Oven Roasted Root Vegetables – an easy, healthy and colorful vegetable side dish. These caramelized veggies are perfect for cold weather holidays, buffets or a weeknight dinner!
Root vegetables have a sweet, earthy flavor that seems tailor-made for roasting. With Thanksgiving around the corner, I felt it was high time to revisit my recipe for Oven Roasted Root Vegetables. This recipe 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.
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 (though it’s not a root vegetable). No matter which vegetables 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!
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Food Photography and Styling by Kelly Jaggers
Oven Roasted Root Vegetables
Healthy and delicious Oven Roasted Root Vegetables. Easy and colorful vegetable side dish. Vegan, gluten free, parve, kosher.
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- large rimmed baking sheet
Ingredients
- 1 lb yams (orange sweet potatoes) - 2 small or one large, peeled
- 3/4 lb red potatoes scrubbed clean, peel on
- 1/2 lb beets (red or golden), trimmed and scrubbed clean
- 1/2 lb 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 tbsp fresh thyme leaves (or 2 tsp dried thyme)
- 5 sprigs fresh rosemary (or 3 tsp dried rosemary)
- 1 tsp ground cumin (can be omitted for Ashkenazi Passover)
- 1 tsp kosher salt or more to taste
- 1/4 tsp black pepper or more to taste
NOTES
Note: If using red beets your other vegetables may take on a bit of red color. I find it pretty, but if you don’t like it be sure to use golden beets instead.
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 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.
Video
Nutrition
Nutrition Facts
Oven Roasted Root Vegetables
Amount Per Serving
Calories 272
Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 465mg20%
Potassium 1261mg36%
Carbohydrates 45g15%
Fiber 8g33%
Sugar 7g8%
Protein 4g8%
Vitamin A 6542IU131%
Vitamin C 32mg39%
Calcium 66mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
These were really tasty! My husband loved them and he’s not huge on vegetables so that’s saying a lot. Thanks for the recipe!
Used two kinds of carrots, sweet potaties/yams and parsnips… health dose of thyme and some nice oil, maybe too high at 425…
Delicious. Absolutely terrific. I used beets, yams, rainbow carrots, white onion and garlic. Didn’t have fresh herbs so I used dry. I also used olive oil infused with butternut squash. I’ll be making this again!
We love this dish! I can prepare it a bit ahead also. I made it twice the first week and now I am making it again the second week.
This is my new favorite recipe! We wanted to try a different, healthier side for Thanksgiving. I was concerned about not liking the cumin flavor, but the ratings were so good that I thought it’d probably be OK. It was fabulous! My 10 & 13 year olds even raved about it! The only thing I did differently was to add sliced fennel bulb, turnip, and butternut squash – and due to all of the extra veggies I had to double the herbs, spices, and EVOO. Eating fennel, parsnips, turnips, and golden beets for the first time was a hit. Thank you so much for this delicious recipe! Can’t wait to experiment with more vegetables in the future.
This was delicious. I doubled the recipe and took to a gathering. It was a hit.
I can’t seem to find where it says at what temperature the oven should be?
Hi Dee! Tori’s assistant Ashley here. The first step in the instructions reads “Place a rack in the bottom of your oven and preheat oven to 400 degrees F” 🙂