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Roast Root Vegetables

A colorful platter of roast root vegetables including carrots, beets, red onions, and parsnips, garnished with fresh herbs.
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Learn how to roast root vegetables perfectly with this easy, flavorful oven recipe. Get crispy, caramelized veggies every time with simple prep, seasoning tips, and roasting techniques.

Ingredients

Scale
  • 2 cups carrots, peeled and chopped
  • 2 cups sweet potatoes, peeled and cubed
  • 1 cup parsnips, peeled and chopped
  • 1 cup beets, peeled and cubed
  • 2 tbsp olive oil (or avocado oil)
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp dried rosemary or thyme
  • 1/2 tsp garlic powder (optional)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Wash, peel (if needed), and chop all root vegetables into uniform sizes for even roasting.
  3. In a large bowl, toss the vegetables with olive oil, salt, pepper, and desired herbs/spices until evenly coated.
  4. Spread vegetables in a single layer on a large baking sheet lined with parchment paper.
  5. Roast for 30–40 minutes, stirring halfway through, until vegetables are golden brown and tender.
  6. Optional: Drizzle with balsamic vinegar or lemon juice before serving for extra brightness.

Notes

  • Cut vegetables to similar sizes to avoid uneven cooking.
  • Use a metal baking sheet for better crisping.
  • Don’t overcrowd the pan—use two sheets if needed.
  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • Reheat in oven or air fryer to maintain texture.

Nutrition

Find it online: https://recipeeasily.com/roast-root-vegetables-recipe/