Name: Roasted Root Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 carrots, peeled and chopped; 2 parsnips, peeled and chopped; 1 sweet potato, peeled and chopped; 2 beets, peeled and chopped; 2 red or yellow potatoes, chopped; 3 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh rosemary or thyme (or 1 tsp dried); Optional: 4 garlic cloves, 1 tbsp balsamic vinegar or 1 tbsp honey for added flavor

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Roasted Root Vegetables are a vibrant, hearty side dish that I love making during the cooler months. They’re colorful, naturally sweet, and caramelized to perfection in the oven. With just a handful of ingredients and minimal effort, I can turn basic vegetables into a flavorful, rustic dish that pairs with just about anything.

Why You’ll Love This Recipe

I love how easy and customizable roasted root vegetables are. I can mix and match whatever I have on hand—carrots, parsnips, sweet potatoes, beets, or turnips—and the oven does all the work. Roasting brings out their natural sweetness and gives them golden, crispy edges. They make a perfect side for roasts, poultry, or even as a plant-based main when I want something simple but satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Carrots
Parsnips
Sweet potatoes
Beets
Red or yellow potatoes
Olive oil
Salt
Black pepper
Fresh or dried rosemary or thyme
Optional: garlic cloves, balsamic vinegar, or a drizzle of honey for added depth

Directions

I preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
I peel and chop the vegetables into evenly sized chunks—this helps them roast evenly.
In a large bowl, I toss the chopped vegetables with olive oil, salt, pepper, and herbs until well coated.
I spread them out in a single layer on the baking sheet, making sure they’re not overcrowded (I use two sheets if needed).
I roast them for 35–45 minutes, flipping once halfway through, until they’re tender and caramelized on the edges.
Before serving, I sometimes drizzle a little balsamic glaze or honey for an extra pop of flavor.

Servings and timing

This recipe makes about 4 to 6 servings. Prep time is around 15 minutes, and roast time is 40 minutes. Total time is roughly 55 minutes.

Variations

I sometimes add red onions or whole garlic cloves for extra flavor. A sprinkle of smoked paprika or cumin gives the vegetables a warmer, spiced profile. I’ve also tossed them with a bit of maple syrup before roasting for a sweet-savory combo. For a more filling version, I mix in roasted chickpeas or top with crumbled feta just before serving.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I spread them out on a baking sheet and warm them in a 375°F (190°C) oven for about 10–15 minutes until heated through and crisped. The microwave works too, but the veggies lose a bit of their texture.

FAQs

Can I roast the vegetables without peeling them?

Yes, I often leave the skins on carrots, potatoes, and even parsnips as long as they’re scrubbed well. The skins add texture and nutrients.

Do I need to boil the vegetables before roasting?

No. Roasting from raw gives the best flavor and texture. The high heat caramelizes the natural sugars without the need to pre-cook.

Why are my vegetables not crispy?

Overcrowding the pan can cause steaming instead of roasting. I make sure to give the veggies space and use a high enough temperature.

Can I make this ahead of time?

Yes. I roast them earlier in the day and reheat in the oven before serving. They stay flavorful and crisp up nicely again.

What’s the best oil for roasting?

I typically use olive oil for flavor, but avocado oil or any neutral oil with a high smoke point works well too.

Conclusion

Roasted Root Vegetables are one of those dishes I come back to again and again. They’re simple, wholesome, and full of natural flavor. Whether I’m making them for a holiday table or just a weeknight dinner, they always bring warmth and color to the plate.

Roasted Root Vegetables