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This roasted root vegetables medley is easy to prep ahead of time and all gets cooked on one sheet pan. Hearty root vegetables are roasted until they’re tender on the inside and crispy on the outside, then topped with fresh herbs and flaky sea salt.
Need another vegetable side dish? Try roasted rainbow carrots, rosemary roasted sweet potatoes, or roasted broccoli and carrots next.
Table of Contents
- Why this Root Vegetables Recipe Works
- Grab These Ingredients
- How to Make Roasted Root Vegetables
- Recipe FAQs
- What is the Best Method of Cooking Root Vegetables?
- What Temperature is Best for Roasting Vegetables?
- Expert Recipe Tips
- Recipe Variations
- Freezing and Storing Tips
- More Easy Side Dish Recipes
- Roasted Root Vegetables Recipe
Why this Root Vegetables Recipe Works
Variety of flavors: this simple recipe is filled with a robust, earthy flavor. And the roasting process only enhances the natural sweetness of each veggie.
Whole foods: root veggies are a healthy side dish and a great source of complex carbs. This simple side dish is a great way to get your daily values of vitamins and minerals.
Easy to meal prep: if you’re going to be pressed on cook time, it’s a good idea to chop the vegetables ahead of time. Follow the rest of the instructions when you’re ready to roast and serve.
Colorful side dish. the vibrant colors of the different veggies will warm up your tablescape for a holiday meal, especially.
Another hearty side dish perfect for the holiday season is our maple roasted brussels sprouts and butternut squash.
Grab These Ingredients
Here are the simple ingredients for this roasted root vegetables recipe. Most are pantry staples and easy (and affordable) to find at the grocery store or farmers market. Jump down to the recipe card for exact measurements.
- Unsalted butter: This step of making brown butter is optional, but it really adds to the caramelized flavor of the vegetables. Grab unsalted butter for the best flavor. You can also use 2 Tablespoons of olive oil instead.
- Root vegetables: golden beets, sweet potato, carrots, parsnips, and red onion.
- Seasonings: dried rosemary, dried sage, and dried thyme.
- Kosher salt and garlic powder: for taste.
How to Make Roasted Root Vegetables
The full printable recipe is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. This roasted root vegetable recipe is straightforward and these step-by-step instructions will make sure they turn out every time.
Prep brown butter: Melt the butter in a medium saucepan over medium heat. The butter will melt, then bubble, and finally start to froth. As the froth clears you’ll start to see the bottom of the pan and brown bits will begin to form. Remove it immediately from the heat and continue to whisk as it cools.
Peel and chop the veggies:: Peel all of the vegetables and cut them all into 1-inch pieces.
Pro tip: if you chop them too small, they’ll become too mushy before the outside is caramelized. Be sure to cut them in similar-sized pieces for even cooking.
Season: Toss them with the brown butter and seasonings in a large bowl or directly on a rimmed baking sheet. Do your best to flatten them out into an even single layer on the sheet pan for even cooking.
Roast: Roast in the preheated oven for 25 minutes. Carefully remove them from the oven, toss the veggies, then flatten them to an even layer. Roast for another 10-15 minutes, until they’re fork tender and the edges and bottoms start to caramelize.
Serve: Serve warm with fresh chopped parsley, sage leaves, or spoon some brown butter on top.
Recipe FAQs
Choose vegetables with lower water content, be sure to dry the vegetables thoroughly after washing, cut them into even-sized pieces to ensure even cooking. Lightly coating them in melted butter or olive oil helps with browning and crisping. cooking them on high heat helps create the initial sear and spacing everything out on the pan and giving the roasted vegetables a good stir at the halfway point helps with even cooking.
Soaking root vegetables before roasting is not a necessary step, but it can offer some benefits depending on vegetables you’re using. Soaking can help remove some of the excess starch that could contribute to sogginess during cooking. Soaking can lead to a slightly improved texture, making the interior of the vegetables creamier while still achieving a crispy exterior.
What is the Best Method of Cooking Root Vegetables?
The best method for cooking root vegetables depends on your desired texture, flavor, and the dish you plan to create. My favorite way is to roast them because it results in a balance of sweet, tender, and crisp veggies. Roasting brings out the natural sugars in the veggies to add caramelization.
