Classic oven roasted root vegetables is an easy and healthy side dish that you can add to any meal. Make it to serve at a weeknight meal, or at your holiday table!
Root vegetables are a wintertime staple, and there’s no easier or healthier way to prepare them than by roasting them in the oven. This dish is so simple to make – just toss your veggies in olive oil and seasonings, then roast them in a hot oven until they’re tender and browned. No matter what else you’re serving, roasted root vegetables are a great addition to any meal.
This simple side dish is the perfect addition for your holiday feast, it’s also great to accompany any weeknight dinner.
Why You’ll Love This Recipe
- Healthy – Root vegetables are a good source of potassium, fiber, and complex carbs. They are roasted with a small amount of olive oil, and simple seasonings which makes this side dish healthy and delicious.
- Easy to Make – All you have to do is peel and chop the vegetables, toss with olive oil and seasonings and roast! It’s such a simple dish.
- Great for Meal Prep – You can roast a big batch of vegetables and then store them in the fridge for meal prep during the week. Roasted vegetables are great in salads, on top of grains, or just as a healthy snack.
Key Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
- Root Vegetables: This simple side dish uses winter root vegetables such as parsnips, carrots, red onion, and sweet potato. You can also add beets to add more color and flavor.
- Oil: Any oil can be used here. I use olive oil a lot, and that’s what I used in this recipe but avocado oil or coconut oil would are also great choices.
- Herbs: Fresh herbs work best here! I’m using rosemary, but you can also do thyme, or oregano. If dried herbs is all you have, be careful not too add too much as the flavor of dried herbs is intense compared to fresh herbs.
- Salt and Pepper: To season the vegetables and bring out the flavors!
How To Roast Root Vegetables
- Preheat the oven to 400°F/200°C, and line a sheet pan with parchment paper. Prep the vegetables and add to a sheet pan along with the seasonings and drizzle olive oil.
- Toss the vegetables to distribute the seasonings and coat in oil, and spread in an even layer.
- Roast in the preheated oven for 30 minutes, then flip the vegetables, add the garlic, and roast for 15-20 more minutes. The vegetables are done when they are fork tender, and caramelized.
Tip!
Use a sheet pan that is big enough to spread the diced root vegetables so it’s not overcrowded. If your pan is overcrowded, the vegetables will steam and won’t be caramelized.
Recipe Tips
- Dice the vegetables into even pieces so they cook evenly. I like to do ¾ of an inch pieces.
- If your vegetables are done before the 45 minutes, remove them from the oven. Every oven is different so keep an eye on them after the 30 minute mark. If you want to add other vegetables, make sure they are also root vegetables so they cook at the same rate.
- Add your favorite seasonings. I like to keep it simple with salt, pepper, and fresh herbs but you can also add garlic powder, Italian seasoning, or cajun seasoning.
Storing Tips
Leftover roasted vegetables can be stored in the fridge in an airtight container for up to 4 days. Roasted root vegetables are also freezer friendly and can be stored in a freezer safe bag or container for up to 3 months.
To reheat, simply add the roasted vegetables to a baking dish and warm in a 350°F/180°C oven until heated through. You can also reheat in the microwave.
What To Serve With
If you’re cooking up a Thanksgiving feast, check out my easy roast turkey recipe, or this roast spatchcock turkey. If you’re not a fan of turkey, roast a chicken, cornish hens, or a full half side of salmon.
For sides, make my classic sweet potato casserole, creamy green bean casserole, Crockpot mashed potatoes, or my favorite Boursin mashed potatoes.
Don’t forget about dessert! Go for a classic pie such as sweet potato pie, pumpkin pie, or a pecan pie. Or make these fun turkey cupcakes!
More Easy Sides To Try
All Sides ➜
FAQs
You don’t have to if you don’t want to. I usually don’t peel my vegetables unless I’m using them for something like mashed potatoes where the skin would be visible. If you do want to peel them, make sure to use a vegetable peeler and not a knife.
It might be a good idea to blanch root vegetables before roasting them, this will help them roast at a quicker rate and help with caramelization too. It’s not necessary, but might be something to experiment with.
I hope that you like this recipe as much as I do! Roasted root vegetables are a simple and delicious way to enjoy vegetables. They are wonderful for a weeknight meal or a holiday feast. If you have any questions, please feel free to leave a comment below.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Roasted Root Vegetables
Equipment
- Chef’s Knife
- Baking sheet, half size
Ingredients
- 1 large sweet potato peeled and cut into ¾ inch pieces
- ½ pound (225g) carrots peeled and cut into ¾ inch rounds
- ½ pound (225g) parsnips peeled and cut into ¾ inch rounds
- 1 red onion peeled and sliced into wedges
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 spigs fresh rosemary
- 4 cloves garlic minced
Instructions
- Preheat the oven to 400°F/200°C, and line a sheet pan with parchment paper. Prep the vegetables and add to a sheet pan along with the seasonings and drizzle olive oil.
- Toss the vegetables to distribute the seasonings and coat in oil, and spread in an even layer.
- Roast in the preheated oven for 30 minutes, then flip the vegetables, add the garlic and roast for 15-20 more minutes. The vegetables are done when they are fork tender, and caramelized.
Notes:
- Dice the vegetables into even pieces so they cook evenly. I like to do ¾ of an inch pieces.
- If your vegetables are done before the 45 minutes, remove them from the oven. Every oven is different so keep an eye on them after the 30 minute mark. If you want to add other vegetables, make sure they are also root vegetables so they cook at the same rate.
- Add your favorite seasonings. I like to keep it simple with salt, pepper, and fresh herbs but you can also add garlic powder, Italian seasoning, or cajun seasoning.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Pamela Foster says
Quick & easy, I love it! Now if it tastes as well also. It’s still in the oven 😊😋