Colorful and loaded with nutrition, roasted root vegetables are a tasty side to any main dish.
Underground veggies like carrots, potatoes, turnips, beets, radishes, or sweet potatoes are lightly seasoned and baked to tender-crisp and caramelized perfection.
Holly’s Recipe Highlights
- Flavor: A rich, earthy flavor with a hint of sweetness, complemented by the warm, aromatic notes of garlic and rosemary.
- Difficulty: This recipe is so easy. Just prep, season, and bake!
- Budget Tip: Filling and flavorful root veggies are available year-round and great for larger families (and appetites).
- Swaps: Use leftover bacon grease instead of oil for a smoky flavor.
- Serving Suggestions: Roasted veggies go with any chicken, pork, or beef entrée.
Ingredients
Vegetables: This recipe can use any assortment of carrots, potatoes, beets, rutabagas, turnips, celery, sweet potatoes, or radishes. If using frozen vegetables, make sure they’re thawed first so the seasonings can adhere better.
Seasonings: Dried rosemary, thyme, sage, and oregano are excellent herbs for roasted vegetables. A little honey or maple syrup can be whisked into the oil for a sweeter, more caramelized dish.
Variations: Non-root veggies like butternut and acorn squash can be added since they are hard like root veggies. Onions can also be added since they are considered root vegetables.
How to Roast Root Vegetables
- Combine the vegetables, onion, and garlic in a bowl.
- Stir in oil and seasonings to coat well (full recipe below).
- Spread vegetables on a sheet pan and roast until fork-tender.
- Adjust seasonings and serve.
How to Store Leftovers
Keep extra roasted root vegetables in an airtight container in the refrigerator for up to 4 days. Reheat them on the stovetop with a little oil or in the microwave. Freeze in zippered bags for up to one month.
Leftovers can be enjoyed hot or cold in stir-fries, a creamy potato or vegetable soup, or scooped into a pita pocket for an energizing workday lunch.
More Root Recipes
Did you enjoy this Roasted Root Vegetable recipe? Leave a comment and rating below.
Roasted Root Vegetables
Equipment
Ingredients
- 3 pounds assorted root vegetables chopped into 1 ½” pieces
- 1 large red onion chopped into 1 ½” pieces
- 4 cloves garlic minced
- 3 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon dried rosemary
- black pepper to taste
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper. Set aside.
- Combine all vegetables, onion, and garlic in a large bowl.
- Add olive oil, kosher salt, rosemary, and black pepper.
- Stir well until all vegetables are coated (I find that it’s easiest to use my hands to toss the vegetables).
- Spread evenly over prepared baking sheet.
- Bake for 40-50 minutes, turning the vegetables with a spatula halfway through cooking.
- Vegetables are finished roasting once they are tender when pierced with a fork.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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Hi Penny! I have some fennel that I need to use up. How do you think that would work in place of the red onion?
You can add fennel to this dish if you have some you’d like to use up, Deanne! Just add it at the same time you would add the red onion.
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I did a mix of parsnips and golden beets. It is definitely taking longer than 50min. I’m at 60+ right now waiting on some of the pieces to be soft. They smell heavenly so I’m basing this review on the function of the recipe rather than the flavor.
I hadn’t added rosemary before but will from now on. It added just the right zip. By the way how old are you? You look 16. And you have 4 kids! Bet you are often mistaken for their sister.
OMGosh, thank you Jennifer. So sweet… you just made my day! xo
I hope you love the recipe!
I need to give this a try!
yum! roast veggies are so so good! love them for the winter months especially!
I am going to make this one soon. Nice flavor and so easy.
I hope you enjoy the recipe!
Roasted vegetables is the best way to eat them I think. There is so much you can do with them too, we love them in tacos.
Adding root veggies to tacos sounds like a delicious idea Dannii!