If you’re tired of the same old sides, you’ll love these Roasted Root Vegetables!  This is an easy side dish that’s gluten free, dairy free and vegan, and it’s easily customizable with your favorite root veggies and herbs!

Roasted root vegetables in a white serving bowl

I’m always looking for new, exciting ways to prepare vegetables, because let’s face it, getting people to eat their veggies can be difficult!

Roasted vegetables are always a hit in my house. I serve roasted carrots and parsnips and roasted green beans often, but these Roasted Root Vegetables are a new favorite!

This is one delicious side dish that everyone in the house loves!

Why you’ll love this recipe:

  • This dish is a colorful, delicious blend of caramelized root vegetables, garlic powder and herbs that pairs well with anything you’re serving.
  • It’s customizable with your favorite veggies, herbs and spices.
  • It’s an easy side dish recipe that’s great for meal prep. Toss in grains or salads for lunch, or serve with your favorite protein.
  • It’s gluten free, dairy free and vegan, so it’s perfect for special diets.
Roasted root vegetables on a sheet pan

List of root vegetables

There are so many types of root vegetables to choose from, so this dish may be changed up very easily depending on what you have on hand.

See the list below and choose your favorites!

  • Beets. Any variety works, but keep in ming that if you use purple beets, the color will bleed into the other vegetables.
  • Carrots
  • Celery root
  • Garlic
  • Kohlrabi
  • Parsnips
  • Potatoes. Any type of potatoes work in this recipe. Choose from yukon gold potatoes, red potatoes, tri-colored baby potatoes and fingerling potatoes.
  • Onions. Large onions, cippolini onions , pearl onions and leeks are all great options.
  • Radishes
  • Rutabaga
  • Sweet potatoes. Choose from a variety of Garnet, Jewel, Japanese, Hannah and Purple sweet potatoes.
  • Turnips
  • Yucca

Recipe ingredients

I used the following ingredients for this roasted root vegetables recipe. The recipe can be modified to include the vegetables, herbs and spices that you have on hand.

Roasted root vegetables recipe ingredients

Ingredient notes

  • Sweet potatoes. I used Garnet yams, but you can use any type of sweet potatoes, including Jewel, Hannah, Japanese and Purple varieties. You can also substitute with regular potatoes as outlined in the list above.
  • Carrots. Use rainbow carrots for a great way to add color!
  • Golden beets. Any variety of beets will work well in this recipe, including purple, chioggia (or candy cane), and baby beets. If using purple beets, the color will bleed onto the other vegetables once tossed.
  • Cippolini onions. I used red cippolini onions in this recipe, which are smaller and flatter. Regular or pear onions would be a great substitute.
  • Rosemary. Fresh rosemary pairs perfectly with these root vegetables, but it may be substituted with your favorite herbs. If using dried herbs, use half the amount of fresh.

How to make this recipe

These roasted root vegetables are incredibly easy to make. There is a fair amount of chopping involved, but the chopping may be done in advance to make prep much quicker on busy nights.

This recipe is also great for meal prep! Cook it in advance and enjoy within 3-5 days.

Pro tip: A good rule of thumb is about 4 cups of vegetables per sheet pan. If the pan is overcrowded, the root vegetables will steam instead of roast.

How to make roasted root vegetables collage
  1. Place the root vegetables on a sheet pan and toss with olive oil, garlic powder, rosemary, salt and pepper, and spread into an even layer.
  2. Bake at 400 degrees for 30-45 minutes until tender and caramelized, rotating the pan halfway during cooking.

FAQs

What are the best root vegetables to roast?

All varieties of root vegetables are great roasted. Choose your favorite from potatoes, sweet potatoes, carrots, parsnips, onions, beets, rutabaga, turnips, celery root and more. Simply cut into uniform sized pieces for even cooking.

What temperature is best for roasting vegetables?

400 degrees Fahrenheit is the best temperature for roasting vegetables as it’s hot enough to develop perfectly tender, crispy, caramelized vegetables.

How do you keep roasted vegetables from getting soggy?

When roasting vegetables, be sure that vegetables are in a single layer, and don’t overcrowd the pan or they will steam instead of roast. Steamed vegetables become mushy or soggy instead of crisp and caramelized. A good rule of thumb is 4 cups of vegetables per large sheet pan.

How long to roast root vegetables?

Root vegetables cut into 1 – 1 1/2″ chunks will cook in 30-40 minutes at 400 degrees Fahrenheit.

Can I roast root vegetables in advance?

Root vegetables may be roasted in advanced. Once they’re refrigerated they will soften, but they’re still delicious! I love making a large batch to eat during the week.

Recipe notes

  • Pro tip:  Make sure your root vegetables are cut uniformly so that they’re cooked evenly.
  • A good rule of thumb is 4 cups of vegetables per one baking sheet to prevent overcrowding.  If the vegetables are overcrowded, they will steam instead of roast.
  • Customize this recipe with your favorite root vegetables (refer to the list in the post), herbs and spices.
  • Store leftovers in an air tight container and use within 5 days.
Spatula scraping off roasted root vegetables on a sheet pan

What to serve with this recipe:

More vegetable sides you’ll love:

If you make this recipe I’d love to hear from you! Leave a comment and rating below, or tag me @flavorthemoments on Instagram!

Roasted root vegetables in a white serving bowl

Roasted Root Vegetables Recipe

Roasted Root Vegetables Recipe is an easy gluten free, vegan side dish. It's colorful, delicious and highly customizable with your favorite root veggies!
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Ingredients

  • 2 medium sweet potatoes peeled and cut into 1" chunks
  • 2 parsnips peeled and cut into 1" chunks
  • 2 large carrots cut into 1" chunks
  • 2 medium golden beets peeled and cut into 1" chunks
  • 2 red cippolini onions or 1 small red onion, peeled and cut into thin wedges
  • 3 tablespoons olive oil
  • 2 tablespoons chopped fresh rosemary or 1 1/2 teaspoons dried
  • 2 teaspoons garlic powder
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper or to taste

Instructions 

  • Preheat the oven to 400 degrees. Place root vegetables on a large rimmed baking sheet in a single layer (use a second baking sheet if necessary to avoid overcrowding), and toss with olive oil, rosemary, garlic powder, salt and pepper until well combined.
  • Bake for 30-40 minutes, until tender and caramelized, rotating the pan(s) halfway through the cooking time. Cool slightly and enjoy!
    How to make roasted root vegetables collage

Notes

  • Pro tip:  Make sure your root vegetables are cut uniformly so that they’re cooked evenly.
  • A good rule of thumb is 4 cups of vegetables per one baking sheet to prevent overcrowding.  If the vegetables are overcrowded, they will steam instead of roast.
  • Customize this recipe with your favorite root vegetables (refer to the list in the post), herbs and spices.
  • Store leftovers in an air tight container and use within 5 days.

Nutrition

Calories: 165kcal, Carbohydrates: 28g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Sodium: 373mg, Potassium: 587mg, Fiber: 6g, Sugar: 9g, Vitamin A: 11054IU, Vitamin C: 13mg, Calcium: 58mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

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