Roasted Root Vegetables Recipe is an easy gluten free, vegan side dish. It's colorful, delicious and highly customizable with your favorite root veggies!
Preheat the oven to 400 degrees. Place root vegetables on a large rimmed baking sheet in a single layer (use a second baking sheet if necessary to avoid overcrowding), and toss with olive oil, rosemary, garlic powder, salt and pepper until well combined.
2 medium sweet potatoes, 2 parsnips, 2 large carrots, 2 medium golden beets, 2 red cippolini onions, 3 tablespoons olive oil, 2 tablespoons chopped fresh rosemary, 2 teaspoons garlic powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
Bake for 30-40 minutes, until tender and caramelized, rotating the pan(s) halfway through the cooking time. Cool slightly and enjoy!
Notes
Pro tip: Make sure your root vegetables are cut uniformly so that they're cooked evenly.
A good rule of thumb is 4 cups of vegetables per one baking sheet to prevent overcrowding. If the vegetables are overcrowded, they will steam instead of roast.
Customize this recipe with your favorite root vegetables (refer to the list in the post), herbs and spices.
Store leftovers in an air tight container and use within 5 days.