Nothing says winter more than a tray of roasted root vegetables! When most people think of a good side dish for their dinner they think of roasted potatoes. But why do potatoes get all the glory!?

There are so many other root vegetables that you can roast alongside potatoes that will make them even more delicious! It’s a great winter meal since root vegetables last so long into the winter months without needing to be frozen or canned. They’re also an affordable option since root veggies aren’t expensive.

I like to use any combination of these vegetables depending on what I have in my kitchen at the time:

  • carrots
  • white potatoes
  • sweet potatoes
  • turnips
  • beets
  • parsnips
  • jicama
  • radish
  • onion
  • garlic

To make this side dish begin by preheating your oven to 400 degrees.

Depending on the vegetables you have available wash, peel, and cut into cubes enough vegetables to cover a large baking sheet. Place the cut vegetables into a bowl. Once they’ve all been chopped toss them in 1 tbsp of avocado oil.

Line a baking sheet with parchment paper and place the cubed vegetables on top. But leave a bit of room in between each piece or the veggies won’t brown correctly.

Next, season with salt, pepper, rosemary, and thyme. I like to use a lot of herbs to season mine, but you can use as much or as little as you’d like!

Place the vegetables in the oven and set the timer for 20 mins. When the timer goes off take the baking sheet out and turn the vegetables and put them back into the oven for another 20 mins.

After the timer goes off they’re finished! Serve on the side of almost any dish!

If you saw my post about The Essential Tools For Your Real Food Kitchen you’ll know that this dish doesn’t take any fancy tools to prepare, which I like! The less clutter in my kitchen the better!

Do you like roasted root vegetables? What is your favourite combination?