Colorful Oven Roasted Mixed Root Vegetables (Gluten-free)
Here is the most beautiful, flavorful, and unforgettable vegetable side dish you will ever eat. This oven-baked roasted mixed root vegetables recipe is vegan, dairy-free, and gluten-free. Making it perfect for all diet types. Gather your favorite root vegetables, and get ready for the best healthy side dish of your life! To keep it simple, I use beetroot, carrots, and parsnips, and the result is incredibly delicious.
Healthy Vibrant Vegetable Side Dish!
My oven-roasted mixed root vegetables recipe is not only stunning, colorful, and tasty, but it’s also incredibly easy to make and healthy. I love making this for most dinners that I am hosting because it adds beautiful color to the dinner table, plus most of these root vegetables are available during the fall season, so this makes a fantastic addition to your Thanksgiving and Christmas dinner table. I think you’re going to love it! The best part about making this healthy roasted mixed root vegetables recipe is that you can use your favorite vegetables. For instance, I love beets, so I definitely have to include them. My love for beets runs so deep that I have several beet recipes on here, such as beet juice, shredded beet salad, and air fryer roasted beetroot.
For a veggie side dish that truly impresses, this roasted mixed root vegetables of beetroot, carrots, and parsnips recipe is unbeatable when you want to wow your friends and family. It makes a perfect addition to my Friends-giving and Thanksgiving tables. Everyone digs right in, and since it tastes so delicious, it’s hard to believe it’s a healthy choice.
Should I Peel My Root Vegetables Before Roasting?
For this recipe, I peel all of these veggies before roasting. It’s certainly a matter of preference, particularly with carrots, though for beets and parsnips, I definitely recommend peeling the skin.
Why You Will Love This Roasted Beets, Carrots and Parsnips For Your Next Hosting!
- It’s effortless; your oven does all the work for you.
- This easy recipe yields absolutely delicious and nutritious results.
- It’s healthy yet brings all the flavor.
- The beautiful colors make it a standout dish for your holiday dinners.
- This is a perfect gluten-free, dairy-free, and vegan recipe that is great for everyone, including those on a special diet.
- Roasted mixed root vegetables bring a colorful, healthy twist to the holiday dinner, which often features unhealthy dishes.
Ingredients For The Best Roasted Mixed Root Vegetables Recipe
- Beetroots
- Parsnips
- Carrots
- Date syrup
- Olive oil
- Vegetable Knorr bouillon seasoning
- Onion powder
- Black pepper
- Salt
- Dried thyme
How to Make Oven Roasted Mixed Root Vegetables from Scratch (Step-By-Step):
When you need a side dish for the holidays that looks impressive yet is super-simple to make, turn to this recipe. Follow my steps to make it!
- Gather your vegetables
I always suggest using the vegetables you already love and enjoy. For instance, you can swap parsnips with potatoes. Here, I am using beetroots, carrots, and parsnips.
- Preheat your oven
Preheat your oven to 425°F.
- Wash, Peel, and Slice
Wash your vegetables thoroughly, as they are root vegetables and may have some dirt. Then, slice or cut the vegetables into the desired sizes, ensuring they are sliced equally. This helps them roast evenly. Place your sliced vegetables in a bowl.
- Season your root vegetables
Sprinkle with the following seasonings: Knorr, salt, pepper, dry thyme, onion powder, olive oil, and date syrup. Using a clean hand or wearing a glove, combine. Ensure every vegetable is well marinated.
- Place on Baking Sheet
Place parchment paper on a clean baking sheet and spread out the seasoned root vegetables. Lay them out in a single layer; do not overcrowd your pan.
- Roast Root Vegetables until fork tender
Transfer your baking sheet to the oven to roast or bake for 50 – 60 minutes. I roasted mine for exactly 55 minutes. Ensure that you turn your vegetables in between roasting for even cooking. If your oven is excessively hot, consider reducing cooking time or lowering the temperature. You do not want dried-out vegetables.
- Serve and Enjoy
Serve warm alongside your main dish and other sides. This can literally go on anything, including puréed butternut squash, mashed sweet potatoes, Jollof rice, and meaty mains. It went so well with my plate below.
Tips For Making Holiday-Worthy Colorful Root Vegetables:
- If your oven isn’t hot enough, your vegetables will cook but not roast, which is why I recommend 425°F. However, if your oven gets overly heated, then 400°F could work perfectly fine.
- I must emphasize not to overcrowd your pan. This will prevent proper roasting.
- The size of your vegetables will determine how long to roast them, which is why you should cut them all to the same size for evenness.
- Aim for the shorter roasting time and check on your vegetables as it gets close – you can stop cooking when you see they’re done.
