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Roasted Root Vegetables

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Roasted root vegetables are a colorful, flavorful, and nourishing side dish made with a mix of earthy vegetables like carrots, sweet potatoes, beets, and parsnips. Roasted until golden and caramelized, they’re tender inside, slightly crispy outside, and perfect for everyday meals or holiday feasts.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4–6 servings
  • Category: Side Dish
  • Method: Roasted
  • Cuisine: American
  • Diet: Vegan

Ingredients

  • 2 carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 1 sweet potato, peeled and chopped
  • 2 beets, peeled and chopped
  • 1 red onion, sliced (optional)
  • 2–3 tablespoons olive oil
  • 1–2 teaspoons fresh rosemary or thyme (optional)
  • 2–3 garlic cloves, minced or whole (optional)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.
  2. Peel and chop all vegetables into even 1-inch chunks.
  3. In a large bowl, toss the vegetables with olive oil, salt, pepper, and any herbs or garlic being used.
  4. Spread the vegetables on the baking sheet in a single layer without overcrowding.
  5. Roast for 35–45 minutes, flipping halfway through, until golden brown and fork-tender.
  6. Serve warm, optionally garnished with fresh herbs or a drizzle of balsamic glaze.

Notes

  • Swap or add other vegetables like turnips, rutabaga, celery root, or Yukon gold potatoes.
  • Add Brussels sprouts or cauliflower during the last 15 minutes of roasting.
  • Use spices like cumin, smoked paprika, or cinnamon for variation.
  • Leftovers can be added to salads, grain bowls, or scrambled eggs.
  • Space vegetables out to avoid steaming and help them crisp up.

Nutrition

Find it online: https://juliameals.com/roasted-root-vegetables/