How To ROAST Root Veggies THE RIGHT WAY | EASY Side Dish

If you are looking to adding a side dish that is EFFORTLESS and SAVES YOU TIME, then you are going to want to try Roasting Root Vegetables. It is a great way to enhance their flavors by concentrating their natural sweetness and creating a crispy exterior with a tender interior.
How To ROAST Root Veggies THE RIGHT WAY | EASY Side Dish
Serves 6 - 8
2 Large Red Beets
2 Potatoes, Yukon Gold, or your choice
8 oz Baby Carrots
1 Large Onion
2 Garlic Cloves, minced
For garnish:
2 Teaspoons Capers, optional
¼ Cup Fresh Parsley, chopped
For the Dressing:
¼ Cup Olive Oil
2 Tablespoon Red Wine or Balsamic Vinegar
1 Tablespoon Honey (To make vegan, can substitute Maple Syrup)
2 Teaspoons Salt
1 teaspoon Pepper
Preheat oven to 450 degrees
1. Wash and peel beets and potatoes. Cut into bite-size cubes and place in a bowl.
2. Cube onion and place in a bowl.
3. Slice carrots in half lengthwise and place them in a bowl.
4. In a separate cup, add all the ingredients for the dressing and mix to incorporate.
5. Add all the dressing to the vegetables and stir to evenly coat all the vegetables.
6. Place vegetables and capers on a cooking sheet.
7. Bake until fork tender about 1 hour, depending on cut size. Note: If you are concerned with the vegetables getting too dried out, you can cover the sheet pan with foil during the last half hour of the cooking process so that there is not a lot of moisture in the dish.
8. Add chopped parsley and capers before serving. This dish can be served hot or at room temperature.
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[@velmamays5776]

Did not realize the difference between baking and roasting was temperature. Light bulb moment!

[@rosalindreloj7928]

I have literally made this 8 times now. I crave beets after this recipe and I didn't like beets. Very good. I did substitute the balsamic vinegar for apple cider because that's what I had.

[@HenleStudioArt]

Thank you for putting your wonderful self out here, and giving those who wish to learn about new recipes and tips a chance to do so. Keep it up!

[@GreenOliveCooking]

So nice of you. Thank you!

[@jaminacabral1674]

Looks delicious .thanks for sharing definitely will make it.

[@genuineimpulse9134]

Not my first time roasting veggies, I watched to renew my head. This was the perfect length. Happy you showed the whole process including how you cut the pieces, and suggestion to double the size of broccoli or cauliflower. Now I finally have another use for capers! That was an unexpected addition and normally I only use then in salmon cakes.

[@GreenOliveCooking]

Glad it was helpful!

[@wintercame]

Capers are great on bagels and lox w cream cheese too.

[@lk4871]

I love roasted root veg. I’m in. Thank you

[@edwardpate6128]

Looks great! I must try this one!

[@sheryldouglass4182]

Looks delicious cant wait to try

[@sleepygrumpy]

Great recipe!

[@montak4710]

Yum

[@lirpaayotnom3852]

This is a very delicious recipe! I’m sharing this one. Thank you!

[@GreenOliveCooking]

Please do! Thank you, Lucia

[@user-fb7en7yb6q]

I love it ❤❤❤

[@salpine]

Great video. Loved the extra tips and details!

[@GreenOliveCooking]

Glad it was helpful! Thank you.

[@vijikumar2088]

looks so incredibly delicious 😋 thanks for sharing will try this out

[@GreenOliveCooking]

My pleasure 😊

[@reneestallworth8615]

Thank you for the recipe! I made it and it is delicious!!!!!!!!

[@GreenOliveCooking]

Glad you liked it!!

[@wendymaldovan4886]

I just made this tonight: Hubby -loved- it!! I just chopped onions, carrots and potatoes (no beets, capers or parsley - ran out of olive oil so I used Sunflower oil) Made the glaze (dressing) roasted and served. Y-U-M-M !! Am SOOO going to make this for family, Thank you for a great and easy recipe!!

[@GreenOliveCooking]

Hi Wendy, Thank you for sharing your experience with me. I love hearing your joy in cooking!!!

[@ArthurDentZaphodBeeb]

Great, easy, tasty dish. I add parsnips and sprinkle a balsamic, oil and lemon zest dressing before serving (make sure you use a quality balsamic) - really adds a great flavor if you're so inclined. Great tip about using oil on your hands peeling the beets - I had been boiling the beets to make peeling easier, but using a peeler is much more efficient (and far less messy).

[@GreenOliveCooking]

Great tip regarding the "Quality Balsamic Vinegar." Definitely makes a difference!

[@CatLover-23]

@@GreenOliveCooking Thanks much.. Good Tip on the Olive Oil to reduce staining on hands.. Haven't heard that Great Tip at all. 👍

[@CatLover-23]

Thank You.. Good to know.

