Main Course

Roasted Root Vegetables

Name: Roasted Root Vegetables
Total time: 50 min
Yield: 4 servings
Ingredients: 2 piece potato; 2 piece carrot; 4 piece parsnip; 1 piece beet; 1 piece black carrot; 2 piece small radish; 1 piece onion; 6 clove garlic; 1 teaspoon salt; 1 teaspoon thyme; 1 teaspoon red pepper flakes; 4 tablespoon olive oil

Duration

50 min

Servings

For 4 People

Difficulty

medium

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Ingredients

Servings:

2 piece potato
2 piece carrot
4 piece parsnip
1 piece beet
1 piece black carrot
2 piece small radish
1 piece onion
6 clove garlic
1 teaspoon salt
1 teaspoon thyme
1 teaspoon red pepper flakes
4 tablespoon olive oil

Step-by-Step Preparation

Speed:1x

Preheat your oven to 200 degrees and run it on the top and bottom heat setting to heat up sufficiently.

Wash all root vegetables (potatoes, carrots, Jerusalem artichokes, beets, black carrots, and turnips) thoroughly with plenty of water and peel them. Then, chop the vegetables into similar sizes, approximately equal cubes or slices, so that they all cook at the same time.

Chop the onion into onion rings or large pieces. Peel the garlic cloves but leave them whole.

Transfer all the chopped root vegetables, the onion, and the whole garlic cloves into a wide and deep mixing bowl.

Add the olive oil, salt, rosemary, and red chili powder over the vegetables. Gently mix with your hands or a spatula to ensure all the spices and oil are evenly distributed over the vegetables.

Line a baking tray with parchment paper and spread the prepared root vegetable mixture onto the tray in a single layer, making sure they are not piled too high on top of each other.

Roast in the preheated 200 degree oven for approximately 45 minutes until the vegetables soften and the outsides become slightly browned and crispy. At the halfway point of the cooking time, remove the tray from the oven and gently flip the vegetables to ensure they cook evenly on all sides.

Drizzle a few drops of apple cider vinegar over the hot root vegetables you took out of the oven to balance the sweet and earthy flavor, and serve hot by sprinkling with lightly toasted hazelnut pieces.

Chef's Tips

To ensure the vegetables are crispy in the oven, you can pat them dry with a paper towel after chopping to remove excess moisture.
To prevent color-giving vegetables like beets from completely staining the other vegetables, you can lightly oil them in a separate bowl before placing them on the baking tray if desired.

Alternative & Optional Ingredients

Sunflower oil can be used instead of olive oil in the same amount.
You can choose rosemary or cumin instead of thyme and red pepper flakes according to your taste.

Gourmet Recommendations

To balance the sweet and earthy flavor of the root vegetables, you can drizzle a few drops of apple cider vinegar over them immediately after they come out of the oven and sprinkle roasted hazelnut pieces in a dry pan to add a crunchy texture.
During service, you can add a small amount of strained yogurt to the edge of the plate and serve the root vegetables with this sauce.

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Nutrition Facts

Per Serving

Calories215 kcal

Protein3 g

Carbohydrates26 g

Fat11 g

Fiber 5 g

Sugar 8 g

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Main Course

Roasted Root Vegetables

Duration

50 min

Servings

For 4 People

Difficulty

medium

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