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Baked root vegetables

✇Mildly Indian
By: mildlyindian
18 September 2025 at 00:08
baked root vegetables
Why would you skip a platterful of colourful vegetables, that are a perfect side, salad or morning hash? Enjoy the starchy bites of roasted goodness.
It is a small respite from the numerous Indian festivals and the chill in the air is still hanging around. Therefore a perfect time to get that platter or baked root vegetables out. I like baked root vegetables a bit more than pan roasted ones for the following reasons
  • They are one pot so much less effort.
  • The starchier sweetness improves your baking adding a ton more cozy feeling.
  • When I bake my kitchen is warm at the same time.
  • It is a recipe that you can do as a big batch with minimal prep and have all week long in the fridge.
  • It pairs well with pasta, rice or any grains,can be rolled as wraps or made into a salad.

Ingredients for baked root vegetables.

The vegetables: the baked vegetable tray is one recipe that allows you so much flexibility in terms of what you can have. You can make it as colourful as you like or as monochrome as you prefer. Here is a list of vegetables I like to throw into the tray.

  • Sweet potatoes
  • Carrot
  • Turnip
  • Potato
  • Radish
  • Swedes
  • Beetroot

For roasting: Olive oil, salt and herbs are the ones that work. The herbs I have chosen is rosemary and oregano. You can use thyme or basil as well. 

Lets make baked root vegetables

The baked vegetables is the best use of a roasting tray.

Prep the vegetables: choose starchy tough vegetables to start with. Wash thoroughly. Cut them into big chunks or dices as you prefer. Keep the beets separately. The carrots, potato sweet potato, radish, parsnip, swedes, turnip can all go together.

Coat them in flavours. Since the vegetables are going to be soft and bland, it is best to coat them with flavours. Sprinkle salt, pepper abd drizzle oil and toss them well. For flavours I prefer to add fresh study herbs that just dont burn away. Rosemary, oregano and thyme are my first choice. Go with what feels natural to you. You can replace the pepper with chilli flakes if you like the heat. Lets the vegetable mix sit while you preheat the oven
Ensure that the beets are coated and kept separate.

Bake: preheat the oven at 180 degrees for 10 minutes. Place the vegetables on a roasting tray. Spread them out evenly. Poke in pieces of beets into the gaps so they cook along. Roast the vegetables for 35 to 40 minutes at 180 degrees Celsius on heat both from up and down. Half way through the time, flip the vegetables over to ensure even roasting. After about 35 minutes the vegetables will be ready and fork tender. Remove from heat and direct to the table. Or cool and proceed for storage.

baked vegetables

Meal prep and storage

The baked root vegetables are wonderful to add bulk to any meal or in the lunch box.

Is this a vegan recipe?

Baked root vegetable is an excellent vegan platter. It is filling, a mix of good healthy fibre and carbs and perfect for any vegan meal.

How to make baked root vegetables into a salad?

Once you have the baked veggies in meal prep you can have a hearty salad with it. For the dressing I prepare a generous mix of lemon and lime juice with some pepper and salt. Then you need some freshness. Chop up some tomatoes, a cucumber and handful of oregano, mint and parsley. Add all this into the mixing bowl with double the quantity of baked vegetables. Pour the dressing over it. Toss well and serve immediately. They are great sides to meals and double up as salads. You can add a bunch to your breakfasts to as hash.

How do you ensure the beets don’t leech the colour all over?

There are a couple of ways you can achieve this. If you peel chop and place the beets separately, then place them on the tray to bake it will have zero leaching.
Another method is to ensure you add the beets right at the end, a quick toss in the oil and salt and straight into the oven.

Print

Baked root vegetables

Course Main Dish
Cuisine Baking, gluten free, Vegan
Keyword pot luck recipes, vegetarian barbecue, Winter warmers
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6

Equipment

  • baking trays
  • Cutting board
  • Knife

Ingredients

  • 3 medium sized carrots
  • 1 large sweet potato
  • 1 turnip
  • 1 swedes
  • 1 large beetroot
  • 1 medium sized potatoes
  • 2 tbsp olive oil
  • salt to taste
  • 1 sprig rosemary
  • 5-7 leaves oregano

Instructions

  • Wash, peel and cut the vegetables into big chunks.
  • Add them to the baking tray.
  • Tuck in rosemary and oregano.
  • Spinkle salt and drizzle oilve oil and massage it in.
  • Preheat the oven at 180 degrees for 10 minutes.
  • Place the tray in the oven to bake.
  • Bake for 30 minutes.
  • About 15 minutes in turn the vegetables for even baking.
  • After 30 minutes, check if the vegetables are fork tender.
  • The vegetables are then ready to be served.

