Best 8 Thanksgiving Roasted Root Veggies Recipes

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Thanksgiving is a time for family, friends, and food. And what better way to celebrate than with a delicious roasted root vegetable dish? Root vegetables are a great source of vitamins, minerals, and fiber. They also have a slightly sweet flavor that pairs perfectly with the savory flavors of Thanksgiving turkey or ham. Whether you're looking for a simple side dish or a flavorful main course, this article has the perfect recipe for you.

Here are our top 8 tried and tested recipes!

OVEN ROASTED ROOT VEGETABLES



Oven Roasted Root Vegetables image

Healthy and delicious Oven Roasted Root Vegetables. Easy and colorful vegetable side dish. Vegan, gluten free, parve, kosher.

Provided by Tori Avey

Categories     Side Dish

Time 1h30m

Number Of Ingredients 13

1 lb yams ((orange sweet potatoes) - 2 small or one large, peeled)
3/4 lb red potatoes (scrubbed clean, peel on)
1/2 lb beets ((red or golden), trimmed and scrubbed clean)
1/2 lb large carrots (peeled and halved lengthwise)
1 parsnip (medium sized (4-5 oz), peeled and halved lengthwise)
1/2 red onion (peeled)
6 whole garlic cloves (large sized)
1/4 cup extra virgin olive oil (divided)
2 tbsp fresh thyme leaves ((or 2 tsp dried thyme))
5 sprigs fresh rosemary ((or 3 tsp dried rosemary))
1 tsp ground cumin ((can be omitted for Ashkenazi Passover))
1 tsp kosher salt (or more to taste)
1/4 tsp black pepper (or more to taste)

Steps:

  • Place a rack in the bottom of your oven and preheat oven to 400 degrees F. Slice all vegetables into chunks roughly 1 1/2 inches wide. The more similar the size of the vegetable pieces, the more evenly they will roast.Place cut vegetables into a large mixing bowl. Add 3 tbsp olive oil, fresh thyme leaves, ground cumin, kosher salt, and black pepper. Stir until all vegetables are evenly coated with oil, spice and herbs.
  • Brush large rimmed baking sheet with remaining 1 tbsp olive oil. Spread the vegetables out evenly on the baking sheet. Place the rosemary sprigs on top of the vegetables, evenly spaces across the sheet.Roast the vegetables in the oven for 15 minutes. Stir the vegetables, bringing the chunks from the outside towards the center and the chunks in the center out towards the edges. Return baking sheet to oven and continue to roast until the largest chunks are tender and the edges are starting to turn golden/dark, another 15-25 minutes.
  • Remove the roasted rosemary sprigs and stir the vegetables (some leaves of rosemary will remain, this is good). Season with additional salt and pepper to taste, if desired. Vegetables can be served warm or at room temperature.

Nutrition Facts : Calories 272 kcal, Carbohydrate 45 g, Protein 4 g, Fat 10 g, SaturatedFat 1 g, Sodium 465 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving

THANKSGIVING ROASTED ROOT VEGGIES



Thanksgiving Roasted Root Veggies image

This simple recipe for roasted vegetables came to The Times from Dr. Andrew Weil, the popular alternative health physician. It's ridiculously easy, and so versatile. Choose a single vegetable or a combination of potatoes, carrots, parsnips, turnips, rutabagas, beets or sweet potatoes. Cut, then toss with olive oil and paprika or chili powder. Roast until tender and brown. Twenty minutes before they're done, toss several garlic cloves into the pan. The garlic will infuse the surrounding vegetables with flavor, and you can spread the softened cloves on bread.

Provided by Tara Parker-Pope

Categories     side dish

Time 1h15m

Number Of Ingredients 6

1 head garlic, separated into cloves and peeled
1-2 pounds root vegetables, peeled and cut in 1 inch pieces (potatoes, carrots, parsnips, turnips, rutabagas, beets, sweet potatoes)
1 medium onion, peeled, in 1/4-inch wedges
2 Tbl olive oil
1-2 Tbl smoked Spanish paprika or mild red chile powder
salt and pepper

Steps:

  • Heat oven to 400.
  • Put vegetables (except garlic) in a bowl. Toss with oil and sprinkle with salt, pepper, and paprika or chile.
  • Spread veggies in a roasting pan. (Do not crowd the pieces; use 2 pans if necessary.) Roast, stirring every 15 minutes until tender and evenly browned, 45-50 minutes.
  • Add garlic cloves during last 20 minutes. Taste and adjust seasonings.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 342 milligrams, Sugar 1 gram

