One of the easiest ways I’ve found for my family to enjoy eating vegetables is by roasting a pan full of root vegetables. I enjoy a variety of combinations, but my go-tos are sweet potatoes, Yukon Gold potatoes, and baby carrots, sometimes mixing in cubed butternut squash and parsnips.
Roasted root vegetables are my favorite side dish to accompany chicken thighs, flank steak, meatloaf… basically anything! I could eat a plateful of roasted root veggies and nothing else and be completely happy.
For tonight’s dinner, I used sweet potatoes, Yukon Gold potatoes, and rainbow baby carrots.
To prepare, I lined my large baking sheet with foil to make cleanup easier and also keep the veggies from sticking to the baking sheet. I also sprayed the foil with nonstick spray. I washed and cut the veggies up into similarly sized wedges, and then tossed them with olive oil and sea salt in a large bowl.
My favorite olive oil for this is Filippo Berio, which can handle the hotter temperature in the oven. For sea salt, there’s nothing better than Maldon sea salt flakes. Trust. Get some at Williams Sonoma.
I always make way more veggies than we need at dinner because they make great leftovers for breakfast or lunch the next day, and if I’m already going through the trouble of cutting and roasting the veggies, it’s so easy to make extra.
I roasted these veggies for around 40-45 minutes at 475 degrees, although the cook time always ends up depending upon the types of veggies I’m using and how big the pieces are.
Tonight’s veggies ended up cooking up perfectly with nice, crispy edges. YUMMMM.
I made chicken thighs tossed in Trader Joe’s Everything but the Bagel Sesame Seasoning Blend, which was one of those impulse buys the last time I was in a TJ’s. I’m still needing to experiment with the seasoning, but so far it has been delicious on chicken.
With all of the Blue Apron meals we’ve been making lately, I had gotten away from this simple go-to in my dinner rotation. It really hit the spot tonight, and gets me excited for some cooler fall nights and a plate of yummy, seasonal root veggies.
Give them a try!