Root vegetables like turnips, rutabagas, celeriac, parsnips, and carrots are delicious and versatile ingredients, especially during fall and winter when frost makes them even sweeter. These hearty vegetables were once staples of winter diets before the introduction of potatoes from South America to Europe. As gardeners harvest the last of their autumn crops, it’s a great time to experiment with new ways to prepare these nutritious veggies.
While “neeps and tatties” (mashed potatoes and turnips or rutabagas) is a beloved classic comfort food, one of the best ways to enjoy root vegetables is by roasting them. Roasting not only enhances the natural sweetness but also adds a delightful caramelized texture. Here’s how to prepare them for roasting:
- Peel the Vegetables: Some root vegetables, like rutabagas and celeriac, have tough skins, so it’s best to peel them. However, potatoes, carrots, and radishes can be roasted without peeling, especially if they’re freshly picked.
- Cut into Even Pieces: Chop your root vegetables into bite-sized chunks for even cooking.
- Season and Oil: Toss the pieces in olive or canola oil, then season with salt and pepper.
- Roast at High Heat: Place the vegetables in a large baking pan and roast at 425°F (220°C) for about 40 minutes. Stir the veggies every 10 to 15 minutes to ensure they cook evenly.
To elevate the flavor of your roasted root vegetables, try these six creative flavor profiles:
1. Maple Syrup and Sage
The combination of earthy root vegetables with sweet maple syrup and fragrant sage creates a wonderfully balanced dish. This glaze pairs especially well with salty cheeses like goat cheese or gorgonzola. Leftovers are perfect for hot sandwiches or pizza.
How to Make It: Roast the vegetables with olive oil, salt, and pepper. Once they’re almost done, toss them with a mixture of 2 tablespoons maple syrup, 1 tablespoon vinegar, and 2 tablespoons chopped sage. Return to the oven for an additional 10 minutes.
2. Garlic and Fresh Herbs
Garlic adds a rich, aromatic depth to roasted root vegetables. As it roasts, its flavor mellows, making it an ideal pairing with vegetables like carrots, parsnips, and onions. Add fresh herbs like thyme or oregano for extra flavor.
How to Make It: Toss the vegetables with oil, salt, and pepper, and roast. Add peeled garlic cloves halfway through cooking, stirring everything together. Once the vegetables are done, sprinkle in fresh herbs.
3. Balsamic Vinegar and Honey
For a sweet and tangy finish, drizzle roasted root vegetables with a balsamic vinegar and honey glaze. This combination is especially appealing to children and makes a fantastic cold salad, especially with roasted beets.
How to Make It: Toss vegetables with olive oil, salt, and pepper. In the last 10 minutes of cooking, mix 2 tablespoons white balsamic vinegar with 2 tablespoons honey, then pour over the vegetables. Continue roasting until caramelized.
4. Apple Cider
Apple cider enhances the natural sweetness of root vegetables, creating a soft texture and subtle flavor. The cider adds moisture, allowing the vegetables to roast without drying out. This method works wonderfully with a dash of cinnamon and a pat of butter.
How to Make It: Pour 1 cup of apple cider over the vegetables before roasting. The cider will create a steaming effect, softening the vegetables while enhancing their flavor. Serve with butter or as a warm side dish.
5. Orange Sesame
For an Asian-inspired twist, toss your root vegetables with orange zest, orange juice, and toasted sesame seeds. The bright citrusy notes pair beautifully with the nutty aroma of sesame oil, making this dish perfect with rice or as a side for Asian cuisine.
How to Make It: Combine 1 tablespoon canola oil and 1 tablespoon toasted sesame oil. Add the juice and zest of one orange, then toss the vegetables before roasting. Serve with steamed rice and garnish with cilantro or parsley.
6. Curry and Coconut Milk
Bring an exotic flavor profile to your roasted root vegetables by adding curry powder or garam masala. The spices will bloom in the oven, infusing the vegetables with warmth and complexity. Finish the dish with coconut milk and a sprinkle of toasted nuts for a rich, creamy texture.
How to Make It: Toss vegetables with olive oil, salt, and curry powder. When the vegetables are nearly done, stir in a half-can of coconut milk and a handful of toasted nuts. Garnish with cilantro or parsley for a fragrant, flavorful dish.
These six flavor profiles will take your roasted root vegetables to new heights. Experiment with these combinations and enjoy the bounty of fall’s harvest, whether as a side dish, in casseroles, or even on pizza.