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These Roasted Root Vegetables are oven roasted caramelized veggies with fresh herbs like rosemary and thyme, fresh garlic and olive oil. An easy side dish for holiday dinners during the busy holiday season or for family dinnertime.
Roasted Root Vegetables Recipe
With a variety of root vegetables; like carrots, red beets, sweet potatoes, and red potatoes, these oven-roasted root vegetables are a great dish choice for a winter meal or elegant enough to serve at Thanksgiving dinner.
Roasting root veggies brings out their natural sugars and earthy flavor. The roasted vegetables get a caramelized and browned exterior while the inside is soft. It’s a simple, colorful, and healthy side dish to incorporate the seasonal winter vegetables in.
Ingredients Needed
- Sweet Potatoes : Peel the skin off and chop into larger bite-sized chunks, about 1-inch to 2-inch in size.
- Red Beets : If you *think* you don’t like beets then try roasting them! You’ll be amazed at the natural sweetness of them and beautiful roasted color they get.
- Carrots : Use whole carrots and not baby carrots in this roasted root vegetable recipe. Again, peel the skin off and cut into larger bite-sized pieces.
- Red Potatoes : Peel the skin off and cut into larger bite-sized pieces making sure to keep them all the same size as the carrot pieces and sweet potato pieces.
- Onion : A sweet onion or red onion are both great options.
- Fresh Garlic Cloves : This is not 8 whole garlic bulbs but rather 8 garlic cloves. Each garlic bulb comes with about 10 cloves inside of it so you will need 1 whole garlic bulb for this recipe. I call them ‘bulbs’ because they look like flower bulbs!
- Extra Virgin Olive Oil : I prefer using ‘light tasting’ extra virgin olive oil.
- Fresh Rosemary : When it comes to rosemary fresh is always best rather than dried rosemary. You will find this in the produce area of the grocery store next to the other fresh herbs and vegetables. You only need 2 tablespoons of chopped rosemary for the vegetables but the leftover sprigs can be placed on the baking sheet while roasting for a boost of fresh herby flavor.
- Dried Thyme : Not ground thyme. They should look like little tiny leaves.
- Kosher Salt
- Ground Black Pepper
How To Make A Roasted Root Vegetable Medley (Printable Recipe Card)
Preheat the oven to 425 degrees F. Prepare a rimmed baking sheet (like a cookie sheet/sheet pan – 12″x17″ or slightly larger is fine) by lining with parchment paper.
Add the peeled & chunked vegetables; sweet potatoes, red beets, carrots, red potatoes, onion, and garlic cloves into a large mixing bowl. Drizzle the olive oil, fresh rosemary, dried thyme, kosher salt, and black pepper over top. Stir with a rubber mixing spatula until all the vegetables are coated in the oil and seasonings.
Evenly spread the veggies into a single layer on the parchment paper lined baking sheet. Add some rosemary sprigs to the baking sheet. Place the pan in the oven and bake for 30-40 minutes or until the potatoes are softened to your preference and the vegetables are tender and golden brown on the edges.
Remove the rosemary sprigs before serving. Serve hot from the oven!
What Are Root Vegetables?
Root vegetables are underground plants, meaning that they grow in the ground. Some popular root vegetables are things like potatoes, onions & shallots, radishes, sweet potatoes, carrots, parsnips, beets, and turnips.
Changes and Variation Ideas
- Root Vegetables : You can use any root vegetables you want in this recipe. I love the combination of the two kinds of potatoes, beets, carrots, and onion but any of them would work just fine. Try using golden beets (if you can find them), any type of onion (red, yellow, white, sweet), shallots, parsnips, or any variety of potato (gold, yellow, etc) would work really well.
- Fresh Herbs : The recipe already calls for fresh rosemary but you can use fresh thyme as well.
How To Store Leftovers
Store any leftover roasted veggies inside an airtight container, in the fridge, for up to 5-6 days. Reheat in the air fryer, microwave, or eat them cold on top of a salad.
Recipe Tips For Roasting Root Vegetables
- Cut all the root vegetables into the same size so they are roasted and browned at the same time. Aim for larger bite-sized pieces that are about 2-inches in size.
- Once you have peeled and chopped the red potatoes, place them into a bowl of water and let them soak for 5 minutes. This removes some excess starch from the potatoes before roasting them. It makes such a difference so I always recommend doing it. When done soaking, remove them from the water and use paper towels to dab them dry.
- Red beets can sometimes make the other veggies a little red in color, which won’t affect the taste at all, so if you see some red discoloration it’s ok and it’s just the beets.
More Roasted Vegetable Recipes To Try
- Parmesan Roasted Brussels Sprouts
- Parmesan Roasted Potatoes
- Roasted Red Potatoes
- Garlic Parmesan Roasted Sweet Potatoes
- Maple Cinnamon Roasted Sweet Potatoes
- Ranch Potatoes
Roasted Root Vegetables
Ingredients
- 2 large sweet potatoes
- 2 red beets
- 2 large carrots
- 1 pound red potatoes
- 1 sweet or red onion
- 8 garlic cloves
- 1/4 cup extra virgin olive oil
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- fresh rosemary sprigs
Instructions
- Heat the oven to 425℉. Prepare a large rimmed baking sheet by lining with parchment paper.Prep : Peel the potatoes, carrots, beets, and onion. Cut into larger bite-sized pieces, about 2-inch chunks.
- Add the peeled and chopped sweet potatoes, beets, carrots, red potatoes, onion, and whole garlic cloves into a large bowl.2 large sweet potatoes, 2 red beets, 2 large carrots, 1 pound red potatoes, 1 sweet or red onion, 8 garlic cloves
- Add the extra virgin olive oil, chopped fresh rosemary, thyme, kosher salt, and black pepper in with the vegetables. Stir with a rubber spatula or wooden mixing spoon until all of the vegetables are coated well in the oil and seasonings.1/4 cup extra virgin olive oil, 2 teaspoons chopped fresh rosemary, 1 teaspoon dried thyme, 1 teaspoon kosher salt, ½ teaspoon black pepper
- Spread the vegetables into and oven layer on the prepared baking sheet. Add the remaining sprigs of fresh rosemary to the baking sheet.fresh rosemary sprigs
- Bake for 35-40 minutes or until all the vegetables are tender and golden browned on the edges.
- Serve hot and enjoy!
Notes
- Cut all the root vegetables into the same size so they are roasted and browned at the same time. Aim for larger bite-sized pieces that are about 2-inches in size.
- Once you have peeled and chopped the red potatoes, place them into a bowl of water and let them soak for 5 minutes. This removes some excess starch from the potatoes before roasting them. It makes such a difference so I always recommend doing it. When done soaking, remove them from the water and use paper towels to dab them dry.
- Red beets can sometimes make the other veggies a little red in color, which won’t affect the taste at all, so if you see some red discoloration it’s ok and it’s just the beets.
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