You could boil or steam them if you plan to make mashed root vegetables. If it’s warm enough, fire up the grill and grill them for some caramelization. Although not as common, you can saute or stir-fry them in a pinch.
What Temperature is Best for Roasting Vegetables?
Roasting times can vary based on the size of the vegetable pieces and the specific vegetable you’re roasting. My go-to roasting temperature is 425°F (220°C) because it’s ideal for browning and caramelizing the outside while getting the inside nice and tender. Lower temperatures like 375°F work for more delicate vegetables while 400 works for a wide range of veggies. Use 450°F if you want pronounced browning.
Expert Recipe Tips
- Chop evenly: follow the directions to cut the veggies into 1-inch chunks. Do your best to cut them to a uniform size so they cook evenly. We tested this recipe by cutting the veggies into 1/2 inch pieces and the veggies were too mushy before the outside caramelized.
- Know which way to go: Use a back-and-forth motion to peel the veggies quicker instead of just peeling downward. (See recipe video for example.)
- Clean as you go: Keep a trash can or compost bucket close because there are a lot of veggies to peel!
- Enhance the Flavors: Experiment with different seasonings like red chili flakes, onion powder, or black pepper for an extra kick of flavor.
- Add a Sweet Touch: For a touch of sweetness, drizzle a little honey or maple syrup over the vegetables before roasting.
Recipe Variations
Other roasted veggies of your choice or any popular root vegetables make great additions (or substitutions) to this easy recipe:
- Sweet potatoes
- Red beets
- Celery root
- Red potatoes
- Brussels sprouts
- Butternut squash
Freezing and Storing Tips
Allow the vegetables to cool to room temperature before refrigerating. Store them in an airtight container in the fridge for up to 3 days. Before reheating, drizzle a little olive oil to refresh the vegetables and maintain tenderness. Reheat in the oven or air fryer for best results.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Easy Side Dish Recipes
Another delicious side dish for the winter months is this maple glazed carrots recipe. Make easy roasted broccoli and carrots for any weeknight meal. Maple cinnamon roasted butternut squash is an easy recipe that also teaches you the best way to cut butternut squash.
Roasted Root Vegetables
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Ingredients
- 2 Tablespoons unsalted butter (Optional Note 1)
- 2 golden beets peeled, sliced into 1-inch rounds, and quartered (Note 2 red beets)
- 1 large sweet potato or 2 medium, peeled, sliced into 1-inch rounds and quartered
- 3 large carrots peeled and cut into 1-inch slices on the bias (Note 3)
- 3 parsnips peeled and cut into 1-inch slices on the bias (Note 3)
- 1/2 medium red onion peeled and cut into 1/2 inch chunks
- 1 /12 teaspoons EACH: dried rosemary, dried sage, dried thyme
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 425°F.
- In a medium saucepan add the butter and cook over medium heat. The butter will melt, then bubble, and finally start to froth. Whisk often until it froths then start to whisk continuously. As the froth clears you’ll start to see the bottom of the pan and brown bits will begin to form. Remove it immediately from the heat and continue to whisk as it will continue browning because the pan is hot. Pour the brown butter into a small dish if you’re worried about overcooking.
- Peel all of the vegetables and cut them all into 1-inch pieces. See the recipe video above for exact methods of cutting the vegetables like we did in these photos.
- Transfer the veggies to a large-rimmed baking sheet. Pour the brown butter overtop and toss to coat. Alternatively, use 2 tablespoons of olive oil.
- Mix the rosemary, sage, thyme, salt, and garlic powder in a small bowl. Sprinkle it evenly on top of the vegetables. Use a spoon or clean hands to toss everything together until all of the vegetables are coated in the spices. Do your best to flatten them out into an even layer. It’s ok if a few overlap at first.
- Roast in the preheated oven for 25 minutes. Carefully remove from the oven and use a wooden spoon or spatula to toss the veggies then flatten them to an even layer. Roast for another 10-15 minutes, until they’re fork tender and the edges and bottoms start to caramelize.
- Serve warm with fresh chopped parsley, sage leaves, or spoon some brown butter on top
Notes
Equipment
- Cutting board and sharp chef's knife
- Vegetable peeler
- Large sheet pan
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
