Recipes || Roasted Root Vegetable Skewers

Vegetable skewers aren’t just for summer cookouts! The roasted root veggie skewers are the perfect addition for a fall or Thanksgiving meal. Easy and quick to make, they are a perfect way to make the most of all of the gorgeous fall produce.

Three vegetable skewers on a wooden chopping board

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.

vegetable skewers served on a board with dip

How to Make Roasted Root Vegetable Skewers with Dip

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.

Ingredients for the dish

Should you peel the root vegetables before roasting them?

It’s totally up to you whether you would like to leave the skin on or peel it of for these vegetable skewers. The skin on all of these vegetables is quite soft, so it’s totally fine to leave it intact if you prefer. I like to keep teh skin on the potatoes to have a variety of color.

What are the best skewers to use?

You can use either metal or wooden skewers for this recipe, bith work well, although I find metal skewers easier to handle. If you use wooden skewers, be sure to soak them in water before using them.

Preparing the vegetables Salt being sprinkled over the vegetables

Variations for this vegetable skewer recipe

Feel free to mix up the roasted vegetables in this recipe – use your favorite finds from the farmer’s market. Varieties of squashes would work well, as would beets! Use your favorite fresh herbs too. Serve these on mini skewers with the dip for a yummy appetizer!

Top Tips to Make Roasted Root Vegetable Skewers

  • Cut the vegetables into even shapes and sizes.
  • You only need to peel the vegetables if they have a thick skin (like squash) – or if that’s your preference.
  • If using wooden skewers, soak them first.
  • Cook the vegetables in a pre-heated oven for the best results.

Vegetable skewers garnished with fresh herbs

Photography by Katie Jameson

Be sure to check out these other vegetable recipes!

How-To In The Kitchen | Pickled Vegetables

Vegetable Tart

Vegan Buddha Bowl with Roasted Cauliflower and Lentils

Gluten Free Thai-Inspired Roasted Vegetable Buddha Bowls

I’d love to here from you if you if you have tried these vegetable skewers! Be sure to leave me a comment and a star rating below!

Roasted Root Vegetable Skewers

These skewers are perfect for fall and Thanksgiving!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: roasted root vegetables, Thanksgiving vegetable side dish, vegetable skewer recipe
Servings: 8
Author: Jen Pinkston

Ingredients

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.

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

Instructions

Roasted Root Veggie Skewers:

  • Preheat oven to 400 degrees
  • 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.
  • 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.
  • 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.
  • 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.

Dipping Sauce:

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

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