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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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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Email Me RecipesServings: 6 servings
Equipment
- 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.
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.
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.
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.
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.
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!
I followed your lead… trying this tonight… smells awesome in my house
What were your quantities? for the different seasonings. I tried it and like it but I want to tweak it!
Researched a recipe and found this. It sounds delicious!
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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?
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!
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.
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?
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!
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.
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!
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.
Do you think these veggies would turn out the same if roasted along side the turkey
Ive been searching for golden beets! I can’t believe how scarce.they are in Wisconsin!
Made this for our Pesach dinner tonight – a huge hit. Thank you for making me look good!
Chag Sameach!
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).
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!
I make this very often. The only difference is I add a splash or so of balsamic vinegar. It’s always SO pretty!
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
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!
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! 🙂
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.
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 🙂
I would like the Moroccan spiced dish also!
I would like the Moroccan spiced brisket recipe as well.