18 Delicious Roasted Root Recipes for Autumn

There’s something undeniably comforting about the rich, earthy flavors of roasted root vegetables as autumn leaves begin to fall. Whether you’re craving a cozy side dish or a hearty main, our roundup of 18 Delicious Roasted Root Recipes is sure to inspire your seasonal cooking. From sweet potatoes to parsnips, discover how these humble ingredients can transform into extraordinary meals. Keep reading to find your next favorite dish!

Honey Glazed Roasted Carrots

Got a bunch of carrots sitting in your fridge? Let’s turn them into something sweet, sticky, and downright irresistible. Honey glazed roasted carrots are your ticket to a side dish that’s as easy as it is delicious.

Ingredients

• 1 lb carrots, peeled and trimmed (baby carrots work great too)
• 2 tbsp olive oil (or any neutral oil)
• 2 tbsp honey (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)

Instructions

1. Preheat your oven to 400°F (200°C). This ensures your carrots roast perfectly.
2. Toss the carrots with olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer for even roasting.
3. Roast for 20 minutes, then drizzle with honey and sprinkle thyme over the top. Tip: The honey adds a glossy finish and caramelizes in the heat.
4. Return to the oven for another 10-15 minutes, until the carrots are tender and the glaze is bubbly. Tip: Keep an eye on them to prevent burning.
5. Let them sit for a couple of minutes before serving. This allows the glaze to thicken slightly.

Carrots come out tender with a slight bite, coated in a sweet and herby glaze. Try serving them over a bed of creamy mashed potatoes for a comforting combo.

Garlic and Herb Roasted Potatoes

These garlic and herb roasted potatoes are the perfect side dish for any meal. They’re crispy on the outside, fluffy on the inside, and packed with flavor.

Ingredients

• 2 lbs baby potatoes, halved (or quartered if large)
• 3 tbsp olive oil (or any neutral oil)
• 4 cloves garlic, minced (adjust to taste)
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)

Instructions

1. Preheat your oven to 400°F (200°C). This ensures even cooking and crispiness.
2. In a large bowl, toss the halved potatoes with olive oil, minced garlic, rosemary, thyme, salt, and pepper until evenly coated. Tip: Letting them sit for 5 minutes helps the flavors meld.
3. Spread the potatoes in a single layer on a baking sheet. Avoid overcrowding to ensure they roast instead of steam.
4. Roast in the preheated oven for 35-40 minutes, flipping halfway through, until golden brown and crispy. Tip: Use a spatula for easy flipping.
5. Remove from the oven and let cool for 2 minutes before serving. This allows them to crisp up even more.

Delightfully crispy and aromatic, these potatoes are a hit at any table. Try serving them with a dollop of sour cream or alongside your favorite grilled meats for a meal that’s sure to impress.

Maple Roasted Sweet Potatoes

Oh, you’re going to love how these maple roasted sweet potatoes turn out—crispy on the outside, tender inside, and just the right amount of sweet. Perfect for any dinner table or as a standout side at your next gathering.

Ingredients

• 2 large sweet potatoes, peeled and cubed (about 1-inch pieces for even cooking)
• 2 tbsp pure maple syrup (the real deal makes all the difference)
• 1 tbsp olive oil (or any neutral oil you have on hand)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 1/4 tsp cinnamon (optional, but adds a warm note)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. In a large bowl, toss the sweet potato cubes with olive oil, maple syrup, salt, pepper, and cinnamon until evenly coated. Tip: A silicone spatula works great for this to avoid breaking the potatoes.
3. Spread the potatoes in a single layer on a baking sheet lined with parchment paper. Tip: Don’t overcrowd the pan, or they’ll steam instead of roast.
4. Roast for 25-30 minutes, stirring halfway through, until the edges are caramelized and the potatoes are fork-tender. Tip: Keep an eye on them during the last 10 minutes to prevent burning.

You’ll notice the maple syrup creates a gorgeous glaze, while the cinnamon adds a subtle warmth. Try serving these over a bed of greens with crumbled goat cheese for a sweet-savory salad twist.

Balsamic Roasted Beets

Craving something sweet, earthy, and a bit tangy? These balsamic roasted beets are your answer. They’re simple to make and pack a flavorful punch that’ll have you coming back for more.

