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Sweet & Savory Roasted Root Vegetables

A colorful mix of seasonal root vegetables and onion is roasted until tender and lightly caramelized. A touch of sweetness brings out the natural flavors of carrots, turnips, rutabaga, and beets, making this an easy, flexible fall side dish.

Ingredients
  

  • Carrot, cut into 1-inch pieces 2 carrots
  • Turnip, cut into 1-inch pieces 2 turnips
  • Small rutabaga, peeled & cut into 3/4-inch pieces 1 rutabaga
  • Beet, peeled & cut into 3/4-inch pieces 2 beets
  • Onion, cut into thick wedges 1 onion
  • Olive oil 2 Tbsp
  • Maple syrup, honey, or brown sugar (optional) 1 Tbsp
  • Salt 1/2 Tsp
  • Black pepper 1/4 Tsp
  • Dried thyme or rosemary, optional 1 Tsp

Instructions
 

  • Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
  • Wash and cut the vegetables. Peel the rutabaga and beets, and peel the carrots and turnips if desired. Cut the denser rutabaga and beets slightly smaller so everything cooks evenly.
  • In a large bowl, toss the vegetables and onion with olive oil, maple syrup, honey, or brown sugar (if using), salt, pepper, and herbs (if using).
  • Spread in a single layer on the baking sheet. Use two baking sheets if needed to avoid overcrowding.
  • Roast for 35–45 minutes, stirring halfway through, until the vegetables are fork-tender and browned around the edges.
  • Taste and adjust seasoning as needed. Serve warm.

Notes

  • Vegetable substitutions: Use any combination of carrots, turnips, rutabaga, beets, parsnips, or potatoes. Aim for about 6 cups of chopped root vegetables.
  • Sweetener: Maple syrup, honey, or brown sugar can add a little sweetness, but the vegetables are delicious without any added sugar.
  • Beets: Red beets may stain the other vegetables. Roast separately if you prefer to keep the colors distinct.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days.
  • Image source: https://www.valio.se/recept/rotfrukter-i-ugn/ 

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