Roasted Root Vegetables

Jul 19, 2021

There’s something comforting about a pan of roasted vegetables—warm from the oven, golden at the edges, and bursting with savory flavor. These roasted root vegetables are a simple staple that belong in every kitchen. Whether served hot as a side dish or kept in the fridge to toss into salads, eggs, or grain bowls, they’re a nourishing, flavor-packed solution for busy days and easy meals.

The beauty of this recipe is its versatility. Use what you have, chop it all roughly the same size, and season generously with one of our bold Salt Sisters blends—Tuscan Farmhouse for an herby depth, Mojo for a citrusy punch, or Key West for a sweet-savory island vibe. However you flavor them, these veggies will quickly earn their spot in your weekly rotation.

Paired with Tuscan Farmhouse Blend, Mojo Seasoning, or Key West Seafood Rub & Seasoning

Ingredients

Directions

  1. Preheat oven to 375–400°F.

  2. Cut all vegetables into similar-sized pieces and spread them on a large baking sheet.

  3. Drizzle generously with olive oil and season with your chosen Salt Sisters blend. Toss to coat evenly.

  4. Roast for 30–45 minutes, stirring once or twice, until vegetables are golden brown and fork-tender.

  5. Serve hot, or let cool and store in the fridge to enjoy throughout the week.

Warm, colorful, and endlessly adaptable—these roasted vegetables are your new kitchen MVP.
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