Roasted Root Vegetables are a healthy and colorful vegetarian side dish flavored with garlic, rosemary and your favorite fresh herbs.
❤️ Why You’ll Love this Recipe: Once you’ve mastered this simple technique, you’ll always have a healthy and simple vegetarian dish in your back pocket. This is a great blank canvas recipe to roast your favorite root vegetables with any herby flavors you like.
How to Make the Best Roasted Root Vegetables
This recipe is simple, but so delicious. You’ll need a nice assortment of root veggies, some cooking oil and seasonings, and a hot oven to whip up a satisfying and crowd-pleasing dish that pairs well with dozens of entrees.
Here’s what you need to make this root vegetable recipe:
- Sweet potatoes. You can use either white or orange sweet potatoes. White sweet potatoes are milder and less sweet. You can also use russet or red potatoes or a combination of any of your favorite potatoes.
- Beets. Golden or red beets both work well.
- Carrots. These add sweetness!
- Red onion. You can also use a yellow or white onion if you prefer, but I love the flavor and color the red onion adds to this dish
- Garlic. Fresh garlic cloves are essential to this recipe! Choose larger cloves to keep them from burning. I don’t recommend substituting with garlic powder or pre-minced garlic, as you could end up with a bitter, charred flavor.
- Olive or avocado oil. Avocado oil is my favorite cooking oil for this recipe, but olive oil or another neutral oil work well too.
- Rosemary. Be sure to use fresh rosemary, as it makes a big difference in the flavor!
- Thyme. Likewise, fresh thyme will give you the best flavor.
- Black pepper
Storing Leftover Root Vegetables
Store any leftover vegetables in an airtight container in the refrigerator for up to 4 days. When you’re ready to serve, transfer the veggies to a baking sheet. Reheat them in a 400° F oven for 15 minutes, or until warmed through.
Can I freeze roasted root vegetables?
Unfortunately, these vegetables do not freeze well. When defrosted, they lose their firm texture and can become soggy.
Make-Ahead Root Veggies
Feel free to do some of the prep work for this recipe ahead of time. You can peel and chop all of the vegetables the day before serving. Keep them in a bowl or container of water until you’re ready to roast them.
To roast, drain and dry the vegetables well before tossing them with oil, herbs, salt and pepper. Then follow the recipe as written!
Do I need to cover the vegetables to roast them?
No, do not cover the root vegetables when they are cooking. Covering the veggies will trap moist air inside and cause them to steam. When they’re uncovered, moisture evaporates. As a result, the vegetables brown and get a great depth of flavor from the caramelization.
Should I Peel Root Vegetables Before Roasting?
You can leave the peels on or remove them. Sweet potato peels are full of fiber and other nutrients, but carrot and beet peels can taste bitter to some people and may hold dirt.
Other Root Vegetables
This recipe is easily adaptable to suit your tastes. Feel free to substitute any of your favorite root vegetables! You can try:
- Any potatoes
More Easy Side Dish Recipes
If you love this easy root vegetable dish, try these other favorites next:
- Roasted Brussels Sprouts with Bacon are a favorite holiday side dish with smoky bacon and caramelized brussels.
- Air Fryer Baked Potatoes are crispy on the outside and fluffy inside and ready for your favorite toppings.
- Roasted Green Beans with Almonds tossed with lemon, olive oil and spices roasted until the beans are tender and caramelized and the nuts are browned and crunchy.
Roasted Root Vegetables
- 3 medium sweet potatoes
- 3 small beets
- 4 large carrots
- 1 small red onion
- 2 garlic cloves
- ¼ cup 59 mL light olive oil or avocado oil
- 1 Tablespoon fresh rosemary chopped
- ½ Tablespoon fresh thyme chopped
- 1 ½ teaspoons coarse sea salt
- 1 teaspoon ground black pepper
- Preheat the oven to 400° F. Generously spray a large baking sheet with non-stick cooking spray and set aside.
- Chop your red onion, sweet potatoes, beets, and carrots into large chunks, about ½ inch in size. Slice your garlic cloves into thin slices.
- Toss all of the chopped vegetables together and spread them out onto the prepared baking sheet.
- Bake for 20 minutes.
- After 20 minutes, remove the pan from the oven. Drizzle the oil and sprinkle the rosemary, thyme, sea salt, and pepper evenly over the vegetables and toss to coat. Continue baking for another 15-20 minutes or until vegetables are tender and easily pierced with a fork.
- Garnish with extra fresh herbs if desired.
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