I can still remember the first time I made roasted root vegetables. It was a chilly autumn evening, and I wanted something comforting and nourishing for dinner. I rummaged through my fridge, grabbed whatever root vegetables I could find, tossed them with olive oil and herbs, and popped them in the oven. The result? A symphony of sweet, earthy flavors that warmed me from the inside out. Now, it’s a staple in my kitchen, especially during the colder months. This recipe for roasted root vegetables is easy, healthy, and perfect for busy moms and families. Best of all, you can have it on the table in under an hour!
Table of contents
Table of Contents
Why You’ll Love This Roasted Root Vegetables Recipe
- Easy Cleanup: One pan, minimal mess! Roasting vegetables is a breeze when it comes to cleanup.
- Simple Ingredients: You probably already have most of these ingredients in your pantry.
- Customizable: Easily adapt this recipe to your dietary needs or preferences.
- Delicious Flavor: The combination of sweet and savory flavors is simply irresistible.
The Best Root Vegetables for Roasting
I carefully selected each vegetable in this recipe for its unique flavor and nutritional benefits.
- Yams (Orange Sweet Potatoes): These add a touch of sweetness and are packed with Vitamin A. You can find them year-round, but they are especially delicious in the fall and winter. For a different take on these root vegetables, consider making an Amazing Sweet Potato Casserole.
- Red Potatoes: I love their creamy texture and subtle sweetness. Red potatoes are also a good source of potassium and fiber. Look for firm, smooth potatoes at your local grocery store.
- Beets: Whether you choose red or golden beets, they bring an earthy sweetness and vibrant color to the dish. Beets are also a great source of folate and antioxidants. Opt for firm beets with smooth skin.
- Carrots: These add a touch of sweetness and a satisfying crunch. Carrots are also rich in beta-carotene, which is converted to Vitamin A in the body. You can find quality carrots at any grocery store or farmer’s market.
- Parsnip: This often-overlooked vegetable has a sweet, slightly spicy flavor that complements the other root vegetables perfectly. Parsnips are also a good source of fiber and Vitamin C. They are usually available in the fall and winter.
- Red Onion: I love the pungent flavor and beautiful color that red onion adds to the mix. Red onions are also a good source of antioxidants. Choose firm onions with dry, papery skins.
- Garlic: I use whole cloves for a mellow, roasted garlic flavor that enhances all the other vegetables. Garlic is also known for its immune-boosting properties.
Ingredients for Perfect Roasted Root Vegetables
- 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)
How to Make Roasted Root Vegetables: Step-by-Step
Step 1: 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.
Step 2: 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.
Step 3: 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.
Pro Tips for Perfect Roasted Root Vegetables
- Chop Evenly: Cut your vegetables into similar-sized pieces to ensure they cook evenly. I aim for roughly 1 1/2-inch chunks.
- Avoid Overcrowding: Don’t overcrowd the baking sheet; this will steam the vegetables instead of roasting them. Use two baking sheets if necessary.
- Manage Moisture: Pat your vegetables dry before roasting to help them get crispy. Also, avoid adding too much oil, which can make them soggy.
- Don’t Skimp on Oil: A generous coating of olive oil helps the vegetables caramelize and develop a rich flavor.
- Roast at the Right Temperature: 400 degrees F is the sweet spot for roasting root vegetables. It’s hot enough to caramelize the veggies but not so hot that they burn.
Recipe Variations for Roasted Root Vegetables
Sometimes I like to mix things up and add a little twist to my roasted root vegetables. Here are a few of my favorite variations:
| Variation | Ingredients and Adjustments |
|---|---|
| Spicy Roasted Root Vegetables | Add 1/2 teaspoon of red pepper flakes to the spice mixture for a little heat. |
| Maple Glazed Roasted Root Vegetables | Drizzle 2 tablespoons of maple syrup over the vegetables during the last 10 minutes of roasting. |
| Roasted Root Vegetables with Balsamic Glaze | Drizzle 2 tablespoons of balsamic glaze over the vegetables after roasting. |
| Vegan | Ensure all ingredients are plant-based (check your olive oil). |
| Paleo | This recipe is naturally paleo-friendly. |
| Whole30 | Omit the cumin, as some strict Whole30 adherents avoid it. |
Serving Suggestions for Roasted Root Vegetables
Roasted root vegetables are incredibly versatile!
