Roasted Root Vegetables Recipe

Why You’ll Love This Recipe

This recipe is incredibly easy to prepare and uses only a few basic ingredients. Roasting enhances the flavor and texture of the vegetables, creating crispy edges and tender centers. It’s naturally vegan, gluten-free, and packed with fiber, vitamins, and minerals. Whether you’re serving it alongside a holiday roast or adding it to a grain bowl, these roasted veggies are a guaranteed hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Carrots
• Parsnips
• Sweet potatoes
• Beets
• Olive oil
• Fresh herbs (like rosemary or thyme)
• Salt
• Black pepper
• Garlic cloves (optional)

Directions

1. Preheat your oven to 425°F (220°C).
2. Peel and chop the vegetables into uniform, bite-sized pieces.
3. In a large bowl, toss the vegetables with olive oil, salt, pepper, and herbs.
4. Spread the vegetables out in a single layer on a large baking sheet. Use parchment paper for easier cleanup.
5. Roast in the preheated oven for 35–45 minutes, flipping halfway through, until the vegetables are tender and golden brown on the edges.
6. Optional: Add whole garlic cloves during the last 15 minutes of roasting for extra flavor.
7. Remove from the oven and serve warm.

Servings and timing

This recipe serves 4–6 people.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

• Add red onions, turnips, or rutabaga for more variety.
• Drizzle with balsamic vinegar or maple syrup before roasting for added sweetness and depth.
• Sprinkle with crumbled feta or goat cheese after roasting for a creamy finish.
• Add a pinch of smoked paprika or cumin for extra warmth and spice.
• Swap olive oil for melted coconut oil for a different flavor profile.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, spread the vegetables on a baking sheet and warm in a 375°F oven for 10–15 minutes. You can also reheat them in a skillet over medium heat. Avoid microwaving to maintain texture.

FAQs

Can I use pre-cut vegetables?

Yes, using pre-cut vegetables saves time and still roasts well. Just make sure pieces are uniform in size.

How do I keep the vegetables from getting soggy?

Don’t overcrowd the pan, and make sure the oven is fully preheated. Spacing allows moisture to escape and edges to crisp.

Should I peel the vegetables?

Peeling is recommended for beets and parsnips, but optional for carrots and sweet potatoes depending on your preference.

Can I roast different vegetables together?

Yes, just make sure they’re cut to similar sizes and have similar roasting times. Group faster-cooking ones separately if needed.

What’s the best oil for roasting?

Olive oil is most common, but avocado oil or grapeseed oil also work well due to their high smoke points.

Can I make these ahead of time?

Yes, roast them ahead and reheat in the oven before serving. They’re great for meal prep too.

Are roasted root vegetables healthy?

Absolutely. They’re rich in fiber, vitamins A and C, and antioxidants. Roasting with a bit of oil adds healthy fats and flavor.

How do I make them more flavorful?

Use fresh herbs, garlic, and a seasoning blend like Italian or herbes de Provence. A final squeeze of lemon also brightens the flavors.

Can I freeze roasted root vegetables?

It’s not ideal, as freezing can affect the texture. However, you can freeze them in airtight containers for up to 2 months if needed.

What can I serve them with?

They pair well with roasted meats, grilled tofu, grain bowls, or as a topping for salads and soups.

Conclusion

Roasted Root Vegetables are a simple yet flavorful way to enjoy seasonal produce. With crispy edges, tender centers, and endless ways to customize, this dish is a go-to for healthy weeknight dinners or festive holiday sides. Once you try this easy recipe, you’ll want to roast up a batch again and again.

Roasted Root Vegetables Recipe

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Roasted Root Vegetables are a vibrant and hearty side dish featuring a mix of seasonal vegetables like carrots, parsnips, sweet potatoes, and beets. Roasted until caramelized and tender, they’re perfect for fall and winter meals.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4–6 servings
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegan

Ingredients

• 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 sweet potatoes, peeled and chopped
• 2 beets, peeled and chopped
• 2–3 tbsp olive oil
• 1–2 tsp fresh rosemary or thyme (or 1/2 tsp dried)
• Salt to taste
• Black pepper to taste
• 4–6 garlic cloves (optional, whole)

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Instructions

1. Preheat oven to 425°F (220°C).
2. Peel and chop all vegetables into uniform, bite-sized pieces.
3. In a large bowl, toss vegetables with olive oil, salt, pepper, and herbs until evenly coated.
4. Spread vegetables in a single layer on a baking sheet lined with parchment paper.
5. Roast for 35–45 minutes, flipping halfway through, until vegetables are tender and edges are golden brown.
6. Optional: Add whole garlic cloves during the last 15 minutes for extra flavor.
7. Remove from oven and serve warm as a side or main dish.

Notes

• Don’t overcrowd the baking sheet to ensure crisp edges.
• Mix and match other root vegetables like turnips or rutabaga.
• Add a drizzle of balsamic vinegar or maple syrup before roasting for extra flavor.
• Finish with fresh herbs or crumbled cheese after baking if desired.
• Use parchment paper for easier cleanup.

Nutrition

• Serving Size: 1 cup
• Calories: 150
• Sugar: 6g
• Sodium: 200mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 2g
• Cholesterol: 0mg