Roasted Root Vegetables are the ultimate side dish for fall and winter. They’re hearty, vibrant, and packed with natural sweetness that intensifies in the oven. Whether you’re roasting carrots, beets, parsnips, or sweet potatoes, this easy recipe brings out the best in each veggie with just olive oil, fresh herbs, and a hot oven. Perfect for holiday dinners, meal prep, or weeknight sides, roasted root vegetables are a flavorful and nutritious way to bring color and comfort to your plate.
Table of Contents
Why You’ll Love This Recipe
- 🥕 Colorful & cozy – Perfect for seasonal tables and holiday spreads
- 🧄 Flavorful simplicity – Olive oil, garlic, and herbs enhance natural sweetness
- 🌿 Versatile – Mix and match root veggies based on what’s in season
- ⏱️ Hands-off cooking – Oven does most of the work
- 🥗 Healthy & hearty – Nutrient-rich, high in fiber, and naturally gluten-free
- 🍽️ Meal-prep friendly – Reheats beautifully and pairs with almost anything
Ingredients
- 2 medium carrots, peeled and cut into 1-inch pieces
- 1 large parsnip, peeled and chopped
- 1 golden beet, peeled and diced
- 1 red beet, peeled and diced
- 1 small sweet potato, peeled and cubed
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped (or 1 tsp dried)
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- Optional: drizzle of maple syrup or balsamic vinegar after roasting
Instructions
- Preheat Oven
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup. - Prepare Vegetables
Peel and chop all root vegetables into even-sized pieces, about 1 inch thick for uniform cooking. - Season
In a large bowl, toss vegetables with olive oil, rosemary, garlic powder, salt, and pepper until well coated. - Arrange on Baking Sheet
Spread veggies in a single layer on the prepared baking sheet. Don’t overcrowd — use two pans if needed. - Roast
Roast for 30–40 minutes, flipping halfway through, until edges are browned and veggies are fork-tender. - Optional Finish
For extra depth, drizzle with a little maple syrup or balsamic vinegar right after roasting. - Serve Warm
Enjoy immediately, or let cool and store for meal prep.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4
- Difficulty: Easy
Nutrition Facts (Per Serving, Approximate)
- Calories: 160
- Protein: 2g
- Fat: 7g
- Carbohydrates: 22g
- Fiber: 5g
- Sugar: 8g
- Sodium: 180mg
Tips & Variations
- 🔪 Cut evenly: For even cooking, make sure all pieces are about the same size
- 🧂 Don’t skip seasoning: Salt brings out the natural sweetness
- 🌱 Fresh herbs: Thyme, sage, or oregano work great too
- 🧄 Add aromatics: Whole garlic cloves or shallots roast beautifully
- 🍁 Sweet twist: Add a drizzle of maple syrup before roasting for a candied effect
- 🧀 Finish with cheese: Try crumbled goat cheese or feta on top for extra flavor
FAQs
Can I use pre-cut vegetables?
Yes! Just make sure they’re fresh and cut into similar sizes for even roasting.
Can I roast different vegetables together?
Yes, but keep in mind different vegetables cook at different rates. Cut harder veggies (like beets) a little smaller.
Do I have to peel everything?
Not necessarily. Just scrub well. The skins on carrots, sweet potatoes, and even beets are edible when roasted.
How long do leftovers last?
Up to 5 days in the fridge. Reheat in the oven or air fryer for best texture.
Roasted Root Vegetables
Equipment
- Large mixing bowl
- – Baking sheet
- – Parchment paper
Ingredients
- – 2 medium carrots peeled and chopped
- – 1 parsnip chopped
- – 1 golden beet diced
- – 1 red beet diced
- – 1 sweet potato cubed
- – 2 tbsp olive oil
- – 2 tsp fresh rosemary or 1 tsp dried
- – ½ tsp garlic powder
- – Salt & pepper to taste
- – Optional: maple syrup or balsamic for finishing
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment.
- Peel and cut vegetables into 1-inch chunks.
- Toss with olive oil, herbs, garlic powder, salt, and pepper.
- Spread evenly on baking sheet.
- Roast for 30–40 mins, flipping halfway.
- Drizzle with maple or balsamic if using. Serve warm.
Notes
– Add garlic cloves or shallots for depth
– Store leftovers in fridge up to 5 days
Conclusion
These Roasted Root Vegetables are everything a side dish should be: easy, nutritious, flavorful, and flexible. With just a few ingredients, you can let nature’s best seasonal veggies shine. Serve them alongside roasted meats, grain bowls, or enjoy them as a meal on their own. However you serve them, they’re sure to become a cold-weather favorite.