Need an easy fall or winter side dish? These Roasted Root Vegetables are a simple, colorful, and delicious cold-weather staple. Mix and match the veggies as much as you’d like!
Why you’ll love this recipe!
Easy side dish – All of the root veggies roast at the same time on the same sheet pan, meaning minimal prep, almost no cleanup, and maximum flavor.
Colorful and crowd-pleasing – The medley of oven-roasted sweet potatoes, carrots, onions, and beets adds a pop of color to your plate.
Customizable – You can substitute your favorite root vegetables, experiment with herbs and spices, or add garnishes.
Making raw veggies taste their best is kind of my thing. Everyone loves my buttery maple roasted carrots, and my honey roasted parsnips are always a hit around the holidays. I always make sure to have a platter of these colorful Oven-Roasted Root Vegetables at Thanksgiving and Christmas, too. They taste indulgent but are actually so healthy!
I went with a combination of sweet potatoes, carrots, red onion, and beets tossed with olive oil, fresh rosemary, thyme, salt, and pepper for this easy side dish. Just take these veggies as a suggestion, though. You can easily use parsnips, rutabaga, or even winter squash and swap the herbs or spices to suit your taste buds.
From the gorgeous colors to endless ways to customize them, these roasted winter vegetables are so simple to make and are a must-have for any cold-weather meal. One bite and you’ll understand why I can’t stop making them!
Roasted Root Vegetable Ingredients
Root vegetables – Of course! I used sweet potatoes, carrots, red onion, beets, and garlic. All of these veggies are super hearty and roast in the same amount of time.
Olive oil – Coating the vegetables in olive oil encourages browning and helps them taste their best. You can technically skip the oil if you’d rather keep the recipe oil-free, but the veggies won’t be as caramelized or flavorful.
Herbs and seasonings – The vegetables are seasoned with a blend of salt, pepper, fresh rosemary, and thyme.
This list provides further clarification on a few of the ingredients. See the recipe card below for the full ingredient list.
Variations
- Change the vegetables – Feel free to add parsnips, rutabaga, turnips, and celeriac to the sheet pan if you want. Winter squash (butternut, delicata, honeynut, etc.) technically isn’t a root veggie, but it will fit right in with the others.
- Seasoning ideas – You can season the vegetables with a sprinkle of smoked paprika, cumin, curry powder, or a pre-mixed blend. Herbes de Provence, Italian seasoning, Cajun seasoning, or chipotle blend would all be delicious.
- Different herbs – Use sage leaves, fresh oregano, or tarragon instead of rosemary or thyme.
- Garnish ideas – Once they’re out of the oven, garnish the vegetables with chopped nuts or seeds (almonds, walnuts, or pepitas), crumbled feta or goat cheese, a drizzle of lemon juice, honey, or balsamic glaze, or spoon my lemon yogurt sauce over top.
How to Roast Root Vegetables
Step 1: Coat. Toss the chopped sweet potatoes, carrots, onion, beets, and garlic with olive oil and salt until coated.
Step 2: Roast. Lay the vegetables in a single layer on a parchment-lined baking sheet, then roast in the oven for 25 minutes.
Step 3: Finish. Take the baking sheet out of the oven and sprinkle the fresh herbs over the top. Return the pan to the oven and continue roasting until the veggies are fork-tender and lightly golden around the edges. Serve hot and enjoy!
Erin’s Tips and Tricks
- Don’t overcrowd the vegetables. If necessary, roast them on two pans instead. Giving them all a little breathing room will allow the hot air to circulate and caramelize every edge.
- The veggies are done roasting when they’re fork-tender. I like to do a quick “taste test check” at the 35-minute mark; if the veggies are sweet, crisp-edged, and melt a little on your tongue, they’re done.
My Pro Tip
Recipe Tip
To peel or not to peel? It’s totally optional! The skins on sweet potatoes, carrots, and beets all crisp up nicely. Plus, they’re full of fiber and flavor. Just give them a good scrub to remove any dirt or rough spots.
Oven-Roasted Vegetables FAQs
I found that 425°F was the sweet spot. It’s hot enough to brown the outside of the vegetables without drying out the middle. For softer, more tender veggies, you can roast them at 400°F instead. Or, for a crisper texture, increase the temperature to 450°F during the last 5 minutes.
Any dense or high-starch root vegetables, like beets, turnips, or rutabagas, tend to take the longest (usually about 40 to 45 minutes at 425°F). The trick is to cut the denser veggies into slightly smaller pieces to help them finish at the same time as the softer vegetables.
Sure. Just don’t thaw them ahead of time and add a few extra minutes to the cooking time.
Storage
Make ahead: You can chop your vegetables and refrigerate them in a resealable bag for up to 24 hours before roasting.
Refrigerator: Transfer any cooled leftover veggies to an airtight container and refrigerate for up to 4 days.
Reheating: For the best texture, reheat roasted veggies in the oven or air fryer at 400°F for 10 to 12 minutes or until they’re hot and crisp again. The microwave will also work, but it will make the vegetables soggy.
More Roasted Vegetable Recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
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Preheat oven to 425°F and line a large baking sheet with parchment paper; set aside.
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Add the sweet potato, carrots, onion, beets, and garlic to a large bowl. Then, drizzle the olive oil and sprinkle the salt over them and toss to combine.
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Transfer the vegetables to the prepared baking sheet. Place in the oven and roast for 25 minutes.
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Remove the baking sheet from the oven and add the rosemary and thyme to the baking sheet, then give everything a good stir. Place back into the oven and continue roasting for 10-15 more minutes or until the vegetables have softened. Enjoy!
*Calories are per serving and are an estimation
Calories: 196kcal | Carbohydrates: 31g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 687mg | Potassium: 616mg | Fiber: 6g | Sugar: 8g | Vitamin A: 26249IU | Vitamin C: 9mg | Calcium: 68mg | Iron: 1mg
