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 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!
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
- 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
- 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.
Drizzle olive oil over the root vegetables and season to taste with 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.
What to Serve with Roasted Root Vegetables
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.
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.
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.
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
- Steamed Broccoli
- Greek Quinoa Salad
- Roasted Tomatoes
- Oven Roasted Green Beans
- Butternut Squash Risotto
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.
- 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.
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Nutrition Information:Yield: 4 Serving Size: ½ cup
Amount Per Serving: Calories: 143Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 118mgCarbohydrates: 26gFiber: 5gSugar: 6gProtein: 2g