Ingredients

• 4 medium beets, peeled and cut into 1-inch cubes (uniform size for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 2 tbsp balsamic vinegar (adjust to taste)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tbsp honey (optional, for a touch of sweetness)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. In a large bowl, toss the beet cubes with olive oil, balsamic vinegar, salt, and pepper until evenly coated. Tip: Use gloves to avoid staining your hands.
3. Spread the beets in a single layer on a baking sheet lined with parchment paper. This prevents sticking and ensures even roasting.
4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the beets are tender and caramelized. Tip: Check for doneness by piercing a beet with a fork; it should slide in easily.
5. If using, drizzle honey over the roasted beets and toss gently to coat. This adds a lovely glaze and balances the acidity.

You’ll love the tender yet slightly crisp texture of these beets, with their deep, sweet flavor enhanced by the balsamic’s tang. Try serving them over a bed of arugula with crumbled goat cheese for a delightful salad.

Rosemary Roasted Parsnips

Unbelievably simple yet packed with flavor, these rosemary roasted parsnips are your next go-to side dish. You’ll love how the earthy sweetness of parsnips pairs perfectly with the aromatic rosemary, creating a dish that’s both comforting and elegant.

Ingredients

• 1.5 lbs parsnips, peeled and cut into 2-inch sticks (try to keep them uniform for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp fresh rosemary, finely chopped (dried works in a pinch, but fresh is best)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting.
2. In a large bowl, toss the parsnips with olive oil, rosemary, salt, and pepper until evenly coated. Tip: Make sure every piece is lightly coated with oil for the best texture.
3. Spread the parsnips in a single layer on a baking sheet. Avoid overcrowding to allow for proper roasting. Tip: Use parchment paper for easier cleanup.
4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until golden and fork-tender. Tip: The edges should be slightly caramelized for maximum flavor.

So there you have it—rosemary roasted parsnips with a crispy exterior and a tender, sweet interior. Serve them alongside your favorite protein or toss them into a salad for an unexpected crunch.

Spicy Roasted Turnips

Why not shake up your veggie routine with something unexpectedly delicious? Spicy roasted turnips are here to prove that this humble root can be the star of your dinner table. They’re crispy, they’re spicy, and they’re downright addictive.

Ingredients

• 2 lbs turnips, peeled and cubed (about 1-inch pieces)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground is best)
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper (adjust for less heat)
• 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 425°F. A hot oven is key for crispy edges.
2. In a large bowl, toss the cubed turnips with olive oil until evenly coated. This ensures every piece gets perfectly crispy.
3. Sprinkle the salt, black pepper, garlic powder, cayenne pepper, and smoked paprika over the turnips. Toss again to distribute the spices evenly. Don’t skimp on the spices—they’re what make this dish shine.
4. Spread the turnips in a single layer on a baking sheet. Crowding the pan leads to steaming, not roasting.
5. Roast for 25-30 minutes, stirring halfway through, until the turnips are golden brown and fork-tender. The edges should be crispy.
6. Let them cool for a minute before serving. They’re piping hot right out of the oven!

Get ready for a flavor explosion. These turnips are crispy on the outside, tender on the inside, and packed with a smoky, spicy kick. Try them as a side dish or toss them into a grain bowl for extra texture.

Cinnamon Roasted Butternut Squash

Just imagine coming home to the warm, inviting aroma of cinnamon and butternut squash roasting in your oven. It’s the perfect side dish that feels like a hug in food form, and it’s surprisingly simple to make.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 2 cups)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp ground cinnamon (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C). This ensures your squash roasts evenly.
2. In a large bowl, toss the cubed butternut squash with olive oil, cinnamon, salt, and pepper until evenly coated. Tip: Make sure all pieces are similar in size for uniform cooking.
3. Spread the squash in a single layer on a baking sheet. Avoid overcrowding to ensure each piece gets nicely roasted.
4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the squash is tender and edges are caramelized. Tip: For extra caramelization, broil for the last 2-3 minutes.
5. Remove from the oven and let it cool for a couple of minutes before serving. Tip: A sprinkle of fresh thyme or a drizzle of honey can elevate the flavors.

Fluffy on the inside with a slightly crispy exterior, this cinnamon roasted butternut squash is a delightful mix of sweet and savory. Serve it over a bed of quinoa for a hearty meal or alongside your favorite protein for a balanced dinner.

Parmesan Roasted Radishes

Forget everything you thought you knew about radishes. This recipe transforms them into a crispy, cheesy side dish that’ll have you reaching for seconds.

