Oven roasted root vegetables have become a two to three times per week occurrence at my house over the last year or so. After playing around with a number of different ways to roast vegetables, this is, in my opinion, the best roasted root vegetables recipe.
It’s no secret I love to grill some meat, and roasted veggies (along with garlic mashed potatoes) make perfect side dishes to pair with a great steak. Not only the flavor, but the texture of root veggies just goes amazingly well with a tender steak.Jump to Recipe
What Makes These The Best Roasted Root Vegetables?
The vegetables I use for this recipe all have terrific flavor on their own. Those flavors are made more intense simply from the roasting process itself. The slight caramelization that happens during the roasting process brings out the natural sugars in the veggies.
Combining those natural sugars with the right amount of umami and sweetness from the glaze in this recipe make these the best roasted root vegetables. It’s the combination of natural sugars and this amazing miso and maple glaze that elevate this dish.
Should I Boil Root Vegetables Before Roasting?
Plenty of people like to parboil their root vegetables before roasting. It certainly does cut down on the amount of time needed in the oven.
That said, I find it to be an unnecessary step that creates more work and more dirty dishes. If you cut them to the proper size, and roast the vegetables correctly, they won’t burn and you won’t have extra mess to clean up.
What Temperature Is Best For Roasting Vegetables?
This is somewhat of a challenging question, and the answer is “it depends.” It depends on the vegetable being roasted. Generally speaking, you’re looking for 400°- 425°F.
Roasted beets for example, I’m not looking for those to caramelize or char, so I roast those at 400°. For this roasted root vegetables recipe however, I like the slightly charred exterior with a soft interior, so I bump the heat up to 425°F.
What Vegetables Are Best For Roasting?
I am, of course, partial to the vegetables used in this recipe. The flavors of these veggies really compliment one another well, and the rate at which they cook is about equal.
So, these roasted root vegetables will all be done at about the same time, making them the perfect combination. There are other vegetables that are great for roasting though. Some include:
Red Beets: I absolutely love roasted red beets, and golden beets as well. I just feel like beets have such a unique flavor that I perfect to roast beets by themselves.
Butternut Squash: Another great veggie for roasting, but it cooks much quicker at 425 degrees than the veggies I use here; so squash is better roasted on its own.
Red Onions: Red onions could easily be added to this recipe if you wanted. However, I like to make a big enough batch of these veggies to make roasted vegetable soup and I don’t prefer red onions in the soup, so I leave them out here.
How To Make The Best Roasted Root Vegetables
Serves: 4 | Prep Time: 10 mins | Cook Time: 35-40 mins
1 large sweet potato, cut into ½” squares
3 large carrots, cut into 1” pieces
3 large parsnips, cut into 1” pieces
1 large fennel bulb, sliced
3 green onions, thinly sliced
Pinch each of Kosher salt and fresh ground black pepper, to taste
2 tbsp olive oil
2 tbsp white miso paste
3 tbsp maple syrup
1 tbsp unsalted butter
1 tbsp mirin
1 tbsp rice wine vinegar
1 clove garlic, minced
1 tbsp fresh ginger, minced
½ tsp crushed red pepper flakes
⅛ tsp ground cinnamon
Step 1: Preheat the oven to 425°F.
Step 2: While the oven is preheating, add the olive oil, miso, maple syrup, butter, mirin and vinegar to a small saucepan over medium-low heat. Whisk liquid ingredients together, and bring to a low simmer. Continue whisking for two minutes while adding in remaining glaze ingredients.
Step 3: Add all vegetables (except green onions) to a large bowl. Pour warm glaze over top of the vegetables and toss them to coat.
Step 4: Transfer glazed vegetables to a parchment paper lined rimmed baking sheet, season with salt and pepper.
Step 5: Place veggies into the preheated oven. Roast vegetables for 35-40 minutes or until fork tender.
Step 5: Remove the vegetables from the oven, and season with additional salt and pepper as desired. Serve hot.
- 1 large sweet potato cut into ½" squares
- 3 large carrots cut into 1" pieces
- 3 large parsnips cut into 1" pieces
- 1 large fennel bulb sliced
- 3 green onions thinly sliced
- kosher salt to taste
- fresh ground black pepper to taste
- 2 tbsp olive oil
- 2 tbsp white miso paste
- 3 tbsp maple syrup
- 1 tbsp unsalted butter
- 1 tbsp mirin
- 1 tbsp rice wine vinegar
- 1 clove garlic minced
- 1 tbsp fresh ginger minced
- ½ tsp red pepper flakes
- ⅛ tsp ground cinnamon
- Preheat the oven to 425°F.
- While the oven is preheating, add the olive oil, miso, maple syrup, butter, mirin and vinegar to a small saucepan over medium-low heat. Whisk liquid ingredients together, and bring to a low simmer. Continue whisking for two minutes while adding in remaining glaze ingredients.
- Add all vegetables (except green onions) to a large bowl. Pour warm glaze over top of the vegetables and toss them to coat.
- Transfer glazed vegetables to a parchment paper lined rimmed baking sheet, and place it into the preheated oven. Roast vegetables for 35-40 minutes or until fork tender.