[@bigdchi]

I believe that she crowded the pan too much but they came out looking good.

[@ruthforney7372]

Delicious...and pretty!

[@GreenOliveCooking]

Thank you 😋

[@davidnisbet1911]

Looks great

[@GreenOliveCooking]

Thanks!

[@martashultz1665]

They are yummy, thank you for recipe!!

[@GreenOliveCooking]

My pleasure 😊

[@deaconeric268]

InstaBlaster...

[@karenmogbo455]

Thanks for this wonderful recipe I only had beets but it was so delicious I substituted white vinegar with a little sugar for the balsamic vinegar. Very delicious 😋😍🙏🏾

[@GreenOliveCooking]

Hi Karen, That is a great substitute! Glad to hear it turned out delicious 😊

[@vernellmoncrief6050]

Just made these and I am eating them right now. I added a turnip root. They are delicious!

[@GreenOliveCooking]

Vernell, Glad you like them! Thank you for sharing with me.

[@marthasanchez4711]

Looks yummy!! Will serve this for thanksgiving!

[@marthasanchez4711]

It was so good and I had enough for leftovers!

[@SherlyPM81]

@@marthasanchez4711 Hello .how much you like it from 1-10?

[@CatLover-23]

Definitely a Good Thanksgiving Dish to make & serve.

[@mariaschwartz447]

I just made it for Thanksgiving

[@shiloh236]

Thank you! I used to always use this combo! I was wondering if you know how long the vegetables would last if they just stayed in the bowl uncooked in the fridge. Say if I wanted to prep it on a Monday but cook it up on a Thursday.

[@annenyman678]

I make this a lot since it lasts us for several meals.very healthful too.

[@GreenOliveCooking]

That's great!

[@daraynabosman6105]

Followed your instructions but added: broccoli, potatoes,carrots, Brussel sprouts, red onion…..sooo good! ☺️

[@lakeskakelsey4457]

I was thinking the same thing. Thanks for sharing. I am going to add those veggies as well.

[@lianapomeranzev9862]

Some sources put the smoke point of olive oil somewhere around 374-405°F (190-207°C) (17). This makes it a safe choice for most cooking methods, including most pan frying. Extra virgin olive oil's smoke point is somewhere around 374-405°F (190-207°C). This makes it a good choice for most cooking methods

[@shalakojones706]

Turnips, parsnips, and rutabagas added to all that would have been the bomb!

[@GreenOliveCooking]

Absolutely! Love those vegetables.

[@charkitte]

That pan certainly looks crowded to me!!

[@BillGreenwood01]

Can you share more roasted vegetable combinations like this?

[@GreenOliveCooking]

Yes I will do that. Keep watching for more. Thank you.

[@pauldesmond6592]

@@GreenOliveCooking didn't answer the question

[@user-gh8sl7iu3y]

Could I make the Evo, honey, balsamic dressing in small batches to have ready to use throughout the week?

[@GreenOliveCooking]

Hi, Yes you absolutely could do that as it will keep.

[@Thelilichannel6907]

Fabulous! How long do you leave them in at 450?

[@GreenOliveCooking]

Hi Lili, Thanks for your question. The answer depends on the size of the veggies. A good rough estimate would be about 45 minutes. To ensure when they are cooked, pierce a fork into a couple of veggies and if the fork easily pierces the vegetable, then they are done. If there is still a bit of resistance, recheck every 10 minutes until done. Please let me know if you have any more questions!

[@SherlyPM81]

Hello there. May i know the measurement of the oil and salt in num2-3.

[@GreenOliveCooking]

Hi, thanks for the question. To answer your question, I used ¼ cup Olive Oil and 2 teaspoons Salt. With both of these amounts, you can adjust. The goal is to have enough oil to be able to lightly coat all the vegetables and to have enough salt that pleases your tastebuds. You can always take a bit of the raw veggies and add more or less salt. You can also add more salt after the dish is cooked. I hope this help you and you enjoy your roasted root vegetables. Thanks for watching! Lucia

[@user-nw1ct8id2g]

How long do you cook them?

[@GreenOliveCooking]

It depends on the size of the cut veggies but I would say anywhere from 45-60 minutes.

[@jamartorres9022]

Can you make this recipe in a slow cooker!

[@GreenOliveCooking]

Hi Jamar, When you oven roast vegetables, the outside dries up while the insides, usually, are soft and creamy. My concern with the slow cooker is that there is a lot of moisture in a slow cooker and I think the veggies would become mushy. If you decide to try it in the slow cooker, I would love to hear your results. Thanks for your question! Lucia

[@king_royal_nyc239]

What's that black oil lol curious

[@GreenOliveCooking]

I think what you are referring to is a balsamic oil dressing. The recipe to make the dressing is listed below the video. Thanks for your question!