Ingredients

• 1 lb radishes, halved (or quartered if large)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup grated Parmesan cheese (freshly grated works best)
• 1/2 tsp garlic powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 400°F (200°C). This ensures even cooking and perfect crispiness.
2. In a large bowl, toss the halved radishes with olive oil, garlic powder, salt, and black pepper until evenly coated. Tip: Make sure each piece is lightly coated for the best texture.
3. Spread the radishes in a single layer on a baking sheet. Avoid overcrowding to ensure they roast instead of steam.
4. Roast in the preheated oven for 20 minutes, then flip the radishes for even browning.
5. Sprinkle the grated Parmesan cheese over the radishes and return to the oven for 5-10 minutes, until the cheese is melted and slightly golden. Tip: Watch closely to prevent burning.
6. Remove from the oven and let cool for a couple of minutes before serving. This allows the cheese to set slightly.

Amazingly, these radishes lose their sharp bite and become subtly sweet when roasted. Serve them alongside grilled chicken or toss into a salad for a crunchy, cheesy twist.

Thyme Roasted Rutabaga

Let’s talk about a dish that’s as fun to make as it is to eat. Thyme roasted rutabaga brings out the veggie’s natural sweetness, with a herby kick that’s downright addictive.

Ingredients

• 1 large rutabaga, peeled and cubed (about 2 cups)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 400°F. This ensures even roasting.
2. In a large bowl, toss the cubed rutabaga with olive oil, thyme, salt, and pepper until evenly coated. Tip: Cutting the cubes uniform in size helps them cook at the same rate.
3. Spread the rutabaga in a single layer on a baking sheet. Avoid overcrowding to get a nice roast.
4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until golden and fork-tender. Tip: A little char adds flavor, so don’t shy away from those crispy edges.
5. Let it sit for 5 minutes before serving. This allows the flavors to meld beautifully.

Kick back and enjoy the caramelized edges and tender center of this thyme roasted rutabaga. It’s a standout side or toss it into salads for a hearty twist.

Lemon Pepper Roasted Jerusalem Artichokes

Mmm, you’re going to love this simple yet flavorful side dish that brings a zesty twist to your table. Lemon Pepper Roasted Jerusalem Artichokes are crispy on the outside, tender on the inside, and packed with a bright, peppery kick that’ll have you reaching for seconds.

Ingredients

• 1 lb Jerusalem artichokes, scrubbed and dried (no need to peel)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon zest (from about 1 large lemon)
• 1 tsp freshly ground black pepper (adjust to taste)
• 1/2 tsp salt (adjust to taste)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. Cut the Jerusalem artichokes into 1-inch pieces for even cooking.
3. In a large bowl, toss the artichokes with olive oil, lemon zest, black pepper, and salt until evenly coated. Tip: Use your hands to massage the seasoning in for better coverage.
4. Spread the artichokes in a single layer on a baking sheet. Tip: Leave space between pieces to allow for crispiness.
5. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until golden and fork-tender. Tip: For extra crispiness, broil for the last 2 minutes.

Here’s the deal: these artichokes come out with a delightful crunch and a lemony, peppery flavor that’s irresistible. Try serving them over a bed of arugula with a drizzle of tahini for a quick, gourmet salad.

Curry Roasted Carrots and Parsnips

Got a bunch of carrots and parsnips sitting in your fridge? Turn them into something special with this easy, flavorful recipe. You’ll love how the curry powder brings out their natural sweetness.

Ingredients

• 1 lb carrots, peeled and cut into sticks (try to keep them uniform for even cooking)
• 1 lb parsnips, peeled and cut into sticks
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp curry powder (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F. This high heat helps caramelize the veggies.
2. In a large bowl, toss the carrot and parsnip sticks with olive oil, curry powder, salt, and pepper until evenly coated. Tip: Use your hands for the best coverage.
3. Spread the veggies in a single layer on a baking sheet. Crowding can steam them instead of roasting.
4. Roast for 25-30 minutes, stirring halfway through, until they’re tender and golden brown. Tip: Check at 20 minutes if your pieces are smaller.
5. Let them cool for a few minutes before serving. They’ll crisp up a bit more as they sit.

Vibrant and slightly spicy, these curry roasted carrots and parsnips are a hit on their own or tossed with greens for a hearty salad. The edges get deliciously crispy while the insides stay tender.

Roasted Root Vegetable Medley

You know those days when you crave something hearty yet healthy? This roasted root vegetable medley is your answer. It’s packed with flavors and colors that’ll brighten any meal.

