This Roasted Vegetables recipe is a winner in my home! It marries the robust flavors of Japanese sweet potatoes, red sweet potatoes, russet potatoes, and red onions with the brightness of basil and lemon. Savor each bite of this wholesome, nutrient-rich creation.
These roasted vegetables pair perfectly with my Crispy Salmon or my Creamy Pesto Salmon recipe! It requires little prep and most of the time is spent in your oven roasting away!
Why You’ll Love These Roasted Vegetables
Seasonal Harmony: Embrace the flavors of the season with a medley of veggies! Japanese sweet potatoes, red sweet potatoes, russet potatoes, and red onions; each contributing its unique taste and texture to the dish.
Vibrant Colors: The root vegetables create a visually stunning plate, inviting you to savor the beauty of your meal.
Nutrient-Rich Goodness: Root vegetables are packed with essential vitamins, minerals, and fiber, making this dish a wholesome choice for a well-rounded diet.
Versatility: Serve this dish as a side, a main course, or even atop a bed of grains or greens. Its versatility makes it suitable for various occasions.
Basil Lemon Elevation: The Basil Lemon Sauce adds a refreshing and aromatic element, elevating the roasted vegetables with a burst of citrusy goodness.
Our Roasted Vegetable Ingredients
The beauty of this dish is you can use any root vegetables of your choice! I like the combination of these vegetables because of the contrast in taste and texture!
Japanese Sweet Potatoes: Offering a unique sweetness and tender texture, Japanese sweet potatoes add a delightful twist to the roasted medley.
Red Sweet Potatoes: Rich in antioxidants, red sweet potatoes bring vibrant color and earthy sweetness to the dish.
Russet Potatoes: Known for their starchy goodness, russet potatoes provide a hearty and satisfying element to the vegetable mix.
Red Onion: Red onions add a touch of pungency and depth, enhancing the overall flavor profile.
Olive Oil: Coating the vegetables with olive oil enhances roasting, adding a golden crispness and a dose of heart-healthy fats.
Salt: Simple yet essential, salt accentuates the natural flavors of the roasted vegetables.
Fresh Rosemary: Rosemary introduces an aromatic herbaceousness, complementing the root vegetables with its savory notes.
Fresh Basil Leaves: Basil contributes a fragrant, herbaceous quality, enhancing the overall freshness of the dish.
Lemon Juice: The acidity of fresh lemon juice adds a zesty brightness to balance the richness of the roasted vegetables.
Garlic: Mince garlic to infuse the sauce with a subtle, savory depth.
Roasted Vegetables with Basil Lemon Sauce Video
FAQ
Can I substitute other root vegetables in this recipe? Absolutely! Feel free to experiment with root vegetables like turnips, carrots, or even parsnips to create a personalized blend that suits your taste.
How do I prevent the potatoes from becoming mushy during roasting? Cut the potatoes into uniform sizes to ensure even cooking. Avoid overcrowding on the baking sheet, allowing proper air circulation for a crisp exterior.
Can I make this dish ahead of time for a gathering? While the roasted vegetables are best enjoyed fresh, you can prep them in advance and roast just before serving. Reheat in the oven to maintain their crispiness.
How To Store / Make Ahead
Can I make this dish ahead of time for a gathering? While the roasted vegetables are best enjoyed fresh, you can prep them in advance and roast just before serving. Reheat in the oven to maintain their crispiness.
How do I store leftovers properly? Store any remaining roasted root vegetables in an airtight container in the refrigerator. Reheat in the oven to maintain their texture and flavors.
Roasted Vegetables with a Basil Lemon Sauce
Ingredients
- 2 Japanese sweet potatoes or any root vegetable you like
- 2 red sweet potatoes
- 4 russet potatoes
- 1 small red onion
- ¼ cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp fresh rosemary 1 tsp if dry
Basil Sauce
- ½ cup basil leaves
- Juice of 1 lemon
- 1 clove garlic
- ¼ cup olive oil
- ½ tsp salt
Instructions
- Preheat your oven to 350F.
- Peel and slice your potatoes into medium uniform pieces. This will allow them to cook evenly when roasting.
- Slice your red onion once in half and then vertically.
- Add all your vegetables to a baking sheet and top with your salt, pepper, olive oil and rosemary.
- Bake uncovered for 45-50 minutes or until veggies are tender to the fork and crispy on the outside.
- While your veggies are roasting, make your basil sauce by combining all your ingredients in a food processor.
- Top your veggies with your sauce and serve!
