Roasted Root Vegetables Recipe (2024)

Published: September 8, 2019 Updated: September 8, 2019 / By: Dawn | Girl Heart Food 32 Comments

This oven roasted root vegetables recipe is loaded with plenty of delicious root veggies and fresh herbs. Makes for an easy side dish to a weekday dinner or special occasion, alike. Roasted root veg never tasted so good!

Hi friends!

You may remember me telling you that we started growing cabbage and turnips this year in our little garden.

I’m happy to say we’ve had turnip success!

Obviously, I had to make something special with our very own turnips (grown without any pesticides, may I add).

Hubby and I made a recent trip to our local farmers’ market and picked up some other beautiful root veggies, like beets and carrots.

To my surprise, we didn’t pick up just any beets, we grabbed some chioggia beets (also known as candy cane beets). When I cut them open, I was so pleasantly surprised at the vibrant, pretty interior. Oh the little things, am I right?

So, with our turnip and our very own fresh herbs, along with farmers’ market finds, this easy sheet pan root veggie recipe has headed your way! Talk about a delicious farm to table recipe!

Though this is technically a side dish, after I made this roasted root veg recipe, hubby and I were literally grabbing chunks of veg right off the pan and devouring. True story.

So, roasted root veg are kinda the best!

Fan of roasted vegetables? Check out this chunky vegetable soup!

Ingredients To Make This Roasted Root Vegetables Recipe

A bunch of yummy root veggies (like turnip, carrots, parsnips and beets)
Fresh or dried herbs
Fresh garlic (tastes so good roasted)
Avocado oil
Salt and pepper

Can I Use Other Veggies?

Of course! Like mentioned above, I used 3.5 to 4 pounds of root veggies (or about 10 cups). I used what was fresh and what I had on hand.

You can totally mix and match with your fave root veggies! Other delicious options are:

Potato
Sweet potato or yam
Radish
Celery root

How To Roast the Vegetables

Full details are in the recipe card below, but here are the basics:

Cut root veggies into 1.5-inch chunks.
Place root veggies into a large bowl, along with avocado oil, salt, black pepper, herbs and garlic, tossing to coat.
Spread root veggies onto a large sheet pan (I like to grease the pan with some avocado oil first) and roast, stirring once.

After the root vegetables have roasted, they look all caramelly and delicious!!

Which is your favourite? I loves me some roasted parsnip but, because we grew, I’m gonna have to go with roasted turnip.

Tips for Making This Recipe

For this oven roasted vegetable recipe, I used 3.5 to 4 pounds (or about 10 cups) of veggies. There are no set in stone quantities for each type of root veggie used. Use what you have on hand, what’s fresh or what you enjoy best.
Use a large sheet pan so the veggies roast in a single layer. If you pack too many on a sheet pan, they will steam rather than roast and won’t develop that caramel colour.
Don’t have a large sheet pan? Use a couple of smaller ones instead!
I used fresh herbs, but you could totally use dried if you prefer. Just use ⅓ less. So, instead of 1 tablespoon of rosemary, for example, use 1 teaspoon.
If you only have one herb variety (or prefer something else), use what you enjoy!
I garnished these oven roasted vegetables with crispy sage leaves and some more fresh herbs, but that’s totally optional.

More Yummy Root Veggie Recipes

Brown Butter Mashed Turnip With Roasted Garlic
Easy Scalloped Potatoes
Celery Root Soup

If you make this oven roasted root vegetables recipe, be sure to leave a comment below!

Roasted Root Vegetables Recipe

Dawn | Girl Heart Food

5 from 14 votes

Print Recipe Save Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Side Dish

Servings 6 servings

Ingredients

1 medium yellow turnip, peeled and cut into about 1.5-inch chunks
3 carrots, peeled and cut into about 1.5-inch chunks
2 parsnips, peeled and cut into about 1.5-inch chunks
3 small candy cane beets, peeled and cut into about 1.5-inch chunks
3 small golden/yellow beets, peeled and cut into about 1.5-inch chunks
4 tablespoons avocado oil, divided
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh thyme leaves, plus more to taste for optional garnish
1 tablespoon chopped fresh rosemary leaves, plus more to taste for optional garnish
8 to 10 cloves garlic, cloves peeled and left whole

Instructions

Preheat oven to 425 degrees Fahrenheit.
Meanwhile, to a large bowl, add turnip, carrots, parsnips, candy cane beets, yellow beets, 3 tablespoons of avocado oil, salt, black pepper, thyme, rosemary and garlic. Toss or stir to ensure everything gets well coated in the oil and seasonings.
Note: You'll want about 3.5 to 4 pounds (or roughly 10 cups) of veggies in total.
Grease a large sheet pan with the remaining 1 tablespoon of avocado oil. Place veggies onto sheet pan and spread them out in a single layer. If your pan is smaller, use two pans.
Roast the veggies for 35 to 40 minutes or until tender, stirring halfway through cooking. Once done, sprinkle the veggies with more fresh thyme and rosemary, if you like. Serve and enjoy!

