This roasted root vegetables recipe was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Make this flavorful carmelized roasted root vegetables recipe for your next sunday dinner or holiday meal. They come out perfectly tender and the seasonings really bring out the flavors of the root vegetables.
I love roasting vegetables. If I have the choice, roasting is always my preferred method. Oven roasted vegetables just come out tasting better with a better texture and they tend to be more kid-friendly, too! Make sure you check out our other vegetable side dish recipes, including kid-friendly roasted cauliflower, Roasted Broccoli with Garlic, Air Fryer Cauliflower, Green Beans with Caramelized Shallots, and honey roasted carrots.,
The trick to making delicious roasted vegetables is to cook them at a higher heat (425°-450° is just about perfect). You also want to add flavors to your oil. I like using extra virgin olive oil but avocado oil also works.
One of my favorite things to mix in with my olive oil is Better Than Bouillon. They have so many great varieties that add a “cooked all day” flavor to the dish and bring out the amazing flavors of root vegetables.
If you aren’t familiar with Better Than Bouillon, they are a paste concentrate that works in place of a bouillon cube or broth. I love that Better Than Bouillon can be used to save time and add extra flavors to recipes for your holiday and other special gatherings.
We have shared recipes with Better Than Bouillon before, including Instant Pot Beef Chili and Instant Pot Potato Corn Chowder. You can search for Better Than Bouillon using the product locator on the Better Than Bouillon site or use the online ordering site to purchase those hard to find flavors! You can find more recipes using their products here.
How to make roasted root vegetables?
- Choose a combination of root vegetables. We like carrots, parsnips, sweet potatoes, and red onion.
- Start by cutting up your root vegetables to about the same size. We recommend cutting them into 1-inch pieces. Keep in mind that they do not need to be perfectly matched, but just about the same size as each other.
- Make an olive oil spice mixture with olive oil as the base and mixing in Better Than Bouillon Premium Vegetable Base, Italian Seasoning, salt, and garlic powder. We really love using Better Than Bouillon because it enhances the flavors of the root vegetables! Plus, a little goes a long way, so you can buy a jar and store it in your fridge to use with roasted vegetables, soups, stews, meats, and so much more!
- Toss your olive oil mixture on your prepared root vegetables so they are evenly coated.
- Arrange them root vegetables on a rimmed cookie sheet or roasting pan. We recommend lining it with foil and spraying with non-stick cooking spray because the root vegetables will stick to your pan!
- Roast until fork tender at 425 degrees for 50 minutes. Make sure you go in and stir them once or twice.
- The roasted root vegetables will come out with some black spots on them. Usually where the vegetable is touching the pan. That is a good thing! Those dark spots are where a lot of the flavor is hidden and are a good sign that your roasted vegetables are ready to eat!
Do you peel root vegetables before roasting?
Yes. I recommend you peel your vegetables before roasting them. We peel everything – including our parsnips and carrots for roasting. It keeps the overall texture of the roasted root vegetables pleasant and appetizing.
How to cut a parsnip for roasting?
If you haven’t worked with parsnips before, keep in mind that they are not as simple as cutting a carrot. The large parsnips have a tough center (much like a pineapple) that you will want to cut around when preparing them for roasting. Make sure you peel them, too!
Believe me, it is totally worth it because roasted parsnips have a sweet and spicy flavor that add a lot to the roasted root vegetables.
Should I cover vegetables when roasting?
No you want to roast your vegetables uncovered and just give them a stir every 20 minutes or so. Covering them will not give them the roasted texture that is so great with roasted root vegetables. You might also like our recipe for instant pot baked potatoes.
What to serve with roasted root vegetables?
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 1 large sweet potato, peeled and cut into 1-inch pieces
- 1 medium red onion, chopped
- 1/4 cup extra virgin olive oil
- 1 teaspoon Better Than Bouillon Premium Seasoned Vegetable Base
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- Preheat oven to 425 degrees. Line a rimmed cookie sheet with aluminion foil and spray with non-stick cooking spray.
- Combine carrots, parsnips, sweet potato, and red onion in a large bowl.
- In a small bowl, whisk together olive oil, Better Than Bouillon Premium Seasoned Vegetable Base, Italian Seasoning, salt, and garlic powder.
- Pour oil mixture over root vegetables and stir to evenly coat the vegetables.
- Pour root vegetables onto prepared cookie sheet and arrange in a single layer.
- Roast root vegetables for 50 minutes, until fork tender, stirring half way through.
- Serve immediately or referigerate up to 3 days.
Nutrition InformationYield 8 Serving Size 1/2 cup
Amount Per Serving Calories 148Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 318mgCarbohydrates 21gNet Carbohydrates 0gFiber 5gSugar 7gSugar Alcohols 0gProtein 2g
Nutrition information is an estimate.
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