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.
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. Root vegetables include fennel, carrots, turnips, parsnips, potatoes, sweet potatoes, beets, celery root and onions. Root vegetables 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
- 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
- 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.