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assorted roasted root vegetables in a white dish

Roasted Root Vegetables

  • Author: Jacqui Wilson
  • Total Time: 55 min
  • Yield: 6-8 servings 1x
  • Diet: Vegan


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


  • 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
  • 1/2 teaspoon fresh ground pepper


  1. Preheat oven to 425 °F. Line a large baking sheet with unbleached parchment paper. You may need two baking sheets depending on the size.
  2. Chop the parsnip, carrot, sweet potato and beetroot into 1-inch pieces. Slice the shallots into quarter.
  3. 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.
  4. Roast for 45 minutes until tender and slightly caramelized. 


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

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. 

  • Prep Time: 10 min
  • Cook Time: 40-45 min
  • Category: side dish
  • Method: roasted
  • Cuisine: American


  • Serving Size: 1 cup
  • Calories: 203
  • Sugar: 15.1 g
  • Sodium: 320.8 mg
  • Fat: 4.1 g
  • Saturated Fat: 0.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 40.3 g
  • Fiber: 9.3 g
  • Protein: 4.2 g
  • Cholesterol: 0 mg

Keywords: how to roast vegetables, oven roasted vegetables, sheet pan roasted vegetables, roasted root vegetables, roast vegetables