Roasted root vegetables are a colorful, hearty, and naturally sweet side dish that brings out the best of seasonal produce.
Tossed in olive oil and herbs, then roasted until caramelized and tender, this easy recipe is perfect for weeknight dinners or festive holiday spreads.
🥕 Why You’ll Love This Recipe
Roasting transforms ordinary root vegetables into a medley of rich, sweet, and earthy flavors.
It’s a simple, healthy, and versatile side dish that pairs well with almost any main course.
Plus, it’s a great way to use up seasonal veggies you already have on hand.
🍴 Ingredients
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2 carrots, peeled and cut into chunks
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2 parsnips, peeled and cut into chunks
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1 sweet potato, peeled and cubed
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1 beet, peeled and cubed
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1 red onion, peeled and quartered
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2 tablespoons olive oil
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1 teaspoon dried thyme or rosemary
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Salt and black pepper to taste
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Optional: drizzle of honey or balsamic glaze for serving
👩🍳 Instructions
Preheat oven: Set the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Prepare vegetables: Peel and chop all the root vegetables into similar-sized pieces for even roasting.
Season: Place vegetables in a large bowl. Add olive oil, thyme or rosemary, salt, and pepper. Toss well to coat.
Roast: Spread the vegetables out in a single layer on the baking sheet. Roast for 35–40 minutes, stirring halfway through, until tender and golden brown on the edges.
Serve: Transfer to a serving bowl and drizzle lightly with honey or balsamic glaze if desired.
💡 Tips for Perfect Roasted Root Vegetables
Cut all vegetables to roughly the same size so they roast evenly.
Don’t overcrowd the pan — use two baking sheets if necessary for crispier edges.
Add garlic cloves or shallots for extra flavor.
For a touch of sweetness, drizzle maple syrup over the vegetables before roasting.
🍽️ Serving Suggestions
Roasted root vegetables pair beautifully with roasted chicken, beef, pork tenderloin, or salmon.
They also make a hearty vegetarian main when served over grains like quinoa or farro.
🕒 Storage
Keep leftovers in an airtight container for up to 4 days in the refrigerator.
Reheat in the oven or air fryer to restore their crisp texture.
Roasted Root Vegetables Recipe
Ingredients
Method
- Preheat oven to 400°F (200°C).
- Toss chopped vegetables with olive oil, herbs, salt, and pepper.
- Spread on a baking sheet and roast for 35–40 minutes, stirring halfway.
- Serve warm with honey or balsamic glaze if desired.
