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 cubed; 1 beet, peeled and cubed; 2 red or yellow potatoes, cubed; 2–3 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; Optional: 1 tsp garlic powder, 1 tsp rosemary or thyme, 1/2 tsp paprika, 1 tbsp balsamic vinegar

Jump to Recipe·Leave a Review

Roasted root vegetables are a colorful, hearty, and flavorful side dish I love making when I want something rustic and satisfying. Carrots, parsnips, sweet potatoes, and other roots caramelize beautifully in the oven, bringing out their natural sweetness and depth. It’s one of those versatile dishes I can pair with anything—roasts, chicken, grain bowls, or even enjoy on its own.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy and endlessly adaptable. I can use whatever root vegetables I have on hand, toss them with olive oil and herbs, and roast them until golden and tender. The edges get deliciously crispy while the insides stay soft and flavorful. Plus, it’s healthy, naturally gluten-free, and great for meal prep or holiday spreads. Roasted Root Vegetables

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
Optional: garlic powder, rosemary, thyme, paprika, or balsamic vinegar for extra flavor

Directions

I preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
I peel and chop all the root vegetables into similar-sized pieces so they roast evenly.
I toss them in a bowl with olive oil, salt, pepper, and any herbs or seasonings I want to use.
I spread the vegetables in a single layer on the baking sheet—no overcrowding, or they’ll steam instead of roast.
I roast them for 30–40 minutes, flipping halfway through, until they’re golden brown on the edges and fork-tender.
I serve them hot, straight from the oven, or let them cool slightly and serve them warm.

Servings and timing

This recipe serves about 4–6 people. It takes around 15 minutes to prep and 35–40 minutes to roast, so I usually have it ready in under an hour.

Variations

Sometimes I add red onions or whole garlic cloves for extra sweetness and aroma. I also love drizzling balsamic vinegar or maple syrup during the last 5 minutes of roasting for a sweet glaze. For a spiced version, I add cumin, coriander, or smoked paprika. In the fall, I sometimes toss in chunks of butternut squash or rutabaga for a heartier mix.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop them in a hot oven or air fryer at 375°F (190°C) for about 10 minutes to bring back their crispiness. I avoid the microwave if I want to keep the edges crispy.

FAQs

Can I use pre-cut or frozen root vegetables?

Yes, I can use pre-cut vegetables to save time. Frozen root veggies can work, but they won’t caramelize as well—so I roast them at a higher temperature and spread them out well.

Do I need to peel the vegetables?

I usually peel vegetables like carrots, parsnips, and beets, but I leave the skin on potatoes and sweet potatoes if they’re clean. It adds texture and nutrients.

How do I keep them from getting mushy?

I make sure they’re dry before roasting, don’t crowd the pan, and roast at a high temperature. Flipping halfway helps them brown evenly.

Can I make these ahead of time?

Yes, I chop the vegetables and store them in the fridge up to a day in advance. I roast them fresh for the best texture.

What’s the best oil to use?

I use olive oil for its flavor, but avocado oil or any high-heat oil works well too.

Conclusion

Roasted root vegetables are one of my favorite side dishes for their simplicity, flavor, and cozy appeal. I love how easily they fit into any meal and how I can mix and match ingredients based on what I have. Whether I’m serving them during the holidays or as a weeknight dinner side, they always bring vibrant color and earthy goodness to the table.