Notes

I used fresh herbs, but you could totally use dried if you prefer. Just use one-third the amount of dried herbs for the fresh herbs as they are more potent. So, instead of 1 tablespoon of fresh rosemary, for example, use 1 teaspoon of dried rosemary.
If you only have one herb variety (or prefer something else), use what you enjoy!
I garnished with crispy sage leaves and some more fresh herbs, but that’s totally optional.

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword easy side dish, roasted veggies, sheet pan vegetables

Tried this recipe?

If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!

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Reader Interactions

Comments

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Kevin
September 12, 2019 at 11:02 pm

Can’t go wrong with roasted veggies. This side dish would go perfectly with a hearty roast!
Reply
- Dawn - Girl Heart Food
  September 13, 2019 at 10:39 am
  
  Totally! Thank you Kevin!
  Reply
Leanne
September 10, 2019 at 8:49 pm

Where to start!?! Love that you grew your own turnip! I need to give that a try……or better yet, just drop by your garden! And those candy cane beets are the prettiest root veg ever! I’m on the hunt for those this weekend! Lastly, roasted root vegetables are like candy to me. Half the pan is usually gone before I serve them. These look so good! Pinned!
Reply
- Dawn - Girl Heart Food
  September 11, 2019 at 10:14 am
  
  Thank you so very much, Leanne! Hope you love them as much as we do 🙂
  Reply
Marissa
September 10, 2019 at 2:44 pm

What a gorgeous combination of roasted root vegetables, Dawn! I’d gladly make a meal of just this!!
Reply
- Dawn - Girl Heart Food
  September 11, 2019 at 10:13 am
  
  I could too! Thank you Marissa!
  Reply
Jennifer @ Seasons and Suppers
September 10, 2019 at 10:51 am

I could definitely make a meal of roasted vegetables! These look perfect and great job on the turnip 🙂
Reply
- Dawn - Girl Heart Food
  September 10, 2019 at 2:40 pm
  
  Right? Thank you very much, Jennifer 🙂
  Reply
Laura
September 09, 2019 at 4:28 pm

There’s nothing I love more than a big tray of roasted veggies, Dawn! And root vegetables always are the sweetest when roasted! Can’t wait to make a tray! I love them for dinner, and then lunch next day -so good!
Reply
See Also
Vegan Thanksgiving Recipes | Kathy's Vegan Kitchen
- Dawn - Girl Heart Food
  September 10, 2019 at 2:40 pm
  
  Right??! Hope you love the recipe! Thanks Laura 🙂
  Reply
annie@ciaochowbambina
September 09, 2019 at 11:17 am

Roasting veggies is one of my favorite veggie preparations! All caramel-y and delicious! This is a feast in its own right! Lovely! Have a great week, my friend! xoxo
Reply
- Dawn - Girl Heart Food
  September 10, 2019 at 2:40 pm
  
  Mine too 🙂 Thank you very much, Annie! You too! XOXO
  Reply
Kim | Give it Some Thyme
September 09, 2019 at 11:14 am

So love roasted root veggies!! Using your own garden grown is even better! I will definitely be on the look out for those candy cane beets too! And thanks so much for including my latest sweet potatoes!!🧡
Reply
- Dawn - Girl Heart Food
  September 10, 2019 at 2:39 pm
  
  Me too!! It was my pleasure 🙂 Thanks Kim!
  Reply
Haylie / Our Balanced Bowl
September 09, 2019 at 11:03 am

Dawn, this looks like my type of side dish!! Those candy cane beets look SO cool on the inside…not to mention, absolutely love that HUGE turnip you and your hubs grew! This is the perfect cozy meal for Fall!!
Reply
- Dawn - Girl Heart Food
  September 10, 2019 at 2:39 pm
  
