A combination of brightly colored roasted vegetables, crisped to perfection! Both gluten free and Paleo friendly!
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Side dishes aren’t usually my specialty, but this one is an exception — I could eat it every night. It’s simple, vibrant, and works perfectly for busy weeknights when time is tight.
Dinner at our house can be chaotic. I usually pick up my little one from daycare around 5:45, and we get home by 6pm. That leaves about two and a half hours before bedtime to play, feed her, cook, and catch up on chores like dishes and laundry.
Side note: If anyone else feels like laundry rules their life, you’re not alone. I folded four baskets yesterday and hoped to be done, only to find another bin of dirty clothes this morning. There are only three of us — how is there that much laundry? If someone wants to take over laundry duty, I’m hiring.
Life gets hectic, but cooking dinner is one part of my day I actually look forward to. Even on the busiest nights, I want to spend time with my child, so I create quick, oven-friendly recipes that don’t demand constant attention. They’re healthy, satisfying, and won’t weigh you down before a late-night workout.
One cold winter evening, we arrived home covered in fresh snow, and I realized I’d forgotten to buy a veggie for dinner. Heading back out into the storm wasn’t an option, and the freezer had already been cleaned out (thanks to my tidy husband). I dug through the vegetable drawer and found carrots, parsnips, a turnip, and parsley roots — leftovers from a chef gig. Oven-roasting felt like the obvious plan.
I roughly chopped the vegetables, added garlic, salt, pepper, and a generous drizzle of good olive oil, then spread everything on a sheet pan and roasted. I didn’t have a sophisticated plan — just roast whatever you have — and the results were unexpectedly fantastic.
The vegetables caramelized beautifully and tasted sweet and savory. I found myself snacking on the crunchy edges while my husband wandered in and quietly joined me. My daughter, meanwhile, delighted in repeating the one colorful word she’d learned that night. It was a small, perfect win: a fast, healthy side that felt like a treat.
Weeknight success: quick to prepare, full of flavor, and packed with nutrients.
Oven Roasted Root Veggies
5 Stars
5 from 1 review
- Author: Mila Furman
- Total Time: 25 minutes
- Yield: 4 1x
Description
A gluten free, Paleo-friendly mix of colorful root vegetables roasted until tender and caramelized. Fast to prepare and ideal for adding a healthy, flavorful side to weeknight dinners.
Ingredients
Scale
- 3 large carrots (multicolored carrots are especially pretty)
- 2 parsnips
- 1 turnip
- 3 medium parsley roots
- 1 medium red onion
- 1 medium white onion
- 6 cloves garlic
- Olive oil for drizzling
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Cut all vegetables into large, even chunks so they cook uniformly.
- Arrange the vegetables on a sheet pan and toss with olive oil, salt, and pepper until evenly coated.
- Roast 20 minutes, stirring once about halfway through so the vegetables caramelize evenly. Adjust time if your oven runs hot or if pieces are larger.
Notes
I used a convection oven, so check earlier if your oven doesn’t circulate air the same way. Testing a piece for tenderness is the best guide.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American Rustic
Want more weeknight wins?
Try my Rosemary Roasted Mushrooms
How about Lemon Infused Cous Cous Pearls
