• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Eat Fresh Glow
  • Home
  • Recipes
  • About
  • Contact
    • Email
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Home
  • Recipes
  • About
  • Contact
    • Email
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • Recipes
    • About
    • Contact
    • Email
    • Instagram
    • Pinterest
  • ×

    Eat Fresh Glow » Recipes » Side Dish

    Roasted Root Vegetables

    Published: Nov 18, 2021 · Modified: Feb 8, 2023 by Jacqui Wilson · This post may contain affiliate links

    Jump to Recipe

    This roasted root vegetables recipe makes a healthy, colorful side dish. It's easy to prepare and produces a heartwarming melody of Fall flavors.

    roasted root vegetables in a white leaf-shaped dish with a blue napkin
    Jump to:
    • Why I love this recipe
    • Noteworthy Ingredients
    • Instructions
    • Substitutions
    • Storage
    • Tip
    • Recipe

    Why I love this recipe

    Slow sheet pan oven roasted vegetables develop a unique texture while baking. The vegetables become sweet and caramelized while the the exterior is slightly crispy and the interior becomes soft and tender.

    Root vegetables are low in calories and fat, loaded with powerful antioxidants, and powered by fiber-rich carbohydrates. This fuels your body with the energy it needs.

    These oven roasted vegetables pair well as a side dish with my roasted turkey breast with garlic and herbs.

    Noteworthy Ingredients

    ingredients to make roasted root vegetables, sweet potatoes, beetroots, carrots, parsnips, olive oil, rosemary, shallots, salt and pepper
    • Root vegetables roast really well and develop a deep caramelized flavor with a slight crispness to the edges and a pillowy center.
    • Rosemary adds an earthy flavor boost to the vegetables.
    • A good olive oil is key to flavorful vegetables. I don't usually use extra virgin olive oil when roasting at high temperatures.

    Instructions

    Preheat oven to 425 °F. Line a large baking sheet with unbleached parchment paper. You may need two baking sheets depending on the size.

    Chop the parsnips, carrots, sweet potatoes and beetroots into 1-inch pieces. Cut the shallots into quarters.

    Toss all vegetables with olive oil, spread onto baking sheet, and sprinkle with rosemary, salt and pepper. Careful the vegetables don't overlap so they don't steam while roasting.

    carrots, beets, parnips, sweet potatoes, shallots on a baking tray ready to be tossed in olive oil and roasted

    Roast for 45 minutes until tender and slightly caramelized. 

    roasted assorted root vegetables on a baking tray with rosemary

    Substitutions

    • Root vegetables - feel free to add any root vegetables you have on hand. You can substitute onions, fennel, celeriac, potatoes or turnips in this roasted vegetables recipe.
    • Herbs - swap for a number of different herbs like oregano, basil, parsley, tarragon, cumin or allspice. Note that if you are using dried herbs instead of fresh reduce your measurement to 1 teaspoon of dried versus 1 tablespoon of fresh herbs.
    • Olive oil - swap for coconut oil, avocado oil, or ghee if you like a nice buttery flavor.

    Storage

    The oven roasted vegetables can be stored in an airtight container in the fridge for 3-4 days. These Fall vegetables will not freeze well.

    roasted carrots, parsnips, shallots, sweet potato with rosemary in a white dish

    Tip

    If you are using dried herbs instead of fresh herbs, reduce your quantity to 1 teaspoon dried herbs versus 1 tablespoon fresh herbs.

    Recipe

    assorted roasted root vegetables in a white dish.

    Roasted Root Vegetables

    5 from 1 vote
    This roasted root vegetables recipe makes a healthy, colorful side dish. It's easy to prepare and produces a heartwarming melody of Fall flavors. 
    Print Recipe Pin Recipe Rate Recipe
    Prep Time10 minutes mins
    Cook Time45 minutes mins
    Total Time55 minutes mins
    Servings: 6 servings
    Calories: 260kcal

    Equipment

    • 1 baking tray

    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 unbleached parchment paper. You may need two baking sheets depending on the size.
    • Chop the parsnip, carrot, sweet potato and beetroot into 1-inch pieces. Slice the shallots into quarter.
    • Toss all vegetables with olive oil, spread onto baking sheet, and sprinkle with rosemary, salt and pepper. Careful the vegetables don't overlap so they don't steam while roasting.
    • Roast for 45 minutes until tender and slightly caramelized. 

