Roasted Root Vegetables

FREE 5-Ingredient Recipe EBook

GET IT NOW

This roasted root vegetables recipe just screams, fall is here! I used this dish to introduce my 6-year-old to beets, and she preferred them over the sweet potatoes she already loves. Combine them both with other hearty root veggies, like carrots, parsnips, and onions, for a healthy side dish packed with autumn flavor.

Roasting root vegetables recipes brings out their natural sweetness and earthy flavor, setting them apart from other roasted vegetables, such as roasted broccoli or roasted eggplant. You can serve them anytime of year, but fall and winter are the best times of all.

Why You’ll Love This Roasted Root Vegetables Recipe

• Tastes sweet, savory, and caramelized
• Beautiful blend of colors
• Tender inside, lightly crisp outside
• Simple, common ingredients
• Fast 10 minute prep
• Naturally gluten-free, vegan, and healthy
• Nutritious, versatile side dish for a weeknight dinner

What Are Root Vegetables?

Root vegetables are edible veggies that grow underground and are typically starchy. These include taproots (like carrots and beets), tubers and tuberous roots (like potatoes and sweet potatoes), corms (like celery root and water chestnut), and bulbs (like onions and garlic). Root vegetable recipes can be cooked in a variety of ways, but roasting is one of the best ways to prepare them!

Ingredients & Substitutions

Here I explain the best ingredients for oven roasted root vegetables, what each one does in the recipe, and substitution options. For measurements, see the recipe card.

• Root Vegetables – I used carrots, parsnips, red beets, onions, and a sweet potato. You can roast root vegetables of other kinds too, like turnips, rutabaga, golden beets, radishes, potatoes (of various types like red, gold, purple), other types of onions (like white, yellow, or sweet Vidalia), fennel, celery root, and jicama. You could even add whole garlic cloves to make roasted garlic!
• Oil – Adds flavor, promotes browning and caramelization, and helps the seasonings stick. You can use regular olive oil (I used this kind), extra virgin olive oil, avocado oil, ghee, or melted coconut oil as a substitute. Don’t use butter, which will burn at the high temp required for roasting root vegetables.
• Fresh Herbs – Fresh rosemary and fresh thyme add an earthy flavor to root vegetables, and they can stand up to heat. You can also try adding fresh sage, parsley, or oregano. If you don’t have fresh herbs on hand, you can use dried instead (1/3 the amount, because dried herbs are more concentrated), or just keep it simple by using 1/2 to 1 tablespoon of Italian seasoning.
• Seasonings – Including garlic powder, sea salt (or kosher salt), and black pepper. Other seasonings that work well with root veggies include smoked paprika or cumin.

How To Roast Root Vegetables

This section shows how to make roasted root vegetables, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.

1. Chop. Cut the vegetables into pieces and combine in a large bowl.
2. Season. Toss the veggies with olive oil. Add rosemary, thyme, garlic powder, salt, and pepper, and stir to coat evenly.
3. Arrange. Spread the vegetables in a single layer on a large baking sheet (this one is the perfect size).

4. Bake. Roast root vegetables in the oven until soft and caramelized.
5. Optional step: Place the pan with roasted root vegetables 6 inches away from the broiler and broil until browned. I liked to garnish with extra thyme leaves and rosemary sprigs.

Tips For The Best Roasted Root Vegetables

Roasting root vegetables is very straightforward, but here are a few tips and notes to be aware of:

• Cut the veggies into uniform-sized pieces. This will ensure that they cook at the same rate. One-inch cubes or 1/2-inch slices are a good size for even cooking.
• The beets may “bleed” onto the other root vegetables when mixing. This is not a big deal and most of the color will cook away when roasting. If you prefer to avoid this, you can toss the beets with oil and seasonings separate from the other vegetables, or replace the beets with 1 cup of other root vegetables of your choice.
• Don’t crowd the pan. Make sure to spread the root veggies in a single layer, with each piece touching the pan. This ensures even cooking and also promotes caramelization.
• Have extra root veggies? I use extra beets for borscht soup or extra carrots for carrot salad.

Storage Instructions

• Store: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days.
• Meal prep: Portion the veggies into individual containers with a protein, like chicken or fish. Keep in the fridge for 3-4 days.
• Reheat: Warm up in the oven at 350 degrees F for 10-15 minutes, or in the microwave for 1-2 minutes. You can also reheat in the air fryer (my fave method) to get crispier edges.
• Freeze: Transfer to a freezer-safe container or zip lock bag and store in the freezer for up to 3-4 months.

