Roasted root vegetables are a colorful, comforting side dish that showcases the natural sweetness and earthy flavors of fall and winter produce. This easy recipe is ideal for holiday dinners, cozy weeknight meals, or even meal prep for the week.
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Whether you're preparing a Thanksgiving feast or looking for a simple weeknight side dish, these baked root vegetables are versatile and satisfying.
These classic oven roasted veggies roast to crispy perfection with tender insides, offering a rich, caramelized flavor that complements a variety of dishes. The mix of carrots, parsnips, sweet potatoes, and beets provides a range of textures, while fresh rosemary adds an aromatic touch that enhances the flavor.
Roasting transforms simple ingredients into a dish that’s tender on the inside with a delicious caramelized exterior—ideal for pairing with hearty main dishes like garlic roast turkey breast, roast chicken wings, or baked salmon during winter months or the holiday season.
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Why You'll Love This Recipe
- Naturally sweet & earthy flavors: Roasting brings out the natural sweetness in the vegetables, creating a caramelized, rich flavor that pairs well with hearty fall and winter meals.
- Perfect for holidays: This dish is a standout side for Thanksgiving or Christmas dinner, but it's also simple enough for a weeknight meal.
- Great for meal prep: Make a big batch and enjoy these roasted veggies all week long in salads, grain bowls, or as a side to your favorite proteins.
Recipe Ingredients
You'll need the following ingredient to make roasted root vegetables:
Ingredient Notes:
- Roasted root vegetable medley: A mix of carrots, parsnips, beets, and sweet potatoes are the best vegetables to roast together, each offering a unique texture and flavor.
- Shallots: Add a touch of mild oniony sweetness that balances the earthy flavors of the root veggies.
- Fresh rosemary: Infuses the dish with an earthy, aromatic flavor that complements the roasted vegetables.
- Olive oil: Helps the vegetables roast evenly, ensuring a crispy exterior and tender interior.
- Sea salt & black pepper: Simple seasonings that enhance the natural flavors of the vegetables.
See recipe card below for all ingredients and quantities.
How to Make Easy Baked Root Vegetables
- Prep Ingredients: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Peel and chop the vegetables into 1-inch pieces for even cooking. Slice shallots into quarters.
- Toss & Season: In a large bowl or on the baking sheet, combine the vegetables, olive oil, fresh rosemary, salt, and pepper. Toss until evenly coated.
- Arrange on the Baking Sheet: Spread the vegetables in a single layer, ensuring they don’t overlap.
- Roast: Bake for 40-50 minutes, flipping the vegetables halfway through, until they’re golden brown and fork-tender.
- Serve: Serve hot, warm, or at room temperature.
Expert Tips
- Avoid overcrowding: Arrange vegetables in a single layer on the baking sheet to prevent them from steaming instead of roasting. Use multiple sheets if needed.
- Use a hot oven: Roast at a high temperature (425°F) for optimal caramelization. The hot oven helps to achieve crispy edges and tender centers.
- Customize with herbs & spices: Experiment with fresh thyme, oregano, or sage for different flavors. A drizzle of balsamic vinegar or maple syrup can also add a sweet-tangy twist.
Common Questions
Absolutely! Feel free to substitute or add vegetables such as red onion, fennel, celeriac root (or celery root), golden beets, red beets, red potatoes, or turnips. Keep in mind that harder vegetables may require a longer cooking time, while softer ones may need less.
It's a good idea to peel vegetables like carrots, parsnips, and beets for a smoother texture. However, if you prefer the rustic look, simply scrub them clean.
For crispier vegetables, dry them well before tossing with oil, don’t overcrowd the baking sheet, and finish with a few minutes under the broiler for extra browning.
Yes, this dish is great for meal prep! Roast the vegetables up to two days in advance, store them in the fridge, and reheat in the oven at 375°F for about 10-15 minutes until warmed through.
Serving Suggestions
- Pair with a protein: Serve these roast dinner veggies alongside grilled chicken, baked salmon, or pork tenderloin for a balanced meal.
- Add to grain bowls: Toss the roasted veggies with cooked quinoa, a drizzle of tahini, and some fresh herbs for a satisfying meal.
- Top salads: Add them to salads for extra flavor, texture, and color. Try combining with leafy greens, nuts, and a tangy vinaigrette.
- Holiday sides: A perfect addition to Thanksgiving or Christmas dinner. Pair with classic holiday dishes like creamy butternut squash and cauliflower soup, prosciutto Brussels sprouts and sautéed butternut squash for a flavorful, colorful spread.
Storage Tips
- Refrigerator: Store leftover roasted veggies in an airtight container in the fridge for up to 3-4 days. Reheat in the oven at 375°F to regain crispiness.
- Freezer: Freeze roasted vegetables in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container for up to 3 months. Reheat directly from frozen.
- Reheating: For best results, reheat in a hot oven rather than the microwave to maintain texture and crispness.
Main Dish Recipes to Pair
Recipe
Roasted Root Vegetable Recipe
Equipment
- 1 large rimmed baking sheet
Ingredients
- 6 medium parsnips, peeled (454 grams, 1 pound)
- 6 medium carrots, peeled (454 grams, 1 pound)
- 4 medium sweet potatoes, scrubbed (454 grams, 1 pound)
- 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 the oven to 425°F and line a large baking sheet with parchment paper. Peel and chop the vegetables into 1-inch pieces for even cooking. Slice shallots into quarters.
- In a large bowl or on the baking sheet, combine the vegetables, olive oil, fresh rosemary, salt, and pepper. Toss until evenly coated.
- Spread the vegetables in a single layer, ensuring they don’t overlap.
- Bake for 40-50 minutes, flipping the vegetables halfway through, until they’re golden brown and fork-tender.
- Serve hot, warm, or at room temperature.
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Notes
- Avoid Overcrowding: Arrange vegetables in a single layer on the baking sheet to prevent them from steaming instead of roasting. Use multiple sheets if needed.
- Use a Hot Oven: Roast at a high temperature (425°F) for optimal caramelization. The hot oven helps to achieve crispy edges and tender centers.
- Refrigerator: Store leftover roasted veggies in an airtight container in the fridge for up to 3-4 days. Reheat in the oven at 375°F to regain crispiness.
- Freezer: Freeze roasted vegetables in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container for up to 3 months. Reheat directly from frozen.
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