Enjoy the natural sweetness of roasted root vegetables with this easy, healthy side dish recipe. Perfect for holiday dinners and winter meals.
These colorful roast vegetables are an easy, delicious side dish that's totally addicting! Carrots, parsnips, and beets roast until tender and browned, delivering a burst of rich, earthy flavor that's sure to please.
Sheet pan roasted root vegetables brings about a delicious shift, rendering them sweet, slightly crispy on the outside, and oh-so-tender on the inside. This dish is a perfect sidekick for roast turkey, roast chicken, salmon, pork tenderloin or a holiday meal like Thanksgiving dinner or Christmas dinner.
Or whip up this one sheet pan recipe to use in easy, healthy dinners all week long. A healthy side dish that's perfect for holidays and winter meals.
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Why You'll Love This Recipe
- Crispy and tender: roasting in the oven creates crispy exteriors and soft and tender interiors, with an earthy, caramelized flavor from natural sugars.
- Flavorful: with earthy rosemary, this is not just a side dish, it's also a fantastic addition to your main course.
- Winter season: these winter vegetables shine as a perect holiday season side dish, whether it's Thanksgiving or a cozy winter dinner.
- Meal prep: whip up a big batch. These roast veggies are meal prep-friendly, guaranteeing easy and healthy dinners all week long or on special occasions.
Ingredients
- Root vegetables medley are caramelized with crispy edges, each contributing to its unique flavor and texture. Find at the grocery store or your local farmers market.
- Shallots are little gems that add a touch of mild oniony goodness.
- Fresh rosemary adds an earthy flavor boost to this easy side dish.
- Good olive oil is the key to flavorful vegetables. Use regular olive oil for high-temperature roasting.
- Sea salt and fresh ground pepper helps to elevate the flavors in this simple recipe.
See recipe card below for all ingredients and quantities.
Substitutions and Variations
- Mix and match your best root veggies in your favorite ways. Swap in red onion, fennel, celeriac root (or celery root), golden beets, red beets, red potatoes, or turnips.
- It's a good idea to experiment with other herbs like fresh thyme, oregano, basil, parsley, tarragon, or crispy sage leaves, which are both a garnish and edible. If using dried herbs, measure 1 teaspoon of dried herbs for 1 tablespoon of fresh herbs.
- Try a drizzle of maple syrup or apple cider vinegar for extra flavor. Or balsamic vinegar for balsamic roasted vegetables.
- Substitute coconut oil, avodado oil or ghee for a different buttery flavor.
- No need to soak or boil root vegetables before roasting. Roast directly in the hot oven in a single layer at a higher temperature for best results.
I have not tested this recipe with other substitutions or variations. If you replace or add any ingredients, please share how it turned out in the comments below!
How to Make Tender Roasted Root Vegetables
- Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper. You may need two baking sheets, depending on the size.
- Chop the parsnips, carrots, sweet potatoes and beetroots into 1-inch chunks or similar sizes. Slice the shallots into quarters.
- In a large bowl on on the baking sheet, toss all vegetables with olive oil, spread in a single layer on baking sheet, and sprinkle with rosemary, salt and ground pepper. Careful the vegetables don't overlap so they don't steam while roasting.
- Roast for 40-50 minutes until tender and slightly caramelized.
- Serve hot or at room temperature.
Expert Tips
- The secret to roasting vegetables lies in letting them caramelize and develop a richer, more concentrated flavor.
- To achieve crispy roasted veggies, dry them thoroughly, coat lightly in oil, ensure vegetables are not overcrowded on the baking sheet, and use fresh quality vegetables for the best results.
- If you're in a hurry, chop veggies into smaller pieces for a shorter cooking time.
- While roasting, flip the veggies at the halfway point to ensure they brown evenly.
Common Questions
No it's best to roast uncovered. This allows the vegetables to caramelize and develop a richer flavor.
No, it's not recommended. Roasting root vegetables directly in the oven allows them to get crispy on the edges and develop a more concentrated flavor. Make sure not to overcrowd the baking sheet and ensure the vegetables are dry before roasting.
Don't worry, the beets may release some color, but it adds to the overall appeal.
Peeling is optional. The skins can be left on if you prefer. Give the vegetables a good scrub to remove any dust and dirt.
Root vegetables are not just delicious, they're super healthy too! Packed with essential nutrients, fiber, and antioxidants, these veggies are low in calories, fat and cholesterol, making them a fantastic addition to a healthy diet. For the most benefits, try a mix of colorful root veggies in you meals, as different colors mean different nutrients. Enjoy in various ways like roasting, baking, or adding to soups or stews.
Yes, you can make them ahead. They may lose some of their crispiness when reheated.
Unfortunately, leftover roasted vegetables don't freeze well. They will however last in the fridge in an airtight container for 3-4 days.
Main Dish Recipes to Try
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Recipe
Easy, Classic Roasted Root Vegetables
Equipment
- 1 large rimmed baking sheet
Ingredients
- 4-6 medium parsnips, peeled (454 grams, 1 pound)
- 4-6 medium carrots, peeled (454 grams, 1 pound)
- 3-4 medium sweet potatoes, scrubbed(454 grams, 1 pound)
- 3-4 medium beetroots, scrubbed (454 grams, 1 pound)
- 3 large shallots, peeled (350 grams)
- 2 tablespoons good olive oil
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon fine sea salt
- ½ teaspoon fresh ground pepper
Instructions
- Preheat oven to 425 °F. Line a large baking sheet with parchment paper. You may need two baking sheets depending on the size.
- Chop the parsnip, carrot, sweet potato and beetroot into 1-inch chunks or similar sizes. Slice the shallots into quarter. Yields about 6 cups of chopped vegetables.
- Toss all vegetables in a large bowl or on baking sheet with olive oil, spread in a single layer, and sprinkle with rosemary, salt and pepper. Careful the vegetables don't overlap so they don't steam while roasting.
- Roast for 40-50 minutes, flipping veggies at the halfway point, until tender and slightly caramelized. Serve hot or at room temperature.
Notes
- The secret to roasting vegetables lies in letting them caramelize and develop a richer, more concentrated flavor.
- To achieve crispy edges, dry vegetables thoroughly and ensure they are not overcrowded on the baking sheet for best results.
- If you're in a hurry, chop veggies into smaller pieces for a shorter cooking time.
- Store in an airtight container in the fridge for 3-4 days. Roasted vegetables will not freeze well.
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