Roasted root vegetables are one of the easiest side dishes you’ve got the option to make.
Great for holidays or cozy weeknights!
Root vegetables have a lot of natural sugars in them that caramelize when roasted at a high enough temperature.
Elise Bauer
They’re also packed with vitamins and beta carotene.
So, starchy they may be, but they are also good for you too.
(As if I need any encouragement, you might’t keep me away from them!)
Elise Bauer
Which is why you findorange-glazed carrotsandbalsamic roasted beets.
The vinegar intensifies the taste of the vegetables, and brings balance to their natural sweetness.
Be sure to cut the vegetables to similar sizes for even cooking.
Elise Bauer
Prepping Root Vegetables in Advance
Making this for a dinner party or holiday meal?
Just wait until just before baking to toss in the apple cider vinegar, to avoid getting pickled vegetables.
Alternately, you could roast the vegetables a day or two in advance.
Elise Bauer
They’ll still taste good, but will be a bit more limp.
Try a toaster oven or air fryer set at 350F and heat until piping hot.
This recipe makes enough for 6 to 8 people and requires two roasting pans.
Elise Bauer
you might easily cut the recipe in half.
Line two large roasting pans or sturdy rimmed baking sheets with aluminum foil.
Spread the root vegetables out over the pans in a single layer.
with some space in between.
Pour the remaining vinaigrette over the root vegetables in the pans.
Cook until the vegetables are well browned and caramelized around the edges.
Remove from the oven and gently loosen the root vegetables from the foil with a wooden spoon.
Add more salt and pepper to taste.
Serve warm or at room temperature.
