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Home » Recipes » Side Dishes

Roasted Root Vegetables

Modified: Mar 31, 2023 · Published: Nov 17, 2020 by Jenna Urben · This post may contain affiliate links.

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These tender caramelized roasted root vegetables make for a healthy fall-inspired side dish! Great for the holidays or everyday meals. Drizzle with lemon tahini dressing to really make all the flavors pop!

Roasted Root Vegetables in Baking Dish

For the amount of veggie roasting I do, you'd think I'd have a whole section dedicated to just that. In all honestly though, roasting vegetables is something that I've come to basically do on autopilot over the years.

With the holidays and thanksgiving approaching, I wanted to share this rustic effortless roasted veg dish. It has all the fall flavors we know and love, but none of the hassle!

I absolutely love these root veggies as a side dish but they're also great in quinoa bowls with a little chopped spinach and protein of choice.

Roasted Root Vegetables with Parsley

What are root vegetables?

Root vegetables grow underground at the base of a plant. I'm using carrots and parsnips, but feel free to use what you like. I love roasting veggies because you can simply use what you're in the mood for or what your grocery store has in stock. Here are some popular root vegetables:

  • Carrots
  • Parsnips
  • Sweet Potatoes
  • Turnips
  • Beets

What are your favorites?

Roasted Root Vegetables in Tahini Dressing

How to make roasted root veggies

To make roasted vegetables, start by peeling and chopping each carrot and parsnip. Or whatever veggie you have!

Toss veggies with a little olive oil and seasoning then transfer to a baking sheet. I love using fresh thyme, rosemary, and parsley this time of year.

Roast at 425F for 30 minutes, flipping once halfway through. Once tender and caramelized, remove from oven, drizzle with dressing, and serve!

If you have extra parsnips, try these air fryer parsnips with a sweet and savory glaze.

Lemon Tahini Dressing Recipe

You can drizzle these veggies in your favorite store-bought or homemade sauce. I've been loving this dressing for all my fall-inspired creations lately! Here's what you'll need:

  • Tahini
  • Water
  • Lemon juice
  • Agave nectar
  • Ground cumin
  • Cilantro
  • Salt and pepper

Simply blend everything together, taste and adjust seasoning, then use on top of salads, bowls, and more!

Roasted Root Vegetables in Tahini Dressing and Fresh Parsley

Want more fall recipe ideas? Try these next:

  • Butternut Squash Mac & Cheese
  • Thanksgiving Leftovers Poutine
  • Vegan Spinach Artichoke Dip
  • Spicy Roasted Jalapeno Hummus
  • Dairy-Free Tomato Galette
  • Easy Mini Apple Pie Tarts
Roasted Root Vegetables with Parsley

Roasted Root Vegetables

Author: Jenna Urben
Roasted Root Veggies! These tender caramelized vegetables make for a healthy fall-inspired colorful side dish! Great for the holidays or everyday meals. Drizzle with lemon tahini dressing to really make all the flavors pop.
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Appetizer, Side Dish

Ingredients
  

  • 5 large carrots peeled and quartered
  • 4 medium parsnips peeled and quartered
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Creamy Lemon Tahini Dressing

  • 2 tablespoons tahini
  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 1 teaspoon agave nectar
  • ½ teaspoon ground cumin
  • Salt and pepper, to taste
Prevent your screen from going dark while you're cooking!

Instructions
 

  • Toss carrots and parsnips with olive oil and seasoning, then transfer to a prepared baking sheet.
  • Roast at 425F for 30 minutes, flipping once halfway through.
  • Meanwhile, blend dressing ingredients together until smooth.
  • Drizzle dressing on top of roasted vegetables and enjoy!
Did you make this recipe?Leave a comment below and tag @theurbenlife on social!

More Dairy Free Side Dishes

  • Smoked Cauliflower
  • Air Fryer Acorn Squash
  • Sausage Stuffing Casserole
  • Chipotle Fajita Veggies
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About Jenna Urben

Jenna Urben is the recipe developer, content creator, and storyteller behind The Urben Life. She has over 10 years experience adapting family favorite meals to fit allergy-friendly diets. Join Jenna as she shares delicious dairy-free recipes that are easy to follow with plenty of tips and alternatives.

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Hi, I'm Jenna!

Welcome to The Urben Life! Here you’ll find hundreds of simple recipes that are dairy-free and egg-free. I believe that allergy-friendly food can be easy to make and flavorful. Let’s make something delicious together!

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