These colorful and flavorful roasted root vegetables are the perfect side dish for any fall or winter feast. Not only are they easy to make but they are full of fiber and nutrients and leftovers keep well in the fridge so you can enjoy them for days to come.
I don’t know about you but in the colder months, I rarely crave salads or steamed green side dishes. As the temperature drops my body starts craving warm and hearty dishes and, since I still need to eat my veggies, roasting root vegetables is a great way to use seasonal produce, satisfy my body’s needs, and fulfill my daily fiber intake at the same time.
What are root vegetables?
Root vegetables are defined as edible plants that grow under the ground. These plants have an edible root and include onions, garlic, carrots, potatoes, and beets, among others, and are consumed widely around the world with different varieties favoring different climates. Root vegetables are inexpensive and versatile ingredients with many health benefits including being a great source of energy, fiber, vitamins, minerals, and antioxidants.
What You’ll Need
Root vegetables are the star of the show in this recipe. Here’s what you’ll need:
- Sweet Potatoes: The base of this roasted root vegetable recipe.
- Parsnips: This classic root veggie adds a nutty and earthy flavor.
- Carrots: Because they’re always in the fridge.
- Beets: You can use red beets, yellow beets, or a mixture of both.
- Turnips: For a bit of variety, but you can omit them if you’re not a fan.
- Olive Oil: Some healthy fat to help cook and crisp up the veggies. You can use regular or extra virgin olive oil.
- Fresh Herbs: A mixture of rosemary, thyme, and sage help to enhance the flavor of the winter root vegetables. To use dried herbs use half of the amount. Feel free to add some oregano or garlic if you like.
- Salt and Black Pepper: Some essentials for seasoning and finishing.
In truth, this recipe is so versatile that you can really use any root vegetables that you enjoy or have on hand. Any combination of sweet potatoes, carrots, parsnips, red beets, golden beets, turnips, rutabaga, celeriac, onion, and/or red onion will work well. And, while technically not a root vegetable, butternut squash or any variety of squash would make a great addition to this roasted root vegetable dish.
Red’s Nutrition Tip
There is a common misconception that roasting vegetables is unhealthy or less healthy than other cooking methods, but this could not be further from the truth. The reality is that all forms of cooking reduce the content of water-soluble nutrients slightly, however, cooked, and roasted vegetables remain a good source of complex carbohydrates, micronutrients, and fiber.
How to Roast Root Vegetables
Roasting root vegetables is incredibly simple and only requires a few simple steps. In fact, cooking root veggies is so easy even the most beginner of cooks can nail this recipe with very little effort. Here’s how to do it:
- Peel and/or chop your root vegetables into bite-sized pieces.
- Add the root vegetables to a baking sheet, drizzle with olive oil, and sprinkle with fresh herbs, salt, and pepper.
- Using your hands, toss the chopped root veggies in the oil and seasonings until well coated.
- Transfer the pan to a preheated oven and roast until tender, golden brown, and slightly crispy.
- Remove from the oven, season with additional fresh herbs and/or flaky kosher salt as desired, serve and enjoy!
Once cooked, serve the veggies immediately with the main course of your choice, add them to a salad, or allow them to cool completely and store them in the fridge to use in breakfasts, lunches, and/or dinners all week long.
Pro Tip: To stop red beets from bleeding their red color onto the other root vegetables, separate them on one end of the sheet pan and season and toss them in oil separately. While their color will not really alter the flavor of the other vegetables, it will make the dish more aesthetically pleasing.
Should you soak root vegetables before roasting?
There is no need to soak root vegetables before roasting. While soaking white potatoes can help to remove excess starch, which allows for a crispier potato, soaking is unnecessary for most root vegetables. Root vegetables simply need to be washed, peeled (although peeling is optional), and cut before roasting.
Should you parboil root veggies before roasting?
There is no need to soak or parboil root vegetables before roasting. The high oven temperature does a great job of cooking the vegetables and providing an incredibly sweet flavor and crispy texture at the same time.
Do you need to peel root vegetables before roasting?
It’s completely up to you! While many people prefer the taste and texture of root vegetables without the skin, the skin is edible and contains additional fiber and nutrients.
Storage and Reheating
To Store: Allow to cool completely and then store roasted root vegetables in an airtight container in the fridge for 3 to 4 days.
To Freeze: Once cooled, transfer the vegetables to an airtight container and store them in the freezer for up to 6 months.
To Reheat: Place thawed root vegetables on a sheet pan and place in the oven at 400°F for 5 minutes or until warm. Roasted root vegetables can also be created in the microwave by reheating in 30-second increments until warm, however, they will be a little soft and soggy if overcooked.
In addition to making a great side dish, these roasted root vegetables are also a great meal prep idea as they store well in the fridge and can be eaten with eggs for breakfast, in bowls or salads at lunch, or as a pre-made side for meat at dinner.
More Roasted Vegetable Recipes:Print
Roasted Root Vegetables
These roasted root veggies are the perfect side dish for any fall or winter feast. Whether you’re celebrating Thanksgiving, a holiday, or enjoying a simple weeknight dinner, these roasted vegetables are a vibrant and tasty addition to any meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Sides
- Method: Roasted
- Cuisine: American
- Diet: Gluten Free
- 2 sweet potatoes, cubed
- 2 parsnips, peeled and sliced
- 2 carrots, peeled and sliced
- 1 beet, peeled and cubed
- 1 turnip, cubed
- 1/4 cup olive oil
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh thyme, minced
- 1/2 tablespoon fresh sage, minced
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- Preheat the oven to 425°F.
- Wash, peel (optional), and slice or cube the root vegetables into 1-inch chunks.
- Place chopped vegetables on a sheet pan, drizzle with olive oil, and sprinkle with rosemary, thyme, sage, salt, and black pepper.
- Using your hands, toss the vegetables in the oil and herbs on the pan until well coated. (Note: To stop the red color of the beets from bleeding onto other vegetables, you can toss them separately in oil and seasoning and place them on one end of the baking sheet. While the color won’t affect the taste, it can be more ascetically pleasing for some.)
- Transfer the baking sheet to the oven and bake for 25-30 minutes until all the vegetables are tender and can be pierced with a fork.
- Once roasted, the vegetables can be served immediately or cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for 6 months.
- Serving Size: 1 serving
- Calories: 187 calories
- Sugar: 8 grams
- Fat: 10 grams
- Carbohydrates: 25 grams
- Fiber: 6 grams
- Protein: 2 grams
Keywords: roasted root vegetables recipe, roasting root vegetables