root vegetables

Make Your Own: Roasted Root Vegetables

Expanded Food and Nutrition Education Program (EFNEP)
This nutritious Roasted Root Vegetables recipe combines vibrant produce, such as carrots and squash, tossed in oil and seasoned with herbs and spices. These tender veggies are roasted to perfection and offer a burst of flavor as well as essential vitamins and minerals for a satisfying meal.
Vegetables + Oil + Seasoning
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Course Make Your Own: A Recipe Guide, Side Dishes

Ingredients
  

Vegetables - Select One or More

  • Butternut squash, carrots, parsnips, potatoes, rutabaga, sweet potato, turnips
  • Oil (canola, olive, vegetable)
  • Seasonings

Instructions
 

  • Clean the kitchen area and wash hands with soap and water.
  • Preheat oven to 400°F.
  • Scrub firm, fresh produce with a clean vegetable brush under cold running water.
  • Peel and chop vegetables into uniform ¾-inch pieces.

Squash Prep Tip

  • For easier peeling: Pierce and cut the ends off the squash, place on a microwave-safe plate, microwave on high for 1 to 2 minutes, and let it cool before peeling. Peel, cut the squash in half, scoop out the seeds, and cut the squash into ¾-inch pieces.

Carrot Prep Tip

  • If the carrot is thick, cut it in half lengthwise before chopping into ¾-inch pieces.

Additional Prep

  • Add chopped vegetables to a large bowl. Add oil and toss the vegetables so they are evenly coated. Then add seasonings and toss again.
  • Place chopped vegetables on a lightly greased baking sheet in a single layer. Do not pack the vegetables too closely, or they will steam rather than roast.
  • Roast in the oven for 30 to 40 minutes, stirring every 10 minutes, or follow the specific instructions below for individual root vegetables. Reduce time if the vegetables are cut into smaller pieces.
  • Vegetables are done when they are lightly browned on the edges; they develop more flavor if browned throughout.

Roasting Butternut Squash

  • Roast until browned on the bottom, about 15 minutes. Then flip and roast until tender, about 10 to 15 minutes.

Roasting Carrots

  • Roast until browned on the bottom, about 12 to 15 minutes. Then flip and roast until tender, about 5 to 10 minutes.

Roasting Parsnips, Rutabaga, and Turnips

  • Roast until browned on the bottom, about 10 to 15 minutes. Then flip and roast until tender, about 10 to 20 minutes.

Roasting Potatoes and Sweet Potatoes

  • Roast until browned on the bottom, about 10 to 15 minutes. Then flip and roast until tender, about 10 to 15 minutes.

Storage

  • For safety, refrigerate any leftovers in an airtight container as soon as possible, or within 2 hours, and use within 4 days.

Notes