Make Your Own: Roasted Root Vegetables

root vegetables

Vegetables + Oil + Seasoning

To roast root vegetables, follow the general directions below and information for specific vegetables in the chart.

Directions

  1. Preheat oven to 400°F.
  2. Wash and cut vegetables into uniform pieces.
  3. Toss vegetables with 1 tablespoon vegetable oil (such as canola oil). Add black pepper and dried herbs and spices like basil, rosemary or tarragon.
  4. Place on a lightly greased pan or baking sheet with short sides (or on a broiler pan), in a single layer.
  5. Roast in the oven for 20–30 minutes, stirring after every 10 minutes or follow instructions in the chart below. Add extra time if the vegetables are cut into large pieces.
  6. Vegetables are done when they are lightly browned on the edges; they develop more flavor if browned throughout.

Note: Do not pack the vegetables too closely in the pan or they will steam rather than roast.

Vegetable Prep How to Roast
Butternut Squash Wash and peel. Cut into ¾–1-inch pieces. Roast until browned on bottom, 15 minutes. Flip and roast until tender, 10–15 minutes.
Carrots Wash and peel. If carrot is thick, cut in half lengthwise. Cut crosswise into 1-inch pieces. Roast until lightly browned on bottom, 12–15 minutes. Flip and roast until tender about, 5–10 minutes.
Parsnips Wash and peel. Cut in half crosswise, halve or quarter thick end lengthwise, then cut all crosswise into 2-inch lengths. Roast until browned on bottom, about 10 minutes. Flip and roast until tender, about 10–20 minutes.
Potatoes Wash and peel or scrub well and dry. Cut into 1-inch pieces. Roast until browned on bottom, 10–15 minutes. Flip and roast until tender, about 10–15 minutes.
Rutabaga Wash and peel. Cut into ¾–1-inch pieces. Roast until browned on bottom, about 10 minutes. Flip and roast until tender, about 10–20 minutes.
Sweet Potato Wash and peel. Cut into 1-inch pieces. Roast until browned on bottom, 10–15 minutes. Flip and roast until tender, about 10–15 minutes.
Turnips Wash and peel. Cut into ¾–1-inch pieces. Roast until browned on bottom, 10–15 minutes. Flip and roast until tender, about 10–20 minutes.