    Notes

    Using dried herbs instead of fresh herbs? reduce quantity to 1 teaspoon dried herbs versus 1 tablespoon fresh herbs.
    Store in an airtight container in the fridge for 3-4 days. Roasted vegetables will not freeze well. 

    Nutrition

    Serving: 1portion | Calories: 260kcal | Carbohydrates: 51g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 522mg | Potassium: 1078mg | Fiber: 11g | Sugar: 15g | Calcium: 98mg | Iron: 2mg
    Author: Jacqui Wilson
    Course: Side Dish
    Cuisine: American
    Diet: Vegan

    More Side Dish Recipes

    • top view of three stuffed tomatoes on white plate.
      Baked Stuffed Tomatoes with White Beans and Spinach
    • white plate and fork with crispy smashed potatoes topped with garlic herbs.
      Crispy Smashed Potatoes with Garlic Herbs
    • melon cucumber salad in white bowl with fork.
      Melon Cucumber Ribbon Salad with Melon Vinaigrette
    • shaved zucchini ribbon salad in white bowl with lemon quarters and dill garnish.
      Shaved Zucchini Ribbon Salad with Lemon

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    profile picture of site author.

    WELCOME !

    I'm so happy you're here! My name is Jacqui - I'm a recipe developer, registered holistic nutritionist and culinary nutrition expert. I love all things healthy, and my goal is to inspire you to lead a healthy life through wholesome food that leaves you nourished, satisfied and energized! You'll find simple, easy-to-make naturally gluten-free, refined sugar-free and mostly dairy-free recipes your family will love!

    Learn more about me →

    Vibrant Healthy Spring Recipes

    • hero image of best low sugar carrot cake decorated on stand.
      Best Healthy Low Sugar Carrot Cake
    • carrot cake oatmeal nut breakfast bars stacked.
      Carrot Cake Oatmeal Nut Breakfast Bars
    • Avocado pesto pasta in a dish with lemon.
      Creamy Vegan Avocado Pesto Pasta
    • two strawberry crumble bars on white plate.
      Oatmeal Strawberry Crumble Bars (gf, nut free)

    Trending Recipes

    • dairy free mushroom sauce in white bowl with spoon.
      Easy Creamy Mushroom Sauce (dairy-free)
    • roasted turkey breast sliced on a serving platter with fresh rosemary and thyme.
      Roasted Turkey Breast with Garlic and Herbs
    • white bean mushroom soup in white bowl topped with crispy mushrooms, sage and red pepper flakes.
      Easy Creamy White Bean and Mushroom Soup
    • sticky teriyaki sauce in mason jar with spoon and beige napkin beside.
      Easy Sticky Teriyaki Sauce and Marinade
    • Roasted chickpeas and carrots with lemon vinaigrette on white serving dish with jar of vinaigrette.
      Cumin Roasted Carrots and Chickpeas with Lemon Vinaigrette
    • zesty baked italian style chicken wings on white plate with sprinkle of hot pepper flakes.
      Zesty Baked Italian Style Chicken Wings

    Healthy Snacks

    • three chocolate chickpea clusters on stacked white plates.
      Dark Chocolate Roasted Chickpeas (3-Ingredient)
    • close up of baked chocolate bread in loaf pan.
      Easy 4-Ingredient Chocolate Bread Banana Chip Loaf
    • four muffins on rack with chocolate chips on the side.
      Double Chocolate Carrot Zucchini Muffins
    • baked sticky sesame chicken wings on bed of rice on white plate.
      Sticky Baked Sesame Chicken Wings and Rice
    • Maple sriracha roasted cauliflower on a white dish with a blue stripe napkin.
      Maple Sriracha Roasted Cauliflower
    • baked easy chicken muffins in muffin tray.
      Easy Chicken Muffins

    Footer

    ↑ back to top

    Copyright © 2023 Eat Fresh Glow

    Privacy Policy | About | Contact