THANKSGIVING ROASTED VEGETABLES



Thanksgiving Roasted Vegetables image

Provided by Ina Garten

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 6

2 small fennel bulbs, tops removed
1 pound fingerling or small potatoes
1/3 cup good olive oil
Kosher salt and freshly ground black pepper
1 pound French string beans (haricots verts), trimmed
1/4 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle the olive oil on the vegetables, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss with your hands.
  • Roast the vegetables for 25 to 30 minutes, until the potatoes are tender, tossing once while cooking. Toss the string beans with the roasted vegetables and roast for another 10 to 15 minutes, until the green vegetables are tender. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts. Sprinkle with salt and pepper and serve hot.

ROASTED WINTER ROOT VEGETABLES



Roasted Winter Root Vegetables image

These roasted root vegetables are colorful and delicious. More importantly, they can be partially prepared so as to ease the amount of preparation on turkey day. I often serve them with roast beef as well. The recipe can be easily scaled to suit a smaller yield.

Provided by rupps

Categories     Side Dish     Vegetables     Carrots

Time 1h30m

Yield 60

Number Of Ingredients 8

5 pounds rutabaga, peeled and cut into 2x1/2 inch pieces
5 pounds parsnips, peeled and cut into 2x1/2 inch pieces
5 pounds carrots, peeled and cut into 2x1/2 inch pieces
¾ teaspoon salt
1 ¼ cups vegetable oil
¼ cup dried basil
salt and ground black pepper to taste
1 ¼ cups chopped fresh parsley

Steps:

  • Place the rutabaga in a pan and cover with water. Add 1/4 teaspoon of salt. Bring to a boil, reduce heat to medium, cover, and simmer until tender and easily pierced with a fork, about 5 minutes. Drain well, and cool completely. Repeat steps to cook the parsnips and carrots.
  • Place completely cooled vegetables in resealable freezer bags. Refrigerate for 1 to 2 days, or freeze up to 1 month. To thaw the vegetables, refrigerate overnight and drain.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Pour the vegetable oil into a rimmed baking dish. Place the vegetables into a large mixing bowl and toss with the basil, salt, and pepper. Place the pan in preheated oven to heat for 5 minutes. Add the vegetables and toss to coat with the oil.
  • Roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. Sprinkle with parsley before serving.

Nutrition Facts : Calories 98.9 calories, Carbohydrate 13.8 g, Fat 4.8 g, Fiber 4 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 67.3 mg, Sugar 5.7 g

SAVORY ROASTED ROOT VEGETABLES



Savory Roasted Root Vegetables image

Beets were my sworn enemy until I tried them like this, it's a great way to use root vegetables. I think the beets add a beautiful red color to the dish, but if it bothers you to serve pinkish vegetables, substitute parsnips, rutabaga, or any similar vegetable; be creative!

Provided by mgoblue1

Categories     Side Dish     Vegetables     Greens

Time 1h15m

Yield 6

Number Of Ingredients 11

1 cup diced, raw beet
4 carrots, diced
1 onion, diced
2 cups diced potatoes
4 cloves garlic, minced
¼ cup canned garbanzo beans (chickpeas), drained
2 tablespoons olive oil
1 tablespoon dried thyme leaves
salt and pepper to taste
⅓ cup dry white wine
1 cup torn beet greens

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.
  • Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 143 calories, Carbohydrate 20.8 g, Fat 4.9 g, Fiber 4.2 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 95.3 mg, Sugar 4.8 g

ROASTED ROOT VEGETABLES



Roasted Root Vegetables image

Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and under appreciated food stuffs around. But these nutritional storehouses are hidden treasures worthy of your notice. Not only are they available in winter when other vegetables are hard to find, they are also very inexpensive. Experiment with turnips, rutabagas, beets and parsnips, and learn what they have to offer in taste and versatility. Rutabaga (also known as swede) is an accidental vegetable -- the result of a chance hybridization of turnips and cabbage. Like carrots, they're low in sodium and high in vitamin C. The flavor of all root vegetables will be enhanced by selecting fresh, firm produce (preferably organically grown) and storing it carefully. Turnips and potatoes should be stored in a cool, dark place out of the refrigerator. The rest of these roots will keep well in the refrigerator for at least a week. From Dr. Weil

