If you don’t know how to roast root veggies, you need to stop what you are doing and learn immediately. It’s so easy and so yummy.
Did you know that you don’t need to peel beets? When you roast them, the peel gets soft and edible just like with carrots or delicata squash. Doesn’t that fact make you want to start eating beets more often?? Me too. I also just discovered roasting parsnips and turnips, which are yummy and have an interesting, delicate flavor.
The hard part when batch roasting veggies is counting the amount of oil precisely. What I do is decide how many servings I want to make, use that much oil (for example, 3 servings and 3 tablespoons of oil) and then I cut up 3 servings worth of diced vegetables, weighed raw. Usually I add a little bit of extra (1-2 oz) knowing they will reduce a little bit, divide the finished batch into 3 containers, and let go of the amount after that. Alternatively, I sometimes don’t add any more to the raw weight and end up with a little less than my veggie serving after roasting, in which case I supplement with steamed greens or broccoli, salad, raw veggies on the side, sauerkraut, etc.
Here are some keys to delicious roasted vegetables:
- Give them enough space, arrange in a single layer
- Roast at a high temperature (425 or 450 degrees) so they get nicely browned
- Use parchment paper so that they dry out a little and become crispy, and so that you don’t need very much oil to prevent sticking.
Oven Roasted Roots
Each Serving Contains:
- 1 Veggie Serving (adjust quantity to your individual food plan)
- 1 Fat Serving
Dice the root veggies and determine how many veggie servings you have by using the raw weight:
- Red onion wedges (quarters) or shallots, halved
Try other non-root veggies in the mix with similar cooking times, such as:
- Butternut squash
- Brussels sprouts
- 1 tablespoon of oil per serving of veggies (I prefer olive oil but you could use any oil)
Condiments & Spices
- Salt, pepper
- If making potatoes or sweet potatoes as a grain serving, I use the same process and the same amount of cooking time, but I roast them on a separate tray or pan to keep the categories separate for ease of weighing.
- I never peel root vegetables, but you could if you wanted to. I like the peel, and someone once told me that the peel is the most nutritious part, which I enjoy believing.
- Cube the veggies into similar sized pieces so that they all cook at a similar rate. I usually cut the beets a little smaller than the rest because they take the longest to cook.
- Arrange the oven racks to be evenly spaced in the middle, not too close to the top or bottom of the oven.
- Preheat the oven to 450 degrees.
- Line two large baking trays or sheet pans, with parchment paper.
- Distribute the veggies in a single layer across both pans.
- Distribute the oil across the pans, generously salt and pepper them, and toss and stir the veggies around the oil to coat.
- Roast for 45 min to 1 hour (beets take the longest, about 1 hour) or until you can poke a vegetable with a fork and it is soft.