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.
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!
Wonderful recipe👏 Looks beautiful and tastes awesome!
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?
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.
The combo of colors is beautiful alone and would be perfect to serve for a family meal!
This looks like the perfect Fall side! Can’t wait to try!
These hit the spot – so much goodness in every bite!
I love roasted veggies! These look amazing!
The colors are beautiful and I love that you roasted all these different veggies together. They are delicious looking.
This looks oh so pretty, and they taste equally delicious. Such an amazingly easy and wonderful side dish. 🙂
I love how roasting these veggies brings out so much flavor. These are great and go with anything.
I saw a comment that mentioned honey, but I didn’t see honey in the recipe. Should I add honey?
This recipe has been updated since then, you can follow the recipe card as directed!
I’ve always liked sweet glazed carrots. Squash and sweet potatoes are a great addition to the carrots.
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!
These look beautiful! I love the combination you used, too 😀 I still have a soft spot for orange veggies, even as an adult.
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 :).
I love the gorgeous trio of orange veggies you used here! Any yay if it helps picky kiddos eat their veggies!!
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!!
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! 🙂
I love these, thanks for sharing!
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!
Thanks Karyn! Glad to hear you and your guys like the recipe. Hope you’re all doing well!