Oven Roasted Root Vegetables

Passover is a springtime celebration, but we’ve had a really long winter in Southern California with lots of dreary days and rain clouds. I can’t say it’s been “cold” exactly (if I did, my friends on the East Coast would never forgive me!). After I left Los Angeles for Israel, it started to warm up a lot… apparently the weather is now very spring-like. But this year, March seemed much colder than normal in Los Angeles. It was so abnormally cold that my cats, Blueberry and Muffin, were perpetually snuggled together like two peas in a pod. They slept curled up with each other on our overstuffed chair, only moving when they heard me open a can of cat food. Other than that, they were happy to be snoozing together. I don’t blame them, it’s cozy there.

That’s Muffin on the left and Blueberry on the right. Blueberry likes to pose for photographs. Muffin can’t be bothered.

The cold weather made me crave wintery comfort foods, like root vegetables. I made a batch of Oven Roasted Root Vegetables a couple of weeks ago, and I realized that it would actually make a tasty side dish for Passover. So I’m sharing it with you all, in case you need another simple veggie side dish for your Passover menu!  :)

This recipe is great for a crowd because you can easily double the quantity and roast two baking sheets full of veggies. You can use any combination of root veggies you like. If you don’t like yams, you can substitute plain potatoes. Not a fan of parsnip? Use two carrots instead. It’s a great way to clear out your produce drawer, and the process could not be easier.

If you use red beets in this recipe, keep in mind that the roasting will release a pinkish juice that will color the other vegetables. The color doesn’t bother me– in fact, I think it’s kind of pretty. However, if you’d rather not have pinkish veggies, use golden beets or omit the beets completely.

Another hint… I’ve found that the toughest part of prepping this dish is peeling and seeding the butternut squash. Go ahead and buy the packaged pre-peeled and cubed squash if you can find it. It’ll save you a lot of prep time and effort.

I like to keep my seasonings simple in this dish. Root veggies have such earthy, wonderful flavors that I prefer to taste them in their naked glory. I only use salt, pepper, and fresh thyme to season them. For more flavor, you could sprinkle them with rosemary, oregano, a little garlic powder, or fresh chopped parsley. Use your culinary imagination!

Recommended Products

Serrated Vegetable Peeler

Any purchase you make from Tori’s Market helps to support my website, my recipes, and the free content I provide. If you have an Amazon login, it’s even easier to make a purchase. Thanks for browsing!

Oven Roasted Root Vegetables

Ingredients

  • 1 bunch (1 lb.) beets, red or golden, trimmed and scrubbed
  • 1 butternut squash, peeled and seeded
  • 1 large yam, peeled
  • 1 large parsnip, peeled
  • 1 large carrot, peeled
  • 1/2 red onion
  • 6 - 8 whole garlic cloves
  • 3 tbsp fresh thyme leaves
  • 3 tbsp extra virgin olive oil
  • Salt and pepper

You will also need

  • Foil lined baking sheet
Prep Time: 45 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour 30 Minutes
Servings: Serves 5-6 side portions
Kosher Key: Pareve, Kosher for Passover
  • Preheat oven to 425 degrees F. Line a cookie sheet with foil. Cut vegetables into 1 ½ inch chunks. Toss vegetables in a large bowl with garlic cloves, thyme leaves, and 3 tbsp olive oil till evenly coated.
  • Spread vegetables out evenly on the cookie sheet in a single layer.
  • Sprinkle vegetables generously with salt and lots of black pepper.
  • Roast the vegetables in the hot oven for about 45 minutes, stirring once halfway through cooking, until vegetables are tender and starting to turn golden. Serve hot.

Comments (28)Post a Comment

    1. Rebekah– yes! I’m not a trained photographer, but since starting the blog I’ve learned a few tricks of the trade. I take all of the photos myself using natural light. Thank you! :)

  1. the last time i was called upon to make a Seder, i made roasted root vegetables, paired well with a brisket as well as roasted chicken, maybe i’ll send you a good recipe for a Moroccan spiced brisket.

  2. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    My 16 yr old cousin, Meital, taught me this recipe for left over roasted vegetables left over (f there are any). Dice the roasted vegetables and mix them with the left over quinoa pilaf (if you eat quinoa on Pasover), this recipe is also kosher for Passover) and some egg. Shape them into patties, and bake until they start to become golden brown. Yum!

