Thanksgiving Roasted Root Veggies

By Tara Parker-Pope

Updated Nov. 13, 2024

Thanksgiving Roasted Root Veggies
iStock
Total Time
1 hour 10 minutes
Prep Time
20 minutes
Cook Time
50 minutes
Rating
5(221)
Comments
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This simple recipe for roasted vegetables came to The Times from Dr. Andrew Weil, the popular alternative health physician. It's ridiculously easy, and so versatile. Choose a single vegetable or a combination of potatoes, carrots, parsnips, turnips, rutabagas, beets or sweet potatoes. Cut, then toss with olive oil and paprika or chili powder. Roast until tender and brown. Twenty minutes before they're done, toss several garlic cloves into the pan. The garlic will infuse the surrounding vegetables with flavor, and you can spread the softened cloves on bread.

Featured in: Roasted Root Veggies

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Ingredients

Yield:Makes 4 to 6 servings
  • 1head garlic, separated into cloves and peeled
  • 1-2 pounds root vegetables, peeled and cut in 1-inch pieces (potatoes, carrots, parsnips, turnips, rutabagas, beets, sweet potatoes)
  • 1medium onion, peeled, in ¼-inch wedges
  • 2tablespoons olive oil
  • 1-2 tablespoons smoked Spanish paprika or mild red chile powder
  • Salt and pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

148 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 6 grams dietary fiber; 1 gram sugars; 5 grams protein; 342 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400.

  2. Step 2

    Put vegetables (except garlic) in a bowl. Toss with oil and sprinkle with salt, pepper, and paprika or chile.

  3. Step 3

    Spread veggies in a roasting pan. (Do not crowd the pieces; use 2 pans if necessary.) Roast, stirring every 15 minutes until tender and evenly browned, 45-50 minutes.

  4. Step 4

    Add garlic cloves during last 20 minutes. Taste and adjust seasonings.

Ratings

5 out of 5
221 user ratings
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Comments

Burton

I took Karen's suggestion from Bitman and Sifton's similar recipe to add 2-3T redwine vinegar and 2-3T brown sugar for the last 20 minutes of roasting. I substituted 2T red wine vinegar and 1T balsamic vinegar and this added a deep sweetness to the roast.

Sherry Rankin

I've done my own version of this recipe for years--with the addition of tossing the veggies with fresh thyme and rosemary leaves before baking. My daughter (who eats practically nothing, ever) requests it every year for Christmas Dinner.

Tim

Made 5 beets , 2 golden, 3 regular, 2 lg parsnips, 4-5 smallish carrots, 1 lg red onion, 1 lg fennel bulb, fresh rosemary and thyme, and a handful of whole garlic cloves (rather than a whole head). Roast beets for about 30-35 min first to soften, then add carrots, parsnips, onion , & fennel, cook another 30-45 min. Add rosemary, thyme, and garlic cloves for last 30-45 min as needed until everything is softened.

Tim

Made 5 beets , 2 golden, 3 regular, 2 lg parsnips, 4-5 smallish carrots, 1 lg red onion, 1 lg fennel bulb, fresh rosemary and thyme, and a handful of whole garlic cloves (rather than a whole head). Roast beets for about 30-35 min first to soften, then add carrots, parsnips, onion , & fennel, cook another 30-45 min. Add rosemary, thyme, and garlic cloves for last 30-45 min as needed until everything is softened.

Dorothy

I wonder if cabbage could be added at some point in the roasting. Any thoughts?

cleo

I did one TB c powder and one paprika - hope it is good.

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