Roasted Root Vegetables
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Published Jan 29, 2024, Updated Nov 27, 2024
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These roasted root vegetables are such an easy and healthy side dish for any meal. Sweet potatoes, carrots and onion are tossed with oil and herbs and roasted until tender and caramelized.
I love all types of roasted vegetables, but roasted root vegetables might just be my favorite.
In this recipe, sweet potatoes, carrots (or parsnips) and onions combine with oil and seasonings to create a side dish of perfectly tender and caramelized veggies. They’re seriously addicting!
Table of Contents
Why You’ll Love This Recipe
- Easy – This recipe requires just a few simple ingredients. Just toss your veggies in oil and seasonings and roast!
- Delicious – After roasting the veggies are tender and caramelized – they basically melt in your mouth – and it has the perfect balance of sweet and savory.
- Versatile – There are endless options for serving these roasted root veggies. Enjoy this recipe served alongside your favorite protein, added to a salad or grain bowl or as a side dish for a holiday meal.
Health Benefits of Root Vegetables
Root vegetables are a great source of complex carbs. They’re packed full of antioxidants, fiber, essential vitamins and minerals (source). And according to Ayurveda, root vegetables have a grounding energetic property so when we eat them we feel balanced, rooted and less spacey. If you feel like you could use a little grounding during the holiday season (don’t we all), load your plate up with root vegetables like onions, sweet potatoes, beets, parsnips, carrots, daikon, turnips, rutabaga, radish and yuca.
Roasted root vegetables can also cure a craving for sweets. (source) The roasting process caramelizes the natural sugar of the root vegetables so after roasting they taste amazingly sweet and delicious.
Ingredients Needed
Outside of your vegetables you only need oil and seasonings to make this simple side dish. Here’s what you need:
- avocado oil – any oil works here, you could also use olive oil or melted coconut oil. You’ll toss the veggies in the oil before roasting.
- fresh oregano – fresh is definitely best!
- root vegetables – For this recipe I’m using sweet potatoes, carrots (or parsnips) and red onion, but feel free to experiment with your favorite root vegetables.
- sea salt and ground pepper – spices that pair with the fresh oregano and really amp of the flavors.
Recipe Variations
I love this recipe as is, but it’s totally customizable so feel free to swap out the veggies or use different seasonings. Here are some ideas:
- Sweet – For a sweet version, toss the root vegetables with a mixture of cinnamon and a splash of maple syrup or brown sugar. It will really bring out the caramelized flavor of the roasted veggies.
- Swap veggies – Any root vegetable will work for this recipe. Sweet potatoes, carrots, parsnips, turnips, beets, rutabagas or white potatoes are all great options!
- Additional seasonings – Add some garlic powder, onion powder, paprika, chili powder or dried herbs before roasting. You can also add additional fresh herbs besides oregano like fresh rosemary, thyme or sage. It’s a great way to introduce a new flavor!
- Spicy – For some heat add a dash of cayenne pepper or red chili flakes.
How to Make Roasted Root Vegetables
Step 1: Mix together the oil and oregano in a large bowl.
Step 2: Add your chopped vegetables into the large bowl with the oil and oregano mixture. Toss to combine until the veggies are evenly coated. Sprinkle generously with sea salt and fresh ground pepper.
Step 3: Spread the veggies across a baking sheet and roast for about 50 minutes at 425ºF, tossing halfway.
Recipe Tips
- Chop your veggies into even chunks – the more consistent the better for overall roasting time, larger chunks may not cook as fast as smaller ones.
- Make sure the veggies are in one layer on the baking sheet so they roast instead of steam. Use two baking sheets if necessary.
How to Serve Roasted Root Vegetables
There are so many ways to enjoy these roasted root vegetables. Here are some ideas:
- Straight up – I love snacking on roasted veggies straight up for a mid-day snack.
- With protein – roasted vegetables pairs well with really any protein for dinner or lunch. This maple turmeric chicken, balsamic glazed salmon, maple balsamic tempeh or baked tofu would all be delicious.
- On a salad – swap butternut squash for roasted root veggies in this roasted butternut squash salad or roasted harvest bowl.
- For a holiday dinner – serve these roasted root veggies as a side for Thanksgiving or Christmas dinner. Some serving suggestions: kale and brussels sprout salad, sweet potato casserole, creamed corn, sourdough stuffing, green bean casserole, healthy mashed potatoes and cherry crisp.
How to Store Leftovers
I could eat an entire plate of these roasted vegetables by myself and usually never have leftovers, but if you decide to make a bigger batch and have leftovers store them in an airtight container in the refrigerator for about 3-4 days.
To reheat, just place them in the oven in a single layer and cook at 375°F for 10-15 minutes. You can also reheat them in an air fryer, toaster oven or microwave. Just note that the veggies will get soft if you reheat them in the microwave.
More Roasted Vegetables to Try
- Roasted Broccoli
- Roasted Sweet Potatoes
- Roasted Butternut Squash
- Sautéed Vegetables
- Roasted Kohlrabi
- Easy Oven Roasted Potatoes
- Roasted Green Beans
- Smashed Potatoes
- Oven Baked Potato
Be sure to check out the full collection of side dish recipes here on EBF.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Roasted Root Vegetables
Ingredients
- 2 Tablespoons avocado or olive oil
- 2 Tablespoons fresh oregano, chopped
- 2 medium sweet potatoes, chopped into chunks
- 1 pound carrots or parsnips, peeled and cut into ¾ inch thick rounds (about 4 cups)
- 1 medium red onion, peeled and cut into ½ inch thick wedges
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 425ºF and line a baking sheet with parchment paper.
- Add the oil and oregano to a large bowl and whisk to combine.
- Add sweet potatoes, carrots (or parsnips) and onion to the bowl. Toss to coat veggies. Sprinkle vegetables generously with sea salt and pepper.
- Spread veggies onto the prepared baking sheet. Make sure they are in one layer so they roast instead of steam. Roast veggies until tender, about 50 minutes, tossing halfway.
- This dish can be made up to 4 hours ahead. Let it stand at room temperature. If desired, rewarm in 350ºF oven for about 15 minutes, or serve at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m so obsessed with these that I could’ve eaten the whole tray. The real miracle is that my husband could have too! 5 stars goes to anything that’ll get the family to eat vegetables!
Yay! So pumped to hear this recipe was a hit. Thanks for the review, Kori. 🙂
I’m making this for Thanksgiving with carrots, parsnips, rutabaga, onion, and celeriac. I’ll report back, but I’m sure it will be delicious.
Definitely let me know how it turns out!!
simple, easy flavors and easy t customize. Great staple
So happy you enjoyed these root vegetables, Krista! Thanks so much for the review. I really appreciate it!
So simple and perfect!
I changed up the seasoning a tiny bit subbing a Greek seasoning for the Italian. It may have said, but I think it’s a good idea to try to make the veggies about the same size
First time my guests had had parsnips – they couldn’t stop talking about them.
So glad this recipe was a hit with your guests!!
Do you think I could chop and toss them a day ahead, then put them in the oven the next day?
Totally, Nicole.
Thank you!
This was a success dish on Thanksgiving. It was easy but so tasty. It is on my top list of roasted veggies. Thank you very much for sharing!
I made this on Saturday and it was so popular even with my kids ages 11-15 that I am making it again 5 days later. Very simple, especially if you have a vegetable chopper. The only thing I did differently was to use chives instead of oregano because it was we had on hand.