One of our favorite side dishes can also be made into a simple main dish! Roasted root vegetable side dish with simple herbs!
There’s nothing better than simple, easy side dishes and this roasted root vegetable side dish happens to be one of those recipes that we can easily turn into a main dish or use in other recipes as well. You may recognize it, it’s one of the recipes from the Our Sweet Basil Kitchen Cookbook, our first cookbook that came out last March! If you haven’t snagged a copy make sure you do. We filled it full of recipes with a story. It was so fun!
What are root vegetables?
Root vegetables grow underground. They have leafy green stems that grow above ground. Some root vegetables are:
Yams, beets, parsnips, turnips, rutabagas, carrots, yuca, kohlrabi, onions, garlic, celery root (or celeriac), horseradish, daikon, turmeric, jicama, Jerusalem artichokes, radishes, and ginger are all considered roots.
Here’s what happens, we start with whatever vegetables are currently in season. This particular recipe uses root vegetables, carrots, sweet potatoes, regular potatoes, onions and you could certainly add parsnips, zucchini, gosh even broccoli or asparagus! We seriously roast up everything. Yes, even tomatoes but that’s something we make into soups or other dishes.
Anyway, we use roasted root vegetables as a really easy and wonderful side dish but we also throw them into spinach salads, or add chicken and make it into a really easy and comforting main dish. The kids love it and we feel good eating it knowing it’s lighter and comes straight from the garden.
Why are Roasted Root Vegetables Healthy for You?
Because root vegetables grow underground, they absorb a great amount of nutrients from the soil. They are packed with a high concentration of antioxidants, Vitamins C, B, A, and iron, helping to cleanse your system.
Can You Make Roasted Root Vegetables Ahead of Time?
If you are planning to serve the Roasted Root 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.
Roasted Root Vegetable Side Dish
- 1 Large Sweet Potato, peeled and chopped
- 1 Russet Potato, peeled and chopped
- 4 Small Golden Yukon Potatoes, chopped
- 2 Cups Carrots, Chopped in 1” pieces
- 1 Yellow Onion, Chopped
- 2 Tablespoons Olive Oil
- 1 Tablespoon Kosher Salt
- ½ Teaspoon Dry Rosemary
- ½ Teaspoon Dry Oregano
- 1 Teaspoon Dry Basil
- 1 Teaspoon Dry Parsley
- ¼ Teaspoon Dry Dill
- 2 Cloves Garlic, minced
- 1-2 Teaspoons Fresh Lemon Juice
- Heat the oven to 400 degrees.
- Drizzle a sheet pan with half of the oil.
- Add the veggies and remaining oil.
- Sprinkle with all of the seasonings and garlic, toss to coat well.
- Bake for 35-45 minutes or until golden and tender.
Amount Per Serving:Calories: 347 Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 66g Fiber: 9.1g Sugar: 8g Protein: 7.3g
Sometimes what dinner really needs is a fresh, simple, cheesy side dish like these cheesy basil vegetables.
Have you ever had a German potato salad? It’s totally different than the American version as it’s a warm potato salad!