Tender, caramelized, and crispy on the edges, these Roasted Root Vegetables are an easy side dish that effortlessly transitions from weekday dinner to holiday feast! Turnips, carrots, sweet potato, red onion, and beets make a colorful, flavorful mix.
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Why You’ll Love This Oven-Roasted Root Vegetables Recipe
- Beautiful, Jewel-Toned Veggies. They say you shouldn’t judge a book by its cover, but one look at a sheet pan of roasted root vegetables and you know you’re in for a treat. Those deep oranges, purples, and reds translate to deliciousness!
- Something for Everyone. Roasting is my favorite way to prepare root vegetables because the caramelization concentrates their natural sweetness, balancing some of their bitter notes. Still, not all root vegetables are everyone’s cup of tea, so this mix offers something for all tastes, from straightforward Roasted Sweet Potatoes to more complex, earthy Roasted Beets.
- An Easy Side Dish. While roasted root vegetables are stunning enough for the holiday table served alongside Thanksgiving Turkey, they’re also simple enough to whip up for a weeknight. Like Parsnip Fries and Roasted Potatoes, these roasted veggies are right at home on a plate with Baked Chicken Breast or even Air Fryer Hamburgers.
- Dead of Winter Deliciousness. Eating veggies in the winter can be challenging. Embrace what you CAN find available at the market: root veggies galore!
- Excellent for Meal Prep. If you’re looking for meal prep veggies to eat throughout the week, these roasted root veggies will be your go-to. They’re delicious hot or cold and they’re just as tasty on Day 1 as they are on Day 3.
How to Make the Best Roasted Root Vegetables
- Beets. Red, golden, or a combination. Golden beets have a milder flavor and they don’t stain, making them a fabulous choice for both picky eaters and busy weeknights.
- Red Onion. While you can use yellow onions, I like red for the color. Want more? Roasted Onions are delish!
- Sweet Potato. A purple sweet potato would keep with the jewel toned theme, but you can’t go wrong with orange sweet potatoes, which are sweeter and creamier.
- Parsnips, Carrots, or Both. Rainbow carrots will add purple and gold tones to the mix.
- Turnip. The humble turnip has a bit of bite to it, but don’t worry—it’s tempered by both the cooking process and all the sweet veggies in this roasted root vegetable recipe.
- Extra-Virgin Olive Oil. Key to those delightfully crispy edges.
- Kosher Salt and Ground Black Pepper. I recommend fresh coarsely ground black pepper, which adds both flavor and texture.
- Fresh Herbs. Rosemary, thyme, and sage all pair well with the fall vibes of this dish.
To roast a medley of vegetables, and for more tips and seasoning suggestions, check out my ultimate guide to Oven Roasted Vegetables.
- Arrange and Season. Place the onions and beets on one pan and the rest of the veggies on another. Toss to coat with oil, salt, and pepper.
- Bake. Roast root vegetables in the oven at 425 degrees F for 20 minutes, then toss and bake for 5 to 15 more minutes, or until the roasted root vegetables are tender and crispy on the outside. Season to taste, serve, and ENJOY!
- Honey Roasted Root Vegetables. Whisk honey with the olive oil before tossing it with the vegetables.
- Maple Roasted Root Vegetables. Just like the honey roasted root veggies, you’ll whisk maple syrup in with the oil.
- Balsamic Roasted Root Vegetables. Make a balsamic glaze to drizzle over the oven-roasted veggies just before serving (check out Balsamic Brussels Sprouts too).
- To Store. Refrigerate roasted root vegetables in an airtight storage container for up to 4 days.
- To Reheat. Gently rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
Meal Prep Tip
You can cut the vegetables into pieces and refrigerate them up to 2 days in advance. Keep the red onion and beets in one container and all of the rest of the veggies in another.
What to Serve with Roasted Root Vegetables
- Chicken. You can’t go wrong with Baked Chicken Thighs and roasted root vegetables! Chicken Saltimbocca is also a great choice because it calls for sage, which you can also use in these veggies too.
- Pork. Pair Instant Pot Pork Tenderloin or Pork Chops With Apples with a side of crispy oven-roasted root vegetables.
- Polenta. Make a vegetarian dinner by serving your veggies over Creamy Polenta.
- Holiday Mains. I also love this recipe as a side dish for Spatchcock Turkey. Or, if your oven space is limited, make Smoked Turkey or Crockpot Ham.
Recommended Tools to Make this Recipe
- Baking Sheets. A rimmed baking sheet ensures no spillover!
- Non-Slip Cutting Board. My favorite cutting board.
- Sharp Chef’s Knife. Root vegetables can be tough to cut, so a good knife is critical.
Recipe Tips and Tricks
- Keep Your Cutting Board from Staining. When I’m making these roasted root vegetables (or this Beet Salad Recipe), I line my cutting board with parchment paper to keep it from staining. Transfer the cut beets to the prepared pan, then throw out the parchment.
- Separate Red and Yellow Beets. To keep the red beets from staining the yellow beets, bake them on separate sheet pans or opposite sides of the same sheet pan.
- Cut Even Sizes. Super important! You don’t want some veggies to be burnt to oblivion, while others are hard and raw tasting, so make sure you cut the vegetables into uniform chunks.
- Don’t Squeeze Them Onto a Single Sheet Pan. Crowding the pan will steam the vegetables instead of letting them brown and caramelize. Give all of your veggies space and I promise it will be worth washing that extra pan!
Roasted Root Vegetables
- 2 medium beets* about 10 ounces each, red, golden, or 1 of each
- 1 small red onion
- 1 small/medium sweet potato 8 to 10 ounces
- 2 parsnips, carrots, or a mix (about 8 ounces total)
- 1 medium turnip 7 to 8 ounces
- 4 tablespoons extra virgin olive oil divided
- 1 teaspoon kosher salt divided, plus additional for serving
- 1/2 teaspoon ground black pepper divided
- 1 1/2 tablespoons chopped fresh rosemary, thyme, or sage leaves
- Place racks in the upper and lower thirds of your oven. Preheat the oven to 425°F. Line 2 baking sheets with parchment paper.
- Scrub and peel the beets then cut into 3/4-inch chunks. (TIP: line your cutting board with parchment, red beets won’t stain). Place on one of the baking sheets. (If using both red and yellow beets, for the best presentation keep the colors separate from each other so the red does not bleed into the yellow.). Cut the red onion into 1-inch chunks and place on the sheet with the beets.
- Scrub the sweet potato, parsnips, and turnip and cut into 3/4-inch chunks (no need to peel). Place on the second baking sheet.
- Drizzle each sheet of vegetables with 2 tablespoons oil and sprinkle each with 1/2 teaspoon salt and ¼ teaspoon black pepper. Toss to coat, then spread the vegetables into a single layer so they are not touching.
- Roast on the upper and lower racks for 20 minutes, then remove the pans from the oven. Sprinkle with the herbs and use a spatula to toss the vegetables. Spread them back into an even layer and switch the pans’ positions on the upper and lower racks. Continue roasting until the vegetables are tender inside and lightly crisp outside, about 5 to 15 minutes more (the sheet with beets and onions will take longer).
- Remove the vegetables from the oven. Season with a pinch or two of salt to taste and toss once more. Enjoy hot or at room temperature.
- TO STORE: Refrigerate roasted root vegetables in an airtight storage container for up to 4 days.
- TO REHEAT: Gently rewarm leftovers on a baking sheet in the oven at 350 degrees F or in the microwave.
- TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.
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