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A plate of roasted root vegetables, featuring carrots, beets, and onions, garnished with fresh dill sprigs.

Roasted Root Vegetables

Roasted Root Vegetabes always do the trick if you want something colorful on the table that feels a little special but takes hardly any effort. They have that perfect mix of crisp edges and soft centers, with a little balsamic vinegar and herbs to bring it all together. It's great that you can also prep them ahead of time or stash leftovers in the freezer without worrying about losing their flavor. Whether it’s dinner with the family or a dish to pass at a get-together, they always fit right in.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Side Dish
Cuisine: American
Keyword: Roasted Root Vegetables
Servings: 6
Calories: 162kcal
Author: Mandy Applegate

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
US Customary - Metric

Video

[adthrive-in-post-video-player video-id="VKdNnCMC" upload-date="2025-11-28T09:56:52+00:00" name="Delicious Roasted Root Vegetables in Minutes" description="A simple, flavorful side that pairs with any main dish." player-type="default" override-embed="default"]

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.

Nutrition

Calories: 162kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 60mg | Potassium: 498mg | Fiber: 5g | Sugar: 8g | Vitamin A: 10500IU | Vitamin C: 14mg | Calcium: 48mg | Iron: 1mg
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