[@henry1343]

So your supposed to coat with olive and still make the sauce?

[@GreenOliveCooking]

Yes but you can use less oil in the sauce is you are trying to cut back on our fats.

[@henry1343]

@@GreenOliveCooking thanks

[@howellpix]

How long does it take in the oven?

[@GreenOliveCooking]

Hi Kathleen, it will take between 45 - 60 minutes. It will depend on your oven and the size of the cut veggies. Thanks for asking, Lucia

[@america1403]

Why is the olive oil so dark? Ive never seen dark olive oil before.. What kind is it?

[@GreenOliveCooking]

Hi 🤗 I think the olive oil looks dark as a reflection off of the cutting board. The olive oil I use is a local extra virgin and is not as dark as in the video. I had to check out the video for you to double check but I do believe it is a reflection. Good eye!

[@Jeri-]

What tempt.? For how Long.?

[@GreenOliveCooking]

Hi Jeri 🤗 The temperature is 425 degrees for 45 - 60 minutes depending on the size of the cut vegetables. I hope that helps. Let me know if you have any other questions.

[@sdonna3882]

I need to ask, when u say 400 degrees do you mean farenheit or celcius?

[@GreenOliveCooking]

Hi Donna, It is 400 degrees Fahrenheit. Thank you for asking.

[@sdonna3882]

Yeah i suspected that 400c is pretty hot just wanted to make sure, looks very delicious 😍 thanks for recipe 🥰

[@joannbarthold3032]

Tips: Put olive oil on hands while peeling beets Salt your vegetables before baking Aluminum pan conducts heat better Don’t over crowd the pan Roast at higher temp like 400-450 otherwise baking not roasting Fresh parsley over roasted vegetables

[@jennyjones1721]

How do I print this recipe?

[@GreenOliveCooking]

The best way is to select the text in a screenshot and print. KZbin does not have a friendly way to print.

[@lamujervirtuosa5367]

Excúseme, you didn’t say how long in the oven?

[@GreenOliveCooking]

It depends on the size of the cut vegetables and the type of vegetable. Anywhere from 30 - 60 minutes. But you can tell for sure when you can easily pierce a fork into the vegetables. I hope that helps ❣

[@lamujervirtuosa5367]

@@GreenOliveCooking thank you so much❤️

[@whoknows8223]

0:47 you could use rubber gloves instead of have oily hands?

[@toddclean547]

There is no sugar in vinegar. Correct me if I am wrong. (Label says zero calories)

[@GreenOliveCooking]

Hi Todd, Yes you are correct in that there is "no sugar" in vinegar. A label may say "no sugar" or "zero calories" but according to the FDA, if a label makes the statement of "no sugar" or "sugar free" it means that no "table sugar" was added. In using balsamic vinegar, it is made from fermented grapes, which is a carbohydrate, and all carbs has some amount of sugar naturally in them - hence why grapes are sweet. That is what I was referring to in the "caramelization of the sugar" in the balsamic vinegar I was using. Thank you for asking this question. I enjoy your quest for knowledge in cooking! Lucia

[@bobbyabbott3035]

Some just pick you apart on this i think it sounds good.

[@longtimelo]

Balsamic vinaigrette and balsamic vinegar are not interchangeable. Bals vinaigrette is a dressing made of balsamic vinegar and oil. Balsamic vinegar has no oil. So, if you use balsamic vinaigrette and then you add more EVOO, that's a lot of oil.

[@GreenOliveCooking]

Yes that is correct. Sometimes when recording you don't realize you said the wrong thing until you see the replay and it is hard to make the corrections and I don't want to re-record. I try my best and I try to include a recipe with the directions that is more accurate than my recording slip ups. We all have slip ups from time to time. I just ask for grace : - )

[@johnettebeaver1991]

How long did you roast them?

[@GreenOliveCooking]

Johnette, Thank you for your question. The roasting time will vary based on the cut size of the vegetables. If you can piece the tip of a fork into the vegetable, then it is cooked. A good estimate of time would be 45 - 60 minutes, again, depending on the size of the dice. Thanks, Lucia

[@Ghostee61]

only 1 potato. There will be a fight over the line roast spud.

[@GreenOliveCooking]

Well, your family must love potatoes! You could definitely add as many potatoes as you like. Just remember to not crowd the pan. Since you guys are potato lovers, maybe a separate potato pan! 😉

[@BlueMoonBrightStar]

I followed everything you said but 450 at 30 minutes they were done and a bit too much and my pan was a mess! I would put at 425 next time and use parchment as I usually do. Not really a fan of balsamic. I only used a lil but would rather have the natural taste and also no honey needed either. Just my experience. I was very disappointed. So beautiful going in but coning out after half her time, agh a bit too cooked! Just a warning!

