These roasted root vegetables make such a delicious, colorful, and healthy side dish. The veggies are perfectly tender and caramelized and have a sweet and earthy flavor. And the preparation is incredibly easy!
Why This Recipe Works
I absolutely love making this recipe for the holidays! But it also makes a great and easy weeknight dinner and we make it at least twice a month. It’s always a winner and our kids love it. And it makes your kitchen smell incredible!
It makes a great side dish and it’s also delicious with a bit of hummus and a green salad. For a festive occasion, I like to serve it with my lentil loaf or vegan meatloaf and vegan gravy. Big yum!
The preparation couldn’t be much easier. All you have to do is cut the veggies into bite-sized chunks and wedges. Then toss them with the marinade. I like to keep the marinade pretty simple. You only need olive oil, garlic, dried rosemary, thyme, salt, and pepper. Easy but so flavorful!
Then place everything on a baking sheet lined with parchment paper and bake at 420 °F for 45-50 minutes. Baking the veggies at high heat ensures they will get tender and perfectly caramelized. I just love their sweet and earthy flavor!
And root vegetables are also super good for you! They’re a great source of complex carbs and they contain a lot of vitamins, minerals, fiber, and antioxidants.
Besides, this recipe is perfect for meal prep and it’s great if you’re cooking for a larger crowd. Just double the recipe and use two baking sheets. You will have to adjust the baking time a bit as it will take a bit longer with two baking sheets.
I love the combination of carrots, beets, parsnips, sweet potatoes, potatoes, and red onion. They make this dish so colorful. But if you have trouble finding any of the vegetables, feel free to just leave it out and use more of one of the other veggies. The recipe is pretty flexible!
What Goes Into This Recipe
- Carrots – I used orange carrots, but for an even more colorful dish you could use rainbow carrots.
- Beets – you need fresh red beets for this recipe. Cut them separately as they will release a pink juice that will color the other veggies. I recommend wearing kitchen gloves, so your fingers and hands won’t have pink stains from the beets. Use golden beets if the colored juice bothers you.
- Red Onion – their bright color is perfect for this recipe.
- Parsnips – they have a sweet and nutty flavor and their texture is similar to potatoes.
- Sweet Potatoes
- Potatoes – Yukon Gold potatoes are great for roasting.
- Garlic – I used three cloves of garlic.
- Olive Oil – make sure to use a high quality olive oil for the best taste.
- Rosemary & Thyme – use fresh herbs for the perfect flavor.
- Salt & Pepper
How To Make This Recipe
1. Step: Preheat your oven to 425 °F. Peel the carrots and parsnips. Either peel the sweet potato as well or leave the skin on (it contains a lot of nutrients). Cut all three veggies into 1-inch chunks.
2. Step: Peel the beets and also cut it into 1-inch chunks. Wear kitchen gloves as the beets release pink juice. Cut the potatoes and red onions into wedges.
3. Step: Place the root vegetables in a large bowl and add the olive oil and season with salt and pepper. Stir carefully, so all of the veggies are covered in oil.
4. Step: Line a baking sheet with parchment paper and place the vegetables on top. Spread out evenly. Bake for 30 minutes. In the meantime remove the rosemary needles and the thyme leaves and roughly chop them. Also finely chop the garlic.
5. Step: After 30 minutes of baking time, remove from the oven to toss the veggies and add the garlic, rosemary, and thyme. Bake for another 15-20 minutes until tender.
Recipe Notes
- I added the garlic, rosemary, and thyme after 30 minutes of baking time, so it doesn’t get too dark. Especially garlic can get quite bitter when it’s roasted for too long.
- You might have to adjust the baking time a bit depending on the size of your vegetables. Mine usually take about 45 minutes.
- You can easily double the recipe if you’re cooking for a larger group of people. Just use two baking sheets and adjust the baking time a bit as two sheets take a bit longer than one.
- The recipe also tastes great with turnips, fennel, kohlrabi, and butternut squash.
- Leftovers also make a great salad. I love to serve my leftover roasted root vegetables with an easy oil-vinegar-dressing and arugula or mixed leaves. Sprinkle it with seeds and nuts for extra flavor and nutrients.
Frequently Asked Questions
How Long Do The Roasted Root Vegetables Last?
Stored in an airtight container in the fridge, the vegetables will last 4-5 days. So it’s a great recipe for meal prep!
What’s The Best Way To Prepare Beets Without Making A Mess?
I know a lot of people are a bit hesitant when it comes to cooking with beets, but I think it’s really not that bad.
If you’re worried about the pink juice staining your hands and fingers, the best solution is wearing rubber gloves that are specifically designed for food preparation. You might also want to wear an apron.
If you want to avoid a stained cutting board, just place a piece of parchment paper on top before you start chopping the beets.
And if you want to avoid the pink juice altogether, you could also buy golden or white beets. Keep an eye out for them at farmer’s markets.
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I Love To Hear From You!
I hope you like these roasted root vegetables as much as we do around here.
If you give them a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Roasted Root Vegetables
Ingredients
- 4 carrots, chopped into 1-inch chunks
- 3 parsnips, chopped into 1-inch chunks
- 2 small beets, chopped into 1-inch chunks
- 2 small sweet potatoes, chopped into 1-inch chunks
- 2 red onion, cut into wedges
- 4 potatoes, cut into wedges
- 1/4 cup olive oil
- 3 garlic, minced
- 3 sprigs of fresh rosemary, needles removed and roughly chopped
- 4 sprigs of fresh thyme, leaves pulled off the stem
- salt, to taste
- black pepper, to taste
Instructions
- Preheat your oven to 425 °F. Peel the carrots and parsnips. Either peel the sweet potato as well or leave the skin on (it contains a lot of nutrients). Cut all three veggies into 1-inch chunks.
- Peel the beets and also cut it into 1-inch chunks. Wear kitchen gloves as the beets release pink juice. Cut the potatoes and red onions into wedges.
- Place the root vegetables in a large bowl and add the olive oil and season with salt and pepper. Stir carefully, so all of the veggies are covered in oil.
- Line a baking sheet with parchment paper and place the vegetables on top. Spread out evenly. Bake for 30 minutes. In the meantime remove the rosemary needles and the thyme leaves and roughly chop them. Also finely chop the garlic.
- After 30 minutes of baking time, remove from the oven to toss the veggies and add the garlic, rosemary, and thyme. Bake for another 15-20 minutes until tender.
Notes
- I added the garlic, rosemary, and thyme after 30 minutes of baking time, so it doesn't get too dark. Especially garlic can get quite bitter when it's roasted for too long.
- You might have to adjust the baking time a bit depending on the size of your vegetables. Mine usually take about 45 minutes.
- You can easily double the recipe if you're cooking for a larger group of people. Just use two baking sheets and adjust the baking time a bit as two sheets take a bit longer than one.
- The recipe also tastes great with turnips, fennel, kohlrabi, and butternut squash.
- Leftovers also make a great salad. I love to serve leftovers with an easy oil-vinegar-dressing and arugula or mixed leaves. Sprinkle it with seeds and nuts for extra flavor and nutrients.
Nutrition
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