Roasted Root Vegetables

Roasted Root Vegetables

By October 6, 2013

I can't express how much I love to bake! Not only is it typically a healthier option but it also allows me to make a meal while having my hands free to help my kiddos with homework or anything else that may come up.

I've been experimenting with quite a few variations of roasted vegetables and this one seems to be my go-to. The great thing about roasting vegetables is that you can roast just about anything together. Sometimes, I'll throw in beets (which are incredibly tasty roasted!!), sweet potatoes, eggplant, ginger, zucchini or squash, to name a few. I've been asked in the past what the difference between roasting and baking is. The Reluctant Gourmet explains it beautifully.

Although starting with a higher temperature and then lowering it after you get that perfect shell around your vegetables is often ideal I've decided to break the mold. I LOVE the carmelization that happens on the bottom of the pan when roasting vegetables, yet I also love that golden, hard shell around the veggies with the soft center. I achieve this by started the veggies out at a lower temp and then spending the last 3-5 minutes broiling them (while watching carefully to make sure I don't overdo it).

When trying out different techniques I've used various bases for my vegetables. Olive oil as a base can turn out far too greasy if you use too much. And it's tempting to pour it on thick. Don't. Two tablespoons will go a long way. I've also tried chicken, beef, or vegetable stock which works well and cuts out the calories (or points for you Weight Watchers fans). One issue with this method, I've noticed, is that the flavor of the vegetables tends to get diluted. You'll want to add more spice/seasoning. If you want to try this out, start with approximately 1/4 cup for the amount of veggies from this recipe.

This brings me to one of my favorite points: Simplicity is BEST! I've found that when roasting these particular vegetables just using simple olive oil or vegetable oil cooking spray works well. Don't believe me? Try it!

  • Prep Time : 10 minutes
  • Cook Time : 40 minutes


  • Garlic - Aprroximately 5(or more) cloves
  • Red Onion - Or white - cut into thick slices
  • Potatoes - about 4 smaller or 3 medium sized, quartered or cut into 1 inch chunks
  • carrots - 4 medium sized carrots cut in thick wedges
  • rosemary - or your favorite spice


Do you see how easy it is to make this recipe into what suits you and your family? Or to use up what came in your CSA Farm share? Not sure what a CSA is? Check out this handy link to learn more.

Start by heating the oven to 425 degrees.

Spray a 9X13 pan with non-stick cooking oil.

It's time to layer. Start with the onions and garlic cloves (as many as you want. I like A LOT in mine!). This will give you a nice carmelized base under your root vegetables. Then, add the potatoes and carrots (and any other vegetables you plan to throw in). Sprinkle with your choice of seasoning. My family loves rosemary. If you don't have another favorite, I'd recommend trying it. Finally, cut back on the calories by spraying the top with more cooking spray (olive or vegetable). Give it a good 3 second spray and you're ready to put the pan in the oven. Using cooking spray will make one serving (about 2 cups) worth Weight Watchers PointsPlus 3.

Your pan should look similar to this:

Not watching your waistline? Feel free to add 2 Tablespoons of olive oil drizzled over the top or 1/4 cup of stock.

Bake for 35 minutes.

Adjust your temperature to the broil setting and while watching closely, broil for 3-5 minutes to get that nice golden brown crust with the soft center, which should turn it into this:

*SPICE IT UP! by adding your favorite spicy peppers. My husband's favorite is jalapeno (leave the seeds in for an extra kick). Mmmmm!


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  1. Pingback: Garlic Lemon Shrimp Recipe | Spicy Gal

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