Other baked recipes from us that make a good mealprep

Baked whole cauliflower

Dried peas nuggets

Baked veggie sheek kebabs

Paneer puffs

Stay connected

Hope you enjoy making this batch of low effort baked root vegetables. When you make your batch using this recipe, do share your thoughts and improvements in the comments below.
Pin this for later.
Stay subscribed see you in the next post. 

baked root vegetables

Beetroot Chitranna / Beetroot Rice with Indian Spice

✇Chitra Amma's Kitchen
By: Chitra Amma's Kitchen
3 September 2020 at 00:15
BEETROOT CHITRANNA
The first dish which comes to mind when you say Chitranna is the simple Lemon Rice. It is a quick to make tasty dish which lends a festive look to any simple meal . By combining different spices and different fruits or vegetables a simple Chitranna can be turned into a showstopper on special occasions. Kittale Chitraanna, Naartam Pazha Sadam,  Anaasa Annam, Manga Sadam, Vangi Bath , Tomato Ogare, Nellikkai Chitranna are few of the many Chitranna / Variety Rice recipes posted in CAK.
Today's recipe is for Beetroot Chitranna .

                                                                   
INGREDIENTS
Cooked Rice - 2 cups
Beetroot - 1 big
INGREDIENTS 
TO BE ROASTED AND POWDERED
Coriander seeds - 1 tbsp
Bengal gram dal - 1/2 tsp
Black gram dal - 1/2 tsp
Cumin seeds - 1/2 tsp
Red chillies - 2 or 3( Broken)
Cinnamon - 1 small piece
Asafoetida - 1 pinch
Sesame oil - 1 drop
FOR SEASONING 
Sesame oil -  2 tbsps
Mustard seeds - 1/4 tsp
Split Black gram dal - 1 tsp
Peanuts - 2 tbsps
Curry leaves - a few
Salt - 1 tsp
Juice of half lime
METHOD
1. Wash and pressure cook beetroot along with the peel.
2. Allow to cool, peel and grate the beetroot and keep it aside.
3. Heat a drop of oil in a pan and fry the cinnamon.
4. Add coriander seeds, Bengal gram dal , black gram dal , cumin seeds , red chillies and asafoetida , and roast till you get a pleasant aroma .
5. Cool the roasted ingredients and grind them into a powder and keep aside .
6. Heat the remaining oil and splutter mustard seeds.
7. Add split black gram dal followed by peanuts and curry leaves.
8. When the nuts crack add grated Beetroot, salt and the spice powder and mix well .

                                                                   
9. Switch off flame and mix in the lime juice.
10. Fluff up the cooked rice and add it to the seasoned beetroot. 

                                                                                     
11. Add 1/2 tsp of extra oil to prevent the rice from clumping together, and gently blend till each grain of rice is coated with the beetroot palya / curry .

                                                                                     
Enjoy the vibrant coloured nutritious Beetroot Chitranna with any raita of your choice.

Secure Phone and Hack Phone Android Intensive

✇Tape-News
By: seo_spec
7 January 2023 at 14:57
Download now!

“SECURE PHONE”

  • Let’s create a phone using ANDROID OS as an example
  • With protection against network traffic interception;
  • With notification about substitution of the base station (BS);
  • By choosing open source firmware or removing built-in backdoors (yes, yes, they’re present in almost every firmware!);
  • By encrypting it and making it resistant to forensics;
  • Discuss backup and recovery methods, as well as encryption for secure storage;
  • Talking about antiviruses for Android: are they useful and which one to choose?
  • We will highlight services of automatic caller’s number detection, as well as services of automatic call recording of GSM standard and messengers;
  • Figuring out the safest messengers of the 3 dominant types (federated, centralized, and p2p);
  • Protecting sim cards, types of root and frameworks to change OS function on the fly;
  • Using VPN for smartphone;
  • Protecting the phone’s DNS from spoofing;
  • Using firewalls for Android;
  • By protecting your smartphone from being tapped by third-party applications;
  • Safely deleting files, with a clear understanding of why you can’t give your phone to repair or sell it without first scrubbing it.

“HACK PHONE”

  • Phone as a pentester tool that is always on hand
  • Phone as a bootable flash drive for hacking and administering Windows;
  • Phone as a BAD UASB tool to deliver a payload;
  • Net Hunter and its installation types, directly on the phone, or as an element of Smartphone firmware;

Testing router security via Smartphone;

Setting up and optimizing Termux to work with root rights and pentester frameworks for “underhand” testing

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