Roasted Root Vegetables
Recipe by: Barbara Martinez
Our Recipe Books•
Dec 1, 2025
These Roasted Root Vegetables are a simple, beautiful way to bring winter’s best produce to the table. Carrots, parsnips, and beets roast together until caramelized on the edges and tender in the center, creating a naturally sweet, earthy side that pairs beautifully with rich, slow-cooked dishes.
Served alongside our Creamy Parmesan Polenta and Braised Short Ribs, these vegetables complete a comforting, elegant winter plate — hearty enough for a holiday meal, yet easy enough for everyday cooking.
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
Ingredients (9)
Ingredients (9)
Instructions
Preheat oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, combine carrots (4 medium), parsnips (3 medium), and beets (3 medium). Drizzle with olive oil (2 Tbsp), sprinkle with salt (1 tsp), pepper (½ tsp), and fresh herbs (if using). Toss until evenly coated.
Spread the vegetables in a single layer on the baking sheet. Make sure they aren’t crowded — this ensures caramelization instead of steaming.
Bake for 40–45 minutes, stirring once halfway through, until the vegetables are tender and edges are browned and crisp.
Notes
Notes
This recipe is flexible — you can add turnips, rutabaga, or sweet potato if you want even more variety.
