These Oven Roasted Root Vegetables are an easy, healthy and colorful vegetable side dish. Roasted caramelized veggies are perfect for holidays, buffets, or even a weeknight dinner. The flavor that comes from roasting the vegetables with garlic and aromatic herbs makes them irresistible. I’ve been known to make a meal out of these veggies!
Root vegetables have a sweet, earthy flavor that seems tailor-made for roasting. This recipe for oven roasted root vegetables has been a favorite on the site for years. With yams, carrots, parsnip, and potatoes, this hearty mix of vegetables is sure to satisfy. Red onions and garlic cloves are added to pump up the aromatic flavor. With rosemary, thyme and a touch of cumin, these vegetables are utterly addicting. They are the perfect side dish for holiday celebrations like Thanksgiving, Passover, and Rosh Hashanah. This is truly one of my favorite side dishes!
Cooking Tips for Oven Roasted Root Vegetables
- This recipe is great for a crowd; you can easily double the quantity on two baking sheets and roast two batches at once. This dish is perfect for a buffet, it’s equally tasty warm or at room temperature. It’s also super easy to make ahead and reheat.
- Use any combination of root veggies you like. Not a fan of yams? Substitute plain potatoes. Trouble finding parsnip at the market? Use more carrots instead. Other root vegetables like turnips, daikon, rutabaga and yuca will work too. Butternut squash also works well here. No matter which veggies you use, the key to even roasting is cutting them all the same size. This way they’ll roast evenly. It’s a great way to clear out your produce drawer, and the process could not be easier.
- If you use red beets in this recipe, keep in mind that the roasting will release a pinkish juice that will color the other vegetables. The color doesn’t bother me– in fact, I think it’s kind of pretty. If you’d rather not have pinkish veggies, use golden beets or omit the beets completely.
- I like to keep my seasonings simple here. Salt, pepper, cumin, rosemary and thyme are all you need to bring out the earthy, wonderful flavors of the root veggies. For more flavor, you could sprinkle them with oregano, turmeric, or chili flakes to spice things up. Use your culinary imagination!
Can You Make Roasted Root Vegetables Ahead?
Prepare these roasted root vegetables ahead by doing all of the chopping, peeling, and measuring up to two days ahead. Place all of the ingredients into a sealed refrigerator bag, seal and toss ingredients to coat, then refrigerate until ready to cook. Pop them in the oven when you’re ready to roast.
You can also roast the vegetables and cook them up to two days ahead. When you roast, cook them until almost (but not quite) fully tender. Refrigerate the cooked vegetables in a sealed bag. Just before your meal, reheat in a 400 degree F oven for just a few minutes. By the time they’re heated through, they’ll be perfectly cooked. So easy, so healthy, so delicious!
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Food Photography and Styling by Kelly Jaggers
Oven Roasted Root Vegetables
Equipment
- large rimmed baking sheet
Ingredients
- 1 pound yams (orange sweet potatoes) – 2 small or one large, peeled
- 3/4 pound red potatoes scrubbed clean, peel on
- 1/2 pound beets (red or golden), trimmed and scrubbed clean
- 1/2 pound large carrots peeled and halved lengthwise
- 1 parsnip medium sized (4-5 oz), peeled and halved lengthwise
- 1/2 red onion peeled
- 6 whole garlic cloves large sized
- 1/4 cup extra virgin olive oil divided
- 2 tablespoons fresh thyme leaves (or 2 tsp dried thyme)
- 5 sprigs fresh rosemary (or 3 tsp dried rosemary)
- 1 teaspoon ground cumin (can be omitted for Ashkenazi Passover)
- 1 teaspoon kosher salt or more to taste
- 1/4 teaspoon black pepper or more to taste
NOTES
Instructions
- Place a rack in the bottom of your oven and preheat oven to 400 degrees F. Slice all vegetables into chunks roughly 1 1/2 inches wide. The more similar the size of the vegetable pieces, the more evenly they will roast.Place cut vegetables and garlic cloves into a large mixing bowl. Add 3 tbsp olive oil, fresh thyme leaves, ground cumin, kosher salt, and black pepper. Stir until all vegetables are evenly coated with oil, spice and herbs.
- Brush large rimmed baking sheet with remaining 1 tbsp olive oil. Spread the vegetables out evenly on the baking sheet. Place the rosemary sprigs on top of the vegetables, evenly spaces across the sheet.Roast the vegetables in the oven for 15 minutes. Stir the vegetables, bringing the chunks from the outside towards the center and the chunks in the center out towards the edges. Return baking sheet to oven and continue to roast until the largest chunks are tender and the edges are starting to turn golden/dark, another 15-25 minutes.
- Remove the roasted rosemary sprigs and stir the vegetables (some leaves of rosemary will remain, this is good). Season with additional salt and pepper to taste, if desired. Vegetables can be served warm or at room temperature.
Nutrition
Making this for Friendsgiving at the hospital tomorrow and for my husband to take to thanksgiving at my mother in laws. All you do is peel the garlic and onion and put it in there whole?? Thanks so much! Can’t wait to make it!!
