These Roasted Root Vegetables are such an easy and delicious seasonal side to serve this fall and winter! Simply cut the veggies, season, and roast for 45 minutes — that’s it! Enjoy.
Ultimate Seasonal Side
These roasted root vegetables come together to make the ultimate seasonal side. We’re talking delicious savory veggie flavors with smashed garlic cloves and fresh herbs — does it get any better?!
If you don’t have all 5 of these root vegetables on hand, no problem! We’ll give you some easy veggie substitutions so you can still make this seasonal side without running back out to the store.
What Vegetables are Good for Roasting?
This recipe calls for carrots, potatoes, onions, and parsnips, but feel free to sub any of the veggies below if you prefer other veggies or don’t have some of these on-hand:
- Cubed squash
- Brussels sprouts
- Red, Green or Yellow Peppers
The Key to Perfect Roasted Veggies
We know that everyone’s ovens are different and this is why bake time might vary up or down. Our biggest tip for getting perfect roasted vegetables is actually how you chop them.
You’ll note in the recipe card that we instruct cutting all of your root vegetables at around 1-inch thick. This will ensure all of your vegetables cook evenly.
If you cut them thinner, your bake time will decrease and if you cut them thicker your bake time will increase.
Should I Peel Veggies Before Roasting?
It is your choice whether you peel veggies before roasting or not. We actually prefer to leave them as-is because a lot of the nutrients live in the skin of vegetables. Plus, the skin helps hold the veggies together while roasting.
Seasoning Ideas for Roasted Vegetables
This recipe calls for a simple seasoning of salt, pepper, olive oil and fresh thyme, which allows the flavor of these delicious veggies to really shine. But if you’re looking to jazz these root vegetables up a little more depending on what you’re pairing them with, GO FOR IT!
Any of the following seasonings would be absolutely delish:
- Honey + Balsamic
- Garlic + Oregano + Chili Powder
- Italian Seasoning + Garlic Powder + Onion Powder
- Fajita Seasoning
- Fresh herbs like: Rosemary, Parsley or Dill
More Vegetable Sides
- Roasted Brussels Sprouts with Bacon
- Crispy Roasted Red Potatoes
- Garlic Roasted Kale Chips
- Golden Roasted Cauliflower with Turmeric
- Honey Balsamic Roasted Carrots
- 6 medium carrots, chopped into 1-inch thick chunks (about 2 cups)
- 1 large Idaho potato, chopped into 1-inch thick chunks (about 1 cup)
- 2 large sweet potatoes, chopped into 1-inch thick chunks (about 2 cups)
- 3 medium parsnips, cored and chopped into 1-inch thick chunks (about 1 cup)
- 6 cloves garlic, smashed
- 2 tablespoons olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons minced fresh thyme
- Preheat the oven to 400ºF and spray a baking sheet with nonstick cooking spray. Option to line with tin foil and spray that.
- Next, place carrots, potatoes, parsnips, onion, and garlic onto the baking sheet and generously drizzle with olive oil, salt, and pepper.
- Use hands or a spatula to make sure all of the vegetables are covered in olive oil, salt, and pepper and then spread the vegetables out evenly on the baking sheet. Making sure the vegetables are not piled on top of each other (this will cause the vegetables not to cook evenly).
- Place the baking sheet in the oven and bake for 45 minutes, tossing every 10 minutes.
- Remove from the oven, sprinkle with fresh thyme and serve.
Nutrition FactsServing Size: 1/6 recipe Calories: 145 Sugar: 6 Sodium: 118 Fat: 5 Carbohydrates: 25 Fiber: 5 Protein: 2
Keywords: roasted root vegetables