Ingredients

• 2 cups carrots, peeled and chopped into 1-inch pieces (uniform size for even cooking)
• 2 cups parsnips, peeled and chopped into 1-inch pieces
• 2 cups sweet potatoes, peeled and chopped into 1-inch pieces
• 3 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 1 tsp dried thyme (or fresh if you have it)
• 1 tsp garlic powder (for a hint of savory)

Instructions

1. Preheat your oven to 400°F (200°C). This ensures a hot start for roasting.
2. In a large bowl, toss the carrots, parsnips, and sweet potatoes with olive oil until evenly coated. Tip: Use your hands for better coverage.
3. Sprinkle salt, black pepper, dried thyme, and garlic powder over the vegetables. Toss again to distribute the seasonings evenly.
4. Spread the vegetables in a single layer on a baking sheet. Tip: Avoid overcrowding to ensure they roast, not steam.
5. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized at the edges.
6. Check for doneness by piercing a piece with a fork; it should slide in easily.

Caramelized edges bring a sweet depth, while the inside stays tender. Serve it over quinoa for a complete meal or alongside your favorite protein for a hearty dinner.

Herbed Roasted Golden Beets

Let’s talk about turning those golden beets sitting in your fridge into something spectacular. Roasting them with herbs brings out their natural sweetness, making for a side dish that’s as flavorful as it is colorful.

Ingredients

• 2 lbs golden beets, peeled and cut into 1-inch wedges (uniform size for even cooking)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp fresh thyme leaves (rosemary works too)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 cloves garlic, minced (for a hint of sharpness)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. Toss the beet wedges with olive oil, thyme, salt, pepper, and garlic in a large bowl until evenly coated. Tip: Use your hands for better coverage.
3. Spread the beets in a single layer on a baking sheet. Crowding can steam them instead of roasting. Tip: Line the sheet with parchment for easy cleanup.
4. Roast for 25-30 minutes, stirring halfway, until the beets are tender and edges are caramelized. Tip: Pierce with a fork to test doneness.

Here’s the deal: these beets come out tender with a slight crispness at the edges, and the herbs add a fragrant depth. Try serving them over a bed of greens with crumbled goat cheese for a dish that’s as beautiful as it is delicious.

Roasted Garlic Mashed Potatoes

Sometimes, you just need a side dish that feels like a warm hug. These roasted garlic mashed potatoes are creamy, flavorful, and downright comforting.

Ingredients

• 2 lbs Yukon Gold potatoes (peeled and quartered)
• 1 head of garlic (top sliced off to expose cloves)
• 1/2 cup whole milk (warmed, or substitute with half-and-half for extra creaminess)
• 4 tbsp unsalted butter (softened, or adjust to taste)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 400°F (200°C). Place the head of garlic on a piece of foil, drizzle with olive oil, wrap tightly, and roast for 40 minutes until soft and golden.
2. While the garlic roasts, place the potatoes in a large pot, cover with cold water by an inch, and add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until fork-tender.
3. Drain the potatoes well and return them to the pot. Let them sit for a minute to evaporate excess moisture—this makes for fluffier mashed potatoes.
4. Squeeze the roasted garlic cloves out of their skins into the pot with the potatoes. Add the butter, milk, salt, and pepper.
5. Mash everything together until smooth and creamy. For extra smooth potatoes, pass them through a ricer or food mill before adding the other ingredients.
6. Taste and adjust seasoning if necessary. Serve hot with a pat of butter on top for extra richness.

Fluffy and rich, these mashed potatoes have a deep, sweet garlic flavor that’s not overpowering. Try them topped with crispy fried onions or a sprinkle of fresh chives for a bit of crunch and color.

Roasted Sweet Potato and Apple

Ready to fall in love with a dish that’s as easy to make as it is delicious? This roasted sweet potato and apple combo brings a sweet and savory vibe to your table that’s hard to resist. Perfect for those cozy nights in or as a standout side at your next gathering.

Ingredients

• 2 large sweet potatoes, peeled and cubed (about 2 cups)
• 2 apples, cored and sliced (Honeycrisp or Granny Smith work well)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp maple syrup (adjust to taste)
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the sweet potato cubes and apple slices with olive oil, maple syrup, cinnamon, salt, and pepper until evenly coated. Tip: Make sure all pieces are well coated for maximum flavor.
3. Spread the mixture in a single layer on the prepared baking sheet. Avoid overcrowding to ensure everything roasts evenly.
4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and the apples are caramelized. Tip: Keep an eye on the apples to prevent them from burning.
5. Remove from the oven and let cool for a few minutes before serving. Tip: A sprinkle of chopped nuts or a drizzle of extra maple syrup can add an extra layer of texture and sweetness.

