Go Back
+ servings
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.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings (1 cup each)
Calories 241kcal


  • 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 1/4 teaspoon dried
  • Salt and freshly ground black pepper


  • 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 1/2 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. 


  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.


Serving: 1cup | Calories: 241kcal | Carbohydrates: 42g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 85mg | Potassium: 892mg | Fiber: 9g | Sugar: 14g | Vitamin A: 17045IU | Vitamin C: 26mg | Calcium: 96mg | Iron: 2mg