The Secret to Golden, Caramelized Root Vegetables at Home

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Butternut squash is lower in calories and adds a unique flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides a similar richness with a higher smoke point.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and have a longer shelf life.

red onions

🥗Healthier: yellow onions

💰Cheaper: white onions

Yellow onions are versatile and often less expensive.

Peel and cut rudabagas and turnips into roughly 1 to 1.5 inch pieces.

Toss rudabagas and turnips in a bowl with olive oil, kosher salt, black pepper, and fresh rosemary.

Spread the rudabagas and turnips on one side of a sheet pan.

Peel golden beets and red beets using gloves to avoid staining hands.

Cut the beets into small bite-size 1 inch pieces.

Spread the beets on the other side of the same sheet pan, keeping them separate from the other vegetables.

Chop red and yellow onions into roughly 1 inch pieces and separate them for better surface area on the pan.

Combine carrots, parsnips, sweet potatoes, and baby Dutch potatoes in a bowl with olive oil, kosher salt, black pepper, and fresh rosemary, and toss to coat.

Spread the mixed vegetables onto the sheet pan in a single layer for better caramelization.

Roast the vegetables in the oven at 400°F for 45 to 50 minutes until golden and crusty on the outside.

Once roasted, combine all the vegetables in a big bowl for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary