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.
Mae says
I have made this dish several times over the past few years. I’ve NEVER made it where I don’t get at least one request for the recipe (I usually get multiple requests)! This is now one of my family’s fall/holiday favorites.
Mae says
I forgot to say, that over the years, I have tried many many oven roasted root veggie recipes, and in my opinion this one stands head and shoulders above the rest.
Jessica says
Made this for dinner tonight! The family loved it though–I added balsamic vinegar as one of the other commenters suggested. I’d love to try it next time with some hot sauce.
wendy says
I used coconut oil (much better for you when cooking vs EVOO)and adds a great flavor to the veges. I sprinkled himalayan salt, turmeric, cayenne & cinnamon – I also drizzled a little maple syrup on towards the end of roasting. Yummy!
Beth says
I followed your lead… trying this tonight… smells awesome in my house
afton says
What were your quantities? for the different seasonings. I tried it and like it but I want to tweak it!
JoAnn Kjelshus says
Researched a recipe and found this. It sounds delicious!
Patricia Davis says
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Tori Avey says
You are subscribed Patricia, thanks!
Kris L says
I was thinking of making this for a pot luck at work and am trying to figure out how I might warm them back up when I get there. Do you think this would re-heat ok in a microwave?
Another option would be to bring my crock pot for reheating purposes. Which do you think would be best?
Tori Avey says
Both methods will work, but they will be a bit softer and missing the crisp edges that they would have freshly roasted. Oven reheating is preferable. But the flavor will still be fantastic!
John H. says
Thank you for this. I had fresh beets and purple sweet potatoes and I was looking for a way to cook them that my family would like. This was perfect.
Susan says
Recipie sounds great. Do you think I could make in advance( 1 week), including roasting, then freeze until the day of the sedar and heat up in the over before serving?
Tori Avey says
I think that would work just fine, Susan. Just be sure to grease the baking sheet/pan lightly before you reheat the veggies, and stir often while reheating. Enjoy!
Alec says
These are great Tori.
To answer Stephanie, cooking the vegetables together with turkey or chicken in a deep pot in the oven turns out really well. Here’s video of me oven cooking root vegetables with turkey on live television. The root vegetables section is from about 7:46. Like Tori I add olive oil, whole garlic cloves and just a bit of salt.
Joan Harris says
I was chosen to bring rolled cabbage to a sedar. Will make it a day or two before bringing it as it always tastes better a day or so after making it. I am going to make some roasted root veggies tonight for me. They are so yummy. Thanks for your blog!
victor shivone says
Thanks for the recipe. I was just talking to my wife at the simplicity of the meal.Yet the meal is earthy and complex on another level. It’s good for you also. Root vegetables are my favorite food in the fall and winter. You can also find local root vegetables in my area of the north eastern United States. I like they sooth my spirit. Calming.
stephanie says
Do you think these veggies would turn out the same if roasted along side the turkey
sarah stoll says
Ive been searching for golden beets! I can’t believe how scarce.they are in Wisconsin!
Anna says
Made this for our Pesach dinner tonight – a huge hit. Thank you for making me look good!
Chag Sameach!
Rachel Muchin Young says
This is one of our favorites, too, though I never thought to add squash. I usually include some mushrooms and brussel sprouts. They taste sweet this way (I think it’s the beets).
Kathleen says
I love this recipe and today’s post was very timely! I belong to a very small (dozen) group of gals who have revived a veggie shopping co-op. Our next excursion is a week away and already the recipe suggestions are flying! We don’t know what we’ll have next week but everyone is ready with a suggestion when the veggies arrive! I passed along your recipe because I know how fabulous roasted root vegetables are. I loved Leigh’s suggestion of splashing balsamic vinegar!
Leigh says
I make this very often. The only difference is I add a splash or so of balsamic vinegar. It’s always SO pretty!
Rick Weidenborner says
Too Cool! I roast just about everything, but root vegetables are a favorite. I roast acorn squash. scrub the skin well, then roast without peeling… then eat the whole thing. Yes, with the skin. XLNT! Foil in pan, of course, and the other clean up saver is to put vegetables in the produce bag they came in, add olive oil and herbs, etc., leave enough air inside when closing for movement … and shake to coat perfectly. Toss the bag afterwards. That’s it, thanks. See you on FB. Rick
Jstamperdahl says
My 16 yr old cousin, Meital, taught me this recipe for left over roasted vegetables left over (f there are any). Dice the roasted vegetables and mix them with the left over quinoa pilaf (if you eat quinoa on Pasover), this recipe is also kosher for Passover) and some egg. Shape them into patties, and bake until they start to become golden brown. Yum!
Tori Avey says
Meital that sounds soooo yummy! Andrew, I’d love the recipe if you feel like sharing, sounds fantastic. Rick, great tips. Leigh, balsamic is a nice touch! 🙂
andrew rosenberg says
the last time i was called upon to make a Seder, i made roasted root vegetables, paired well with a brisket as well as roasted chicken, maybe i’ll send you a good recipe for a Moroccan spiced brisket.
Marie says
Hi Andrew, I just read you comment and was wondering if you could send me the Moroccan spiced brisket recipe? I just got a tajine and am looking for a good recipe to try it out with 🙂
CM Jameson says
I would like the Moroccan spiced dish also!
Lezlie Rodrigues says
I would like the Moroccan spiced brisket recipe as well.