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Published December 20, 2023. This post may contain affiliate links. Please read my disclosure policy.
These roasted root vegetables tossed with lemon herb butter are the perfect side dish for fall and winter. You will love how delicious and easy these are to make.
As I’ve gotten older, I try to ensure I eat as many vegetables as possible. However, I must admit that it can be tough to make them delicious, so I want to eat them. If you’re in the same boat, check out my tasty Mexican Street Corn or Roasted Asparagus.
Root vegetables grow and come to full growth size and flavor while still in the ground—in contrast to spring or fall produce, where the vegetable comes from a flowering plant. While root veggies require sunlight and water, they can endure harsh weather and are harvested in those late fall months.
In most cases, 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 them a little scrub if they’re filthy, and slice them as is.
Cutting veggies like butternut squash or celeriac root can be tricky because they are substantial and sometimes complicated to cut through. Because these veggies are so big, I like to cut them into 1” cube bite-size pieces or long battonet cuts; think French fries.
Ingredients and Substitutions
- Root Vegetables – I used a combination of parsnips, celeriac root, carrots, potatoes, and onions in this recipe. See the chef notes below for additional root vegetables you could use.
- Vegetables – I used Brussels sprouts.
- Oil – You can use olive or avocado oil.
- Butter – You can use your favorite compound butter or try my lemon herb butter from my Steak Frites recipe, truffle butter, or honey tarragon butter in my Grilled Lobster Tails Recipe; this part is up to you.
How to Make Roasted Root Vegetables
- Start by preparing all of your vegetables, whether peeling or leaving the skin on, which is entirely up to you, but 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 completely coated.
- Spread the vegetables out completely between two half-sheet trays lined with parchment paper. Doing this will allow the vegetables to roast correctly and get a nice brown. Stacking them up will steam, and you aren’t pulling as much flavor from them.
- Bake at 450° for 25 to 28 minutes or until roasted, browned, and tender.
- Finish them off by tossing them with compounded butter.
Make-Ahead and Storage
Make-Ahead: These are meant to be eaten right away.
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.
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.
CHEF NOTES + TIPS
- Yes, I know Brussels sprouts are not technically a root vegetable, but their earthy flavors make them an excellent addition to this recipe.
- Here’s a list of some additional root vegetables you could use: butternut squash, spaghetti squash, kabocha, sweet potatoes, potatoes, celery, celeriac root, carrots, parsnips, turnips, beets, kohlrabi, rutabaga
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.