Roasted root vegetables are the perfect roasted vegetable side dish. Veggies like sweet potatoes, potatoes, onions, turnips, and parsnips are oven roasted with seasoning until perfectly cooked.
Turn roasted root vegetables into roasted root vegetable soup, or serve them alongside mains like pork chops or ribs! They’re also perfect for Thanksgiving dinner!
The Perfect Seasoning
Roasted root vegetables have such a perfect, earthy, medley of flavors. The seasoning doesn’t have to be too crazy to dress them up.
We love to use these basic seasonings:
- Italian seasoning – made from basil, rosemary, oregano, and thyme, this blend goes perfectly on roasted root vegetables
- Salt and pepper – add these to personal taste and preference.
- Garlic powder – adds garlic flavor. Minced garlic will burn during the longer cooking time, but garlic powder will not!
Choosing Root Vegetables
When we make roasted root vegetables, we like to go to the store and just grab 1 or 2 of each root vegetable you’re planning to use, depending on how many people you’re serving. Here are what we normally add:
- Potatoes – baby potatoes, multicolored (the ones with purple, red, and yellow potatoes)
- Sweet potatoes (or yams)
- Red onion
- Carrots
- Parsnips
- Turnips
- Beets
How To Roast Root Vegetables
To make oven roasted root vegetables:
- Preheat the oven to 425°F.
- Wash and peel the vegetables, if necessary. The sweet potatoes, turnips, beets, carrots should be peeled. Potatoes can keep their skin, and onion should be peeled. Cut the vegetables into 1″ pieces of even thickness.
- Place the root vegetables on a baking tray. Drizzle with olive oil, then add salt, pepper, and Italian seasoning.
- Roast for 40-45 minutes or until vegetables are fork tender, browned, and crisp.
Tips For Perfect Root Vegetables
- The vegetables have slightly varying cooking times, so ensuring they are evenly cut is very important in this recipe.
- We love adding a pinch of cayenne if we want a nice kick to the vegetables. Add about 1/8 of a teaspoon per cup of root vegetables.
- The olive oil will help prevent the vegetables from sticking to the baking tray. If you’d like, line the baking sheet with foil for easy clean up!
- If you’re preparing these root vegetables for roasted root vegetable soup, avoid using beets. They will color the soup once blended.
- For a sweeter version of roasted root vegetables, omit the Italian seasoning and add 1 tablespoon of brown sugar per cup of vegetables. It will caramelize while cooking, and create a side that rivals sweet potato casserole.
Storing The Leftovers
Oven roasted root vegetables will keep for up to 5 days in the fridge. Transfer them to an air tight container once cooled.
To reheat:
- Microwave – you will lose some crisp texture. Reheat on high power for 45 second intervals until hot.
- Pan fry – heat a saucepan over medium heat with a tablespoon of olive oil. Saute for 5 minutes or until heated through.
- Air fryer – air fry the root vegetables for 3 minutes at 390°F.
- Oven – roast at 425°F for 5-6 minutes or until heated through.
Roasted root vegetables can be frozen for up to 4 months. To reheat as above, add a few minutes to the cooking times.
More Roasted Vegetable Side Dishes
- Whole Roasted Beets
- Parmesan Roasted Broccoli
- Oven Roasted Sweet Potatoes
- Roasted Radishes
- Oven Roasted Beets
Roasted Root Vegetables
Ingredients
- 1 pound baby potatoes washed
- 2 turnips peeled
- 1 red onion peeled
- 2 carrots peeled
- 2 parsnips peeled
- 1 sweet potato peeled
- 3 tablespoons olive oil
- 1 teaspoon salt to taste
- 1 teaspoon pepper to taste
- 1 ½ teaspoons garlic powder
- 1 tablespoon Italian seasoning
- fresh parsley chopped, garnish
Instructions
- Preheat oven to 425°F.
- Cut vegetables into 1" pieces of even thickness. Place on a baking sheet.
- Toss with olive oil, garlic powder, salt, pepper, and Italian seasoning.
- Roast for 40-45 minutes or until vegetables are fork tender, golden, and crisp, flipping halfway through roasting.
- Garnish with parsley.
Notes
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