Recipes || Roasted Root Veggie Skewers


The summer farmer’s markets are undeniably lush, full of the sweetest berries and leafy greens of every sort, but fall has it’s own allure.  Pumpkins, potatoes, and squash of every variety abound and this cooler, breezy weather has me craving new meals.  Suddenly shrimp tacos and summer salads are the last thing on my mind and the things going in and out of our oven are more often than not richer and more savory.  When I dreamed up these roasted root veggie skewers, I thought they would be such a pretty addition to a Thanksgiving meal and, if you used mini skewers, a healthy alternative to traditional party appetizers.  Keep reading for the full recipe!


Roasted Root Veggie Skewers with Herb Dipping Sauce

(makes 8 full size skewers)

Ingredients for the Veggie Skewers:

  • 2 sweet potatoes
  • 2 parsnips
  • 10 small yukon gold potatoes cut in half
  • 10 small purple potatoes cut in half
  • 10 small russet potatoes cut in half
  • 2 Tbsp. refined olive oil
  • 2 Tbsp. sea salt or kosher salt
  • 1/2 Tbsp. pepper
  • A few sprigs of rosemary, thyme, and dill. (Feel free to substitute for your own favorite herbs or what you have on hand.)
  • 8 wooden or metal skewers (metal is actually easier, but these wooden ones worked, too.)

Ingredients for the Dipping Sauce:

  • 1 c. greek yogurt
  • 2 Tbsp. assorted fresh chopped herbs (we used rosemary, thyme, and dill)
  • 1 Tbsp. honey
  • 1 Tbsp. lemon juice


Method for Roasted Root Veggie Skewers:

  1. Preheat oven to 400 degrees
  2. Cut veggies into even size pieces.  This helps to ensure that they cook evenly.  Place them in a large bowl and toss with olive oil, salt, pepper, and herbs.  Mix well with your hands until evenly coated.
  3. Spread veggies evenly on a baking sheet and bake in the oven for 10-15 minutes.  This helps to soften them so that you can get them on the skewers.
  4. Once the veggies are soft enough for the skewers to pierce, remove them from the oven.  Allow to cool for 10 minutes so that they aren’t too hot to the touch.
  5. Fill the skewers with the veggies– ours held about 8-10 pieces.  Try to leave a little space in between each piece so that they can roast more evenly.  Add an additional sprinkle of herbs and place back in the oven for an additional 20-25 minutes.

Method for the Dipping Sauce:

  1. In a small mixing bowl, combine all ingredients and stir until well combined.  Refrigerate until serving.

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Photography by Katie Jameson

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