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.
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!
Roasted Root Vegetables
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
What Other Veggies Can You Add to the Recipe
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.
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!
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.
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.
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.
- 1 – 3lb 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
- 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.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 305Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 247mgCarbohydrates: 61gFiber: 7gSugar: 7gProtein: 6g