Roasted Root Vegetables With Crushed Pepitas recipe – American Special
Looking for a vibrant and hearty side dish? Roasted Root Vegetables with Crushed Pepitas is the perfect choice. This dish combines the natural sweetness of carrots, parsnips, sweet potatoes, and red onions, roasted to tender perfection. Tossed with olive oil, herbs, and spices, these vegetables are caramelized to enhance their flavors. The addition of crunchy, toasted pepitas adds a delightful contrast, making this dish not only delicious but also visually appealing. It’s a versatile addition to any meal, complementing a variety of main courses.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
Root Vegetables:
- 2 cups carrots, peeled and chopped
- 2 cups parsnips, peeled and chopped
- 2 cups sweet potatoes, peeled and cubed
- 1 cup red onion, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon dried thyme (optional)
- 1 teaspoon garlic powder (optional)
Crushed Pepitas:
- 1 cup raw pepitas (pumpkin seeds)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika (optional)
How to make Roasted Root Vegetables With Crushed Pepitas :
Preheat the Oven:Preheat your oven to 425°F (220°C).
Prepare the Vegetables:In a large bowl, combine the chopped carrots, parsnips, sweet potatoes, and red onion. Drizzle with olive oil, then season with salt, pepper, thyme, and garlic powder. Toss until the vegetables are well coated.
Roast the Vegetables:Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until they are tender and lightly browned. Stir halfway through for even cooking.
Prepare the Pepitas:While the vegetables are roasting, heat a small skillet over medium heat. Add the pepitas and toast for about 3-5 minutes, stirring frequently, until they’re golden and fragrant. Remove from heat and let cool slightly. Once cooled, crush them gently with a mortar and pestle or the back of a spoon.
Combine and Serve:Once the vegetables are done roasting, transfer them to a serving dish. Sprinkle the crushed pepitas over the top and serve warm.
Recipe Notes :
Vegetable Variations: Feel free to substitute or add other root vegetables like beets, turnips, or rutabaga for different flavors and textures.
Herb Options: Fresh herbs like rosemary or parsley can also be added for more flavor.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
Serving Suggestions: This dish pairs well with roasted meats, grilled fish, or as a standalone vegetarian option.