Zesty and comforting, this dish offers a delightful contrast between the creamy sweet potatoes and the soft, caramelized apples. Serve it alongside roasted chicken or pork for a meal that’s sure to impress, or enjoy it as a standalone vegetarian delight.

Roasted Beet and Goat Cheese Salad

Got a craving for something fresh, vibrant, and a little fancy? This roasted beet and goat cheese salad is your go-to. It’s a perfect mix of earthy, sweet, and tangy flavors that’ll make any meal feel special.

Ingredients

• 3 medium beets, peeled and diced into 1-inch cubes (for even roasting)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 4 cups mixed greens (arugula adds a nice peppery kick)
• 1/2 cup crumbled goat cheese (soft and creamy works best)
• 1/4 cup walnuts, toasted (for a crunchy texture)
• 2 tbsp balsamic glaze (homemade or store-bought)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting.
2. Toss the diced beets with olive oil, salt, and pepper on a baking sheet until evenly coated. Spread them out in a single layer for uniform cooking.
3. Roast the beets for 25-30 minutes, stirring halfway through, until they’re tender and slightly caramelized at the edges.
4. While the beets roast, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, shaking the pan occasionally, until fragrant and lightly browned. Set aside to cool.
5. Arrange the mixed greens on a serving platter. Once the beets are done, let them cool slightly before scattering over the greens.
6. Sprinkle the crumbled goat cheese and toasted walnuts over the salad. Drizzle with balsamic glaze just before serving.

Loving the contrast in this salad? The creamy goat cheese pairs beautifully with the earthy beets, while the walnuts add a satisfying crunch. Try serving it with a slice of crusty bread to soak up any extra glaze.

Roasted Root Vegetable Soup

Oh, you’re going to love this cozy, comforting roasted root vegetable soup. It’s like a hug in a bowl, perfect for those chilly evenings when you need something hearty yet healthy.

Ingredients

• 2 cups chopped carrots (peeled for smoother texture)
• 2 cups chopped parsnips (peel if skin is tough)
• 1 cup chopped sweet potato (leave skin on for extra nutrients)
• 1 large onion, diced (yellow or white for sweetness)
• 3 tbsp olive oil (or any neutral oil)
• 4 cups vegetable broth (low sodium for better control)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 2 cloves garlic, minced (more if you love garlic)

Instructions

1. Preheat your oven to 400°F (200°C) to get it ready for roasting.
2. Toss the chopped carrots, parsnips, sweet potato, and onion with olive oil, salt, pepper, and thyme on a large baking sheet. Spread them out in a single layer for even roasting.
3. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized at the edges.
4. Transfer the roasted vegetables to a large pot. Add the vegetable broth and minced garlic.
5. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes to blend the flavors.
6. Use an immersion blender to puree the soup until smooth. Alternatively, carefully blend in batches in a regular blender.
7. Season with additional salt and pepper if needed before serving.

Deliciously creamy and rich, this soup boasts a deep, caramelized flavor from the roasted veggies. Serve it with a dollop of sour cream or crusty bread for dipping, and enjoy the warmth it brings to your table.

Roasted Carrot and Ginger Soup

Ready to cozy up with a bowl of something warm and comforting? This roasted carrot and ginger soup is your go-to for a quick, flavorful meal that feels like a hug in a bowl.

Ingredients

• 2 lbs carrots, peeled and chopped (uniform pieces cook evenly)
• 1 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best for flavor)
• 1 tbsp fresh ginger, grated (adjust to taste)
• 4 cups vegetable broth (low sodium for better control)
• 1/2 cup coconut milk (for creaminess, can substitute with heavy cream)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat your oven to 400°F. Toss the chopped carrots with olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes, or until tender and slightly caramelized.
2. While the carrots roast, heat a drizzle of olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Add the roasted carrots to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes to blend the flavors.
5. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches. Tip: For extra smoothness, strain the soup through a fine mesh sieve.
6. Stir in the coconut milk and adjust seasoning with salt and pepper. Heat through for another 2 minutes.

Perfectly creamy with a spicy ginger kick, this soup is a delight. Serve it with a swirl of coconut milk and a sprinkle of toasted pepitas for crunch.

Conclusion

You’ve just discovered a treasure trove of autumn flavors with our 18 Delicious Roasted Root Recipes! Perfect for cozy nights in, these dishes are sure to warm your heart and home. We’d love to hear which recipes become your favorites—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!

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