Roasting root vegetables in the oven is a simple and delicious way to highlight their natural sweetness and earthy flavors. This recipe is perfect for any occasion and pairs beautifully with any main dish. Easy enough as part of a weeknight meal. Fancy enough to serve to guests.
This is a healthy side for so many meals! Other veggie sides on my site include these flavorful rosemary potatoes and these honey roasted carrots (my favorite way to make carrots).
Table of contents
Why I Love This Recipe
The combination of fresh herbs and caramelized vegetables is irresistible. The colors are so vivid, especially when preparing them, it makes you look forward to eating these veggie sides.
Making Roasted Root Vegetables is a great customizable way to change up the flavors and to use up what you have (especially from the garden or the farmer's market). Use your favorite root veggies or whatever you have on hand. Also, there is no rule saying you can't add other vegetables! Cut up butternut squash or delicata squash goes well with root veggies.
It takes just a few minutes to clean and cut up the root vegetables. With just a little oil and some seasonings, let the oven do the work!
Ingredients
This is a perfect fall or winter side dish. Root vegetables can be stored for weeks (sometimes months) in a cool dry area. It's easy to keep them on hand.
- 3 pounds mixed root vegetables, cut into approximately ½-inch pieces
(yellow potatoes, sweet potatoes, purple sweet potatoes, red onion) - ½ small red onion, cut into approximately ½-inch pieces
- ¼ cup olive oil
- 1 ½ teaspoons fresh thyme leaves
- 1 teaspoon fresh rosemary leaves, coarsely chopped
- 1 ½ teaspoons kosher salt
Instructions
Step 1:
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2:
In a large mixing bowl, combine the mixed root vegetables and red onion. Drizzle with olive oil, and sprinkle with thyme, rosemary, and kosher salt. Toss until the vegetables are evenly coated.
Step 3:
Spread the seasoned vegetables in a single layer on the prepared baking sheet, ensuring there is space between them to promote even roasting.
Step 4:
Roast in the preheated oven for 30–35 minutes, tossing the vegetables halfway through cooking, until they are tender and golden brown on the edges.
Step 5:
Transfer the roasted vegetables to a serving dish and garnish with additional fresh herbs if desired. Serve warm and enjoy!
Tips for Success
- Cut evenly: Ensure all vegetables are similar in size to cook evenly.
- Use a hot oven: The high temperature helps caramelize the vegetables for optimal flavor.
- Toss halfway through: This ensures even roasting and prevents sticking.
FAQs
Can I use dried herbs instead of fresh?
Absolutely! Substitute ½ teaspoon of dried thyme and ¼ teaspoon of dried rosemary for the fresh herbs.
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What other vegetables can I add?
Carrots, parsnips, turnips, and beets are all fantastic additions to this recipe.
How can I make this ahead of time?
You can chop the vegetables and store them in the refrigerator, covered in water, up to one day in advance. Drain and season just before roasting.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freezing is not recommended as the texture may change after thawing.
- Reheating: Reheat in a 375°F oven for 10–15 minutes until warmed through.
Variations
- Spicy twist: Add a sprinkle of cayenne pepper or chili flakes.
- Cheesy option: Top with grated Parmesan during the last 5 minutes of roasting.
- Citrus finish: Squeeze fresh lemon juice over the vegetables before serving for a burst of brightness.
More Recipes Oven Roasted Vegetables You’ll Love
Delicious Roasted Root Vegetables
Ingredients
- 1 pound yellow potatoes cubed
- 1 pound sweet potatoes I used regular sweet potatoes and purple ones
- 1 pound carrots chopped into 1 inch chunks
- 1 small onion red onion (but can use other onions)
- ¼ cup olive oil regular olive oil not EVOO (due to high heat)
- 1½ teaspoon thyme fresh (if using dried use ½ amount)
- 1 teaspoon rosemary coarsely chopped
- 1½ teaspoon Kosher salt
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, combine the mixed root vegetables and red onion. Drizzle with olive oil, and sprinkle with thyme, rosemary, and kosher salt. Toss until the vegetables are evenly coated.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet, ensuring there is space between them to promote even roasting. Roast in the preheated oven for 30–35 minutes, tossing the vegetables halfway through cooking, until they are tender and golden brown on the edges.
- Transfer the roasted vegetables to a serving dish and garnish with additional fresh herbs if desired. Serve warm and enjoy!
Notes
Freezer: Freezing is not recommended as the texture may change after thawing. Reheat in a 375°F oven for 10–15 minutes until warmed through.
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