Roasted Root Vegetables Recipe
This Roasted Root Vegetables recipe with parsnips, sweet potatoes and beets is topped with cheese and baked to perfection.
It makes a delicious side dish for your Thanksgiving dinner or for special occasions, yet it’s simple enough for a weeknight meal.
Root vegetables with cheese sauce in a cast iron casserole dish.
During the holiday season, with all the heavy and decadent food, healthy eating can seem almost impossible.
That’s the beautiful thing about this recipe. Simple roasted vegetables make a hearty and healthy side dish and they contain some of the most essential vitamins, nutrients and dietary fiber you need.
Try this traditional minestrone soup recipe for another really healthy meal.
The combination of flavors in this recipe are an ideal pairing for almost any main course. Try them with Balsamic Vinegar Pork Chops, Grilled Bruschetta Chicken or this amazing Braised Beef Recipe.
Why We Love this Recipe
- Earthy flavors: Roasted root vegetables have such an organic and earthy flavor. After a summer of eating cold, crisp, garden side salads, like this Kale Caesar Salad with Chickpeas, these warm and hearty roasted vegetables are the best way to usher in the cooler temps of Fall.
- Easy side dish: Sometimes easy is best. All of these veggies are available at your local grocery store or farmers market. Everything goes into one skillet and bakes until the vegetables are tender and the cheese is golden brown. Super quick and easy!
- Meal prep: This is a great recipe for meal prep. You can make this recipe on the weekend, portion it out and you’ll have a healthy side dish for several days.
- Cheesy Topping: This recipe has a different spin from traditional roasted vegetables. The mild earthy flavors from the veggies and the saltiness from the cheeses takes roasted vegetables to a whole new level.
What Goes Into this Recipe
Parsnips, sweet potatoes, beets, cheeses, cream, salt, pepper, and thyme in a wood bowl.
Key Ingredients
- Root vegetables – parsnips, sweet potatoes, and beets for earthy flavor.
- Cheese – Gruyere and parmesan pair perfectly.
- Fresh thyme – bring a savory taste to the dish.
Brown bowl of root vegetables and sauce.
Top Tips:
Slicing your vegetables the same thickness not only makes for a prettier presentation, it also helps to ensure the vegetables cook evenly.
Fresh thyme really makes this recipe special. You can certainly use dried thyme if that’s all you have, but fresh thyme really makes a big difference.
Once you place the skillet under the broiler to brown the cheese on top, don’t walk away. It’s better to keep the skillet on the middle rack at this point because the cheese will turn brown quickly.
Variations
This recipe is so versatile, with just a few changes you can have a different dish every time.
- You can change up or add most any combinations of root vegetables you like. You could use sliced butternut squash or sliced red potatoes instead of the sweet potatoes. Though this recipes uses red beets, you can use golden beets instead. Carrots will work well in place of the parsnips.
- Change up the Gruyere cheese with another type of Swiss cheese like Emmental or Comté. All three of these cheese have similar melting points but have a slightly different flavor profile. For the parmesan, you can use most any hard cheese you prefer. Asiago cheese is a great substitution for parmesan.
- Herbs make all the difference when it comes to flavor. Rosemary, basil and sage all roast well with these vegetables. Each herb adds so much flavor. A little goes a long way so make sure not to be overly generous when combining these herbs.
Root vegetables on a plate with root vegetable casserole in cast iron skillet in the background.
FAQs
How do you Pan Roast Vegetables?
Pan roasting vegetables is super simple. Just preheat your oven to 400 degrees. For easy clean up, line a rimmed baking sheet or large roasting pan with parchment paper.
Cut your root vegetables into similar size pieces and place them in a large mixing bowl.
In a small bowl, combine oil (olive or avocado) with chopped herbs of your choice, then drizzle over vegetables and give them a toss.
Transfer vegetables in an even layer onto the lined sheet pan and place in the preheated oven. They’re done when the natural sugars in the veggies begin to caramelize and they are fork tender.
Can I freeze Leftover Roasted Vegetables?
Absolutely! Allow the vegetables to cool completely before placing them in an airtight, freezer-safe container. They should freeze well for up to a couple of months.
Can I Make this Roasted Root Vegetables in Advance?
You can certainly. You can make the whole recipe in advance and reheat it.
Get the full printable grocery list and instructions for this Roasted Root Vegetable Recipe.
More Vegetarian Recipes You’ll Love!
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