    1. Meital that sounds soooo yummy! Andrew, I’d love the recipe if you feel like sharing, sounds fantastic. Rick, great tips. Leigh, balsamic is a nice touch! :)

  3. Too Cool! I roast just about everything, but root vegetables are a favorite. Instead of butternut squash, I use acorn. scrub the skin well, then roast without peeling… then eat the whole thing. Yes, with the skin. XLNT! Foil in pan, of course, and the other clean up saver is to put vegetables in the produce bag they came in, add olive oil and herbs, etc., leave enough air inside when closing for movement … and shake to coat perfectly. Toss the bag afterwards. That’s it, thanks. See you on FB. Rick

  4. I love this recipe and today’s post was very timely! I belong to a very small (dozen) group of gals who have revived a veggie shopping co-op. Our next excursion is a week away and already the recipe suggestions are flying! We don’t know what we’ll have next week but everyone is ready with a suggestion when the veggies arrive! I passed along your recipe because I know how fabulous roasted root vegetables are. I loved Leigh’s suggestion of splashing balsamic vinegar!

  5. This is one of our favorites, too, though I never thought to add squash. I usually include some mushrooms and brussel sprouts. They taste sweet this way (I think it’s the beets).

  6. By the way: It’s be’teavon, because it’s “to (your) appetite” and. To means “be” and appetite is “teavon”.

    Besides that, I very like the recipe and would add some potatoes.

    1. Rachel, Kathleen, enjoy! Let me know how they turn out for you. :)

      Matthias, there seems to be a lot of differing opinions on this bete’avon issue. It’s a transliteration (phonetic spelling) of a Hebrew word, so there is technically no “right” way of spelling it. I spell it the way my Hebrew-speaking family pronounces it. And I’m happy with my spelling. :)

  7. Thanks for the recipe. I was just talking to my wife at the simplicity of the meal.Yet the meal is earthy and complex on another level. It’s good for you also. Root vegetables are my favorite food in the fall and winter. You can also find local root vegetables in my area of the north eastern United States. I like they sooth my spirit. Calming.

  8. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Hi Shiksa, I thought it was so funny to see your name, but cute idea. I was chosen to bring rolled cabbage to a sedar. Will make it a day or two before bringing it as it always tastes better a day or so after making it. I am going to make some roasted root veggies tonight for me. They are so yummy. Thanks for your blog!

  9. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    These are great Tori.

    To answer Stephanie, cooking the vegetables together with turkey or chicken in a deep pot in the oven turns out really well. Here’s video of me oven cooking root vegetables with turkey on live television. The root vegetables section is from about 7:46. Like Tori I add olive oil, whole garlic cloves and just a bit of salt.

  10. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    Recipie sounds great. Do you think I could make in advance( 1 week), including roasting, then freeze until the day of the sedar and heat up in the over before serving?

    1. I think that would work just fine, Susan. Just be sure to grease the baking sheet/pan lightly before you reheat the veggies, and stir often while reheating. Enjoy!

  11. Thank you for this. I had fresh beets and purple sweet potatoes and I was looking for a way to cook them that my family would like. This was perfect.

  12. I was thinking of making this for a pot luck at work and am trying to figure out how I might warm them back up when I get there. Do you think this would re-heat ok in a microwave?

    Another option would be to bring my crock pot for reheating purposes. Which do you think would be best?

    1. The trouble with reheating these is they can tend to go mushy. In the past I have reheated them in the oven for a few minutes, which works fine (and helps maintain the slight crisp layer that roasting achieves), but I’ve never tried the slower reheating in a crock pot. Microwave would probably work as long as it’s not a big batch; the key is reheating them quickly so they don’t get overcooked.

  13. I love this! My kids will love it and I can clean up while dinner is baking!
    however I am very concerned about the aluminum foil on the tray. Would never heat by food on that.

  14. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I used coconut oil (much better for you when cooking vs EVOO)and adds a great flavor to the veges. I sprinkled himalayan salt, turmeric, cayenne & cinnamon – I also drizzled a little maple syrup on towards the end of roasting. Yummy!

Leave a Comment

Please rate recipe if you had a chance to try it: 5 4 3 2 1

Please read through the entire post and comments section before asking a question, as it may have already been answered. First time commenting? Read the comment policy.