[@ladymma8079]

Hiw long should be on the oven

[@GreenOliveCooking]

Hi Lady Mma, thank you for your question. Sorry for the delay as I just got back from vacation. Regarding your question, the time will vary depending on the size of the vegetables. The smaller the cut, the less time to cook. That being said, I would say 45 minutes to 1 hour for larger cuts. I hope that helps 😊

[@brownpunk1794]

I leave my for a week..extra crisp

[@anthonytaylor9232]

I am sorry to maybe ask a dumb question but, at 1.47 you are adding a liquid to your vegetables to coat them. Fine, but what is the content ? No reference to it in your ingredients list, and it doesn't appear to be olive oil alone. Later in your video, you add the dressing, as per the recipe details, and that 'I get'! Somewhat confused here - just a single guy, trying to learn! Peace.

[@GreenOliveCooking]

Hi Anthony, Thank you for a great question and I apologize for the confusion. The liquid I use at 1.47 is the recipe "For the Dressing" which is listed below. It is the same dressing you see me adding later on. It was just the way my editor used images to have a visual for when I mentioned Tip Number 2. I hope that makes sense. Thank you so much for watching and wanting to learn how to cook! Lucia

[@mrfunball5204]

The perfect side dish for my fried possum ! 🐴

[@shannonmiller4767]

🥺. Possum ewww ... Happy Thanksgiving.....

[@wolvsbain]

450 burnt the bottoms of all my veggies after 30 min.

[@GreenOliveCooking]

Hi, I am so sorry to hear that. I am thinking that maybe one the things that could have could have caused that is the type of sheet pan you used? If it is not a more thick durable one then it would not regulate the heat throughout the metal. If you do try this again, try to move the veggies around every 10 - 15 minutes so that they don't burn on the bottoms again. I hope this helps and again I am so sorry.

[@claudineshiels9861]

It is caramelisation, not carmelisation.

[@itoothitooth4943]

or use gloves

[@Gjentush]

The aluminum will leach into the food..

[@GreenOliveCooking]

You don't have to use the aluminum. You can use whatever makes you more comfortable 🙂

[@DebRoo11]

​@@GreenOliveCookingdo they even make aluminum cookware anymore? Everyone knows it leaches toxins yikes

[@christel5844]

Please don't put background music!

[@sarahbrown5373]

as soon as you oiled your hands, started working with blades, and advised others to do the same, you lost me. That might be because I've witnessed a few really bad accidents caused by slippery hands. Blood pools on your food surface aren't the most appetising idea.

[@GreenOliveCooking]

Hi Sarah, I totally can understand where you are coming from. Safety is always first when working in the kitchen. I also understand that accidents can happen. I once had a chef knife fall on my foot and it was a blood pool as well. I do like to share tips that can make things easier in the kitchen but never at the expense of injury. I hope everyone uses caution when working in the kitchen. Thank you for your feedback. I always enjoy hearing from my viewers. Take care till the next time we talk. Lucia

[@sarahbrown5373]

@@GreenOliveCooking well, you can't really say that you never do things at the risk of injury, because you did. So, you do. Anyway, there are safe kitchens out there for me to follow.

[@TheMugwump1]

You should maybe change your handle to Karen Brown. @GreenOlive These are the best roast veggies hands down.

[@sarahbrown5373]

@@TheMugwump1 no, karen, you can keep that name for yourself. Trolls are so funny! Do you really think people are going to care what a karen troll like you says 🤣🤣🤣

[@TheMugwump1]

@@sarahbrown5373 You cared obviously, since you replied within minutes. Maybe we need to add warnings to videos for people like you... Fire can burn you. Knives can cut you. Water is wet.

[@kenfox22]

No disgusting onions please

[@Timetravel1111]

Do not use baby carrots ☣️they have lots of sugar and they are stripped of the vitamins, eating carrots as nutrients but also it’s good for your eyes it’s important to eat carrots that are grown and they have a little earth in them so the soil from the earth 🌎 is also good yes you can wash them off clean but there is also many nutrients like potassium and vitamin K being stripped by eating those baby carrots eat regular farm fresh carrots even if you get them from the grocery store.

[@DebRoo11]

Plus all baby carrots are coated to keep them 'fresh' 😅

[@terryskorczewski4727]

You never said how long you roast the vegetables and that's another thing I hate it when people call them veggies why can't you just call them vegetables

[@GreenOliveCooking]

Hi Terry, Thank you for taking the time to send me a message regarding your concerns. I apologize if I was unclear about the time. The time will very depending on the type of vegetables you are roasting and how cooked you prefer. For the most part anywhere from 45 - 60 minutes is a good base. Regarding the word "veggies" believe it or not in the world of SEO (search engine optimization) which is what KZbin uses for videos to get found, the word Veggies ranks higher than vegetables. I am assuming because it is less characters to type? I hope that give you a little more clarification on that but I agree, I like "vegetables" as well.