Roasted root vegetables recipe

Recipe for roasted root vegetables in our easy vegetarian recipes collection.

Recipe ingredients

• 1 large onion, thinly sliced
• 2 large potatoes, cut into 2 inch pieces
• 3 1/2 pounds sweet potatoes, cut into 2 inch pieces, about 4 large sweet potatoes
• 2 large carrots, cut into 1 inch pieces
• 5 garlic cloves, crushed
• 1 1/2 teaspoons olive oil
• 2 tablespoons dried dill weed
• 1 teaspoon sea salt

How to make roasted root vegetables

• Toss cut vegetables, oil, dill and salt in a bowl.
• Put parchment paper down on a baking sheet. If you do not have parchment paper, you can oil your baking sheet.
• The vegetables can even stick a little to a non-stick baking sheet which messes up the vegetables, so parchment paper is prefered because it always makes for very easy removal.
• Transfer vegetables to the baking sheet and roast in a 450 degrees F oven, no need to preheat oven, for about 50 minutes, or until the vegetables are not hard, and have browned.
• During the last 30 minutes of roasting, toss vegetables every 10 minutes to ensure they do not burn on any one side.
• Variations:
  • Add sliced celery, during the last 30 minutes of roasting, for a crunch.
  • Use different types of herbs or spices in place of dill weed, such as rosemary, basil, or garam masala for an indian flavor.

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• Roquefort tartlets
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• Sabzi vegetable cutlet
• Saffron dip
• Saffron garbanzo rice pilaf in filo purse
• Sage and onion roast potatoes
• Sage and onion stuffing
• Salad lucoise
• Salsa verde
• Sausage patties

• Red pepper risotto
• Red hot lentil soup
• Rhubarb cream jelly
• Rice noodles with vegetable chilli sauce
• Rice sweet potatoes collard torte
• Rich and chunky mushroom gravy
• Rich french dressing
• Risotto alla milanese
• Roasted aubergine
• Roasted green beans with balsamic vinegar
• Roasted mexican style vegetables
• Roasted mixed vegetables
• Roasted potatoes, peppers and shallots

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