This roasted root vegetables recipe contains carrots, parsnips, sweet potatoes, onions and beets, all roasted together until browned and caramelized. The ultimate fall side dish that pairs perfectly with so many different seafood and meat options.
When the weather cools down, root vegetables are on the menu such as roasted carrots, mashed sweet potatoes, and this medley of colorful and delicious veggies.
It’s hard to get excited about fall vegetables sometimes after all the great produce options summer has to offer. I always miss fresh summer tomatoes and sweet corn, but I’m also happy to embrace some of the more earthy vegetables that come in the cooler weather months. These roasted root vegetables are as pretty as they are delicious!
What are root vegetables?
Root vegetables are the parts of plants that grow underground that are eaten by humans. These vegetables include fennel, carrots, turnips, parsnips, potatoes, sweet potatoes, beets, celery root and onions. Root veggies are most often in season during the fall and winter months, and they’re all loaded with plenty of vitamins and nutrients.
How do you make roasted root vegetables?
The first step in this recipe is to choose your vegetables. I went with a blend of red onion, red beets, yellow beets, carrots, sweet potatoes and parsnips. The vegetables are tossed in a simple mixture of olive oil, salt, pepper and garlic. The veggies roast in the oven at high heat until they’re tender and just browned around the edges. Add a sprinkle of parsley, then serve and enjoy.
Tips for roasted root vegetables
- Be sure to cut your veggies into similar sized pieces so that they cook at the same rate.
- Red beets tend to bleed color as they cook, and can potentially stain some of the other vegetables red. If you’d like to avoid this, you can wrap the red beets in a foil packet, then place them on the sheet pan to roast. This will contain all the red juices.
- These roasted vegetables will last in the fridge for up to 4 days, which makes them perfect for meal prep.
How to serve roasted root vegetables
I often serve my roasted veggies as a side dish for chicken or pork chops. That being said, these vegetables can be used in a number of preparations.
- Salad: Toss your roasted vegetables with arugula or baby spinach leaves, crumbled feta cheese, pecans and balsamic dressing for a delicious fall salad.
- Pilaf: Add the roasted veggies to wild rice along with dried cranberries and pecans to make a delicious pilaf dish.
- Pasta: Drizzle a little garlic butter over the vegetables and mix them with cheese tortellini or penne pasta.
- Pizza: Top a pizza crust with dollops of ricotta cheese, mozzarella cheese and root vegetables.
This dish is perfect for a busy weeknight, yet elegant enough to serve for a holiday meal. It’s a unique and unexpected addition to almost any menu!
More side dish recipes
Roasted Root Vegetables
Ingredients
- cooking spray
- 1 1/2 cups carrots peeled, cut into 1 inch pieces
- 1 1/2 cups sweet potatoes peeled, cut into 1 inch pieces
- 1/2 cup red onion cut into 1/2 inch wedges
- 1 cup parsnips peeled, cut into 1 inch pieces
- 1 1/2 cups beets red or yellow or a combination, peeled and cut into 1 inch pieces
- 1/4 cup extra virgin olive oil
- 1 1/2 teaspoons minced garlic
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley
Instructions
- Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat with cooking spray.
- Mix together the olive oil, garlic, salt and pepper in a small bowl.
- Spread the vegetables out on the sheet pan in a single layer.
- Drizzle the olive oil mixture over the top; use your hands to toss the vegetables around to evenly coat.
- Roast for 25-30 minutes or until vegetables are tender and starting to caramelize. Sprinkle with parsley, then serve.
Notes
Nutrition
This post was originally published on March 5, 2015 and was updated on November 2, 2019 with new content.
Bea says
I topped it was crumbled feta cheese and a side of brown rice and it was our meal! trying this year to have one plant based meal each week!
Bea says
Wonderful recipe👏 Looks beautiful and tastes awesome!
Alison says
This recipe looks delicious and I plan on making it for the Thanksgiving dinner that I’m hosting this coming week. Can I make this the night before and heat them up before dinner? If so, what would be the best way to do that?
Sara says
That should be fine. I’d bake them covered until warmed through, then uncover and bake for another 5-10 minutes after that. You may want to slightly undercook them the first time around so that they don’t get overly soft when reheated.
Whitney says
The combo of colors is beautiful alone and would be perfect to serve for a family meal!
Caitlyn Erhardt says
This looks like the perfect Fall side! Can’t wait to try!
Sapana says
These hit the spot – so much goodness in every bite!
Genevieve says
I love roasted veggies! These look amazing!
Andrea Metlika says
The colors are beautiful and I love that you roasted all these different veggies together. They are delicious looking.
Anita says
This looks oh so pretty, and they taste equally delicious. Such an amazingly easy and wonderful side dish. 🙂
Krissy Allori says
I love how roasting these veggies brings out so much flavor. These are great and go with anything.
Chelsie says
I saw a comment that mentioned honey, but I didn’t see honey in the recipe. Should I add honey?
Sara says
This recipe has been updated since then, you can follow the recipe card as directed!
Greg says
I’ve always liked sweet glazed carrots. Squash and sweet potatoes are a great addition to the carrots.
Alyssa @ Simply Quinoa says
I love roasted root vegetables! I usually add some maple syrup to my mix, but will definitely try honey next time. Thanks for the great recipe!
Chrisy @ Homemade Hooplah says
These look beautiful! I love the combination you used, too 😀 I still have a soft spot for orange veggies, even as an adult.
Olivia @ livforcake says
These look delicious Sara! I love roasted veggies but never go through the effort to make them. Your recipe is simple though, so I’ll definitely be trying it :).
Faith (An Edible Mosaic) says
I love the gorgeous trio of orange veggies you used here! Any yay if it helps picky kiddos eat their veggies!!
Kristen @ A Mind Full Mom says
Oven roasting adds so much sweetness to a dish and that touch of honey is really going to take it over the top. This looks great!!
Abigail says
I have to try this as often when I roast veggies I only use olive oil and salt and pepper. The honey sure adds a boost of flavor here. Yum! 🙂
Florian @ContentednessCooking says
I love these, thanks for sharing!
Karyn Henderson says
I’ve made the honey roasted root vegetables three times! They are simple & excellent. My boys love them & it’s a great way for them to get their veggies. I did not make any changes to your recipe-it’s perfect.
Thank you for sharing!
Sara says
Thanks Karyn! Glad to hear you and your guys like the recipe. Hope you’re all doing well!