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Oven-Roasted Root Vegetables

This recipe provides a simple method for roasting a medley of root vegetables including squash, potatoes, beets, parsnips, and onion with garlic, oil, and seasonings. Cooked on preheated baking sheets until tender and golden, it results in a flavorful and hearty side dish.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course lunch/dinner
Cuisine Chinese
Servings 4 people
Calories 1520.9 kcal

Equipment

  • 2 Large Baking Sheets Heavy-duty preferred for better heat distribution.
  • 1 Large Mixing Bowl For tossing vegetables with oil and seasoning.
  • 1 Sharp Chef's Knife Essential for safely cutting dense root vegetables into uniform pieces.
  • 1 Cutting Board Stable surface for vegetable preparation.

Ingredients
  

Main

  • 1 large butternut squash (1 1/2 to 2 pounds) halved, seeded and peeled
  • 3 large Yukon gold potatoes 1 1/2 pounds, scrubbed
  • 1 bunch medium beets (about 1 1/2 pounds), scrubbed and tops trimmed
  • 1 medium red onion
  • 2 large parsnips about 8 ounces
  • 1 head garlic cloves separated, and peeled (about 16)
  • 2 tablespoons extra-virgin olive oil plus more for drizzling
  • 1 1/2 teaspoons kosher salt
  • Freshly ground black pepper

Instructions
 

  • Place 2 baking sheets in the oven and preheat to 425 degrees F.
  • Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
  • Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

Notes

Ensure all vegetables are cut into roughly the same size (1 1/2 inches) for even cooking. Preheating the baking sheets is crucial for achieving a nice sear and preventing the vegetables from steaming. Avoid overcrowding the pans; spread vegetables in a single layer. If using one pan, you may need to roast in batches. Stirring occasionally promotes even browning and prevents sticking. Taste and adjust seasoning with salt and pepper before serving. A sprinkle of fresh herbs like rosemary or thyme during the last 10-15 minutes of roasting can add extra flavor.