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If you had asked my 9-year-old self to name a favorite vegetable side dish, you probably would have been treated to some sort of smart aleck answer, like, “Potato chips! Potatoes are vegetables, right?” I can’t guarantee that the grown-up version of myself won’t fire off a smart alecky response once in awhile, but I can assure you that potato chips are now only known as the food I indulge in when nobody else is at home, not a legitimate side dish.
Today, I would tell you that roasted root vegetables are where it’s at, particularly when flavored with fresh rosemary. Not only are they heaps better for you than potato chips, but the naturally sweet flavors that come from roasted, golden brown veggies rate close to a ten on the addictive scale. Truth be told, these vegetables barely didn’t make it to the table, as my husband and I started noshing on them as soon as they came out of the oven.
If you are planning to serve the vegetables with a roast chicken or some other dish that requires oven space, roast the vegetables up to 3 hours ahead of time. Let them rest on the baking sheets at room temperature, then heat them in a 425ºF oven for 15 to 20 minutes before serving. That will give your roast chicken or prime rib enough time to rest before carving and serving.
There are a variety of root vegetables that you could use for this recipe. So, if you’re not keen on one or two of the vegetables that I chose, feel free to substitute something else. I used a combination that I thought would not only taste great but also look beautiful when served: red-skinned potatoes, sweet potatoes, carrots, beets and rutabaga. Other options would be parsnips, red onions, turnips and celeriac, to name a few.
First, cut the vegetables so they’re equal in size, about 1-inch pieces. Depending on which vegetables you’re using, you’ll likely need to peel before chopping. The only vegetables of the bunch that I didn’t peel first were the red-skinned potatoes.
Place all the vegetables, except for the beets, in a large bowl. Drizzle with olive oil and season with salt and pepper. I chose to season the beets in a separate bowl so that the color wouldn’t bleed into the other vegetables. It wouldn’t be the end of the world, but I was going for a really pretty array of colors.
The scent of fresh rosemary is one of my favorites from the herb world, and I promise that your kitchen will smell amazing when the vegetables are roasting. Chop up the rosemary and stir some into each bowl of vegetables.
Lightly coat two large baking sheets with cooking spray and divide the vegetables evenly between the trays. Why use two baking sheets when all of the vegetables can easily fit onto one? Giving the veggies a little elbow room will allow them to truly roast and brown, rather than steam.
Pop the vegetables into the oven and roast until they are tender and golden brown. And then try not to eat an entire pan’s worth while standing in the kitchen. It’s nearly impossible, I tell you!
