The roasted root vegetable recipe is a delicious dish that is a staple in our home. It is a true garden-to-table recipe that is simple, delicious, and realistically adds to your self-sufficiency list. The dish can be made in an oven or an air fryer. A smaller portion works best in the air fryer, while a bigger one is better suited for a sheet in an oven.
The provided recipe is for roasting in the oven. If you choose to use an air fryer, adjust the cooking time based on your model. We use a one-basket Ninja air fryer and cook at 360°F for 25 minutes, turning the food once or twice during the cooking time.
From garden to table
Self-sufficiency is a fancy word that, in its true sense, no one ever reaches. For us, it isn’t even something we are after. We know that we can not provide everything we need ourselves, and we do not have to. Still, self-sufficiency does have a place in our homestead. It does not have to be an all-or-nothing. We can be self-sufficient, for example, with root vegetables.
If there is something you can easily do to provide for your family, why not? Growing everything might not be a realistic goal. Start with what you can, and enjoy the process. Root vegetables for roasting are a great start.
Root vegetables are among the easiest to grow. In our example, we will use beets, carrots, and potatoes. Other options are turnips, parsnips, rutabaga, and sweet potatoes. Follow the links provided to read more about growing the particular vegetable.
Growing simple staple vegetables is easy and rewarding. For more inspiration, read the blog article “Grow What You Eat.” Also, Stephanie Hafferty’s The Creative Kitchen is a great book that includes seasonal plant-based recipes for meals, drinks, gardening, and self-care.
Small or fingerling potatoes taste particularly delicious in the roasted root vegetables recipe. There are different colors and size options. Yellow beets not only add variation but are also more digestible and blend well with other root vegetables. For carrots, choose the big ones for roasting.
Use homegrown herbs
Herbs enhance roasted root vegetables; don’t skip them. Options include rosemary, sage, thyme, parsley, and lovage. I like to make a dry herb mix. Once the herbs are dry, I add them to a blender and blend briefly to break them up and mix them. Now, they can easily be sprinkled on top of the root vegetables.
What to serve with the Roasted Root Vegetables
Roasted root vegetables can be a side dish for almost any meal. We enjoy serving them with roasted chickpeas. When roasting the root vegetables in an oven, we add a small pan with drained canned chickpeas ten minutes before the root vegetables are done, and give them a quick roast. In an air fryer, they can be quickly roasted after the vegetables are done.
We serve the chickpeas topped with Cheese Sauce and Carrot pepper salsa. The sweet-sour, creamy combination has a rich, yummy taste. It makes for a hearty, whole-food, plant-based meal.
- 2 carrots
- 6 beats (Yellow and purple)
- 1 pound of potatoes
- 2-4 tablespoons olive oil
- 1 tablespoon crushed dry herbs
- Preheat at 385°F convection or 425°F regular oven.
- Scrub well or peel the root vegetables
- Cut the root vegetables into bite-size pieces (About an inch)
- Put them on a clean baking sheet and sprinkle with oil
- Toss to coat the root vegetables with the oil so that all the veggies and the sheet is oiled well, no sticking to the pan. Optional: if you want to go shy on oil, use a nonstick liner.
- Do not crowd the vegetables. Preferably turn them skin side down.
- Sprinkle the vegetables with herbs
- Bake for 35-45 minutes till done for your taste.
- Remove the vegetables from the oven and serve hot.
Leftovers can be reheated in a pan or air fryer. They can also make a root vegetable salad with fresh herbs and onions.
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