Provided by Rita1652

Categories     One Dish Meal

Time 1h20m

Yield 5 serving(s)

Number Of Ingredients 8

2 lbs root vegetables, peeled and cut into 1 inch pieces (use potatoes, carrots, parsnips, turnips, rutabagas, beets)
1 medium onion, peeled and cut into 1/3 inch wedges
1 tablespoon olive oil
salt
1 head garlic, separated into cloves and peeled
chopped fresh herb, like rosemary
balsamic vinegar
vinegar (optional)

Steps:

  • Heat oven to 400 degrees.
  • Place the root vegetables and onion in a roasting pan.
  • Toss the vegetables with the olive oil and salt to taste.
  • Do not crowd the vegetables.
  • Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
  • After 30 minutes, scatter the garlic cloves in with the vegetables.
  • Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
  • Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.

Nutrition Facts : Calories 50.5, Fat 2.8, SaturatedFat 0.4, Sodium 3, Carbohydrate 6, Fiber 0.6, Sugar 1.1, Protein 1

ROASTED ROOT VEGETABLES



Roasted Root Vegetables image

A Thanksgiving tradition in our family. You can vary the vegetables to suit the tastes of your family--in fact, I would say this is more of a process than a recipe. I made up amounts of vegetables so that the recipe would post, but just use your favorites in whatever amounts you want. For example, my family likes this heavy on the beets and parsnips and light on the turnips.

Provided by helowy

Categories     Vegetable

Time 2h

Yield 12 serving(s)

Number Of Ingredients 9

1 bunch beet
1 lb carrot
1 lb red potatoes
2 large red onions
1 lb parsnip
1 lb rutabaga
1/2 lb turnip
olive oil
kosher salt

Steps:

  • Preheat oven to 500-550°F.
  • Peel and cut vegetables into 1" cubes (wedges, etc.), keeping beets separate (don't bother to peel the potatoes).
  • Coat veggies well with olive oil and sprinkle liberally with kosher salt.
  • Put veggies in roasting pans, again keeping the beets separate.
  • Roast at 500-550F, stirring every ten minutes or so, for up to an hour, or until vegetables are tender.
  • Mix beets with the other vegetables and serve.

Nutrition Facts : Calories 99.3, Fat 0.4, SaturatedFat 0.1, Sodium 57.9, Carbohydrate 23.1, Fiber 5.3, Sugar 8, Protein 2.4

THANKSGIVING OVEN-ROASTED VEGETABLES



Thanksgiving Oven-Roasted Vegetables image

Provided by Ina Garten

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 5

2 small fennel bulbs, tops removed
1 pound fingerling or small potatoes
1 pound Brussels sprouts, trimmed and cut in half
Good olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle 3 tablespoons of olive oil over the fennel and potatoes and then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss with your hands.
  • Place the Brussels sprouts on a separate sheet pan and drizzle with 3 tablespoons of olive oil. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper and toss with your hands.
  • Roast the vegetables in the same oven for 35 to 40 minutes, until the potatoes are tender, tossing once while cooking.
  • Combine the vegetables in a large serving bowl and sprinkle with salt and pepper. Serve hot.

Tips:

  • Choose the right vegetables: Use firm, fresh root vegetables that are about the same size so that they cook evenly.
  • Cut the vegetables evenly: This will help them cook evenly and prevent some pieces from being overcooked while others are still undercooked.
  • Toss the vegetables in oil and seasonings: This will help them brown and caramelize in the oven.
  • Roast the vegetables at a high temperature: This will help them cook quickly and evenly.
  • Stir the vegetables occasionally: This will help them cook evenly and prevent them from sticking to the pan.
  • Roast the vegetables until they are tender and slightly browned: This will ensure that they are cooked through but still have a bit of a bite to them.
  • Season the vegetables to taste: Add salt, pepper, and any other desired seasonings to taste.
  • Serve the vegetables immediately: Roasted root vegetables are best served hot and fresh out of the oven.

Conclusion:

Roasted root vegetables are a delicious and healthy side dish that can be enjoyed by people of all ages. They are easy to make and can be roasted in the oven with just a few simple ingredients. By following the tips above, you can easily make perfect roasted root vegetables that will be a hit at your next meal.

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