Rainbow Roasted Root Vegetables

An easy and delicious gluten-free side dish to brighten any table! This colorful assortment of roasted vegetables is simply seasoned with olive oil and fresh herbs, roasted to tender, caramelized perfection and easily adapted to tastes.

Rainbow Roasted Root Vegetables gluten-free easy side dish recipe
Rainbow Roasted Root Vegetables

A delicious, naturally Gluten-Free Side Dish to brighten the table!

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Nothing like a big bowl of Rainbow Roasted Vegetables to make your dinner or holiday table look gorgeous and inviting!

They are colorful, festive, delicious and the best part… easy to make!

A naturally gluten-free side dish everyone will love!

Rainbow Roasted Root Vegetables gluten-free easy side dish recipe

A little background

I am first sharing this recipe just before Easter and Passover, but they’d be equally perfect for Thanksgiving!

While we have lot of food traditions for other holidays, our Easter menu looks different each year.  Some years, Easter is later, Spring in bloom and the weather warmer, so we serve a fresh and Spring-y meal; other years, Easter is earlier, Spring trying to say hello here in Connecticut where Spring shows up late, and the weather is cooler so we are wanting a meal that balances fresh Spring flavors with something a bit cozier.

Since we don’t have family traditions for Easter, we love to use it as an opportunity to try new dishes.

And this year we are making a big platter of Rainbow Roasted Root Vegetables!

Rainbow Roasted Root Vegetables gluten-free easy side dish recipe

They are colorful, festive, inviting and warm and cozy whether you’re serving them on a cool Spring or Fall day!

This colorful mix includes carrots, parsnips, sweet potato, white potato and beets simply seasoned with extra virgin olive oil, fresh rosemary and thyme and roasted to tender, caramelized perfection.

What I love most about roasted vegetables, and this recipe, is that is adaptable! 

You can switch up the vegetables according to seasons and what’s fresh, to tastes or to mood! One easy add, and one that I ended up doing to cater to the tastes of my family, is to add white potatoes in addition to or in place of parsnips.

You can also add more of your favorite vegetable or swap out any vegetable you don’t love.

Here’s what you’ll need:

An assortment of root vegetables: carrots, parsnips, sweet potatoes, white potatoes, red beets or golden beets.

Extra Virgin Olive Oil — a gentle coating helps the vegetables get extra tender and golden as they bake

Salt, Pepper and Cumin — be generous in seasonings as they bring out the flavor of the vegetable

Fresh Herbs — I used fresh rosemary and thyme. Sage is a great add in the Fall. They add flavor and a garnish makes them look extra pretty on a holiday table.

Pro tip: to keep the overall colorful feel of the bowl or platter, keep in mind the colors of the vegetables you are choosing.

Rainbow Roasted Root Vegetables gluten-free easy side dish recipe

Let’s make them!

They couldn’t be easier to prepare.

The key is to cut all the vegetables into a similar size so that they cook at the same rate and become perfectly tender and golden.

You can peel or not peel the vegetables… that is personal preference. I tend to always peel the carrots, beets and parsnips but sometimes leave the skin on the potatoes.

They are simply seasoned with extra virgin olive oil, cumin, salt and pepper…. then top with lots of sprigs of fresh rosemary and thyme for extra flavor.

And I like to roast them on two rimmed baking sheets divided by vegetable, keeping the beets all together so that they don’t tint the other vegetables red.

 

While the vegetables roast for 15 minutes, slice the red onion thinly, then add to the roasted vegetable baking sheets and bake an additional 15 minutes.

The red onions sliced thinly will roast quickly and become sweet and flavorful, adding the best subtle flavor to the mix, and another pretty color!

They will be roasted to perfection! Tender, with golden crisp edges and so flavorful!

Remove the rosemary and thyme sprigs and toss all the roasted vegetables in a bowl or on a platter, top with some fresh herbs and enjoy!

A perfect add to any meal and an easy and festive add to a holiday meal!

Rainbow Roasted Root Vegetables gluten-free easy side dish recipe

And if you have any leftovers, they heat up well in for another day!

Hope you you love them!

For more Thanksgiving side dishes, click here.

For more Easter (+ some Passover) recipes, click here.

For more side dishes, click here.