  Thank you so much, Haylie!! It sure is 🙂
  Reply
Kathy @ Beyond the Chicken Coop
September 09, 2019 at 10:30 am

That’s some turnip! These roasted veggies look amazing and I love those candy cane beets! So fun! This time of year I love using my oven and savoring the smells as things are roasting. These veggies look like a perfect side dish!
Reply
- Dawn - Girl Heart Food
  September 10, 2019 at 2:39 pm
  
  Thank you very much, Kathy 🙂 Yay for fall recipes!
  Reply
David @ Spiced
September 09, 2019 at 9:33 am

Those candy cane beets are so cool! I wonder what makes ’em grow like that. No matter, I know they’ll be perfect for this roasted root veggie dish. I love easy and colorful recipes like this one, and this is also perfect for the season right now. And holy cow with that turnip! That thing is huge! 😮
Reply
- Dawn - Girl Heart Food
  September 10, 2019 at 2:38 pm
  
  Aren’t they?? Haha…it totally is, isn’t it? So tasty too! Thanks David 🙂
  Reply
Valentina
September 09, 2019 at 2:30 am

These are some of the prettiest root veggies ever! And so awesome that some of them are home grown! Love that. This is my kind of dish, and those crispy sage leaves are the icing on top. 🙂 Have a great week ahead. ~Valentina
Reply
- Dawn - Girl Heart Food
  September 10, 2019 at 2:37 pm
  
  Thank you Valentina 🙂 Have a great week too!
  Reply
Alexandra @ It's Not Complicated Recipes
September 09, 2019 at 1:14 am

Roasted veggies are one of my favourite things of all! 🙂
I love the delicious flavour of them. I am craving a big serve of this right now!
Reply
- Dawn - Girl Heart Food
  September 10, 2019 at 2:37 pm
  
  Same here! Thanks Alexandra 🙂
  Reply
Katherine | Love In My Oven
September 09, 2019 at 12:37 am

Hooray for garden success! And those candy cane beets?! I NEED to get my hands on some of these!!! Dawn, we roast veggies ALL of the time. It’s so good, even the kids love them. I just wish I had a big plate of these for dinner tomorrow! Hope you had a great weekend! XO
Reply
- Dawn - Girl Heart Food
  September 10, 2019 at 2:37 pm
  
  Right??! Thanks Katherine! Hope you did too. XO
  Reply
Kelsie | the itsy-bitsy kitchen
September 08, 2019 at 8:35 pm

Root veggies are the best! Roast them and they’re even better 🙂 I eat roasted veggies like they’re going outta style so you know I’ll be trying your recipe soon. I’m swooning! Have a great week ahead, Dawn!
Reply
- Dawn - Girl Heart Food
  September 10, 2019 at 2:37 pm
  
  Right??! Thanks Kelsie…hope you love the recipe as much as we do 🙂
  Reply
Mary Ann | The Beach House Kitchen
September 08, 2019 at 4:15 pm

Wow! Look at those turnips! Well done my friend. I love roasting veggies during the fall and winter seasons. I would enjoy this as a meal! Pinned!
Reply
- Dawn - Girl Heart Food
  September 10, 2019 at 2:36 pm
  
  Thanks so much! We were enjoying right off the pan 🙂
  Reply
Matt - Total Feasts
September 08, 2019 at 12:45 pm

Well done, that looks like a massive turnip! I love some good roast root veg, especially now that fall is nearly here! Such a great side dish!
Reply
- Dawn - Girl Heart Food
  September 10, 2019 at 2:35 pm
  
  Thanks Matt 🙂 Definitely will grow some more next year, along with a few other things!
  Reply

FAQs

What is the secret to roasting vegetables? ›

The perfect temperature– 400 degrees Fahrenheit is the perfect temperature for most roasted vegetables. It allows for a crispy, perfectly browned exterior and a fork tender interior.

Should root vegetables be parboiled before roasting? ›

Parboil potatoes, carrots, turnips and celeriac and the like because they are very dense. Don't parboil onions or other less dense roots. Parboil is faster and useful if you can't vary the heat of your oven e.g roasting a bird.

Find Out More ›

What is the best method of cooking root vegetables? ›

Roasting. The roasting process brings out the natural sweetness of root vegetables by caramelizing their starchy natural sugars. While you don't need to follow a recipe to roast a pan of root vegetables, here are some general guidelines: First, preheat your oven.

