Root vegetables are a great addition to any meal, and there are many delicious ways to prepare them. Today, we’re going to share two different roasted root vegetable recipes, each with their own unique twist. Both of these recipes are sure to impress your dinner guests and add some variety to your meal planning.
Rosemary Roasted Root Veggies
Ingredients:
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 1 pound sweet potatoes, peeled and cut into 1-inch pieces
- 1/4 cup olive oil
- 3 tablespoons chopped fresh rosemary
- 2 tablespoons honey
- Salt and pepper, to taste
Instructions:
- Preheat oven to 425°F.
- In a large bowl, combine the carrots, parsnips, and sweet potatoes.
- In a small bowl, whisk together the olive oil, rosemary, honey, salt, and pepper.
- Pour the oil mixture over the vegetables and toss to coat.
- Spread the vegetables out on a large baking sheet.
- Roast the vegetables for about 30-40 minutes or until they are tender and golden brown.
FAQ:
Q: Can I use other root vegetables in this recipe?
A: Absolutely! This recipe is very versatile, so feel free to use any combination of root veggies that you like.
Video:
Here’s a video tutorial for this recipe:
Recommended Product:
We highly recommend using a good quality baking sheet for this recipe. Our top pick is the Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet.
Roasted Root Vegetables with Horseradish Sauce
Ingredients:
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 1 pound sweet potatoes, peeled and cut into 1-inch pieces
- 1/4 cup olive oil
- 3 tablespoons chopped fresh thyme
- Salt and pepper, to taste
For the horseradish sauce:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons prepared horseradish
- 1 tablespoon chopped fresh parsley
- Salt and pepper, to taste
Instructions:
- Preheat oven to 425°F.
- In a large bowl, combine the carrots, parsnips, and sweet potatoes.
- In a small bowl, whisk together the olive oil, thyme, salt, and pepper.
- Pour the oil mixture over the vegetables and toss to coat.
- Spread the vegetables out on a large baking sheet.
- Roast the vegetables for about 30-40 minutes or until they are tender and golden brown.
- While the vegetables are roasting, prepare the horseradish sauce by combining the mayonnaise, sour cream, horseradish, parsley, salt, and pepper in a small bowl.
- Serve the roasted vegetables with the horseradish sauce on the side.
FAQ:
Q: Can I make the horseradish sauce ahead of time?
A: Yes, you can make the sauce up to a day in advance and store it in the refrigerator.
Video:
Here’s a video tutorial for this recipe:
Recommended Product:
We highly recommend using a good quality baking sheet for this recipe. Our top pick is the Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet.
There you have it, two delicious roasted root vegetable recipes that are sure to become staples in your meal planning. Try them out and let us know what you think!
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Albion Cooks: Roasted Root Vegetables With Horseradish Sauce
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"The Roots" Balsamic Roasted Root Vegetables | The Novice Chef
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