One of my favorite sides during the cooler months of the year are roasted root vegetables. They’re easy to prepare, especially for batch cooking. Usually, once a week I’ll roast up a few sheet pans worth of vegetables keeping some for the week and freezing the rest for later.
I love this since it not only serves it’s side dish purposes for the week but also makes sure I have a healthy stash of this great side in the freezer for those nights I just don’t want to cook. I’ll just pop a bag out and reheat them either in the cast iron skillet or in the oven while I cook a piece of salmon or throw together a large salad.
These rosemary roasted root vegetables are also a really great side dish for Thanksgiving or Christmas. They’re hearty yet healthy and even the folks who don’t normally like beets will love these. I’m one of those people but the beets along with the butternut squash, sweet potatoes, and onion make it so that the beets aren’t front and center. Although the squash isn’t a root I love the sweetness it adds. I also switch things up sometimes and add in parsnips or carrots too.
There’s also plenty of spices and garlic as well. Truly, this is a flavorful side that you’ll definitely want to add to your fall rotation.
Rosemary Roasted Root Vegetables
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- 1/4 cup Olive oil
- 1 large Red onion (diced)
- 1 bulb Garlic (minced)
- 2 tablespoons Fresh rosemary (minced)
- 2 teaspoons Sea salt
8 cups of diced root vegetables
- Butternut squash (not a root but really delicious!)
- Sweet Potatoes
More TIPS about this paleo recipe in the post above!
- Preheat oven to 425 F.
- Choose your selected vegetables and dice into 1 inch cubes. Toss with diced onion, garlic, rosemary, salt, and olive oil. Divide between two large baking sheets.
- Roast for 1 hour or until tender.