These roasted root vegetables are incredibly delicious, gluten-free, and need just a few ingredients to prepare. With just a few minutes of prep, they are the perfect side dish.
If you’re looking for a healthy addition to your menu or a way to make your family eat more veggies, my roasted root vegetable recipe is a winner.
The high temperatures caramelize the natural sugars and gives them a sweet, savory, and irresistible flavor. There’s something magical about vegetables when they are oven-roasted over other cooking methods. They are soft and fluffy on the inside, crispy on the outside, and will convert a veggie hater into a veggie lover.
Table of Contents
- Why you’ll love this recipe
- Ingredients needed
- How to roast root vegetables
- Recipe tips and variations
- Storage instructions
- More delicious vegetable sides to try
- Frequently Asked Questions
- Roasted Root Vegetables
Why you’ll love this recipe
- Easy to make. Just toss them in the oven with some seasoning, and you’re all set. I often make these during the week as a complimentary side dish to our evening weeknight meal.
- Versatile. You can roast root vegetables in various ways, so you’ll never get bored. I like to keep things simple with some seasonings and oil, but you can jazz them up any way you like.
- Naturally flavorful. Roasting naturally caramelizes the vegetables, which means they become naturally sweeter, more tender, and just downright delicious.
- Healthy. I only use a tiny bit of oil to ensure the veggies don’t burn,is it but besides that, these are a low-fat, high-fiber dish full of nutrients and vitamins.
Like with any mixed vegetable recipe, this one can use any root veggies you like. Here is what my specific recipe calls for:
- Carrots. Chopped into bite-sized pieces.
- Potatoes. Choose a good roasting potato, like a Yukon gold or a Russet potato. Cut them into quarters so they cook quickly and the same as the other veggies.
- Beetroot. Red beets or golden beets. These add some color and also dd some fabulous sweetness.
- Sweet potato. Chopped or quartered. Unlike the other vegetables, these ones need their skins removed.
- Extra virgin olive oil. To coat the vegetables and to help them roast better.
- Kosher salt and black pepper. To taste.
- Italian seasoning. An Italian herb and spice blend to complement the flavors of the vegetables.
Find the printable recipe with measurements below.
How to roast root vegetables
A simple 3-step process results in the most perfectly roasted vegetables ever.
Step 1- Prep. Preheat the oven to 200C/400F. Grease a large roasting pan or baking sheet. Add the vegetables to a large bowl.
Step 2- Season the veggies. Drizzle some olive oil over the top, salt, pepper, and Italian seasoning, and mix well.
Sep 3- Roast. Transfer the baked vegetables to the greased pan and let the veggies roast for 35-40 minutes, flipping once.
Recipe tips and variations
- Cut vegetables evenly into similar-sized pieces to ensure even cooking.
- Flip the vegetables once during the roasting process to ensure both sides have time to caramelize.
- Ensure the vegetables are spread out in a single layer on the baking sheet. Overcrowding will cause them to steam rather than roast.
- Use fresh herbs instead of an Italian seasoning dry mix. Fresh rosemary, fresh thyme, and oregano are some options.
- As mentioned earlier, I keep the seasonings simple with salt, pepper, and Italian seasoning. You can, of course, jazz them up any way you like. Smoked paprika, ground cumin, or Fajita seasoning are all fabulous ideas.
To store. Place leftovers in an airtight container in the refrigerator for up to a week.
To freeze. Place the cooked and cooled vegetables in the freezer-safe bag or container and store in the freezer for up to 6 months.
More delicious vegetable sides to try
Frequently Asked Questions
Yes, you can add any other root vegetables you like. Rutabagas, parsnips, turnips, and butternut squash are all fantastic options.
Yes! Be sure to thaw the vegetables first and mop up any excess moisture. They won’t crisp up as nicely as fresh vegetables.
Prevent your screen from going dark
Preheat the oven to 180C/350F and grease a large baking sheet.
In a large mixing bowl, add all the veggies and pour the oil over it. Add the spices and, using your hands, mix very well to ensure it’s fully coated.
Transfer the vegetables to the baking sheet and roast for 35 minutes, flipping halfway through.
Serving: 1servingCalories: 152kcalCarbohydrates: 28gProtein: 3gFat: 4gSodium: 195mgPotassium: 629mgFiber: 4gSugar: 4gVitamin A: 9049IUVitamin C: 21mgCalcium: 38mgIron: 1mgNET CARBS: 24g
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