Roasted Root Vegetables

These roasted root vegetables are so easy to throw together and are packed with irresistible flavor. If you're looking for a quick and healthy side dish, you'll love this recipe

Roasted root vegetables on a baking sheet.
This post contains affiliate links. Affiliate links support A Joyfully Mad Kitchen at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

Roasted Root Vegetables Recipe

Isn't this pan of colorful root veggies just gorgeous? Roasting root vegetables is the easiest way to get some color onto your plate. Not to mention, it's such a flavorful dish because root veggies take on flavors so easily.

This easy side dish is great to serve with roast chicken, pork tenderloin and any of your other favorite protein packed main dishes. And since root veggies are in season during the fall and winter months, this would be a delicious side dish for holiday meals.

If you have picky eaters who refuse to eat veggies, then give this recipe a whirl. The natural sweetness of root vegetables and the savory seasonings in this recipe make these vegetables irresistible.

Make the best roasted root vegetables in just a short time and with minimal effort. A game changer for weeknight meals when you need something simple and quick to serve with dinner.

Why You'll Love this Recipe

You'll love this recipe, for a few reasons:

  • This is a very easy recipe to double or triple if you need a large side dish. You can even split it onto two baking sheets and roast both at the same time.
  • Roasted root vegetable medley provides a variety of different health benefits. It's fabulous for a low calorie diet and is a great source of complex carbs.
  • If you are stuck in a rut, having the same side dishes over and over again, then you'll love this recipe. It is flavorful, easy, and really never gets old!
Roasted red onion wedges, carrots, sweet potatoes, and yams.


If you have a year-round farmers market, check there for extra fresh veggies. Otherwise, add these ingredients to your list before you go to the grocery store:

  • rainbow carrots
  • sweet potatoes
  • yams
  • red onion
  • extra virgin olive oil
  • sea salt
  • black pepper

Substitutions and Variations

If you do not have olive oil, you can use avocado oil in its place. Refined coconut oil would also work!

I chose to season this recipe simply, with just salt and pepper. Feel free to add more seasonings if you prefer. Garlic powder, onion powder, and even a dash of chili powder would be delicious.

Add more flavor with fresh herbs or dried herbs too. Fresh rosemary would be tasty. You can also add whole garlic cloves to the pan of roast veggies.

There are loads of different root vegetables that you can use in this easy recipe. Feel free to sub rainbow carrots for regular carrots, and you can swap out the sweet potatoes too. Red potatoes, yukon gold potatoes and fingerloing potatoes would all be tasty. Some other root vegetables are:

  • red beets
  • parsnips
  • turnips
  • golden beets

How to Make Roasted Root Vegetables

You can make this easy roasted veggie recipe in a few simple steps:

Preheat oven to 450°F (230°C) and line a large sheet pan with parchment paper.

A baking sheet with red onion wedges, carrots, yams and white sweet potatoes.

Place cubed yams and sweet potatoes, and sliced carrots, onto the prepared baking sheet. Then cut a red onion into large chunks and add them to various spots on the baking sheet.

A baking sheet with olive oil drizzled on red onion wedges, carrots, yams and white sweet potatoes.

Drizzle olive oil over the root vegetables and season to taste with salt and pepper.

A baking sheet with red onion wedges, carrots, yams and white sweet potatoes seasoned with olive oil, salt and pepper.

Let the veggies roast in a preheated oven for 20-25 minutes until fork tender and cooked through.

Serve immediately and enjoy!

How to Store Leftover Roasted Root Vegetables

Place leftover roasted veggies into an airtight container and store in the refrigerator for up to 4 days.

You can also freeze leftovers in an airtight container for up to 3 months. To reheat, pop in the oven on a baking pan until warm.

Roasted vegetables on a baking sheet.

What to Serve with Roasted Root Vegetables

This recipe is a great side dish for so many meals. Pair it with a simple protein grilled pork chops or grilled chicken. You can also serve it alongside a steak.

It is great as a side with pasta dishes too! Serve oven-roasted root vegetables with chicken piccata or baked rigatoni.

Creamy chicken risotto and roasted veggies is such a comforting and cozy meal. Add on a slice of cheesy garlic bread and you've got a hearty dinner that anyone would love!

Once of my favorite "fancy" meals to make is easy pesto salmon with these colorful tasty veggies. It looks upscale, but is so simple to make.

It would also work well as a Thanksgiving side dish or for other holiday meals like Christmas and Easter.

Pair your flavorful roasted vegetables with anything you want!

Tips for Success

Here are some tips and tricks for making this recipe:

  • If you're having trouble coating the veggies evenly in oil, then place them into a large bowl to toss with oil and seasoning. Then spread evenly over baking pan and roast.
  • Chop the veggies into evenly sized cubes so that they bake evenly. If you have large potatoes and small yams, you'll have some vegetables done before the others!
  • Spread the root vegetables into a single layer as best as possible. This will ensure that all veggies get seasoned well and can also roast evenly.
Roasted root veggies on a baking sheet.


Should I boil root vegetables before roasting?

It is not necessary to blanch these vegetables before putting them in the oven to roast. However, if you would prefer to do so you absolutely can. Some people prefer to blanch root vegetables before roasting because they get tender more quickly in the oven.

Which root vegetables take the longest to roast?

Sweet potatoes, carrots, and turnips typically take the longest to roast. This is why it is super important to cut the sweet potatoes into to even sized chunks and make sure your carrot slices aren't too think.

How do you roast veggies so that they aren't mushy?

To roast veggies without them becoming mushy, it is important to use a high oven temperature. This is why this recipe calls for the root vegetables to be cooked at 450° Fahrenheit. It also important to preheat you oven so that the veggies are going into an oven that is already hot!

More Side Dish Recipes

Did you make this recipe?

If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.

Roasted root vegetables on a baking sheet.

Roasted Root Vegetables

These tasty root vegetables are an easy side dish that go with really any meal. Throw them together in under 30 minutes.
5 from 48 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Madison Wetherill


  • 3 rainbow carrots
  • 2 sweet potatos
  • 1 yam
  • 1 red onion
  • 1 tablespoon olive oil
  • salt and pepper to taste


  • Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
  • Dice the carrots, sweet potatoes, and yams into even cubes. Then slice an onion into large chunks.
  • Place veggies onto a baking sheet and drizzle them in olive oil.
  • Season to taste with salt and pepper.
  • Roast veggies in a preheated oven for 20-25 minutes until tender.
  • Serve immediately.


Calories: 143kcal | Carbohydrates: 26g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 118mg | Fiber: 5g | Sugar: 6g

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Love how versatile this is! I swapped in some parsnips, and it turned out fantastic. Served them with a juicy grilled chicken.

  2. The veggies turned out perfectly roasted. It's so quick and easy to make and the flavors were amazing. It was the perfect side to my lemon and herb-infused tilapia.

  3. So beautiful and easy and nutritious! I meal prepped a big batch to use through out the week in bowls, salads, etc. thank you!

  4. I really love how easy and how simple it was to make this recipe with only a few ingredients needed, already on my favorite side dishes list!

  5. I made this last night to serve with some grilled chicken thighs and it was amazing. I totally loved how vibrant and colorful the veggies were, they totally elevated my dinnertime!