Ways To Serve Roasted Root Vegetables

Roasted root vegetable recipes are very versatile. They go with just about anything! Here are some ideas to try:

• Chicken – One of my recent faves is peri peri chicken, because the sauce is amazing on the veggies too! For simpler options, cook root veggies together on the same pan with chicken leg quarters, a crispy spatchcock chicken, or chicken thighs for a sheet pan chicken dinner! You can also make crispy air fryer chicken legs while you have the root vegetables in the oven.
• Pork – For a comfort food meal, make tender cast iron pork chops while the veggies roast, prep savory slow cooker pulled pork ahead of time, or make crispy pork belly right before.
• Beef – Serve with a juicy sirloin steak or a tender prime rib roast for a large gathering.
• Turkey – Root vegetables make a delicious side dish to a roasted turkey for the holidays. For a smaller gathering, make slow cooker turkey breast or my turkey leg recipe instead.
• Fish – Try them with baked flounder, simple pan fried tilapia, or add them to a salmon bowl.
• Salad – Toss the cooked veggies into a winter salad or kale salad, or swap the squash in butternut squash salad with mixed roasted root vegetables.

More Root Vegetable Recipes

If you love the fall flavors of this roasted root vegetable recipe and want to explore more ways to cook with these earthy gems, try these:

Roasted Carrots And Parsnips

Roasted Rutabaga

Roasted Turnips

Baked Sweet Potato

Recipe Card

4.95 from 17 votes

☝️ Tap stars to rate or tap here to leave a review!

Roasted Root Vegetables

You'll love this easy roasted root vegetables recipe with carrots, parsnips, beets, and sweet potatoes. A healthy, sweet & vibrant side dish!

Prep: 10 minutes

Cook: 25 minutes

Total: 35 minutes

Author: Maya Krampf from Wholesome Yum

Servings: 6 (adjust to scale recipe)

Un-save Recipe Save Recipe Remove Ads

Email This Recipe

ALMOST DONE!

Enter your email and I’ll send it to your inbox. Plus, you’ll get new recipes every week!

Please enter your first name for your account. Your saved recipe will also be sent to your email.

RECIPE SAVED! The recipe was sent to your email. I also sent you your free login info. You can use that to access your saved recipes at My Favorites.

Review Print

Pin

US Customary – Metric

Ingredients

Tap underlined ingredients to see the ones I use.

• 5 medium Carrots (~6 oz; peeled and sliced 1/2" thick) ▢
• 4 medium Parsnips (~11 oz; peeled and sliced 1/2" thick, then cut any larger pieces into halves or quarters) ▢
• 2 medium Beets (~8 oz; peeled and cut into 1-inch cubes) ▢
• 1 large Sweet potato  (~12 oz; peeled and cut into 1-inch cubes) ▢
• 1 medium Red onion (~6 oz; peeled and cut into 1.5-inch pieces, layers separated) ▢
• 1/4 cup Olive oil ▢
• 1 tbsp Fresh rosemary (chopped) ▢
• 1 tbsp Fresh thyme ▢
• 3/4 tsp Garlic powder ▢
• 1 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to degrees 425 degrees F (218 degrees C).

2. Combine the chopped vegetables in a large bowl. Drizzle with olive oil.

3. Add rosemary, thyme, garlic powder, salt, and pepper. Toss to coat evenly.

4. Arrange the vegetables in a single layer on a large baking sheet (this one is the perfect size). If it’s not a good non-stick surface, spray with cooking spray or brush with olive oil first.

5. Roast root vegetables in the oven for about 25 minutes, until soft and caramelized.

6. Optional step: If you want more browning, place the pan with root vegetables 6 inches away from the broiler and broil for 3-5 minutes, until browned.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Rate recipe

Maya’s Recipe Notes

Serving size: 1 cup

📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle!

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 209

Fat 9.4g

Protein 2.9g

Total Carbs 30.4g

Net Carbs 23.5g

Fiber 6.9g

Sugar 10g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

Add Your Notes Your Notes

Sorry, an error occurred. Please try again. If this persists, please contact us here with a screenshot.

Notes are empty.

Notes already saved.

Notes saved to your account – they will be here when you come back! You can also see them on any device if you login, or in the Wholesome Yum App on iPhone or Android.

Notes saved! They will be here if you come back on this device (until you clear your cookies), but you will not see them on other devices. If you want to save them permanently, sign up for Wholesome Yum Plus.

Try More Of My Recipes

• 
  Roasted Red Peppers
• 
  Oven Roasted Asparagus
• 
  Oven Roasted Brussels Sprouts
• 
  Roasted Potatoes In The Oven

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.