This roasted root vegetable recipe makes a brilliant mix of tender veggies! It’s the ideal seasonal side dish.
Here’s a stunning side dish that makes any fall or winter meal cozier: Roasted Root Vegetables! The brilliant mix of orange and purple hues is alone is enough to warm your insides. Roast the vegetables with a little rosemary and garlic, and they come out tender and caramelized: and make your kitchen smell incredible! This side dish is ideal for any fall or winder meal when root vegetables are in season. You can also repurpose them for meals to come!
What are root vegetables?
Root vegetables are any vegetables that grow under the ground that are eaten as food. Some are technically be bulbs not roots, but they’re all lumped into the same category when it comes to eating them! Popular root vegetables include:
- Potatoes
- Sweet potatoes and yams
- Carrots
- Beets
- Fennel
- Onions
- Parsnips
- Turnips
- Kohlrabi
- Radishes
How to make roasted root vegetables: tips!
This roasted root vegetables recipe is a basic idea: you can use any type of root vegetables you like! There are a few principles to making great roasted vegetables. Jump to the recipe below for the specific quantities, or review these big ideas before starting:
- Roast at high heat. Preheat your oven to 450 degrees Fahrenheit. The high heat makes veggies tender on the inside and caramelized on the outside.
- Season with herbs and spices. We like fresh rosemary (it smells amazing while roasting) and garlic powder.
- When using beets, season them separately. Beets bleed quite a bit when you peel and cut them! Take care when peeling (wear an apron). We like seasoning them in separate bowls so they don’t bleed on the other veggies before roasting. When roasting they’ll bleed a bit, but it’s nice to season separately.
- Roast until tender. It takes about 30 to 35 minutes, depending on the size of the vegetable chunks.
Roasted veggies for a crowd
Making roasted root vegetables and want more than 4 servings? You can double this recipe for a crowd. However, keep in mind the following:
- Double this recipe and use two baking sheets. You’ll want to have space between the vegetables so they roast and don’t steam.
- The roasting time may be slightly longer. With two pans of vegetables there’s more surface area to cook. So it will take slightly longer to get everything perfectly tender.
More vegetable and seasoning ideas
You can use any type of root vegetables in this recipe! We chose carrots, sweet potatoes and beets, but here are a few more ideas for vegetables and other ways to season them:
- Red or yellow potatoes
- Rainbow baby potatoes (often called potato medley)
- Yellow or red onion
- Fennel
- Parsnips or turnips
- Salsify
- Fresh herbs like sage or thyme
Repurposing roasted root vegetables
You can serve these roasted root vegetables as a side dish: or make them into a meal! Create a grain bowl with a grain, protein and a sauce to use up leftovers. Here are some fun ideas:
- Make an Easy Grain Bowl with lemon tahini sauce
- Whip up a Roasted Vegetable Bowl with any grain and lemon yogurt
- Add them to a Simple Salmon Bowl with miso dressing
- Mix them with cumin and add to an Easy Rice Bowl
More roasted vegetables
When fall and winter come around, we make roasted vegetables on repeat! Here are the top roasted veggies to try:
- Try a mix of our Best Roasted Vegetables
- Go for tasty Roasted Sweet Potatoes or Roasted Butternut Squash
- Make crispy Classic Roasted Potatoes
- Whip up Roasted Green Beans or Crispy Brussels Sprouts
This roasted root vegetables recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
Print
Roasted Root Vegetables
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 1x
Description
This roasted root vegetable recipe makes a brilliant mix of tender veggies! It’s the ideal seasonal side dish.
Ingredients
- 8 carrots (1 pound)*
- 1 large sweet potato (1 pound)
- 8 small or 4 medium beets (1 pound)
- ½ teaspoon garlic powder
- ½ tablespoon fresh chopped rosemary
- 1 ½ tablespoons olive oil
- ¾ teaspoon kosher salt
- Lemon zest and fresh ground black pepper, to finish
Instructions
- Preheat the oven to 450°F.
- Clean and peel the carrots and chop into 1-inch chunks. Clean the sweet potatoes and chop into 1 inch chunks, leaving the skins on. Place the carrots and sweet potatoes in a bowl. Peel and chop the beets into 1-inch chunks and place them in a second bowl (take care and wear an apron: the beets bleed when peeling and chopping them!).
- To the carrots and sweet potatoes, add 1 tablespoon olive oil, ½ teaspoon kosher salt, ¼ teaspoon garlic powder and 1 teaspoon chopped rosemary and stir. Season the bowl with the beets with ½ tablespoon olive oil, ¼ teaspoon kosher salt, ¼ teaspoon garlic powder, and ½ teaspoon chopped rosemary. (Seasoning them separately minimizes bleeding from the beets onto the other vegetables.)
- Line a baking sheet with parchment paper. Spread both bowls of vegetables on the sheet and bake for about 30 to 35 minutes, until tender and browned (no need to stir). Taste and add additional salt if desired. Serve immediately, garnished with lemon zest and fresh ground black pepper, if desired. (Make ahead instructions: Roast the vegetables until tender. Leave at room temperature for a few hours, or refrigerate until serving. Reheat in a 350 degree oven until warmed through.)
Notes
*Double for a crowd and use 2 baking sheets: the baking time may be slightly longer because there’s more surface area in the oven. You can use any type of root vegetables in this recipe, including onions, parsnips, turnips, or fennel.
- Category: Side dish
- Method: Roasted
- Cuisine: American
- Diet: Vegan
Keywords: Roasted root vegetables