How To Serve Roasted Mixed Root Vegetables:
I have a few suggestions of my own recipes that you can serve these mixed roasted root veggies with, though feel free to be creative and serve it with what you desire. If you need suggestions, check out these recipes:
- Coconut Jollof Rice or Basmati coconut white rice
- Jerk Chicken
- Vegan Mashed Sweet Potatoes
- Herb Butter Roasted Turkey Breast
- Healthy Cauliflower Mac and Cheese
- Smothered Garlic Butter Chicken Breast
I served these roasted root vegetables with Jollof rice and chicken (jerk chicken to be precise). It was also perfect with my mashed sweet potatoes. Be creative and serve it with what you desire!
How to Store Leftover Roasted Mixed Root Vegetables:
Once these are cooled completely, you can put any leftovers in an airtight container in the fridge for between 3 and 5 days. I should tell you that roasted root veggies freeze beautifully, so if you don’t think you’ll finish them in a few days, put them in your freezer. You can use them for meal prep, and they’ll be good for up to 3 months.
Variations and Substitutions When Roasting Beetroot, Carrots and Parsnips:
- If you like red onions, they will be a great addition. I prefer this dish without onions, as in my own personal opinion, leftovers taste better without onions.
- Feel free to add potatoes of any kind – white, yellow, red, or sweet.
- You can also experiment with seasonings, adding garlic powder or something with a little heat.
- You can absolutely segment the vegetables to prevent them from staining each other. I didn’t care.
Roasted Mixed Root Vegetables FAQs
The best way to roast root vegetables is to make sure you cut them the same size, coat them fully with all the seasonings, and keep them in an even layer on the baking sheet.
I love keeping it simple with Knorr bouillon, thyme, and onion powder, but you can try out rosemary, sage, cumin, or smoked paprika.
You can roast any root vegetables together with ease. The trick is to cut them to the same size, which ensures they all cook evenly.
Using high heat and giving them room on the baking sheet is how to get them to roast. If you crowd the pan, you will wind up steaming the root veggies. While they will still taste good, they won’t come out roasted
Carrots, parsnips, turnips, and beets are some of the best root veggies in fall. They’re plentiful and in season, and isn’t that the whole point of Thanksgiving? I think it is, and using that bounty of what fresh is truly a great way to bring your favorite people together around the table.
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Oven Roasted Mixed Root Vegetables (Gluten-free)
- Prep Time: 15
- Cook Time: 55
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Here is the most beautiful, flavorful, and unforgettable vegetable side dish you will ever eat. This oven-baked roasted mixed root vegetables recipe is vegan, dairy-free, and gluten-free. Making it perfect for all diet types. Gather your favorite root vegetables, and get ready for the best healthy side dish of your life! To keep it simple, I use beetroot, carrots, and parsnips, and the result is incredibly delicious.
Ingredients
- 3 medium – large Beetroots
- 4 large Parsnips
- 4 medium – large carrots
- 1 Tablespoon date syrup
- 1 tablespoon olive oil
- 1 teaspoon Vegetable Knorr bouillon seasoning
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dry thyme
Instructions
- Gather your vegetables. I always suggest using the vegetables you already love and enjoy. For instance, you can swap parsnips with potatoes. Here, I am using beetroots, carrots, and parsnips.
- Preheat and Prep. Preheat your oven to 425°F.
- Wash, Peel, and Slice. Wash your vegetables thoroughly, as they are root vegetables and may have some dirt. Then, slice or cut the vegetables into the desired sizes, ensuring they are sliced equally. This helps them roast evenly. Place your sliced vegetables in a bowl.
- Season your root vegetables. Sprinkle with the following seasonings: Knorr, salt, pepper, dry thyme, onion powder, olive oil, and date syrup. Using a clean hand or wearing a glove, combine. Ensure every vegetable is well marinated.
- Place on Baking Sheet. Place parchment paper on a clean baking sheet and spread out the seasoned root vegetables. Lay them out in a single layer; do not overcrowd your pan.
- Roast Root Vegetables until fork tender. Transfer your baking sheet to the oven to roast or bake for 50 – 60 minutes. I roasted mine for exactly 55 minutes. Ensure that you turn your vegetables in between roasting for even cooking. If your oven is excessively hot, consider reducing cooking time or lowering the temperature. You do not want dried-out vegetables.
- Serve and Enjoy! Serve warm alongside your main dish and other sides. This can literally go on anything, including puréed butternut squash, mashed sweet potatoes, Jollof rice, and meaty mains. It went so well with my plate below
Notes
If your oven isn’t hot enough, your vegetables will cook but not roast, which is why I recommend 425°F. However, if your oven gets overly heated, then 400°F could work perfectly fine.
I must emphasize not to overcrowd your pan. This will prevent proper roasting.
The size of your vegetables will determine how long to roast them, which is why you should cut them all to the same size for evenness.
Aim for the shorter roasting time and check on your vegetables as it gets close – you can stop cooking when you see they’re done.
more Vegetable Side Dishes to Try:
- Oven-baked Brussels Sprouts
- Braised Red Cabbage
- Oven-Baked Beetroot
- Air Fryer Roasted Broccoli
- Bacon Wrapped Small Potatoes
- Garlic Butter Green Beans
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THANKS FOR STOPPING BY! Stay well, safe and keep living your life to the fullest!
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