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!
Servings: 6 -8 servings
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 + extra for garnish more or less to taste
- 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.
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