Roasted Root Vegetables
Add Preferred SourceIf you want something colorful on the table that gives you big flavor with very little effort, it’s Roasted Root Vegetables. You’ll get a mix of carrots, parsnips, sweet potato, beets, and onion—all roasted until they’re golden and caramelized on the outside with crispy edges and tender in the middle. Add a splash of balsamic vinegar and fresh herbs for more texture and depth, and they’re ready for you to enjoy.
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When I’m pulling together a weeknight family dinner or prepping for a holiday, this is one of those sides I know everyone will eat without complaint. It’s pretty simple to make—you can even prep the veggies in advance and store them for later until they’re ready to be served again. Letfovers also freeze beautifully, and reheating them makes them taste as good the next day and still look fresh off the pan.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Roasted Root Vegetables with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my easy steps for perfectly roasted root vegetables that are full of flavor and texture.
Prep the Vegetables
Start by peeling and chopping all your vegetables (carrots, parsnips, beets, red onion, and sweet potato) into similar-sized pieces—around 2-inch chunks or wedges.
This helps everything cook at the same pace and gives you those nice crispy edges without anything burning.
Arrange and Season
Spread the vegetables across two baking sheets in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Then give everything a good toss so the veggies are evenly coated.
Roast in the Oven
Pop the trays into a preheated 400°F oven. Roast for 30 to 40 minutes, rotating the baking sheets halfway through to make sure they cook evenly. You’re aiming for a golden-brown finish with a bit of caramelization.
Finish and Serve
Once they’re tender and nicely roasted, transfer the veggies to a serving dish. Drizzle them with balsamic vinegar and sprinkle them with chopped fresh herbs like rosemary or parsley right before serving.
That last step adds a fresh, tangy layer that really brings everything together. Serve and enjoy!
Recipe Notes and Expert Tips
I’ve made this dish plenty of times, and here are a few things that really make a difference.
- Even Chopping Matters: Try to cut your vegetables to roughly the same size so everything roasts evenly and finishes cooking at the same time.
- Use Parchment for Easy Cleanup: It keeps the veggies from sticking to the pan and makes cleanup a whole lot quicker.
- Don’t Overcrowd the Pan: Giving your vegetables space on the baking sheet helps them roast instead of steam. Use two pans if needed.
- Rotate the Pans Halfway: Most ovens have hot spots or uneven heat zones, so switching the baking sheets between the oven racks halfway through helps everything brown more evenly.
- Fork Test for Doneness: Check the largest piece—if you can pierce it easily with a fork, they’re done.
- Balsamic Vinegar Adds Depth: That splash of vinegar gives a tangy finish that balances the sweetness of the vegetables.
- Add Herbs at the End: Fresh herbs are best added after roasting so they stay bright and flavorful, not burnt.
- Taste Before Serving: Give them a final taste and adjust the salt and pepper if needed. That little tweak makes a big difference.
How to Store Leftovers
Keep your leftover roasted vegetables in an airtight container in the fridge for up to 4 days. Reheat them in the oven at 375°F (or between 350°F and 400°F—this range provides optimal heat without burning) for about 10–15 minutes to bring back their crispness.
If you’d like to freeze them, lay the cooled vegetables out on a baking sheet and freeze them until solid, then transfer to a sealed container or freezer bag. They’ll keep well for up to 3 months. To reheat from frozen, pop them back in the oven at 400°F until hot and slightly crisp on the edges.
What to Serve With Roasted Root Vegetables
These veggies go with just about anything—you can enjoy them alongside baked tofu, creamy chickpeas, lentil loaves, or seitan cutlets.
You can also throw the leftovers into wraps, grain bowls, or lunch salads for something quick and satisfying the next day.
More Easy Recipes for You to Try at Home
I’ve got more easy and flavorful sides like this one to help round out your meals with very little effort.
Ingredients
- 3 carrots peeled and cut into 2-inch diagonal slices
- 2 medium parsnips peeled and cut into 2-inch diagonal slices
- 1 big beet or 2 medium-small, peeled and cut into 2-inch wedges
- 1 medium red onion peeled and cut into wedges
- 1 medium sweet potato cut into 2-inch wedges
- 3 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- 1 ½ tablespoons balsamic vinegar
- 1 tablespoon fresh herbs such as thyme, rosemary, and parsley
Video
Instructions
- Preheat the oven to 400°F (200°C).
- Arrange the carrots, parsnips, beets, red onion, and sweet potato in a single layer on two baking sheets.3 carrots, 2 medium parsnips, 1 big beet, 1 medium red onion, 1 medium sweet potato
- Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.3 tablespoons extra-virgin olive oil, Salt and pepper
- Roast for 30 to 40 minutes, rotating the baking sheets halfway through, until the vegetables are tender and caramelized.
- Transfer to a serving dish and drizzle with balsamic vinegar. Garnish with fresh herbs before serving.1 ½ tablespoons balsamic vinegar, 1 tablespoon fresh herbs
Notes
- Even Chopping Matters: Try to cut your vegetables to roughly the same size so everything roasts evenly and finishes cooking at the same time.
- Use Parchment for Easy Cleanup: It keeps the veggies from sticking to the pan and makes cleanup a whole lot quicker.
- Don’t Overcrowd the Pan: Giving your vegetables space on the baking sheet helps them roast instead of steam. Use two pans if needed.
- Rotate the Pans Halfway: Most ovens have hot spots or uneven heat zones, so switching the baking sheets between the oven racks halfway through helps everything brown more evenly.
- Fork Test for Doneness: Check the largest piece—if you can pierce it easily with a fork, they’re done.
- Balsamic Vinegar Adds Depth: That splash of vinegar gives a tangy finish that balances the sweetness of the vegetables.
- Add Herbs at the End: Fresh herbs are best added after roasting so they stay bright and flavorful, not burnt.
- Taste Before Serving: Give them a final taste and adjust the salt and pepper if needed. That little tweak makes a big difference.