- Side Dish: Serve them as a simple and delicious side dish with roasted chicken, fish, or tofu.
- Salad Topping: Add them to your favorite salad for extra flavor and nutrients.
- Grain Bowl: Create a hearty grain bowl with roasted root vegetables, quinoa, and a tahini dressing.
I also love serving them with a simple dipping sauce, like a creamy yogurt dip or a tangy vinaigrette.
How to Store and Reheat Roasted Root Vegetables
- To Store: Let the vegetables cool completely, then store them in an airtight container in the refrigerator for up to 3-4 days.
- To Reheat: Spread the vegetables out on a baking sheet and reheat in a 350 degree F oven for 10-15 minutes, or until heated through. You can also reheat them in an air fryer for a quicker option.
Can You Make Roasted Root Vegetables Ahead?
Yes, you can!
- Prep Ahead: Chop the vegetables and store them in an airtight container in the refrigerator for up to 24 hours. Toss with the oil and spices just before roasting.
- Roast Ahead: Roast the vegetables completely and store them in the refrigerator. Reheat as directed above.
Easy Roasted Root Vegetables
Ingredients
Equipment
Method
- Place a rack in the bottom third of your oven and preheat to 400°F (200°C).
- Slice all root vegetables and the red onion into chunks roughly 1½ inches wide so they roast evenly. Place the cut vegetables and whole garlic cloves into a large mixing bowl.
- Add 3 tablespoons of the olive oil, fresh thyme leaves, ground cumin, kosher salt, and black pepper to the bowl. Toss well until all vegetables are evenly coated with the oil, herbs, and spices.
- Brush a large rimmed baking sheet with the remaining 1 tablespoon olive oil. Spread the vegetables out in a single, even layer on the baking sheet, leaving a little space between pieces. Lay the rosemary sprigs on top, spaced across the sheet.
- Roast for 15 minutes. Remove the baking sheet, stir the vegetables, bringing pieces from the edges toward the center and vice versa.
- Return the baking sheet to the oven and continue roasting for another 15–25 minutes, stirring once more if needed, until the largest chunks are tender when pierced with a fork and the edges are golden and caramelized.
- Remove and discard the rosemary sprigs (any leaves that remain on the vegetables are fine). Taste and season with additional salt and pepper if desired. Serve warm or at room temperature.
Notes
Frequently Asked Questions
What are the best root vegetables for roasting?
My favorites are yams, red potatoes, beets, carrots, and parsnips, but you can use any root vegetables you like.
How long do roasted root vegetables last in the fridge?
They will last for up to 3-4 days in the refrigerator.
What temperature is best for roasting vegetables?
I find that 400 degrees F is the ideal temperature for roasting root vegetables.
Do you need to peel root vegetables before roasting?
I prefer to peel yams, carrots, and parsnips, but I leave the skin on red potatoes for added texture and nutrients. Beets should be scrubbed clean.
How do I roast frozen root vegetables?
Roast frozen vegetables at 400 degrees F for 20-30 minutes, or until tender and slightly caramelized. Be sure to spread them out in a single layer on the baking sheet.
What’s the best way to reheat roasted root vegetables?
The oven or air fryer are the best options for reheating roasted root vegetables, as they help to maintain their texture and flavor.
Can I use an air fryer?
Yes, you can definitely use an air fryer! Preheat your air fryer to 400 degrees F, then cook the vegetables for 12-15 minutes, or until tender and slightly caramelized.
Nutritional Information
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: 250
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 450mg
- Carbohydrates: 35g
- Fiber: 7g
- Sugar: 12g
- Protein: 4g
Conclusion
I hope this recipe inspires you to create your own delicious roasted root vegetables. It’s a simple, healthy, and satisfying meal that’s perfect for any occasion. Don’t be afraid to experiment with different vegetables, herbs, and spices to find your favorite combination. Now I would love to hear from you! What are your favorite root vegetables to roast? Do you have any secret tips or tricks? Leave a comment below and let me know! And if you try this recipe, be sure to share your results with me on social media. Happy cooking!
