Estimated reading time: 4 minutesJump to Recipe
A healthy seasonal recipe, skillet root vegetables combine simple ingredients of root vegetables into a cast iron pan for a nutrient-dense dish that’s suitable for Thanksgiving, or anytime you are seeking a comforting, healthy dish.
I love root vegetables. Truth be told, I love most vegetables. But since I don’t eat grains, their carb-y substance are appealing to me. Fall is definitely my favorite season, and so are healthy fall vegetable recipes like this one.
Skillet Roasted Vegetable Recipe
Which vegetables are root vegetables?
Root vegetables are plants that grow underground and which are consumed by humans. Because they grow in the ground, they are said to be very grounding. Anytime you feel that you need this, or anytime you wish to get in some good, hearty vegetables, root veggies are a good option! Here is a list of common root vegetables:
- Sweet potatoes
This Chunky Root Vegetable Stew is another easy and delicious favorite recipe!
Roasted root vegetables in a cast iron pan
I actually went out to dinner with my husband a week ago and they had a side that was a mini version of something like this. It was fall seasonal vegetables in a mini cast-iron pan – so cute! For a side, that is. Since I’m a fan of root vegetables, I thought it’d make such a fun (and pretty!) seasonal dish that would be wonderful to make an appearance on Thanksgiving Day. But really, this is suitable anytime in September, October and November. I like adding some tahini to the top with either sunflower or pumpkin seeds for a full dish. Yum!
Skillet roasted vegetables: Do I need to cook these in a cast iron pan?
No. You can most certainly cook these roasted root vegetables on a sheet pan. To do so, simply coat your sheet pan with avocado oil (because of the high smoke point) and spread vegetables out, making sure to not crowd the pan. You may need to use two sheets. Cook for 20 minutes, stir, and cook for an additional 15-20 minutes or until vegetables are cooked through.
Questions about roasted root vegetables:
- Do I peel delicata squash? Nope! There’s no need to peel delicata squash. When cooking it, simply leave the skin on and it will roast with the rest of it. It’s delicious and most certainly edible.
- Can I use a different cooking oil? Avocado oil has a smoke point of 520 degrees F. Comparatively, some olive oils have a smoke point of 320 degrees F. Because this recipe calls for a higher temperature, avocado oil, or even refined coconut oil, are my suggested oils to use.
- What if I don’t like butternut squash? Feel free to substitute carrots for butternut squash if you’d like. Same for delicata squash:).
- I don’t have a cast iron pan. What can I use? Well I definitely love my cast iron pan, so maybe you should look into one, wink wink. All kidding aside, if you don’t have a cast iron pan, feel free to cook these roasted root vegetables on sheet pans.
A healthy seasonal recipe, skillet root vegetables combine simple ingredients of root vegetables into a cast iron pan for a nutrient-dense dish that's suitable for Thanksgiving, or anytime you are seeking a comforting, healthy dish.
- 2 tbsp avocado oil
- 1 medium sweet potato , cubed
- 1/2 red onion , cut into cubes
- 3 cups butternut squash cubes
- 1 delicata squash , cut into 1/2" pieces
- 1/2 -1 tsp salt
- 1/2 tsp thyme
- 1/2 tsp rosemary
Preheat oven to 400 F (Roast).
Place cut vegetables into a bowl and add oil. Add spices and salt. Mix to combine. If vegetables are not coated, add one more TBSP avocado oil.
Place in preheated oven for 20 minutes. Using hot pads again, remove and stir vegetables. Heat for another 15 minutes and check for doneness. Let cool before serving. Add fresh rosemary to final dish if desired.
*Sub melted coconut oil for avocado oil if desired.
If you’re looking for other fall recipes, definitely check out this Roasted Butternut Squash and Bean Dip. And this Butternut Squash Soup never disappoints! Actually, this post shares delicious, healthy fall recipes. I hope you enjoy! Let me know if you try it!