Oven Roasted Vegetables Recipe (Beets, Onions, Parsnips and Potatoes)

These oven roasted vegetables combine fresh baby beets with onion, parsnip and potatoes on a single baking sheet. The seasoning is kept to olive oil, sea salt and black pepper, so the flavor of the roasted vegetables themselves comes through.

The beets, parsnip and potatoes are cut into bite-size chunks while the onion is sliced, then everything is tossed together and spread in a single layer to roast at 400°F until fork tender. One batch gives about 6 servings, and the quantities scale up easily to two or three times the amount.

Oven Roasted Vegetables (Beets, Onions, Parsnips and Potatoes)

Baby beets, onion, parsnip and potatoes dressed with olive oil, sea salt and black pepper and roasted in a single layer at 400°F until fork tender.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 bunch baby beets about 1 pound without the greens
• 1 small onion
• 1 large parsnip about 8 ounces
• 2 medium potatoes about 12 ounces
• 3 tablespoons olive oil or another oil
• 3/4 teaspoon sea salt or to taste
• 1/4 teaspoon black pepper or to taste

Method

 

1. Heat the oven to 400°F. Grease a large rimmed baking sheet (about 13×18 inches) or line it with parchment paper.
2. Rinse all of the vegetables under water, scrubbing the beets, parsnip and potatoes well, then dry them with a towel. Trim the beet stems and root tips and peel the parsnip and the onion; baby beets and potatoes can keep their skins.
3. Cut the onion into 1/2-inch-thick slices.
4. Cut the potatoes, parsnip and beets into bite-size chunks, about 3/4 inch.
5. Combine the cut vegetables in a medium bowl. Drizzle with the olive oil, sprinkle on the sea salt and pepper, and toss until everything is well coated.
6. Spread the vegetables on the prepared baking sheet so they sit one layer deep, with a little space between the pieces.
7. Roast for 30 to 40 minutes, stirring once halfway through, until browned in spots and a fork slides easily into the beets and potatoes.

Notes

Yield is about 6 servings. For a larger crowd, make a double or triple batch and give each batch its own baking sheet, so the vegetables roast rather than steam.

Beets tint everything they touch. To keep the potatoes and parsnip pale, toss the beets with a little of the oil in a separate bowl and roast them on one side of the pan.

Roasting time depends on the size of the pieces; go by fork tenderness rather than the clock.

Storage: refrigerate leftovers for 3 to 4 days. Reheat on a baking sheet at 400°F for 8 to 10 minutes, until hot (165°F).