A delicious and easy side dish recipe that’s a blend of root veggies! These oven-roasted root vegetables are tossed in a maple sesame dressing that caramelizes when cooked. Use the roasted root veggies as a healthy side dish, tossed into pasta, or on top of your favorite Buddha Bowl (learn how to make the perfect Buddha bowl in just six steps).
These roasted root vegetables are the perfect addition to your dinner table. It’s not every day that kids (or moms!) love munching on Brussels Sprouts and beets (unless they’re these candied Brussels Sprouts!).
However, these veggies come out sweet, caramelized, and roasted to perfection.
I always double the batch when I make them because they’re an easy way to:
- Boost the veggie and flavor of a pasta
- Use on top of a Buddha bowl
- Reheat for an easy side dish
- Throw into a salad for some variety
Ingredients You Need
This easy sheet pan meal is made up of carrots, beets, and brussels sprouts and tossed in a maple ginger-style dressing before being roasted in the oven.
Because the veggies are root veggies, if you slice them thinly (more on that below) they come out in a variety of textures. The carrots and beets are soft enough to eat but the Brussels are slightly crispy and candy-like.
Optional Flavors
Though maple sesame is our favorite flavor, it’s not the only one we use!
When I whip up a batch of roasted vegetables I rotate between any of the following marinades:
- straight sea salt
- sea salt and garlic powder
- balsamic vinegar, oil, maple syrup & sea salt
- sea salt, curry powder and turmeric (check out the benefits of turmeric)
All you really need to do is toss the veggies in roughly two tablespoons of avocado oil and then drizzle the seasonings above until coated.
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How To Make Oven Roasted Veggies From Scratch
While the recipe below calls for specific veggies, we truthfully rotate between a mixture
- peel and chop all your veggies
- toss them in oil and pre-cook them for 40 minutes, tossing them once
- combine the ingredients for the dressing and whisk
- pour the marinade over the root vegetables and mix until coated
- place them back in the oven for five minutes and then turn it off and let them sit
Important Teaching Tips
When cutting up the veggies, make sure to slice the carrots and beets rather thin. This makes it so that they cook at the same time as the Brussels Sprouts.
Similarly, you want to cut off the stem of the sprouts and then quarter the Brussels. This is how they come out somewhat crispy and candy-like. Make sure you get all those leaves!
Keep an eye on the veggies towards the end to make sure that they don’t burn. Every oven cooks differently.
You don’t want to toss the veggies in the marinade at the start, otherwise, the maple syrup will cause the veggies to burn slightly. By tossing them towards the end, it allows the flavor to really come out when served.
Root vegetables work best for this recipe. You can, of course, roast cauliflower, broccoli, and tomatoes but the cooking time will be much different.
Frequently Asked Questions About Oven Roasted Root Vegetables
A higher temperature is best for roasting vegetables. Anywhere from 375 to 400 degrees fahrenheit will allow the vegetables to cook quickly but without losing their juicy flavor.
To make roasted veggies crispy you need to make sure you are slicing them thinly as well as cooking at a higher temperature. Spreading them out on the baking tray is important as well. If the veggies are stacked upon each other, they won't crisp up.
Yes. Flipping or sitting the vegetables once or twice while cooking will allow all sides of the vegetable to crisp up.
No. Covering the vegetables will result in the "juices" and moisture getting trapped which will make the veggies come out soggy or mushy.
Make sure to lay your veggies out flat on the tray. Having them stacked upon each other won't allow them to get crispy. You also want to ensure you're cooking your vegetables at a higher temperature (375-400 degrees Fahrenheit) uncovered. All of these things will affect the texture of the vegetables. Likewise, make sure the vegetables are sliced or cut smaller to allow enough time to get crispy.
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Healthy Roasted Root Vegetables (Gluten-free, Vegan)
Equipment
- Large cooking tray
- Silicone cooking mat (optional)
Ingredients
- 2 beets peeled and thinly sliced
- 2 carrots large, peeled and sliced
- 2 parsnips large, peeled and sliced
- 15 brussels sprouts de-stemmed and quartered
- 3 tbs avocado oil
- 1 teaspoon sea salt
- 1 tbs olive oil
- 1 teaspoon soya sauce coconut aminos if gluten-free
- 2 teaspoons apple cider vinegar
- ½ teaspoon ground ginger
- 1 teaspoon maple syrup
Instructions
- Preheat the oven to 375 degrees fahrenheit
- Prep all the veggies and place them in a large bowl. Drizzle with oil and sprinkle the sea salt. Toss to coat.
- Line a pan with parchment paper. Spread the vegetables out evenly. Cook for twenty minutes. Use a spatula to toss the veggies.
- Cook another 25 minutes.
- Meanwhile, whisk together all the ingredients for the sauce.
- When the veggies are done. Remove them from the oven and pour the sauce over top. Use the spatula to toss and spread them around. Return them to the oven and cook for five more minutes.
- Turn the oven off.
- Let them sit for tem minutes to absorb the sauce. Sprinkle with sesame seeds and enjoy
Notes
- Make sure to slice the veggies rather small. This makes it so that they cook at the same time as the Brussels Sprouts.
- Similarly, you want to cut off the stem of the sprouts and then quarter the Brussels. This is how they come out somewhat crispy and candy-like. Make sure you get all those leaves!
- Keep an eye on the veggies towards the end to make sure that they don’t burn. Every oven cooks differently.
Nutrition
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Roasted root veggies are a simple and tasty way to add vegetables into your diet. Use them to munch on when you're looking for a snack or as an easy side dish to your main course. Either way, choose your favorite veggies, spices and enjoy!
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