Explore More ›

Should I season vegetables before or after roasting? ›

Because salt draws moisture out of the food, season veggies just before roasting. Place vegetables hot side down when applicable. Ideally, roast different vegetables separately since they all cook at different times. You can combine them together afterwards!

Show Me More ›

What is the best oil for roasting vegetables? ›

For vegetables, chicken, and just about everything else, olive oil and ghee are our first choices for roasting at temperatures over 400°F. Not only do they help food cook up with the crispiness you crave, but each one also imparts its own unique flavor that you just don't get from neutral oils like grapeseed or canola.

Explore More ›

Which root vegetables take the longest to roast? ›

Root vegetables like sweet potatoes, carrots and turnips take the longest, followed by hard squash and cruciferous vegetables like butternut squash, cauliflower and broccoli. Tender items like cherry tomatoes or zucchini come next, then cooking greens, which have the shortest roasting time.

Should I oil vegetables before roasting? ›

If your vegetables still have some moisture after washing, be sure to pat them as dry as possible; the drier the vegetable, the better it will roast. Toss the vegetables with olive oil and season.

Get More Info ›

Why do you coat vegetables in oil before roasting? ›

Editor: Coating vegetables in oil does a few things. For one, it helps prevent vegetables from sticking to the baking sheet or roasting pan. (But since you're using a Silpat, it looks like that isn't an issue here.) Roasting vegetables with oil also encourages extra browning and creates a richer, more toasty flavor.

What is the most popular root vegetable? ›

Carrots. As one of the most well-known root vegetables, carrots also top the charts as one of the most nutritious. They're brimming with vitamins A and K, as well as the important antioxidant beta-carotene (47, 48 ).

What are 4 types of root vegetables? ›

Many root vegetables can also be cooked whole (parsnips, carrots, beets, garlic, and potatoes) and saves a preparation step. Storage: Some root vegetables should be stored in the pantry, while others need to be refrigerated or frozen to maintain quality and freshness.

Get More Info ›

What are the three types of root vegetables? ›

Common Varieties of Root Vegetable and Tubers

Beets.
Carrots.
Radishes.
Rutabaga.
Turnips.

Dec 14, 2018

Get More Info Here ›

What is the king of root vegetables? ›

Native to the Andes, Maca is a cruciferous root vegetable that looks like a cross between a radish and a turnip.

Keep Reading ›

What is the healthiest root vegetable? ›

13 healthiest root vegetables

Sweet potato. Due to their rich vitamin content, polyphenols, and beneficial effects on health, they are a great addition to the diet. ...
Turnip. ...
Beets. ...
Radishes. ...
Onions. ...
Garlic. ...
Carrots. ...
Celery root.

More items...

Jul 12, 2022

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What are the anti inflammatory root vegetables? ›

For example, the orange pigmented vegetables such as carrots, sweet potatoes and yams offer high levels of vitamin A. The white root vegetables such as garlic and onions have great anti-inflammatory benefits.

How to stop roasted veg from going soggy? ›

If the pan is packed too tightly, the vegetables will steam instead of caramelizing. The result is sad, limp, less-than-flavorful vegetables. The solution: Give your vegetables some room to breathe. Arrange the veggies in a single layer, keeping at least a quarter inch of space between them.

See Details ›

What is the best temperature for roasting vegetables? ›

Roast at 450 degrees until golden brown all over, 10 to 40 minutes depending on variety and the size of the pieces. Or use 1 to 2 pounds hardy green vegetables (broccoli rabe, snow peas, green beans, kale, collard greens, chard) or cherry tomatoes, trimmed. Roast at 450 degrees for 7 to 15 minutes.

Do you need to oil vegetables before roasting? ›

Plus, Balla reminds us, when oil permeates a vegetable's cells, it transforms every nook into sweet, crisp, caramelized deliciousness. So, no. Balla is not against roasting vegetables in oil. He just thinks dry-roasting is even better.

Keep Reading ›

Roasted Root Vegetables Recipe (2024)

Ingredients To Make This Roasted Root Vegetables Recipe

Can I Use Other Veggies?

How To Roast the Vegetables

Tips for Making This Recipe

More Yummy Root Veggie Recipes

Roasted Root Vegetables Recipe

Ingredients

Instructions

Notes

Tried this recipe?

Reader Interactions

Comments

Leave a Reply

FAQs

What is the secret to roasting vegetables? ›

What are the three types of root vegetables? ›