Go Back
+ servings
A bowl of diced roasted root vegetables topped with parsley.

Roasted Root Vegetables

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.
Course Side Dish
Cuisine American
Keyword roasted root vegetables
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings
Calories 185kcal
Author Sara Welch


  • 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.


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.


Calories: 185kcal | Carbohydrates: 34g | Protein: 2g | Fat: 5g | Sodium: 83mg | Potassium: 675mg | Fiber: 5g | Sugar: 13g | Vitamin A: 27565IU | Vitamin C: 20mg | Calcium: 75mg | Iron: 1.1mg