Root vegetables have a lot of natural sugars in them that caramelize when roasted at a high enough temperature. They’re also packed with vitamins and beta carotene. So, starchy they may be, but they are also good for you too. (As if I need any encouragement, you can’t keep me away from them!) The one thing about those sweet vegetables, so perfect for caramelizing, is that they love a little acidity to sharpen their flavor. Which is why you find orange-glazed carrots and balsamic roasted beets. We’ve taken a similar approach with this melange of roasted root vegetables, by tossing them in a strongly acidic vinaigrette of apple cider vinegar, olive oil, and a little brown sugar, before roasting them. The vinegar intensifies the taste of the vegetables, and brings balance to their natural sweetness. So good!
Whole cloves of garlicCelery rootRutabagas YuccaFennel bulbsTurnips
Getting Good Caramelization on Your Root Vegetables
To get a good caramelization on your vegetables, the key is to roast at a high heat until the vegetables are tender, with a tiny bit of char on the edges. Be sure to cut the vegetables to similar sizes for even cooking. Check on them halfway through to rotate the pan, toss if needed, and to adjust your oven temperature as well. Every home oven is different, so you may need to adjust the temperature to get perfect roasting for your vegetables.
Prepping Root Vegetables in Advance
Making this for a dinner party or holiday meal? Prep the vegetables in advance, toss them with the oil and seasoning, and refrigerate up to 4 hours. Just wait until just before baking to toss in the apple cider vinegar, to avoid getting pickled vegetables. Alternately, you can roast the vegetables a day or two in advance. Then, reheat them in a 350°F oven in a sheet pan until they are heated through, usually about 10 minutes.
How to Store and Reheat Roasted Vegetables
Roasted vegetables can be served hot, but they are great at room temperature. Up to you! You can reheat the vegetables in a microwave, but you’ll lose that nice crispness on the edges. They’ll still taste good, but will be a bit more limp. Try a toaster oven or air fryer set at 350°F and heat until piping hot.
5 Recipes Starring Roasted Vegetables
One-Pan Roasted Harissa Salmon with Vegetables Skillet Roast Chicken with Root Vegetables Roasted Butternut Squash, Radicchio and Onions Roasted Root Vegetables with Tomatoes and Kale Hearty Roasted Vegetables and Chicken Stew
We are using parsnips, golden beets, carrots, and sweet potatoes for this recipe, but you could use any of your favorite root vegetables. This recipe makes enough for 6 to 8 people and requires two roasting pans. You can easily cut the recipe in half. Pour the remaining vinaigrette over the root vegetables in the pans.
