Passover is a springtime celebration, but we’ve had a really long winter in Southern California with lots of dreary days and rain clouds. I can’t say it’s been “cold” exactly (if I did, my friends on the East Coast would never forgive me!). After I left Los Angeles for Israel, it started to warm up a lot… apparently the weather is now very spring-like. But this year, March seemed much colder than normal in Los Angeles. It was so abnormally cold that my cats, Blueberry and Muffin, were perpetually snuggled together like two peas in a pod. They slept curled up with each other on our overstuffed chair, only moving when they heard me open a can of cat food. Other than that, they were happy to be snoozing together. I don’t blame them, it’s cozy there.
That’s Muffin on the left and Blueberry on the right. Blueberry likes to pose for photographs. Muffin can’t be bothered.
The cold weather made me crave wintery comfort foods, like root vegetables. I made a batch of Oven Roasted Root Vegetables a couple of weeks ago, and I realized that it would actually make a tasty side dish for Passover. So I’m sharing it with you all, in case you need another simple veggie side dish for your Passover menu! :)
This recipe is great for a crowd because you can easily double the quantity and roast two baking sheets full of veggies. You can use any combination of root veggies you like. If you don’t like yams, you can substitute plain potatoes. Not a fan of parsnip? Use two carrots instead. It’s a great way to clear out your produce drawer, and the process could not be easier.
If you use red beets in this recipe, keep in mind that the roasting will release a pinkish juice that will color the other vegetables. The color doesn’t bother me– in fact, I think it’s kind of pretty. However, if you’d rather not have pinkish veggies, use golden beets or omit the beets completely.
Another hint… I’ve found that the toughest part of prepping this dish is peeling and seeding the butternut squash. Go ahead and buy the packaged pre-peeled and cubed squash if you can find it. It’ll save you a lot of prep time and effort.
I like to keep my seasonings simple in this dish. Root veggies have such earthy, wonderful flavors that I prefer to taste them in their naked glory. I only use salt, pepper, and fresh thyme to season them. For more flavor, you could sprinkle them with rosemary, oregano, a little garlic powder, or fresh chopped parsley. Use your culinary imagination!
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Oven Roasted Root Vegetables
Ingredients
- 1 bunch (1 lb.) beets, red or golden, trimmed and scrubbed
- 1 butternut squash, peeled and seeded
- 1 large yam, peeled
- 1 large parsnip, peeled
- 1 large carrot, peeled
- 1/2 red onion
- 6 - 8 whole garlic cloves
- 3 tbsp fresh thyme leaves
- 3 tbsp extra virgin olive oil
- Salt and pepper
You will also need
- Foil lined baking sheet
- Preheat oven to 425 degrees F. Line a cookie sheet with foil. Cut vegetables into 1 ½ inch chunks. Toss vegetables in a large bowl with garlic cloves, thyme leaves, and 3 tbsp olive oil till evenly coated.
Spread vegetables out evenly on the cookie sheet in a single layer.
Sprinkle vegetables generously with salt and lots of black pepper.- Roast the vegetables in the hot oven for about 45 minutes, stirring once halfway through cooking, until vegetables are tender and starting to turn golden. Serve hot.
The pictures of your food are so beautiful. Do you take them yourself?
Rebekah– yes! I’m not a trained photographer, but since starting the blog I’ve learned a few tricks of the trade. I take all of the photos myself using natural light. Thank you!
the last time i was called upon to make a Seder, i made roasted root vegetables, paired well with a brisket as well as roasted chicken, maybe i’ll send you a good recipe for a Moroccan spiced brisket.
My 16 yr old cousin, Meital, taught me this recipe for left over roasted vegetables left over (f there are any). Dice the roasted vegetables and mix them with the left over quinoa pilaf (if you eat quinoa on Pasover), this recipe is also kosher for Passover) and some egg. Shape them into patties, and bake until they start to become golden brown. Yum!
Meital that sounds soooo yummy! Andrew, I’d love the recipe if you feel like sharing, sounds fantastic. Rick, great tips. Leigh, balsamic is a nice touch!
Too Cool! I roast just about everything, but root vegetables are a favorite. Instead of butternut squash, I use acorn. scrub the skin well, then roast without peeling… then eat the whole thing. Yes, with the skin. XLNT! Foil in pan, of course, and the other clean up saver is to put vegetables in the produce bag they came in, add olive oil and herbs, etc., leave enough air inside when closing for movement … and shake to coat perfectly. Toss the bag afterwards. That’s it, thanks. See you on FB. Rick
I make this very often. The only difference is I add a splash or so of balsamic vinegar. It’s always SO pretty!
I love this recipe and today’s post was very timely! I belong to a very small (dozen) group of gals who have revived a veggie shopping co-op. Our next excursion is a week away and already the recipe suggestions are flying! We don’t know what we’ll have next week but everyone is ready with a suggestion when the veggies arrive! I passed along your recipe because I know how fabulous roasted root vegetables are. I loved Leigh’s suggestion of splashing balsamic vinegar!
This is one of our favorites, too, though I never thought to add squash. I usually include some mushrooms and brussel sprouts. They taste sweet this way (I think it’s the beets).
By the way: It’s be’teavon, because it’s “to (your) appetite” and. To means “be” and appetite is “teavon”.
Besides that, I very like the recipe and would add some potatoes.
Rachel, Kathleen, enjoy! Let me know how they turn out for you.
Matthias, there seems to be a lot of differing opinions on this bete’avon issue. It’s a transliteration (phonetic spelling) of a Hebrew word, so there is technically no “right” way of spelling it. I spell it the way my Hebrew-speaking family pronounces it. And I’m happy with my spelling.
Made this for our Pesach dinner tonight – a huge hit. Thank you for making me look good!
Chag Sameach!
Ive been searching for golden beets! I can’t believe how scarce.they are in Wisconsin!
Do you think these veggies would turn out the same if roasted along side the turkey
Thanks for the recipe. I was just talking to my wife at the simplicity of the meal.Yet the meal is earthy and complex on another level. It’s good for you also. Root vegetables are my favorite food in the fall and winter. You can also find local root vegetables in my area of the north eastern United States. I like they sooth my spirit. Calming.