Why You’ll Love Roasted Root Vegetables Recipe Recipe
Roasted root vegetables are simple to prepare yet packed with rich, earthy flavor. The high oven heat enhances the natural sweetness of carrots, parsnips, beets, and sweet potatoes, creating caramelized edges and tender interiors. You can customize the seasoning to your taste, making this dish versatile for everyday meals or special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Base Vegetables
4 medium carrots, peeled and cut into 2-inch pieces
3 large parsnips, peeled and cut into 2-inch pieces
1 large sweet potato, peeled and cubed
2 medium beets, peeled and quartered
1 large red onion, cut into wedges
Seasoning Blend
3 tablespoons olive oil (or avocado oil for higher heat tolerance)
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon garlic powder
½ teaspoon smoked paprika
Fresh Finishing Touches
2 tablespoons fresh rosemary, chopped
1 tablespoon balsamic vinegar
Flaky sea salt for serving
Directions
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Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it. If needed, use two sheets to avoid overcrowding.
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Wash and peel all vegetables. Cut into similar-sized pieces so they roast evenly. Pat dry with a paper towel.
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In a large bowl, combine the prepared vegetables with olive oil, salt, pepper, thyme, garlic powder, and smoked paprika. Toss until each piece is coated.
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Spread the seasoned vegetables in a single layer on the prepared baking sheet, giving each piece room for even roasting.
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Roast in the oven for about 25 minutes, then flip the vegetables with a spatula. Continue roasting for another 20–30 minutes, until tender and golden brown.
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Once done, remove from oven and immediately sprinkle with fresh rosemary, drizzle with balsamic vinegar, and add flaky sea salt to taste. Let rest a few minutes before serving.
Servings and timing
This recipe yields about 6 servings.
Prep time: ~20 minutes
Cook time: ~45–55 minutes
Total time: ~1 hour 15 minutes
Variations
• Balsamic Glazed: Add a splash of balsamic vinegar before roasting for a tangy, sweet finish.
• Herb Variations: Use fresh thyme, sage, or rosemary for different aromatic profiles.
• Spiced Twist: Add cumin or smoked paprika for a Middle Eastern-inspired flavor.
• Different Veggies: Include rutabaga, potatoes, or butternut squash with similar roasting times.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a 400°F oven for 10–15 minutes to bring back crispiness, or microwave briefly for convenience.
FAQs
How do I know when the vegetables are done roasting?
They’re done when tender with a fork and have golden-brown, caramelized edges.
Can I use frozen root vegetables?
Fresh vegetables are best for texture, but if using frozen, thaw and pat completely dry first.
Should I peel the vegetables?
Peeling is optional—scrub well if you prefer to leave skins on for extra texture and nutrients.
Can I roast these at a different temperature?
Yes, anywhere between 400°F and 425°F works; higher heat promotes better caramelization.
How do I prevent soggy vegetables?
Avoid overcrowding the pan and ensure pieces are dry before roasting.
Can I add other seasonings?
Absolutely—try herbs like sage, rosemary, or spices like cumin or paprika for extra depth.
Is this dish vegan and gluten-free?
Yes, this recipe is naturally vegan and gluten-free.
Can I make this ahead?
You can prep the vegetables and season them ahead of time; roast just before serving.
What main dishes pair well with roasted root vegetables?
They pair well with roasted meats, grilled proteins, or hearty grains.
Can I freeze roasted root vegetables?
You can freeze them for up to 3 months, though texture may soften slightly upon reheating.
Conclusion
Roasted root vegetables are a simple yet impressive side that highlights the natural sweetness and earthy richness of seasonal produce. With minimal prep and flexible seasoning options, this recipe becomes a go-to for weeknight dinners and festive meals alike. Customize it with your favorite herbs and vegetables for endless delicious variations.
Roasted Root Vegetables Recipe
This easy roasted root vegetables recipe features a colorful medley of carrots, parsnips, sweet potatoes, and beets seasoned with herbs and olive oil, then oven-roasted to perfection. It’s a healthy and flavorful side dish perfect for any meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Western
- Diet: Vegan
Ingredients
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 sweet potatoes, peeled and chopped
- 2 beets, peeled and chopped
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 200°C (400°F).
- Peel and chop all the root vegetables into evenly sized pieces.
- Place the chopped vegetables into a large mixing bowl.
- Add olive oil, thyme, rosemary, salt, and pepper. Toss until the vegetables are well coated.
- Spread the vegetables in a single layer on a baking tray lined with parchment paper.
- Roast in the preheated oven for 35–40 minutes, turning halfway through, until the vegetables are tender and golden brown.
- Serve hot as a side dish or over grains for a hearty vegan meal.
Notes
- Cut vegetables uniformly for even roasting.
- Feel free to swap or add other root vegetables like turnips or rutabagas.
- Add a drizzle of balsamic glaze or maple syrup for extra flavor before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
