5 from 1 vote

Roasted Root Vegetables

Roasted Root Vegetables are an easy and healthy side dish to dress up your dinner table. Whether you are looking for a new weeknight meal or even a holiday side dish, this root vegetable recipe is incredible. Carrots, fingerling potatoes, and sweet potatoes come together in one incredible dish. 

Roasted root vegetables on a sheet pan with a wooden spoon.


It’s so weird for me to think back to my childhood and remember how much I despised vegetables. I mean I hated them with a passion and refused to even try them! There were many nights that I had to forgo dessert because I would not eat the vegetables on my plate. My mom and dad were ready to pull their hair out I’m sure. Thankfully it was just a phase (albeit a long one!) and I grew out of it. I now love vegetables and can’t get enough of them!

There are some veggies that I like more than others. For instance, I adore broccoli, potatoes, green beans and celery, but am not crazy about peas or eggplant. Brussels sprout was my nemesis growing up. I thought they looked and smelled disgusting. Today I think they are one of the most delicious veggies ever!

What to Serve with Roasted Root Vegetables 

I could eat this recipe as a meal on their own, but it makes more sense to serve them as a side dish. They’d be yummy paired with some roast beef, chicken or even pork tenderloin

What Other Veggies Can You Add to the Recipe

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    If you wanted to change the recipe and use different types of root veggies, go for it! I have found that butternut squash, onions, turnips, and parsnips work fantastic in this recipe as well. They both pair nicely with the other vegetables. 

    Roasted root vegetables on a sheet pan.

    Can I Double the Recipe 

    Absolutely! You can make as many vegetables as you would like. Just make sure to not over-stuff the pan, and having room will offer a more even cooking over the vegetables. Just use multiple pans if you need or cook in batches if you don’t have enough room in the oven to do multiple pans. 

    What Seasoning Do You Use for Roasted Root Vegetables 

    The beauty of this recipe is the vegetables are the star. The salt and pepper help to bring out the natural flavors of the vegetables. I know you might think they will be bland, but trust me. The simplicity of salt and pepper works really well! 

    Roasted root vegetables on a sheet pan with a wooden serving spoon.

    Tools Needed for Roasted Root Vegetables

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    How to Make Roasted Root Vegetables 

    Start by preheating your oven. Having a hot oven will help to give your veggies that outer coating of crispiness. Start by prepping and washing all your veggies. Then lay them out on a baking sheet and drizzle with oil. Then season with salt and pepper and coat them. 

    Bake for around 20 minutes and flip the veggies over, then bake another while longer. You want them to be fork-tender, and offer a little bit of crispiness on the outside.  

    Roasted root vegetables in a white bowl.

    How Long to Roast Root Vegetables in the Oven 

    You can expect that it will take around 30-50 minutes to roast the root vegetables. It allows them time to break down and fully cook. Depending on how full your pan is, the size you cut up your veggies will also play a role in the cooking time. 

    Are Roasted Vegetables Good Reheated

    Yes. We love eating these veggies leftover. They will become a bit more tender in texture, but they taste incredible. You can warm them up in the microwave, or oven. I have even used the leftovers for making a stir fry or hash with leftover roast or chicken. 

    Check Out More Side Dishes to Make 

    • Smothered Potatoes | Sliced potatoes, cheese, green peppers and more all come together in a casserole form. Serve this warm potato dish up for dinner tonight. 
    • Cauliflower Bake | This cauliflower bake is incredible. Cheesy, low carb option for you to enjoy a savory side dish. A great alternative to potatoes. 
    • Candied Sweet Potatoes | If you enjoy sweet with your sweet potatoes, try this recipe. So simple to make and an incredible side dish for dinner or a holiday potluck. 
    Roasted root vegetables in a bowl.

    Can You Freeze Roasted Root Vegetables

    Yes. These will freeze and reheat rather nicely. Just allow them to cool and then place in a vacuum-sealable bag or airtight container. Then freeze up to three months. Thaw in the fridge and use as a side or in your main dish. 

    5 from 1 vote

    Roasted Root Vegetables

    Created by Stacie Vaughan
    Servings 6
    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    An amazing and simple fall side dish! It's such a colorful addition of carrots, fingerling potatoes, and sweet potatoes next to a roasted chicken.

    Ingredients
     
     

    • 1 to 3 lb bag of fingerling potatoes I like the various colours!, cut into cubes
    • 5 large carrots peeled and chopped into ½ inch slices
    • 2 large sweet potatoes peeled and chopped into bite sized cubes
    • 2 tbsp extra virgin olive oil
    • ½ tsp sea salt
    • ½ tsp fresh ground pepper

    Instructions

    • Preheat oven to 400°F.
    • On a large baking sheet, place all the chopped vegetables and spread evenly. Drizzle olive oil all over the vegetables. Sprinkle salt and pepper over the top. Using hands, toss to coat until oil and spices are evenly distributed.
    • Bake on center rack for 20 minutes; flip/stir vegetables. Bake another 10-15 minutes, testing doneness after 10 minutes. Vegetables should be fork tender. If not, cook up to 5 more minutes.

    Nutrition

    Serving: 1g | Calories: 305kcal | Carbohydrates: 61g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 229mg | Fiber: 7g | Sugar: 7g

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    Course Side Dishes
    Cuisine American
    Keyword Roasted Root Vegetables

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    48 Comments

    1. This recipe looked so good, I copied it down. I am due to make this this coming weekend. I thank you for the share.

    2. Melinda L. says:

      I love parsnip, potatoes, carrots, taro and sweet potatoes roasted

    3. Donna Wilson says:

      Vegetables have become my new best friend. I will try these to change things up-looks delicious.

    4. kathy downey says:

      I love veggies anyway

    5. Elaine Buonsante says:

      Roasted vegetables have become my favourite foods even over and above meat. There is such a variety of flavours in the veggie category!

    6. Debbie White Beattie says:

      I haven’t tried this particular recipe but something similar and it’s delicious but I’d probably add more vegetables

    7. Elva Roberts says:

      I have been looking for a great recipe for Roasted Vegetables and I have found it today. It sounds delicious and healthy. Thank you so much for sharing your recipes with us.

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