These roasted root veggies are a colorful array of beets, sweet potatoes, parsnips, and more. Transform them into a delicious side dish with just 25 minutes in the oven!
You know how much I enjoy eating veggies of all kinds, but I’m extra obsessed with these roasted root veggies. I love the natural sweetness that is brought out in the oven, and the golden caramelized edges are SO good. They’re one of my favorite quick and easy side dishes for cozy family dinner nights or when friends come over. I usually serve them with a generous sprinkle of fresh herbs (like thyme and rosemary) and a sauce like tzatziki for dipping — it makes the whole platter feel more inviting!
How To Make Roasted Root Veggies
This roasted root veggie recipe is a 3-step wonder. If you’re a busy mom like me, you understand the relief of being able to pop something in the oven and walk away!
- Prepare the oven and pan: Preheat the oven to 425°F and prepare your baking sheet.
- Season the veggies: Toss the veggies with the oil, rosemary, garlic powder, salt, and pepper.
- Bake the veggies: Spread the veggies on the sheet pan in a single layer, then roast them for 25 minutes until they are tender and caramelized.
Tips From the Kitchen
Believe me when I say that I’ve roasted TONS of veggies for the years. Here are the three tips that produce incredible results every time:
- Cut the veggies evenly. To ensure the veggies cook consistently, aim for similarly sized pieces.
- Avoid overcrowding the pan. Circulating air is what helps the veggies cook evenly, so if you can’t fit all of them on one pan in a single layer, use two pans.
- Get some color on the veggies. Caramelization is where all the flavor lies! Keep the veggies in the oven until they develop golden spots. I love broiling them for a few minutes at the end for maximum flavor.
Storage & Reheating
When I’m lucky enough to have leftover roasted root veggies, I store them for up to four days in an airtight container in the fridge. Nothing compares to the crisp when the veggies first come out of the oven, but I also love them cold on a salad. If you prefer to reheat the veggies, pop them in the oven at 375°F for 10–15 minutes, or use the microwave.
More Roasted Veggie Recipes
- Roasted Cauliflower Steaks — If you’re skeptical about cauliflower, this recipe will change your mind!
- Parmesan Panko Roasted Veggies — Freshly grated Parmesan and crispy breadcrumbs take it over the top
- Oven Roasted Carrots and Parsnips — A perfectly festive and colorful holiday side
- Oven Roasted Eggplant — Tender, caramelized, and flavorful
Recipe
Ingredients
- 5 carrots into 1 inch pieces
- 4 parsnips cubed into 1 inch pieces
- 2 beets cubed into 1 inch pieces
- 1 sweet potato cubed into 1 inch pieces
- 1 red onion cut into chunks
- ¼ cup olive oil
- 1 tbsp rosemary
- ¾ tsp garlic powder
- 1 tsp salt
- ¼ tsp pepper
Instructions
- Preheat the oven to 425°F. Prepare all the veggies.
- Toss the veggies with the oil, rosemary, garlic powder, salt, and pepper. Spread the veggies on the sheet pan in a single layer.
- Roast the veggies for 25 minutes, or until they are tender and caramelized.
- Optionally, broil the veggies for 2–3 minutes at the end for extra browning. Enjoy!
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