Ultimate Roasted Root Vegetables Recipe

I crave the deep, earthy sweetness that comes from baking fresh produce until it becomes tender and caramelized at the edges.

This Roasted Root Vegetables recipe transforms humble ingredients into a vibrant, colorful dish that always brightens up my dinner table.

What Makes These Roasted Root Vegetables Special

The beauty of this dish lies in how the high heat concentrates the natural sugars in the carrots and beets.

I appreciate how the addition of chickpeas provides a satisfying texture contrast that turns a simple side into a hearty Roasted Root Vegetables medley.

It is incredibly versatile, allowing me to swap in whatever seasonal produce I have lingering in my pantry.

If you enjoyed this wholesome vegetable dish, you will love my Hearty Chicken Vegetable Soup Recipe, and the Zesty Peanut Butter Chicken Recipe makes for a fantastic main course pairing.

Ingredients You’ll Need for Roasted Root Vegetables

Here is the simple list of items you will need to prepare this dish:

• Potatoes: I use starchy potatoes diced into bite-sized cubes for a fluffy interior.
• Carrots: These add a bright orange color and a lovely natural sweetness when roasted.
• Raw Beets: I prefer fresh beets for their rich, jewel-toned color and earthy flavor profile.
• Onion: A diced onion becomes meltingly soft and adds a savory depth to the pan.
• Garlic: Minced cloves infuse the oil and coat every vegetable with aromatic goodness.
• Chickpeas: Canned chickpeas roast up beautifully, adding a nutty flavor and extra protein.
• Olive Oil: This helps the vegetables brown evenly and prevents them from drying out in the oven.
• Dried Thyme: The herbal notes of thyme pair wonderfully with the sweet root vegetables.
• Vegetable Broth: I use this instead of wine to deglaze the pan and keep the veggies moist.
• Beet Greens: Don’t throw them away; I stir them in at the end for a fresh, leafy finish.
• Salt and Black Pepper: Essential seasonings that I adjust to taste right before serving.

My Method for Perfect Roasted Root Vegetables

1. I start by preheating my oven to 400 degrees F (200 degrees C) to ensure it is hot enough to caramelize the vegetables properly. While the oven warms up, I wash, peel, and chop my carrots, potatoes, beets, and onion into uniform pieces so they cook at the same rate.
2. Next, I place the chopped carrots, potatoes, beets, onion, minced garlic, and drained chickpeas into a large 9×13-inch baking dish. I drizzle the olive oil over everything and sprinkle on the dried thyme, salt, and black pepper, tossing the mixture well with a spoon until every piece is glossy and coated with seasoning.
3. I place the dish in the preheated oven and bake it uncovered for about 30 minutes. Halfway through this initial roasting time, I carefully open the oven and give the vegetables a good stir to ensure they are browning evenly on all sides and not sticking to the bottom of the dish.
4. After the first 30 minutes, I remove the baking dish from the oven and pour in the vegetable broth (or a splash of apple juice for sweetness). I return the dish to the oven and continue baking for another 15 minutes, or until the liquid has mostly evaporated and the Roasted Root Vegetables are fork-tender.
5. Finally, I take the dish out of the oven and immediately stir in the torn beet greens while the vegetables are still piping hot. The residual heat gently wilts the greens within a minute or two, adding a pop of green color and fresh nutrition before I do a final taste test for salt and pepper.

My Best Tips for Perfect Roasted Root Vegetables

I always ensure that I cut my root vegetables into pieces of roughly the same size so they finish cooking at the exact same time.

If the pan seems too crowded, I split the Roasted Root Vegetables between two baking sheets to allow proper air circulation for browning.

Adding the liquid halfway through cooking is my secret to keeping the vegetables tender without them becoming mushy or dried out.

How to Serve This Roasted Root Vegetables

I love plating this warm vegetable medley alongside a simple roast chicken or grilled steak for a complete, wholesome dinner.

Sometimes, I toss the leftovers with cooked quinoa or farro to create a hearty Roasted Root Vegetables grain bowl for lunch the next day.

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Savory Roasted Root Vegetables

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• Author: Amelia Bryan
• Total Time: 1 hr 15 min
• Yield: 6 servings
• Diet: Vegetarian

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Description

A colorful and hearty side dish featuring roasted beets, potatoes, carrots, and chickpeas tossed with aromatic thyme.

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Ingredients

• 2 cups diced potatoes
• 1 cup diced raw beets
• 4 medium carrots, diced
• 1 large onion, diced
• 1/4 cup canned chickpeas, rinsed and drained
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp dried thyme leaves
• 1/3 cup vegetable broth
• 1 cup torn beet greens
• Salt and ground black pepper to taste

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Instructions

1. Preheat your oven to 400 degrees F (200 degrees C). Prepare all your vegetables by washing, peeling, and dicing them into uniform pieces.
2. In a large 9×13-inch baking dish, combine the diced potatoes, beets, carrots, onion, minced garlic, and chickpeas. Drizzle with olive oil and season with dried thyme, salt, and pepper. Toss everything until well coated.
3. Bake in the preheated oven for 30 minutes. Stir the mixture once halfway through the cooking time to ensure even browning.
4. Remove the dish from the oven and pour in the vegetable broth. Return to the oven and bake for an additional 15 to 20 minutes, or until the liquid has reduced and the vegetables are tender.
5. Remove from the oven and immediately stir in the beet greens. Let the heat from the vegetables wilt the greens. Season with extra salt and pepper if needed before serving.

Notes

For a sweeter variation, you can use apple juice instead of vegetable broth. Ensure vegetables are cut to similar sizes for even cooking.

• Prep Time: 25 min
• Resting Time: 5 min
• Cook Time: 50 min
• Category: Side Dish
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 145
• Sugar: 5g
• Sodium: 95mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg

Keywords: roasted root vegetables, healthy side dish, vegetable bake, easy dinner side, roasted beets and potatoes