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this Roasted Root Vegetables Recipe Just screams, Autumn has come! I used this dish to introduce beets to my 6 year old and she prefers beets. sweet potato She already loves. Combine them with other hearty root vegetables like carrots, parsnips, and onions, healthy side dishes Full of autumn flavor.
Roasted root vegetable recipes bring out their natural sweetness and earthy flavor, setting them apart from other vegetables grilled vegetablesFor example Roasted Broccoli or Grilled Eggplant. They can be enjoyed any time of year, but fall and winter are the best times.
Why you’ll love this roasted root vegetables recipe
- Taste sweet, salty, caramel
- Beautiful color mix
- Tender on the inside, crispy on the outside
- Simple, common ingredients
- 10 minutes quick prep
- Naturally gluten-free, vegan and healthy
- A nutritious and versatile side dish for weeknights dinner
What are root vegetables?
Root vegetables are edible vegetables that grow underground and often contain starch. These include taproots (such as carrots and beets), tubers and roots (such as potatoes and sweet potatoes), bulbs (such as celery root and water chestnuts), and corms (such as onions and garlic). Root vegetable recipes can be cooked in many ways, but baking is one of the best!
Ingredients and Substitutions
This section explains how to choose the best ingredients for oven-roasted root vegetables, the role of each ingredient in the recipe, and substitution options.For measurements see Recipe card below.
- root vegetables – I used carrots, parsnips, red beets, onions and sweet potatoes. You can also roast other types of root vegetables, such as radishes, rutabagasgolden beets, radishpotatoes (various types such as red, golden, purple), other types of onions (such as white, yellow, or sweet), fennel, celery rootand yam bean.You can even add whole garlic cloves to make roasted garlic!
- Oil – Adds flavor, promotes browning and caramelization, and helps seasonings stick.You can use regular olive oil (I used This kind of), extra virgin olive oil, avocado oil, ghee or melted coconut oil as a substitute. Don’t use butter, which will burn at the high temperatures needed to roast root vegetables.
- fresh herbs – Fresh rosemary and fresh thyme add earthy flavor to root vegetables, and they tolerate the heat. You can also try adding fresh sage, parsley, or oregano.If you don’t have fresh herbs on hand, you can substitute dried herbs (1/3 the amount since dried herbs are more concentrated), or go simpler and use 1/2 to 1 tablespoon italian seasoning.
- seasoning – include garlic powder, sea salt (or kosher salt) and black pepper. Other seasonings that pair well with root vegetables include smoked paprika or cumin.
How to Roast Root Vegetables
This section shows how to make roasted root vegetables, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including quantities and temperatures, see Recipe card below.
- hack. Slice vegetables and add to a large bowl.
- season. Toss vegetables with olive oil. Add rosemary, thyme, garlic powder, salt and pepper and stir to combine.
- arrange. Spread vegetables in a single layer on a large baking sheet (it’s a perfect size).
- bake. Roast root vegetables in the oven until tender and caramelized.
- Optional steps: Place pan with roasted root vegetables 6 inches from oven and roast until browned. I like to garnish with extra thyme leaves and rosemary sprigs.
Tips for the Best Roasted Root Vegetables
Roasting root vegetables is super easy, but here are some tips and considerations to keep in mind:
- Cut the vegetables into evenly sized pieces. This will ensure they cook at the same rate. 1-inch cubes or 1/2-inch slices are suitable for even cooking.
- Beets may “bleed” onto other root vegetables when mixed. It’s not a big deal, most of the color will disappear when baked. If you want to avoid this, you can separate the beets from the other vegetables with the oil and seasonings, or replace the beets with 1 cup of another root vegetable of your choice.
- Do not crowd the pot. Make sure to spread the root vegetables out in a single layer, with each piece touching the pot. This ensures even cooking and promotes caramelization.
- Shop: Store leftovers in an airtight container in the refrigerator for up to 3-5 days.
- Meal Preparation: Portion vegetables into individual containers with protein, e.g. chicken or fish. Store in the refrigerator for 3-4 days.
- Reheat: Heat in the oven at 350 degrees F for 10-15 minutes or in the microwave for 1-2 minutes.You can also Air fryer (my favorite method) for crispier edges.
- freeze: Transfer to a freezer-safe container or zip-top bag and store in the refrigerator for up to 3-4 months.
How to eat roasted root vegetables
Roasted root vegetable recipes are versatile. They go with almost anything! Here are some ideas to try:
More root vegetable recipes
If you love the fall flavors of this roasted root vegetable recipe and want to explore more ways to cook with these earthy gems, try these:
Roasted root vegetables
You’ll love this easy roasted root vegetable recipe featuring carrots, parsnips, beets, and sweet potatoes. A healthy, sweet, and vibrant side dish!
Prepare: 10 minute
chef: 25 minute
All: 35 minute
Serving size: 6 (Adjust according to recipe proportion)
Click on the underlined ingredients to see where you get them. Please turn off Safari reader mode to view ingredients.
Click on the time in the instructions below to start the kitchen timer while cooking.
Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius).
Place chopped vegetables into a large bowl. Drizzle with olive oil.
Add rosemary, thyme, garlic powder, salt and pepper. Mix well.
Place vegetables in a single layer on a large baking sheet (it’s a perfect size). If the nonstick surface is not good, spray it with cooking spray or brush it with olive oil first.
Roast the root vegetables in the oven for approx. 25 minutesuntil soft and caramelized.
Optional step: If you want more browning, place the pan with the root vegetables 6 inches from the broiler and broil 3-5 minutesuntil brown.
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Serving size: 1 cup
Amount per serving. Serving sizes in recipe instructions above.
fat 9.4 grams
protein 2.9 grams
total carbohydrates 30.4 grams
net carbs 23.5 grams
fiber 6.9 grams
sugar 10 grams
Nutritional facts are provided as a courtesy. Have questions about calculations or why you’re getting different results?Please check out our nutrition policy.
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