The directions say – “Slice all the vegetables into chunks roughly 1 1/2 inches wide.” That includes the onion. The garlic cloves are already smaller than 1 1/2 inches, no need to chop them – they go in whole. Enjoy!!
I took another look at the recipe and saw the “slice all veggies”, but good to know about the garlic. Thanks for responding! I also subscribed. 🙂
Fabulous! Enjoy 🙂
I can’t wait to try this recipe at Thanksgiving! It looks incredible. Thank you for sharing!
Brought for a Solstice party. Very well received, even reheated. Smells delicious in the oven. Thanks for sharing.
Just made this today for Thanksgiving and the family loved it! I used a little extra olive oil on mine. We were out of garlic cloves and thyme so I just used some garlic powder and rosemary instead. Definitely a keeper recipe! Please add me to your newsletter!
in the process of making a rast beef dinner tonight for one, i love cooking, especially cuts of meat. I came across tons of great recipes on Dean & Deluca’s website, the food is pricey but the recipes are priceless.
thanks for your blog, its awesome 🙂
kind regards
lawrence bain
this is our ThnxGivin veg. We have it w/roast pork’n yorkshire pudding.
Family, friends’n a few strangers (numbered in that order) have a lill red
wine/chat’n then sit in one of (some yrs) 28 chairs to finish w/an assortment
of fruit pies after a break to walk around our rural/village neighborhood. The kids
and adventurous 30 – 90 yr olds (& “single digits”) have a touch-style football
(USA style) game instead. A 30 yr tradition staged in several of the 70 y/o
sibling’s home-of-origin. The 90something matriarch attends from 3 mi away
to sit at the head of one of the 3 tables (all on a 3 season porch lite by electric
‘candels’n the lill twinkly string lights at the wall/ceiling line. A high-lite of the yr!
How would this recipe taste with a little drizzle of honey added at the end?
Hi Jenna, Tori’s assistant Ashley here. I’m sure it would taste lovely. Keep in mind that they are already quite sweet on their own, so something like a balsamic reduction might be better as it would add a bit of tang to the mix.
Been making this recipe for 2 years. Family loves it.
I eliminate onions and add baking potatoes.
All the colours make for an elegant dish.
Extremely easy and very healthy.
I have a small oven so can I make these earlier in the day and reheat them? If so, is it better to reheat them on a sheet covered or uncovered?
Hi Sandra, Tori’s assistant Ashley here. These reheat very nicely. You can reheat them uncovered, but if you see them browning further you may want to cover them to stop them from over-browning. Enjoy!
I made these for Thanksgiving for 27 people and they were a hit. I warmed up a giant crock pot and put the roasted veggies in and added to it. Four sheets total. Then traveled for an hour. They were delicious.
Will for dure try this!! Its smells yummy?
I made your kibbeh recipe. Oh my!!!!
Please add me to your mailing list.
Thanks
I made this last night ! Came out great. I had to put the oven on 375 because i was also baking salmon and that was the temperature required for that. But I guess because I cut the vegetables up very small it still worked out fine. Great recipe !
Could this be made in a crockpot or would it be too mushy or take away the colorfulness? I’m thinking of making this for a potluck @ our senior building & would double the recipe! Please advise & if able to
Do in crockpot how long? Thanks!
Hi Kathryn– this recipe requires oven roasting, it’s vital to achieve the ideal texture and flavor. If you only have a crock pot available, you might want to search for crock pot root vegetables… I am sure there are some good recipes out there.
Hello from Australia love this recipe I add potatoes like others and a splash of balsamic it’s delicious having it tonight with stuffed cabbage rolls and the smell coming from my kitchen is amazing
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Balsamic was so good on mine. Thank you for the tip. I love baking what I would call weird vegetables. Love trying new recipes.
Try this with smoked sea salt from Maine, Rosemary, Thyme, freshly ground pepper and Balti Seasoning (from Penzy’s). Yum-O!
If roasted in morning how do I reheat for supper and does it taste the same if I do this
How many does this serve? Thank you
Hi Sandy, Tori’s assistant Ashley here. This recipe makes 5-6 side portions.
Love roasted root vegetables, am planning to make this for our family Christmas dinner. Using: sweet potatoes, carrots, rootabargets, parsnips, turnips, red onion, beets, (plan to put beets in separate pan), then combine. Not using potatoes with this dish, doing funeral potatoes.
Thank u for this receive!!!
I’m an Atkins way of life and this is most awesome roasted vegetable recipe EVER! Whole family loved it – even 1-1/2 year old granddaughter-oh yeah
Would it be ok to prep the veggies the night before? (since they are something that are better served immediately and not reheated.) I’d like to get them cleaned, peeled, cut up the day before at least!
Yes that will work 🙂
Tori –
Do you peel the beets? The ingredients list says trimmed, peeled and scrubbed. Thanks!
No, just scrub them really well with a metal scrubby to clean them. Some skin will come off during scrubbing, some will remain – doesn’t matter to the end result.
I cooked them just enough to make them easy to peel – they were still crunchy and roasted up just fine.
Good receipe ya’ll. ( thats southern hebrew and means all of you). Thanks
Frank, it is y’all not ya’ll. English quick tip for the day ?