rinse if you decide to leave the skin on.
- Next, cut them into bite-size pieces. Remember, no one wants to eat a big ol’ carrot; they want to be able to pick it up with a fork and eat it.
- Toss them in a big bowl with olive oil, salt, and pepper until they are completely coated.
- Spread the vegetables out completely between two half-sheet trays that are lined with parchment paper. Doing this will allow the vegetables to roast properly and get a nice brown. If you stack them up, they’re going to steam, and you aren’t going to pull as much flavor from them.
- Simply finish them off by tossing them with some lemon herb butter, truffle butter, or some honey tarragon butter; this part is up to you, my friends.
This is why I always make extra compound butter because all you have to do is pull out a few spoonfuls from the freezer!
Make-Ahead and Storage
Make-Ahead: These are meant to be eaten right away.
How to Reheat: Add the vegetables to a pan and cover with foil. Place in the oven at 350° for 8-10 minutes or until hot. You can also heat them in the microwave.
How to Store: They will last covered in plastic in the refrigerator for up to 4 days. They will also freeze covered for up to 2 months. Thaw them before reheating.
CHEF NOTES + TIPS
- Feel free to add any root vegetables to this recipe to customize it and make it your own.
More Side Dish Recipes
- Cauliflower Au Gratin
- Sweet Potato Casserole
- Creamy Polenta Recipe
- Roasted Garlic Mashed Potatoes
- Potatoes Au Gratin
Oven Roasted Root Vegetables Recipe
- 2 cups brussel sprouts, sliced in half
- 3 peeled parsnips, cut into 1” cubes
- 1 peeled celeriac root, cut into 1” cubes
- 2 bunches peeled baby carrots, cut into 1” slices
- 2 pounds baby potatoes, cut in half
- 1 peeled and julienne red onion
- 3 tablespoons olive oil
- ¼ cup lemon-herb butter
- sea salt and cracked pepper to taste
- Preheat the oven to 450°.
- Add the vegetables to a large bowl and toss with olive oil, salt, and pepper until coated.
- Spread the veggies on 2 sheet trays lined with parchment paper, make sure not to stack them, and bake at 450° for 25 to 28 minutes or until roasted and cooked. They should still have some crispiness to them.
- Toss the roasted vegetables in the lemon herb butter and serve with an optional garnish of chopped fresh chives and parsley.