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 beet salad, roasted parsnips, oven roasted potatoes, 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! This is a must-try side dish recipe.
Table of Contents
Roasted Root Vegetables Ingredients
To make this recipe, you will need carrots, sweet potatoes, red onion, parsnips, beets, extra virgin olive oil, garlic, kosher salt, black pepper and fresh parsley.
How Do You Make Roasted Root Vegetables?
Preheat the oven and coat a baking sheet with cooking spray. In a small bowl, mix together the olive oil, garlic, salt and pepper. Place the veggies on the sheet pan in a single layer. Drizzle the olive oil mixture over the vegetables, then use your hands or a spatula to gently stir the veggies to coat them. Roast until the vegetables are starting to caramelize and are tender. Sprinkle with parsley, then serve and enjoy.
Tips For The Perfect Dish
- 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.
- It’s worth it to take the time to peel the vegetables, as sometimes the skins can be tough.
Quick Tip
No parsley on hand? Try using a different herb such as fresh thyme, rosemary or chives.
Recipe FAQs
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.
You do not need to boil the root veggies before you roast them. The hot oven will do all the work for you! Some root vegetables are difficult to cut when raw, such as beets. If you feel like they’re too hard to cut, you could pre-boil them to make them softer.
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How To Serve Roasted Root Vegetables
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 vinaigrette for a delicious fall salad.
- Pilaf: Add the roasted veggies to wild rice along with dried cranberries and pecans to make a delicious rice 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.
- Protein: Pair your veggies with chicken broccoli casserole, meat flavored with tri tip marinade, pork soaked in pork chop brine, chicken fricassee or Instant Pot brisket.
Flavor Variations
This recipe is great as-is, but you can add other ingredients to customize the flavors to your tastes.
- Vegetables: Feel free to swap in other types of root vegetables such as turnips, rutabagas, radishes, potatoes or celeriac. You can also add other winter veggies such as butternut squash or brussels sprouts.
- Seasonings: Add more flavor with some additional herbs and spices such as Italian seasoning, onion powder, smoked paprika or even Cajun seasoning. Another great options is maple syrup for a sweeter dish.
- Toppings: Finish the dish with some crispy bacon, shaved parmesan cheese, sliced almonds, balsamic vinegar or toasted pine nuts.
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
Zucchini Gratin
40 mins
Honey Roasted Carrots
35 mins
Broccoli with Cheese Sauce
15 mins
Parmesan Zucchini
25 mins
Candied Carrots
25 mins
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
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
- If you’re using red beets and want to keep them from staining the rest of the vegetables, wrap them separately in a foil packet to contain the juices, then place the packet on the sheet pan with everything else.
- These roasted vegetables will last in the fridge for up to 4 days, which makes them perfect for meal prep.
These root vegetables turned out perfectly in the oven!! They were tender and packed with flavor!
This is a really quite perfect side dish for just about anything. I didn’t have parsnip, but even without them it’s delish. I can’t wait to make it again with them. It will be soon because I made enough to last us four or five days, but my roommate ate every last bite the day after. Golden beets are sooo good right now too (Dec). My one suggestion would be to mix the onion in the pan after the other veggies have cooked for 10 or 12 minutes so they dont completely lose their form. They cook a lot faster than the rest.
Are you able to make these ahead of time and reheat?
Yes that will work!
Delicilous! also love the suggestions of other uses of roated roots:)
what a great dish
These came out so delicious and as you mentioned lasted for days! Great recipe!
Hello. There are comments about “honey” and you commented that the recipe card has been revised. But, when I print this recipe there is no mention of honey.
So glad I ran across your website!! Can’t wait to try your recipes
Thank you!
There is no honey in the current version of this recipe!