Serve these perfectly roasted root vegetables with any meal for a nice pop of color, tons of nutrients, and flavor that your kids (and you) will love!
My oldest daughter has loved roasted beets since she first tasted them. My other two... not so much. Thankfully roasting a mixture of vegetables in small pieces has increased their acceptance. This dish has become a regular side that we look forward to every Fall.
Try serving these with my roasted pork tenderloin. They can roast at the same time - so easy! Your whole family will love it!
And, if you're a fan of roasted vegetables, try my Roasted Brussel Sprouts, and Roasted Asparagus recipes, too!
Why This Recipe is so Great
No other cooked vegetable side dish is prettier, more delicious, or more nutrient dense than these perfectly roasted root vegetables. These roasted beauties not only make the perfect side dish, but they also make a wonderful addition to salads, wraps, egg dishes, and more.
- Cutting the vegetables just the right size reduces the cooking time and makes the vegetables more appealing to kids.
- Roasting these vegetables on high heat reduces cooking time and allows them to caramelize which adds a natural sweetness.
- If you don't have all of the vegetables this recipe calls for on hand, no problem. See 'Tips' down below for easy substitutions.
- All of the cutting up of vegetables can be done ahead of time.
- Don't let cutting up the vegetables seem like such a chore. Get yourself a good sharp knife, and, as you are cutting the veggies, remind yourself that you are increasing your level of N.E.A.T., haha! In case you didn't know, that stands for 'non exercise activity thermogenesis'. See, all kinds of good will come out of this recipe!
- Beets Beets are nutrient dense and high in fiber. According to an article published by the NIH beetroots serve as a powerful dietary source of health promoting nutrients, providing antioxidant, anti-inflammatory, and vascular-protective effects.
- Sweet Potatoes Sweet potatoes are most known for being high in beta carotene (which your body converts to vitamin A) and fiber.
- Parsnips A parsnip looks like a white carrot. Interestingly, Tuft's university describes parsnips as being sweeter than carrots. They are high in fiber and are a good source of vitamins and minerals, like zinc Manganese, vitamin K, and vitamin C.
- Red Onion When caramelized, as with roasting, red onions develop a sweetness that kids love.
- Garlic Added for flavor.
- Olive Oil I use extra virgin olive oil. Olive oil contains omega- 3 fatty acids.
- Salt Added for flavor.
- Wash and scrub root vegetables well.
- Cut ends off of vegetables and discard.
- Next, using a good quality knife, cut beets and sweet potatoes into strips, about the size of a quarter to half of a french fry.
- Slice parsnips. Then, cut parsnip slices in half (each piece will be moon shaped).
- Thinly slice red onion.
- Mash the clove of garlic (discard the skin) and quarter lengthwise.
- Mix all ingredients together and spread out evenly on a baking sheet in a single layer.
- Bake in a preheated 425 degree Fahrenheit oven for 30 minutes, stirring once after the first 15 minutes.
- If doubling the recipe, use two pans for roasting.
- If you don't have beets, sweeet potato, or parsnips on hand, no problem. Carrots, potatoes, or butternut squash can be used in place of or in addition to them.
- Use 1 tablespoon of olive oil for every two-and-a-half to three cups of uncooked vegetables.
- Use leftovers in omelets, or warm and serve with goat cheese on a toasted roll or with crackers, or puree them with broth, salt, and pepper to make a nice root vegetable soup. Or, toss them in a salad with goat cheese, roasted pepitas, and an easy maple vinaigrette.
No, you do not need to peel them first. Just cut off the ends and scrub the vegetables well.
Yes, you most definitely can cut and slice all of the vegetables ahead of time. However, if you plan to serve them warm, I do not suggest roasting them ahead of time.
Reheat in a toaster oven, oven, or in a skillet on the stovetop. A microwave can be used but it will result in a mushier texture.
Serve roasted root vegetables with any main meal (like roasted pork tenderloin, baked chicken, creamed turkey). Or, serve them as part of an omelet or egg scramble.
Did your kids love these perfectly roasted root veggies? Please leave a 5-star rating below or a review in the comments section!
Don't forget to snap a pic of their delicious veggies and tag @carrots.and.cookies on Instagram so I can see it. Enjoy!
Perfectly Roasted Root Vegetables for Kids
- Preheat oven to 425° Fahrenheit.
- Wash and scrub beets and sweet potatoes well. Cut into strips. Pieces should be about the size of a quarter to half of a french fry (see picture in post).
- Wash and peel parsnips. Slice parsnips. Discard ends. Cut each slice in half, so they are moon shaped.
- Thinly slice red onion
- Smash garlic with the flat side of a knife. Discard skin. Quarter smashed garlic clove lengthwise.
- Mix all ingredients together.
- Spread vegetable mixture evenly in a single layer. Use two pans, if necessary.
- Roast in the oven for 30 minutes, tossing once after the first 15 minutes.
- Remove from oven and serve.
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