My husband and daughter attended a supper club dinner recently, and my husband took oven roasted root vegetables. We have always loved his oven cooked vegetables recipes — no matter what veggies he chose. But, apparently, he’s discovered the secret to PERFECT oven roasted root vegetables every time!
When our friends messaged me to ask for Rob’s Oven Roasted Root Vegetables recipe, I was a bit surprised. They’re all accomplished cooks!
I asked Rob if he would share his secret for cooking vegetables in the oven, and he agreed!
Rob’s Tips for baked root vegetables
The recipe below includes the vegetables Rob used for the supper club party. But, you can substitute other vegetables, just keep the potatoes separate for perfect cooking.
Roasted root vegetables are starchy and sugary. Use parchment paper to keep them from sticking to the pan so that the best, roasted bits make it to the table.
If you have a convection oven, use it. If not, you’ll want to rotate the pans halfway through cooking time for even roasting.
Equipment needed for perfect oven roasted root vegetables
If you don’t cook often, here’s a great tip: Assemble all the equipment needed before you begin to make it go quickly.
If you have a knife sharpener — we use this one made by Henckels — sharpen your knife before you begin. Root vegetables cut like butter with a properly sharpened knife!
Here’s what you need for these oven roasted root vegetables:
- Cutting board
- Chef’s knife (My husband’s go-to is this 8″ chef’s knife from Henckels)
- Vegetable peeler
- 2 Mixing bowls, medium to large
- 2 baking sheets, an oversized one like this Nordic Ware baking sheet is best. It keeps veggies from crowding and steaming.
- Parchment paper. We use it all the time and have started buying bulk size rolls like this.
Now let’s get to those amazing oven roasted vegetables!
Oven Roasted Root Vegetables
- 2 large sweet potatoes
- 4 medium potatoes
- 2 lbs carrots
- 2 lbs parsnips
- 3 medium sweet onions (like Vidalia)
- 4 Tbsp olive oil
- 1 tsp crushed rosemary
- Preheat oven to 400°. Set racks at medium high and medium low.
- Line two baking sheets with parchment paper.
- Clean all vegetables well.
- Peel carrots, parsnips, sweet potatoes and onion.
- Cut sweet potatoes into 3/4 inch thick slices and quarter.
- In one bowl, toss sweet potatoes with enough olive oil to coat (about 1 Tbsp), a pinch of salt and pepper (more or less to taste). Set aside.
- Cut potatoes into 3/4 inch thick slices and quarter.
- In a separate mixing bowl, toss potatoes with enough olive oil to coat (about 1 Tbsp), the rosemary, and a pinch of salt and pepper (more or less to taste). Add
- Pour both the sweet potatoes and regular potatoes onto one baking sheet and spread out in one single layer. The less potatoes touch, the better.
- Put the potatoes in the oven on the higher rack. Roast for 40-45 minutes. They are done when they have browned on the outside and are soft inside when pierced with a fork.
- Cut parsnips and carrots into 3/4 inch pieces, leaving thin ends longer to avoid small pieces that burn. Toss with enough olive oil to coat (about 1 Tbsp), a pinch of salt and pepper (more or less to taste).
- Cut onions in half and trim the root end, leaving just enough to hold the bulb together. Cut each half into six wedges.
- In a small bowl, gently toss the onions with enough olive oil to coat (about 1 Tbsp), a pinch of salt and black pepper (more or less to taste).
- Pour the carrots, parsnips and onions onto one baking sheet lined with parchment paper, spread out in one layer leaving space between pieces as you can.
- Put this pan of vegetables into the oven on the lower rack. Roast for 30-35 minutes. They are done when the carrots and parsnips are lightly brown, and are soft inside when pierced with a fork. The onions will be dark brown and soft.
- If you do not have a convection oven, stir the vegetables on each pan and rotate pans halfway through roasting. If you have a convection oven, rotate pans only if you have a hot spot that cooks more quickly.
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