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.
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
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.
Roasted Root Vegetables
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
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.
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HELP ME! I’m looking for a good spice or combination of spices to use with roasted root veggies. If anyone has a suggestion, PLEASE feel free to help me. I would very much appreciate it. Roasting veggies is my favorite way to cook them. I know certain veggies go better with certain spices, but I need some help pairing them up. I’m on facebook under the name Joanne Saunders and my e-mail is gomojo@hotmail.com. Thank you
I like to mix balsamic vinegar,olive oil, at least 2cloves crushed garlic salt and pepper. Mix with vegies and bake.so good. The only way my oldest baby (hubby)will eat Brussels sprouts.
Growing up I hated vegetables and now I eat a lot of them. I always did love Brussels sprouts though, my parents must have thought that was weird. I still don’t really like carrots nor fresh peas, however mushy and marrowfat peas I’ve always loved. I also now love mushrooms, asparagus, cauliflower and onions which I never ate as a child.
Love root veggies and will definitely try to make this, thanks!
This is a great cold-weather recipe. I’ll try this tomorrow! My favorite root vegetable is sweet potato, ’cause it’s so yummy and happens to be nutritious, too.
I’m going to make these tonight & also add beets to the mix – I can’t wait!
I regularly roast my veggies- love the purple potatoes!
planning on some roasted veggies in the oven tonight…..looking forward to cooking them on our brand new bbq when the weather is right.
This looks really good and is so pretty and colourful, as well!
They definitely look delicious! Me, as a child, preferred veggies over candy. Weird, eh!
I love Parsnips, when I was growing up we grew them every year but now I have to find them at farmers market