Roasted Root Vegetables

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This easy Roasted Root Vegetables recipe is the best way to eat the rainbow! The natural sugars in the vegetables caramelize to kid-friendly territory via this sheet pan side dish idea.

Roasted root vegetables on a parchment paper lined baking sheet.


 

Clean out your refrigerator’s vegetable drawer with this sheet pan side dish recipe. After investing just 15 minutes of prep time, you’ll not only make the most of the random pieces of extra produce you have lying around, but also coax out their tasty and crowd-pleasing natural sugars.

Once you master how to roast root vegetables, you won’t want to serve them any other way.

Recipe ingredients

Labeled ingredients for roasted root vegetables.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Root vegetables: Or any sturdy vegetables you enjoy or need to use up.
  • Olive oil: A good rule of thumb for any roasted vegetable recipe? Estimate 1 tablespoon of oil for every 1 pound of vegetables. Don’t skimp; a coating of oil will add a subtle rich flavor and help the vegetables crisp in the oven.
  • Garlic: At least 3 cloves; more if you like (I often do)! Roasting tames any bite so you just taste a luscious, mildly sweet flavor.

Step-by-step instructions

  1. Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. In a large bowl, toss the sweet potatoes, parsnips, rutabagas, and carrots, and drizzle with olive oil.
Roasted root vegetables in a clear bowl before being roasted.
  1. Arrange vegetables on prepared baking sheet in a single layer. Sprinkle with garlic and rosemary or thyme, then season to taste with salt and pepper. (I like 1 teaspoon salt and ½ teaspoon pepper.)
Root vegetables on a parchment paper lined baking sheet before being roasted.
  1. Roast until vegetables are fork tender inside and browned around the outsides, about 60 minutes. Stir the roasted vegetables occasionally to ensure even browning. 
Roasted root vegetables on a parchment paper lined baking sheet.

Recipe tips and variations

  • Yield: This recipe makes six 1-cup side dish servings of Roasted Root Vegetables. Just add a protein-rich entree and some bread, if desired, and you have a well-rounded dinner menu.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Make ahead: The carrots and parsnips can be peeled and cut up to 2 weeks in advance (store separately in water in the refrigerator). Sweet potatoes can be peeled, cut, and stored in water in the refrigerator up to 4 days in advance. Rutabagas and turnips can be peeled, cut, and stored in water in the refrigerator up to 2 days in advance.
  • Allow for space: For that crispy, crusty exterior that make roasted root vegetables roasted, they need their space, or they’ll end up steaming rather than roasting. Start with one baking sheet and spread the vegetables out in one even layer. If the vegetables are touching, pull out another baking sheet and split them between the two.
  • Spice things up: In addition to the garlic and instead of the rosemary, oregano or thyme, you could add some kick to these Roasted Root Veggies by tossing them with Greek Seasoning, Za’atar, Italian Seasoning, or Cajun Seasoning along with the oil, salt, and pepper just prior to cooking.
Roasted root vegetables in a white serving bowl.

Frequently Asked Questions

What are considered root vegetables?

Root vegetables are edible plants that grow underground. They include staples such as potatoes, carrots, onions, red onions, garlic, sweet potatoes, and red beets as well as radishes, fennel, celery root, turnips, parsnips, rutabagas, ginger, and turmeric.

Do you have to peel root vegetables?

With the exception of garlic and onions (which must be peeled), peeling other root vegetables is simply a culinary preference. The taste, texture, and nutritional content of root vegetables can be tweaked depending on whether or not you peel.

Just add an entree

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Roasted root vegetables on a baking sheet.

Roasted Root Vegetables

This easy Roasted Root Vegetables recipe is the best way to eat the rainbow! The natural sugars in the vegetables caramelize to kid-friendly territory via this sheet pan side dish idea.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings (1 cup each)
Course Side Dish
Cuisine American
Calories 241
5 from 10 votes

Ingredients 

  • 1 pound sweet potatoes or yams, peeled, cut into 1 1/2-inch chunks
  • 1 pound shallots peeled (about 8 to 10 shallots)
  • 1/2 pound parsnips peeled, cut into 1 1/2-inch chunks
  • 1/2 pound rutabagas or turnips, peeled, cut into 1 1/2-inch chunks
  • 1/2 pound carrots peeled, cut into 1 1/2-inch chunks
  • 3 tablespoons olive oil
  • 3 cloves garlic chopped (or more to taste)
  • 2 teaspoons fresh rosemary or fresh thyme, chopped, or ¼ teaspoon dried
  • Salt and freshly ground black pepper

Instructions 

  • Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
  • In a large bowl, toss the sweet potatoes, parsnips, rutabagas, and carrots, drizzle with olive oil.
  • Arrange vegetables on prepared baking sheet in a single layer. Sprinkle with garlic and rosemary or thyme, then season to taste with salt and pepper. (I like 1 teaspoon salt and ½ teaspoon pepper.)
  • Roast until vegetables are tender when pierced with a fork and browned around the edges, about 60 minutes. Stir vegetables occasionally to ensure even browning. 

Notes

  1. Sweet potatoes or yams, shallots, parsnips, rutabagas or turnips, carrots: Or any sturdy vegetables you enjoy or need to use up.
  2. Olive oil: A good rule of thumb for any roasted vegetable recipe? Estimate 1 tablespoon of oil for every 1 pound of vegetables. Don’t skimp; a coating of oil will add a subtle rich flavor and help the vegetables crisp in the oven.
  3. Garlic: At least 3 cloves; more if you like (I often do)! Roasting tames any bite so you just taste a luscious, mildly sweet flavor.

Nutrition

Serving: 1cupCalories: 241kcalCarbohydrates: 42gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 85mgPotassium: 892mgFiber: 9gSugar: 14gVitamin A: 17045IUVitamin C: 26mgCalcium: 96mgIron: 2mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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