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Roasted Root Vegetables

These roasted root vegetables are an easy side dish that is both healthy and colorful! Fresh herbs, Italian seasoning, garlic powder and olive oil add rich flavor that make them irresistible.

More vegetable side dish recipes to try include Parmesan roasted broccoli, roasted sweet potatoes and roasted cauliflower.

Roasted root vegetables on a platter.
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Oven Roasted Root Veggies

This dish is roasted to perfection, with the vegetables offering the perfect blend of sweetness from the natural sugars and earthiness. It’s the perfect addition to any meal!

Roasting at a high temperature allows the edges of the oven roasted root vegetables to caramelize, adding a crunch and deepening overall flavor. If you love serving veggies with dinner, try oven roasted vegetables and maple roasted vegetables, too.

Why This Recipe Works

  • Perfectly balanced seasoning: Italian seasoning, garlic powder, and black pepper creates a harmonious blend that enhances the natural flavors of the roasted root vegetables recipe.
  • Easy: This recipe’s simplicity shines through, making it easy enough for novice and experienced cooks.
  • Customizable: Easily adapt the recipe by adding your favorite herbs or adjusting the seasoning to suit your taste preferences.

Roasted Root Vegetables Recipe Ingredients

Roasted root vegetables on the counter.

Find the full printable recipe with specific measurements below.

  • Carrots: Peeled and sliced
  • Parsnip: Cut into chunks
  • Beets: Peeled and chopped into chunks. Red beets are deep red and beautiful in color, but you can use golden beets as well if you find some.
  • Sweet potato: Peeled and cubed
  • Olive oil: For roasting
  • Seasoning: Kosher salt, Italian seasoning, garlic powder, ground black pepper
  • Fresh herbs: Fresh thyme leaves, or rosemary

Substitutions and Variations

  • Maple glazed roots: Drizzle maple syrup and balsamic vinegar for a sweet, caramelized twist.
  • Citrus herb infusion: Add zest! Toss with orange or lemon zest and fresh herbs like thyme.
  • Spicy roasted medley: Mix the heat with chili powder or red pepper flakes.
  • Garlic parmesan delight: Mix in grated Parmesan and minced garlic for a savory, cheesy crust.
  • Mediterranean-inspired: Go Mediterranean with olives, cherry tomatoes, feta, and olive oil.
  • Balsamic rosemary roast: Enhance with a balsamic glaze, olive oil, and fresh rosemary.

How to Make Roasted Root Vegetables

Showing how to make roasted root vegetables.
  • Season the veggies. Once peeled and chopped, add veggies to a large bowl. Drizzle with olive oil and sprinkle with salt, Italian seasoning, garlic powder, and pepper. Toss to combine and evenly coat veggies.
  • Place them on a tray. Arrange the root vegetables in a single layer on a prepared baking sheet.
  • Bake and flip. Bake in a preheated 425°F oven for 20 minutes or until the veggies are starting to soften. Flip them, then bake for an additional 15-20 minutes until they are fork-tender. The edges should be nice and caramelized.
  • Season and serve. Season with salt and pepper to taste and serve warm, garnished with fresh herbs.

Expert Tips for Roasted Vegetables

  • Cut the vegetables into similar-sized pieces to ensure even cooking.
  • While the recipe suggests thyme or rosemary, feel free to experiment with fresh herbs like sage or oregano for a personalized touch.
  • If you crave extra crispiness, add an additional tablespoon of olive oil before roasting and broil the last 1-2 minutes.
  • Add onions or red onions to the tray for some beautiful caramelized onions! You could even add some garlic cloves if you want to roast some garlic in the mix as well.
  • For extra flavor, toss with a balsamic glaze before serving.
Roasted root vegetables cooking on a baking sheet.

Recipe FAQs

What other root veggies can I add to roast?

There are so many ways to combine root veggies because they all complement each other! Add these additional earthy veggies to the mix including turnips, rutabagas and potatoes. Two more favorite include roasted butternut squash and roasted Brussels sprouts!

Should I boil root vegetables before roasting?

There is no need. However, it’s a personal choice to parboil the veggies first to soften them a bit. If you’re short on time, this may be a good option for you, but it’s not necessary otherwise.

How to store leftover roasted root vegetables?

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for a few minutes to regain that fresh-out-of-the-oven goodness.

Serving Suggestions

Whether it’s Thanksgiving, Christmas, or Easter, or you’ve got company coming for Sunday supper, this recipe for roasted root vegetables is a keeper.

Serve these oven-roasted root vegetables as a delightful side dish alongside your favorite protein, like roast beef tenderloin, this steak recipe, or oven roasted chicken.

You can also toss them into salads or pasta like risotto for a cozy dinner. They make a stunning addition to any holiday feast alongside cheesy potatoes or garlic mashed red potatoes.

Best roasted root vegetables recipe.

More vegetable side dishes to try include baked sweet potato fries, sheet pan veggies and steamed vegetables.

More Vegetable Side Dish Recipes

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Best roasted root vegetables recipe.

Roasted Root Vegetables

5 from 6 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Our roasted root vegetables combine carrots, parsnips, beets, sweet potatoes, and a medley of aromatic herbs and spices to make an easy side dish that is colorful and delicious!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6



  • 2 large carrots , peeled and sliced
  • 2 parsnip , cut into chunks
  • 2 beets , peeled and chopped into 1-inch chunks
  • 1-2 sweet potato , peeled and cubed
  • 3-4 Tablespoons olive oil
  • 1 teaspoon kosher salt , plus more to taste
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper , plus more to taste
  • fresh thyme leaves or rosemary


  • Preheat the oven to 425°F. Spray a large baking sheet with nonstick spray.
  • Add the vegetables in a large bowl. Drizzle the olive oil and sprinkle the salt, Italian seasoning, garlic powder, and pepper evenly over top. Toss to combine. Add an extra Tablespoon of oil, if needed.
  • Spread out on baking sheet. Bake 20 minutes, or until vegetables are starting to get tender. Flip and bake an additional 15 to 20 minutes, or until fork tender and edges have caramelized.
  • Season with salt and pepper to taste. Serve while warm with fresh herbs.


Storage: Store leftovers in an airtight container in the refrigerator up to 3 days.


Calories: 117kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 259mg | Potassium: 385mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6562IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Side Dish
Cuisine: American

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