Access to this page has been denied because we believe you are using automation tools to browse the website. Overhead shot of oven roasted root vegetables with beets, carrots, potatoes, and oven roasted sweet potato chunks. Spoon and fresh herbs on the side, cloth napkin above.

Oven Roasted Root Vegetables Healthy and delicious Oven Roasted Root Vegetables. Easy and colorful vegetable side dish. These caramelized veggies are perfect for cold weather holidays, buffets or a weeknight dinner! Vertical shot – plate of roasted root vegetables, rosemary and thyme on the side, cloth napkin and spoon in background, on a wooden table. Root vegetables have a sweet, earthy flavor that seems tailor-made for roasting. With Thanksgiving around the corner, I felt it was high time to revisit my recipe for Oven Roasted Root Vegetables. This recipe has been a favorite on the site for years.

With yams, carrots, parsnip, and potatoes, this hearty mix of vegetables is sure to satisfy. Red onions and garlic cloves are added to pump up the aromatic flavor. This dish is perfect for a buffet, it’s equally tasty warm or at room temperature. It’s also super easy to make ahead and reheat. Use any combination of root veggies you like. Trouble finding parsnip at the market? Other root vegetables like turnips, daikon, rutabaga and yuca will work too.

No matter which vegetables you use, the key to even roasting is cutting them all the same size. If you use red beets in this recipe, keep in mind that the roasting will release a pinkish juice that will color the other vegetables. I think it’s kind of pretty. If you’d rather not have pinkish veggies, use golden beets or omit the beets completely.

I like to keep my seasonings simple here. Salt, pepper, cumin, rosemary and thyme are all you need to bring out the earthy, wonderful flavors of the root veggies. For more flavor, you could sprinkle them with oregano, turmeric, or chili flakes to spice things up. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.

As an Amazon Associate I earn from qualifying purchases. NOTESNote: If using red beets your other vegetables may take on a bit of red color. I find it pretty, but if you don’t like it be sure to use golden beets instead. Place cut vegetables and garlic cloves into a large mixing bowl. Add 3 tbsp olive oil, fresh thyme leaves, ground cumin, kosher salt, and black pepper. Stir until all vegetables are evenly coated with oil, spice and herbs.

Overhead shot of raw chunks of vegetables – beets, parsnips, potatoes, carrots – in a mixing bowl on a concrete background. Brush large rimmed baking sheet with remaining 1 tbsp olive oil. Spread the vegetables out evenly on the baking sheet. Place the rosemary sprigs on top of the vegetables, evenly spaces across the sheet. Roast the vegetables in the oven for 15 minutes. Stir the vegetables, bringing the chunks from the outside towards the center and the chunks in the center out towards the edges.

Large rimmed baking sheet with root vegetable chunks placed evenly across, topped with 5 sprigs of fresh rosemary. Season with additional salt and pepper to taste, if desired. Vegetables can be served warm or at room temperature. Horizontal shot – plate of roasted root vegetables, rosemary and thyme on the side, cloth napkin and spoon in background, on a wooden table. Percent Daily Values are based on a 2000 calorie diet. Let us know in the comments!

Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Please Note: We typically moderate comments once per month, so please don’t expect a quick response. I encourage you to read through the entire post and comments section carefully before asking a question, as it has very likely already been answered. Plan on making this today for Christmas. I could get parsnips here in Brazil but I’ll have to opt for extra carrots. This recipe looks great but I’m confused where I’m suppose to add the garlic cloves in?