Roasted Root Vegetables Recipe
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!
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 cauliflower with parmesan 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:
- Roasted root veggies are 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 root 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.
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.
- 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. See my oven roasted beets recipe for more information.
- 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.
See the recipe card below for the full list of ingredients and quantities.
How to make roasted root veggies
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.
See the recipe card below for full instructions.
- 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.
- Bake at 400 degrees for 30-45 minutes until tender and caramelized, rotating the pan halfway during cooking.
Recipe FAQs
All varieties of root vegetables are great roasted. Choose your favorite from potatoes, sweet potatoes, potatoes, carrots, parsnips, onions, beets, rutabaga, turnips, celery root, garlic cloves, radishes and more. Simply cut into uniform sized pieces for even cooking.
If using garlic, leave the cloves whole and either add them peeled or unpeeled. They’re very easy to remove from the peel once they’ve cooked!
400 degrees Fahrenheit is the best temperature for roasting vegetables as it’s hot enough to develop perfectly tender, crispy, caramelized vegetables.
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.
Cut the vegetables into 1 – 1 1/2″ chunks will cook in 30-40 minutes at 400 degrees Fahrenheit.
Root veggies 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.
Serving suggestions
This medley of roasted root vegetables is extremely versatile and pairs well with almost anything you’re serving.
- Serve as a side dish alongside air fryer chicken breast or my pan seared steak recipe.
- This works as a sheet pan meal as well! Add chicken thighs to the pan and follow the instructions for my sheet pan chicken thighs recipe.
- Toss these veggies with quinoa, greens and your favorite dressing for a delicious vegetarian main dish.
Recipe notes
- Pro tip:Â 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.
More vegetable sides you’ll love
- Air fryer brussels sprouts
- Air fryer carrots
- Cinnamon roasted brussels sprouts
- Maple glazed carrots
- Oven roasted sweet potatoes
- Roasted brussels sprouts and carrots
- Roasted delicata squash
- Roasted smashed potatoes
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Roasted Root Vegetables Recipe
Equipment
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.2 medium sweet potatoes, 2 parsnips, 2 large carrots, 2 medium golden beets, 2 red cippolini onions, 3 tablespoons olive oil, 2 tablespoons chopped fresh rosemary, 2 teaspoons garlic powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
- Bake for 30-40 minutes, until tender and caramelized, rotating the pan(s) halfway through the cooking time. Cool slightly and enjoy!
Notes
- Pro tip:Â 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
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
2 Comments on “Roasted Root Vegetables Recipe”
Roasted root veggies are like candy to me!! This whole pan looks amazing to me! So much flavor and texture!
They’re like candy to me too! Thanks Katherine!