Roasted Root Veggies – V and GF
Roasting mellows the flavor of strong vegetables like turnips and radishes. This roasted root veggies recipe has many possible variations.
Roasted vegetables are one of my favorite side dishes. You can stick with simple potatoes or get creative.
This recipe features:
A communication breakdown with my husband inspired this mix. When I asked him to pick up some turnips for the Cheesy Fries recipe I shared a couple of weeks ago, I said, “Get six or so if they are small or one big one.”
Apparently, our concepts of large and small differ. I consider young turnips that measure about 1 ½ to 2 inches in diameter small. My dear husband purchased six turnips that measured 3 to 4 inches in diameter.
To his credit, the sharp taste of the larger, more mature turnips was perfect for the cheese sauce. However, the recipe only called for ½ cup, so I was left with 5½ large turnips sprouting on my kitchen counter.
Roasted Root Veggies = Yum
Roasting mellows the flavor of strong root veggies like turnips and radishes. I had a bunch of fresh radishes I intended to roast with some baby carrots. Adding the leftover turnips to the mix was a no-brainer.
If you think you don’t like turnips, try roasting them! My husband was quite comical as he gobbled down this recipe for roasted root veggies.
“Call my mom and tell her I’m eating turnips,” he exclaimed between mouthfuls. “She’ll never believe you!”
Endless Possibilities
This recipe for roasted root veggies is one of many possible variations. You can mix up the types of vegetables as well as the types of seasoning for different flavor combinations.
You can also change the food you serve them with. My husband enjoyed this recipe with slow-cooked chicken. I think this particular mix goes well with Kale Veggie Patties.
Roasted Root Veggies
Ingredients
- 5-6 turnips about 3-4 inches diameter
- 12 radishes about 1-1 ½ inches diameter
- 2 cups baby carrots
- 2 Tbsp. olive oil
- 1 1/2 tsp. onion powder
- 1 1/2 tsp. garlic powder
- 1 Tbsp. dried thyme
- sea salt to taste
Instructions
- Preheat oven to 400 degrees.
- Line a 9×13-inch baking pan with parchment paper.
- Wash turnips and radishes and pat dry.
- Trim tops and bottoms off turnips, peel and chop into 1-2 inch pieces.
- Trim tops and bottoms off radishes and cut in half.
- Place 1 tbs of olive oil in a 1 gallon plastic bag and add half of vegetables.
- Shake bag until vegetables are evenly coated with oil.
- Add ½ of spices (except salt) to bag and shake again until vegetables are evenly coated with spices.
- Pour seasoned vegetables into the baking pan and repeat steps 6-8 with the remaining ingredients (except salt).
- Add remaining seasoned vegetables to the baking pan and stir so the vegetable are distributed evenly in the pan.
- Place pan in the center position in the oven and roast for approximately 45 minutes, stir and turn the vegetables every 15 minutes.
- Vegetables are done when they can be split easily with the edge of a spatula.
- Sprinkle the roasted vegetables with sea salt and serve.
