Name: Oven Roasted Root Vegetables Recipe
Prep time: 15 min
Cook time: 30 min
Yield: 12
Ingredients: 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

Jump to Recipe Jump to Video Print Recipe

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.

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 and those are what 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 comes 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.

CHEF NOTE: It’s really fun to just go to a farm, especially in the fall, and just see all of these things growing. Do I hear a weekend family trip sometime soon?

DO YOU PEEL THEM BEFORE ROASTING?

In most cases yes you would peel the root vegetables before roasting them. With that being said, there are so many nutrients and flavors in the skin that often times I simply rinse them off, give’em a little scrub if they’re real dirty, and slice them as is.

CHEF NOTE: The only root veg I can think of that needs no peeling is celery.

HOW DO YOU CUT THEM?

Cutting root veggies like a 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.

CHEF NOTE: Check out this video and learn a bit 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
Kabocha
Sweet Potatoes
Potatoes
Brussel Sprouts
Celery
Celeriac Root
Carrots
Parsnips
Turnips
Beets

CHEF NOTE: Obviously there are more things like kohlrabi and rutabaga, but the ones above are my hero veggies I most often use.

HOW TO MAKE THEM

Start by preparing all of your vegetables whether that’s peeling or leaving the skin on, which is completely up to you but just remember to give them a rinse if you’ve decided 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 on them. 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!

CHEF NOTE: This is why I always make extra compound butters because all you have to do is pull out a few spoonful’s from the freezer!

These are crazy easy to make and are awesome all winter long and especially for things like Thanksgiving and Christmas.

Be sure to follow me on Facebook, Youtube, Instagram and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

Video

Print Recipe