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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 servings
Calories: 634kcal
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
  • ½ 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.

Nutrition

Calories: 634kcal | Carbohydrates: 134g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1546mg | Potassium: 3513mg | Fiber: 16g | Sugar: 11g | Vitamin A: 4890IU | Vitamin C: 71mg | Calcium: 189mg | Iron: 12mg