Winter Root Veggie Roastjump to recipe
This Winter Root Veggie Roast combines carrots, parsnips, beets, fennel, and more until crisp with a flavorful lemon-parsley vinaigrette. It is the perfect way to enjoy the season's bounty of root vegetables!
Have you ever walked through the produce section and thought, “there are SO MANY VEGGIES! I would love to try them all, but it would take me years” ...? I have that thought pretty often. I'm always floored by Spring's greens, Summer's berries, Fall's squash, and Winter's roots. There are such beautiful fresh foods available and I feel like I'd have to come up with a highly strategic meal plan to enjoy each one at least once before the season passes. THAT desire, to try them all, is where this recipe comes from. It encourages you to grab the Winter root veggies that you find intriguing and then strategically cook them up in one cohesive dish.
In ONE dish, we can enjoy beets, fennel, parsnips, carrots, and any other roots that you've got your heart set on. Chop the roots and then toss them in a simple lemon + parsley vinaigrette. Spread them out on a rimmed baking sheet and bake until crispy perfection! This Winter Root Veggie Roast side veggie dish is delicious and would go extremely well next to some freshly seared fish, a beef roast, or even crispy chicken thighs.
I hope you enjoy. Please remember to make this dish your own and come tell me of your creations! I love hearing about your own flavor combinations.Print
Winter Root Veggie Roast
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6-8
- 1/2 cup parsley, chopped
- 2 tablespoons lemon juice (about one small lemon)
- 1/4 cup extra virgin olive oil
- 3 carrots, peeled
- 3 parsnips, peeled
- 2 rutabaga, peeled
- 2 large or 3 small beets, peeled
- 1/2 medium yellow onion
- 1 bulb fennel
- 1 teaspoon sea salt
- Preheat oven to 375 F.
- In a medium bowl, whisk together the chopped parsley, lemon juice, and olive oil.
- Chop the carrots, parsnips, rutabaga, and beets into 1-inch cubes, then slice the fennel and onion into large chunks. Place in a large bowl and toss with the lemon-parsley sauce and salt. Spread the vegetables onto one large or two medium rimmed sheet pans, ensuring they don't overlap.
- Bake for 45 minutes to 1 hour, or until outside of vegetables is crisp and they are easily pierced with a fork.
- Remove from oven and serve warm!