Earthy and hearty veggies shine in this simple recipe for roasted root vegetables. Ready in under an hour, this nourishing side dish is ultra cozy and comforting.
Perfectly roasted and caramelized roasted root vegetables are the ultimate seasonal side dish that we look forward to making every fall and winter. These veggies are perfect for everyday meals and for the holidays.
Simply cut the veggies, season, and roast in the oven for 45 minutes – that’s it! We tested this recipe with varying chopped veggie thickness and had best results when we kept all of the root vegetables to about 1-inch thick chunks (this ensures they all bake evenly).
And, if you don’t have the exact 5 root vegetables included in the recipe, simply sub your favorites (or whatever you have on hand). Have fun with this recipe and mix it up based on your taste preferences!
“Can we talk about the number of vegetables I tried for the first time with this recipe? I always get so nervous about overcooking and messing up roasted vegetables, but this was so simple!” – Jack
What You Need for Roasted Root Vegetables
This roasted root vegetable recipe is incredibly easy and has a short list of wholesome ingredients. You need:
- A variety of root veggies including carrots, Idaho and sweet potatoes, parsnips, and yellow onion
- Smashed garlic cloves
- Olive oil to crisp up the veggies
- Salt, pepper, and fresh thyme for flavor
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Roasted Root Vegetable Variations
Veggies: Use any of the veggies called for in the recipe or feel free to sub in beets, turnips, rutabagas, butternut squash, red onion, and broccoli florets. You need about 6-7 cups of chopped vegetables total.
Caramelization: Mix 1 tablespoon of balsamic vinegar or honey with the olive oil before drizzling it over the vegetables. It adds a little sweetness and caramelizes the root veggies.
Seasonings: If you’re looking to jazz up these root vegetables, go for it! Any of these seasonings would be absolutely delish:
- Honey and balsamic (from our honey balsamic roasted carrots recipe)
- Garlic, oregano, and chili powder (from our crispy roasted red potatoes recipe)
- Italian seasoning, garlic powder, and onion powder (from our foil-pack grilled potatoes recipe)
- A sprinkle of homemade ranch seasoning or fajita seasoning
- Fresh herbs like rosemary, parsley, or dill
Do you need to peel the veggies before roasting?
It is totally up to you! We prefer to roast veggies with the skin on for a little extra crispiness. The skin also helps keep the veggies intact while roasting. if you prefer peeled veggies, go for it! Peel them before chopping.
What is the best way to cut root vegetables for roasting?
For perfectly roasted vegetables, how you chop them matters! We suggest cutting all of the vegetables into approximately 1-inch thick chunks. This ensures that ALL of the veggies cook evenly. If you cut them thinner, your bake time will decrease and if you cut them thicker your bake time will increase.
How do you prevent the veggies from sticking to the pan?
Make sure you prepare your baking sheet before adding the veggies. Line it with parchment paper or foil sprayed with nonstick cooking spray. Or, skip lining the baking sheet and spray it directly with nonstick cooking spray.
How do you know when the veggies are done?
Carefully watch the vegetables for the last 10- 15 minutes of bake time to make sure they don’t burn. They should be fork tender!
These roasted root vegetables are a great make-ahead side dish and totally meal-prep friendly. Prepare a big batch on the weekend to enjoy for lunch or dinner throughout the week! Store in an airtight container in the refrigerator for up to 5 days.
Garlic and herb roasted root vegetables are incredibly versatile and pair well with just about anything! Serve with roasted chicken, baked pork tenderloin, as a Thanksgiving side dish, or mix with lettuce, balsamic vinaigrette, goat cheese, and quinoa (here’s how to cook perfect quinoa) for a quick salad.
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Roasted Root Vegetables
- 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)
- 1/2 large yellow onion sliced
- 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. Prepare a baking sheet: line a baking sheet with parchment paper OR foil sprayed with nonstick cooking spray. You can also spray the baking sheet directly. Set aside.
- Place the carrots, potatoes, parsnips, onion, and garlic onto the baking sheet. Generously drizzle with olive oil and sprinkle with salt and pepper.
- Use your hands or a spatula to mix everything together right on the pan, ensuring all of the vegetables are covered in oil. Spread the vegetables into an even layer on the baking sheet. Make sure the vegetables are not piled on top of each other (this will prevent the vegetables from cooking evenly).
- Bake for 45 minutes, tossing every 10 minutes. Veggies are done cooking when they are fork tender.
- Remove from the oven, sprinkle with fresh thyme, and serve.
Tips & Notes
- Storage: Store leftover roasted root vegetables in an airtight container in the refrigerator for up to 5 days.
- Vegetables: Use any of the veggies called for in the recipe or feel free to sub in beets, turnips, rutabagas, butternut squash, red onion, and broccoli florets. You need about 6-7 cups of chopped vegetables total.