A Squared: Christmas Recipe Run Down: Roasted Root Vegetables

Friday, December 28, 2012

Christmas Recipe Run Down: Roasted Root Vegetables

While the Beef Wellington was definitely the star of our Christmas dinner, this side dish of roasted root vegetables was equally flavorful and impressive looking.  Root vegetable are a perfect addition to a winter dinner and you can make swaps in this recipe depending on which kinds you prefer or have on hand.  Turnips or beets would work well here.  You could also add cubed butternut squash.  The great thing about this dish though is that it was actually so easy to make that you could fix this as a side for any weeknight dinner.  It's relatively healthy and check out that rainbow of colors-- so pretty!


  • ½ lb. baby purple potatoes, cut into 1 inch cubes
  • 2 carrots, peeled and cut into 1 inch cubes
  • 2 parsnips, peeled and cut into 1 inch cubes
  • 2 Yukon Gold potatoes, peeled and cut into 1 inch cubes
  • 1 large sweet potato, peeled and cut into 1 inch cubes
  • 1 red onion, peeled and diced into 1 inch pieces
  • 3 cloves garlic, minced
  • 2 Tbs. fresh thyme, minced
  • 1 Tbs. fresh rosemary, minced
  • 3 Tbs. extra virgin olive oil
  • Salt and pepper, to taste

Preheat oven to 375 degrees.  Combine all ingredients in a large mixing bowl and spread out on a large baking sheet.  Bake for 20 minutes and remove from oven and stir the vegetables.  Return to oven and bake for an additional 20 minutes or until vegetables are fork tender.

If you prefer that the vegetables be crispier, stick them under the broiler for an additional 4-5 minutes or until they turn brown and crispy.


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