Roasted Root Vegetables

Roasted Root Vegetables

Author: Stephanie Kay

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.

  • Author: Stephanie Kay
  • 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
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  1. Preheat the oven to 425°F.
  2. Wash, peel (optional), and slice or cube the root vegetables into 1-inch chunks.
  3. Place chopped vegetables on a sheet pan, drizzle with olive oil, and sprinkle with rosemary, thyme, sage, salt, and black pepper.
  4. 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.)
  5. 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.
  6. 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.