Nutty Roasted Roots (Printable)

Caramelized root vegetables topped with crunchy toasted nuts for a hearty autumn side dish.

# What You’ll Need:

→ Root Vegetables

01 - 2 large carrots, peeled and cut into 1-inch chunks
02 - 2 parsnips, peeled and cut into 1-inch chunks
03 - 2 medium sweet potatoes, peeled and cubed
04 - 1 small celeriac (celery root), peeled and cubed
05 - 1 small red onion, cut into wedges

→ Seasonings

06 - 3 tablespoons olive oil
07 - 1 1/2 teaspoons sea salt
08 - 1/2 teaspoon black pepper
09 - 2 teaspoons fresh thyme leaves
10 - 1 teaspoon smoked paprika

→ Toppings

11 - 1/2 cup mixed nuts, roughly chopped
12 - 2 tablespoons chopped fresh parsley

# How-To Steps:

01 - Preheat the oven to 425°F. Line a large baking tray with parchment paper.
02 - In a large bowl, toss the carrots, parsnips, sweet potatoes, celeriac, and red onion with olive oil, sea salt, black pepper, thyme, and smoked paprika until evenly coated.
03 - Spread the vegetables in a single layer on the prepared baking tray.
04 - Roast for 30 minutes, stirring the vegetables once halfway through the cooking time.
05 - Scatter the chopped nuts over the vegetables. Return to the oven for another 10 minutes until the nuts are toasted and the vegetables are caramelized and tender.
06 - Remove from the oven. Transfer to a serving platter and garnish with fresh parsley if desired. Serve warm.

# Expert Advice:

01 -
  • The vegetables caramelize into these sweet, sticky edges while staying tender inside—it's the best of both textures without fussing.
  • One tray, minimal cleanup, and it comes together in under an hour, which means less stress when you're already juggling a full meal.
  • The toasted nuts add this unexpected crunch that makes people ask what your secret is, even though it's genuinely simple.
02 -
  • Don't skip stirring halfway through—the vegetables closest to the edge of the tray brown faster, and rotating them ensures even caramelization instead of some pieces burning while others stay pale.
  • Add the nuts in the last ten minutes, not at the beginning; they'll turn bitter and hard if they roast the whole time with the vegetables.
03 -
  • Cut your vegetables as evenly as possible so they finish cooking at the same moment—nothing's worse than soft parsnips next to still-firm sweet potato chunks.
  • Don't be timid with the smoked paprika; it's what gives this dish its depth and keeps it from tasting like plain roasted vegetables.

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