Updated: Jul 11, 2022
With Thanksgiving just around the corner, I am focusing on helpful and relevant dishes to serve for the holiday. I don't know about you, but I'm all about the sides. I actually don't really like turkey and the only reason I cook it is because others expect it. But for me, sides are where it's at!
These roasted root vegetables are really simple, don't take long to roast, and are very flexible for what veggies you want and cooking for how many mouths you need to feed. Also, I make these are normal weeknights too and I just absolutely love them. I use carrots and parsnips, but you could also do beets, celery root, sweet potato, rutabaga, and/or kohlrabi. Whatever you like or have available, they all will work. Just know that the cooking time may be different for vegetables other than carrots and parsnips.
If you're making these for Thanksgiving (or any holiday/large party), you can prep all of the veggies ahead of time and make the dressing ahead too. Keep them separate until you're ready to roast, then toss them together, throw on a sheet pan and roast away.
These are so simple to make, but feel just a little more special than simple salt, pepper, and olive oil which makes them the perfect accompaniment to your holiday spread.
Honey Roasted Root Vegetables (Makes ~ 6-8 servings) Prep Time: 10 minutes | Cook time: 20-22 minutes
Click below to download and print the recipe
I recommend reading the recipe all the way through, including the recipe notes at the bottom, before you start cooking.
2lbs. of a mixture of carrots and parsnips (also can use beets, celery root, kohlrabi, rutabaga but baking time may be different)
4TB olive oil
2 tsp. Italian seasoning
1 tsp. salt
1 tsp. pepper
Preheat oven to 425°
Cut your vegetables into 2 inch pieces, making sure that all of your veggies are similar in size for even cooking.
In a large bowl, whisk together the olive oil, honey, Italian seasoning, salt, and pepper.
To the bowl with the dressing, add the root vegetables and toss thoroughly so all pieces are covered in the dressing.
Spread the vegetables onto a baking sheet lined with parchment paper. Make sure they are in a single layer and not touching otherwise they will steam instead of roast. You may need to use 2 baking sheets if you're making the full 2lbs. of veggies. Drizzle any remaining dressing over the veggies.
Roast for 20-22 minutes or until the veggies are cooked through and starting to brown and caramelize slightly.
Transfer vegetables to a serving dish and enjoy along side your favorite holiday (or weeknight!) protein.
*Recipe notes + Variations*
Note that this recipe was written for a side for Thanksgiving or other holiday meal so it makes enough for 6-8 people. You can easily increase or decrease the amount based on your needs. If you are making this for a holiday meal where there are lots of other food options, this makes enough for 8 people. If you only have a few dish options, your guests may serve themselves more and therefore this is only enough for about 6 people.
You can use any root veggies you want, but I've only ever made this with carrots and parsnips which have similar cooking times to each other. Sweet potatoes take longer to roast and I would definitely cut them into smaller pieces that the 2 inch pieces suggested in the recipe.
You can easily prep most of this ahead of time for easy holiday cooking. Cut up your vegetables and make your dressing then store everything in sealed containers in the fridge until you’re ready to roast. You can prep up to 3 days in advance.
If you have other dishes that need oven space at the same time, these can be roasted as low at 375° but they will take longer to cook. I recommend roasting no lower than 400° though. The higher temp is how you will achieve a roast instead of a steam. Also ensuring your veggies are in a single layer and not touching helps achieve this too.