I’m always looking for ways to streamline my weeknight cooking routine. That’s why I've become obsessed with batch cooking—preparing large quantities of food ahead of time to make busy weeknights easier. This recipe is a perfect example of my love for batch-cooking. Roasted root vegetables are a staple in my home, and they’re super versatile.
One of my favorite things about this recipe is how customizable it is. Feel free to use any combination of root vegetables you like. I personally love the mix of carrots, potatoes, and parsnips, but feel free to use your creativity! This recipe is as much about the process as it is the end result. What’s your favorite way to cook with root vegetables?
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This recipe is perfect for a busy weeknight because you can roast a large batch on Sunday and enjoy them throughout the week. They're delicious as a side dish, or even a hearty vegetarian main. They're also super easy to pack for lunch – it's like bringing a little bit of sunshine to your workplace!
Required Equipments
- Large roasting pan
- Vegetable peeler or knife
- Mixing bowls
- Wooden spoon or spatula
- Measuring cups and spoons
- Aluminum foil (optional)
Roasted-Root-Vegetables:-A-Batch-Cooking-Delight
This recipe for roasted root vegetables is a simple yet satisfying way to enjoy the delicious flavors of fall. It’s perfect for batch cooking, making it an ideal weeknight meal prep solution.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 45 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This is crucial for achieving that perfectly roasted texture—tender on the inside, beautifully crisp on the outside.
- Wash and prep your vegetables: Give your carrots, potatoes, and parsnips a good scrub. Peel them if you like, but I often leave the skins on for extra flavor and nutrients. I mean, unless they're really dirty, of course!
- Chop the vegetables: Cut the carrots, potatoes, and parsnips into roughly 1-inch pieces. Try to make them relatively uniform in size to ensure even cooking. Think of it as a tiny vegetable army marching to their delicious destiny!
- Toss with olive oil and herbs: In a large bowl, toss the chopped vegetables with 2-3 tablespoons of olive oil. Add 1-2 teaspoons of dried rosemary, 1-2 teaspoons of dried thyme, salt, and pepper. Feel free to get creative with your seasonings! I sometimes add a pinch of garlic powder for extra zing. Give everything a good toss to make sure the vegetables are evenly coated.
- Spread on a roasting pan: Spread the vegetables in a single layer on a large roasting pan. Don't overcrowd the pan, or they’ll steam instead of roast. If you need more space, use two pans, no problem!
- Roast: Roast for 40-45 minutes, or until the vegetables are tender and slightly caramelized. Flip them halfway through for even browning. The kitchen will start to smell AMAZING at this point, just warning you.
- Check for doneness: To check if they’re done, pierce a vegetable with a fork. If it easily goes through, they’re ready. If not, give them a little more time in the oven.
- Optional: Broil for extra crispiness (optional): If you want extra crispy edges, broil for the last 2-3 minutes, keeping a close eye to prevent burning. I know this is risky, but the rewards are worth it, sometimes! Just don't walk away.
- Serve and enjoy!: Once roasted, transfer the vegetables to a serving bowl. You can drizzle with a little extra olive oil and sprinkle with fresh herbs before serving. Perfect as a side dish, or even as a hearty vegetarian meal!
📝 Notes
- For extra flavor, try adding a pinch of garlic powder or onion powder.
- If you like a crispier texture, you can roast the vegetables at a slightly higher temperature (425°F or 220°C).
- Don't be afraid to experiment with different herbs and spices!
🍎 Nutrition
Calories: 250kcal
Protein: 3g
Fat: 10g
Carbohydrates: 35g
Fiber: 5g
Calcium: 20mg