Try our:

Crispy Spiced Brussels Sprouts with hot honey

Italian Stuffed Artichoke Hearts

Baked Wild Rice with Veggies

Creamy Mashed Potatoes

Roasted Parmesan Asparagus

Epic Grilled or Roasted Vegetable Platter

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Recipe

 

Rainbow Roasted Root Vegetables gluten-free easy side dish recipe
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5 from 1 vote

Rainbow Roasted Root Vegetables

An easy and delicious gluten-free side dish to brighten any table! This colorful assortment of roasted vegetables is simply seasoned with olive oil and fresh herbs, roasted to tender, caramelized perfection and easily adapted to tastes.
Feel free to switch up the vegetables according to seasons and what’s fresh, to tastes or to mood!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Side Dish, Holidays/ Occasions
Cuisine: Gluten-Free, Nut-Free, Vegetarian, Vegan
Keyword: naturally gluten free side dish, gluten-free holiday side dish, gluten-free thanksgiving side dish, easy gluten-free side dish, Rainbow roasted root vegetables, roasted vegetables
Servings: 6 -8 servings
Author: Healthy Gluten-free Family

Ingredients

  • 2-3 medium orange sweet potatoes, cut into cubes, approximately 1/2-3/4 inch thick x 1 1/2 inch long * I tend to cut the potato into 1/2-3/4 inch slices, then cut each slice into quarters or more depending on the size of the potato. Feel free to peel or not peel the potatoes.
  • 2-3 small red or golden beets, trimmed, peeled and cut into 1/2 inch thick x 1 -1/2 inch cubes*
  • 3 large carrots, peeled, cut into approximately 2 - 2 1/2 inches strips x 1/2 inch thick *
  • 2 large parsnips, peeled, cut into approximately 2-2 1/2 inch strips x 1/2 inch thick* or several small ones as sometimes they are sold quite small
  • 1 large white potato, optional, cut into cubes, approximately 1/2-3/4 inch thick x 1 1/2 inch long * Feel free to use in addition to or in place of parsnips according to tastes and availability. You can peel or not peel the potatoes.
  • 1 small red onion, cut in half and sliced thin
  • * I give range of cutting size so that you can both adjust to taste and not stress about them being a perfect size. It's more important that they are similar in size so that they bake evenly, than a particular size. Note the red onion is sliced thinly and not the same size as the other vegetables.
  • 4 tablespoons extra virgin olive oil
  • 10 fresh thyme sprigs + extra for garnish more or less to taste
  • 10 fresh rosemary sprigs + extra for garnish more or less to taste
  • 5 fresh sage for Fall
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt more or less to taste
  • ½ teaspoon fresh black pepper more or less to taste

Instructions

  • Preheat oven to 400 degrees F and line two rimmed baking sheets with parchment paper. Set aside.
  • If you haven't already, peel and slice your vegetables. Pro tip: The exact size and shape doesn't matter as much as you want all the vegetables (excluding the red onion) to be cut into similar sizes so they cook at the same rate.
  • Divide the all cut vegetables (except the red onion) among the two baking sheets. I roasted the sweet potato and white potato on one baking sheet; the parsnips, carrots and beets on the second, keeping the vegetables separate from one another so that the beets won't tint all the other vegetable "red".
  • Drizzle olive oil over the vegetables (approximately 2 tablespoons per baking sheet). Sprinkle cumin, salt and pepper over the vegetables (approximately 1/2 teaspoon cumin, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper per baking sheet). Gently toss with your hands that the are all well coated, keeping the vegetables separate from one another and make sure the vegetables are in a single layer on the baking sheet, not touching so that they cook well.
  • Place rosemary and thyme sprigs on top of vegetables.
  • Bake for 15 minutes, remove from oven and add sliced onions to each baking sheet; they may overlap the other vegetables. (be careful, baking sheets will be hot!). Return to oven and bake an additional 15 minutes, or until vegetables are tender with crispy golden edges. Pro tip: if the vegetables on the center rack are not as "roasted", move to the top rack and bake an additional 5 minutes.
  • Once done baking, remove rosemary and thyme sprigs.
  • Add all the roasted vegetables to a large bowl or platter and gently toss, sprinkle with fresh chopped thyme and rosemary to garnish, serve and enjoy!

Notes

Serving: They taste best fresh so I prefer to bake the vegetables on the same day you're serving them. But they are equally tasty hot out of the oven or room temperature is you need to make the earlier due to oven space.
Storage: Leftovers can be stored in a sealed container in the refrigerator for several days. and enjoyed room temperature or heated up on a skillet (my preference) or oven.
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!

5 from 1 vote (1 rating without comment)

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