Roasted root vegetables are an ideal side dish. Roasting brings out their natural sweet flavour, is easy to do and can be varied by changing the combination of vegetables and type of seasoning. Use a combination of root vegetables and/or winter squash.
Wash and peel veggies (optional for potatoes, carrots or parsnips). Cut into similar sized chunks about 1 inch in size (smaller pieces will take less cooking time and shrink more, larger pieces will take longer to cook).
Cut onion into 1 inch pieces - do not separate rings, leave in chunks.
Toss vegetables and herbs with oil and seasoning. (See alternative seasoning ideas in blog post).
Arrange on large rimmed baking sheet leaving space between pieces to ensure roasting instead of steaming.
Bake for 30-50 minutes depending on how thick your veggies are and how tender/caramelized you like them. Stir and rotate pan in oven at least twice for even cooking. To test for doneness, pierce two or three pieces with a fork, the fork should move through to the center of the veggie without force.
Remove from oven and serve. Garnish with crumbled feta or fresh herbs like cilantro, parsley or basil.
Notes
If using beets, they will turn the other veggies pink when tossed together, place them on the pan last to keep colours separate. Garlic cloves will char and turn bitter if roasted this long. If you want to add garlic, add it halfway during the roasting time.You can use frozen root vegetables (carrots, beets, rutabaga or squash) as well. If they have been properly blanched before freezing the bake time will be a little less. Add them with about 15-20 minutes bake time remaining. Do not thaw, use frozen.