Roasted root veggies are nature's delicious, down-to-earth candy when done right—a classic go-to for a healthy and hearty meal. It's all in the prep. We choose anything that's grown underground, including carrots, parsnips, butternut squash, sweet potatoes, red onions, and garlic cloves – the root squad. We omit regular potatoes, as they often constitute an entirely separate dish.

You can roast beets, too, but be extra careful not to toss them around with anything else. Keep them on their own, all alone until ready to roast. There is one exception to those earth-born veggies, and that is large pieces of sweet yellow and red pepper. But let's face it—the real deal emerges when they're done, tender, caramelized, slightly crispy, and bursting with flavour, all working together. Do I hear a round of applause?


1/4 cup extra virgin olive oil, extra for finishing
2 tbsp Maple dark balsamic
12 large garlic cloves, trimmed and peeled or you can cut a whole bulb, or two, in half and add to veggies)
3 large carrots, ends trimmed, peeled and cut into 2-inch pieces (or vertically)
1 medium butternut squash, peeled, cored and cut into 2-inch pieces
4 parsnips, trimmed, peeled cut horizontally into 2-inch pieces, with ends left whole
2 red peppers (or 1 red/1yellow), trimmed, cored, seeds removed and cut into 2-inch pieces
2 small or medium red onions, peeled with root end intact, cut in quarters
1 large sweet potato, peeled and cut into 2-inch pieces
Optional: 3 medium red beets, trimmed, peeled and cut into 2-inch peices
2 tsp Kosher salt
1 tsp freshly ground black pepper

1 tbsp Burlap & Barrel Garam Masala (optional but we love it)


Heat oven to 425°. Trim and peel vegetables. Generally, cut vegetables in similar-shaped pieces, at least 1 to 2 inches in size. You want them to be chunky. Tips: For parsnips, trim, peel then slice the large root end horizontally and leave the skinny end uncut. Carrots can be sliced horizontally (see above) but we like to slice them vertically in 4-inch lengths, cut in quarters depending on the size of the carrot. Onions should be cut vertically in quarters, from the root end which secures the onion wedges and prevents them from falling apart when tossing before and during roasting. 

Place veggies in a large, shallow roasting pan or high-rimmed baking sheet. Try to keep veggies in a single layer to optimize caramelization. Pour olive oil and balsamic, then toss well to coat. Add salt, pepper, Garam Masala if using, then gently toss again. Do not cover. Roast for 30 minutes then remove from oven and toss gently. Place back in oven for 10-15 minutes, adjusting according to doneness. Vegetables should be fork tender and caramelized with a small bit of charring on their outer edges. If using beets, separate to one end of the baking sheet and avoid tossing them with other veggies.