Roasted Root Vegetables
These tender Roasted Root Vegetables are so good that will turn any member of your family into a root veggie lover!
Man, having kids really messes you up!
My pregnancy with Parker was a classbook example of the worst case of morning sickness you could ask for! Calling it morning sickness was a joke. It was all-day, all-the-time sickness. Morning, noon and definitely at night while I was trying to get just a couple of hours of peaceful sleep.
For six months, I was so extremely sick that if I was able to eat, it quickly came back up, I was tired all day long and I wasn’t exactly wearing my friendly hat all day long. I was kinda a pill.
Some of those side effects are just now getting better – 18 months later!
One of things that is slowly getting better, is my ability to not get nauseated at the smell of cooked foods, especially the foods that I attempted to eat while I was pregnant. One of those foods being roasted vegetables.. of any kind. Glorious roasted vegetables have been off limits to me.
But slowly, oh so slowly, I can handle them again.
It feels amazing, because living through two winters without one of my favorite ways to cook vegetables has been torture.
And it has also prevented me from making and serving them to the girls.
But now that I am back, we are going to do these roasted vegetables up in style.
Ombre roasted root vegetable pic to help you get inspired! Oh yes I did!
First let’s talk nutrition – root vegetables are any vegetable that is grown in the ground and absorbs vitamins and minerals from the rich soil they are grown in. They are full of nutrients such as fiber, vitamin C, B and A and many are chalk full of antioxidants. Since they absorb everything in the dirt, it is a good idea to purchase organic root vegetables to avoid any toxins. With that being said, I couldn’t find organic parsnips, so just go with what is best at your grocery store.
Once we all ignore my painted yellow hands, let’s get roasting.
First we peel and chop up a storm.
Favorite pandora station is required for this portion of today’s activity. The Vance Joy station is my current fav, does that make me so not cool? I guess if I even have to ask, then the answer is yes!
For this recipe I am using a golden beet, a couple of parsnips, a large ass sweet potato (or yam as some of you call them), and some carrots.
But you can use really whatever you have in your fridge – turnips, rutabagas, radishes, white potatoes and even yuca can work in this recipe.
Then we are going to drizzle with olive oil and add a pinch of thyme, cuz we can and we will.
Then into the oven they go for 30 minutes, while we should all use this time to have a dance party, we will all use it instead to do some laundry, scroll pinterest, respond to some texts and make a tiring list of all the things we still need to do for the day.
The result, is a tray full of tender little jewels of vegetables that are both slightly sweet and savory at the same time.
The veggies are roasted. Now what?
Use for Taco Tuesday – toss with some black beans, wrap filling into warmed tortillas, add a spoonful of chunked up avocado and a sprinkle of cotijo cheese. And of course serve with a blood orange margarita, and a big bowl of chips and salsa. It’s Tuesday after-all!
This recipe is perfect as-is for a finger food or Baby Led Weaning recipe for babies and toddlers.
Snack Time – add a cup of roasted root vegetables into your favorite plain hummus recipe.
Use as a filling in your morning omelet.
Pizza night is covered – top your favorite white pizza with roasted root veggies and top with a large sprinkle of mozzarella cheese.
Dinner in a Pinch – whole wheat pasted tossed in your favorite pesto sauce and then mixed with a few cups of roasted root veggies all topped with some parmesan.
Roasted Root Vegetables
4 carrots, peeled and roughly chopped
1 large sweet potato, peeled and roughly chopped
2 parsnips, peeled and roughly chopped
1 golden beet, peeled and roughly chopped
1 tablespoon olive oil
1 teaspoon dried thyme
1/4 teaspoon sea salt (optional)
1. Preheat oven to 400 degree F. Spray baking sheet with cooking spray or line with parchment paper.
2. Place the chopped vegetables onto the baking sheet. Drizzle the olive oil and then sprinkle the thyme over the vegetables. Gently toss the vegetables with your hands or a wooden spoon until everything is well mixed. If making this for kiddos older then one year, sprinkle with the salt.
3. Bake for 30 minutes, stirring halfway through. Depending on the size of your vegetables, you may need to bake for an additional 10-15 minutes, vegetables should be easily pricked with a fork when done.
4. Let cool slightly and serve.
Yield – roughly 5 cups or 10 small servings
Storage – 1 week in fridge or 1 month in freezer