Roasted Root Veggies with Peppers and Mushrooms—Taste Creations Recipes

Happy Monday! This blog hop is a little late this month, it hasn’t been forgotten! So today with my friend, Terri of the blog, Our Good Life, we are sharing healthy food deas for the new year—I am sharing how to roast root vegetables and Terri has posted a guide to quick and delicious Mediterranean diet recipes!

This year, I am trying to incorporate more kinds of vegetables in my diet. Besides carrots and potatoes, I don’t normally eat a lot of root vegetables. So for one dinner recently, I roasted a big batch of beets, turnips, and parsnips—I have never made those vegetables before! I also roasted some carrots, potatoes, mushrooms, and peppers.

Roasting veggies is really quite easy; they are full of healthy nutrients and antioxidants and taste great with rice. When I served the roasted veggies, one of my kids discovered that they really like the taste of roasted parsnips; as it happens, these vegetables are related to carrots and have a unique licorice-like flavor.

How to Roast Root Vegetables

Roasting root vegetables is really simple! First, pick your vegetables. I selected white potatoes, peppers, carrots, beets, parsnips, and turnips. I also added some peppers and mushrooms, which aren’t root vegetables, but they also taste great roasted. I didn’t include sweet potatoes—but I should have, as they are wonderful roasted! (They might be my favorite root vegetable.) I then carefully sliced my veggies, keeping them about the same size so they would take about the same amount of time to cook.

First, I preheated my oven to 425°F. I then tossed my vegetables with some olive oil, diced garlic, plus some rosemary that I picked from my patio—I planted the rosemary at least two years ago, and it just keeps growing; I use it year-round. It is really quite wonderful! If you don’t have fresh rosemary, I recommend that you plant some!

To add the rosemary, I first picked a sprig of it and then rinsed it off in my kitchen sink.I then simply removed a few rosemary needles from a sprig of the plant with my fingers and then sprinkled them over the vegetables. I also grated some fresh pepper and sea salt over the veggies.

I carefully spread the veggies out on a sheet pan, making sure nothing overlapped. I roasted them in the oven for about 30 minutes, stirring them about halfway through so my veggie slices would roast evenly on all sides. You may need to roast your veggies for longer than 30 minutes depending on your oven; be sure to check on them every few minutes as they roast so they don’t overcook.

I served the veggies with a rice pilaf mix from the brand Near East—I really love it! My family ate all of the roasted root vegetables; they were a hit!

I am hoping to roast veggies more frequently for dinner—it’s quite easy, and it also frees up some time for me to get something else done while they are cooking!

Be sure to visit Terri’s post!

The Ultimate Guide to Quick and Delicious Mediterranean Diet Recipes