Simple Roasted Root Vegetables

These Simple Roasted Root Vegetables are a fantastic healthy side dish. They’re as tasty as they are colorful and packed full of nutrients. I love making this side dish when I have an abundance of garden veggies on the verge of going bad.

If you’re looking for an easy side dish that will please a crowd, give this recipe a try. Even those who are wary of vegetables seem to adore these crisp tubers! Don’t just take my word for it; make it yourself. It’ll be your new favorite way to get your veggies in. 

Roasted Root Vegetables Tips and Tricks

This recipe is simple enough, but a few hacks take it over the top. Here are a few things to remember as you make this mouth-watering side. 

  • OIive oil is key to beautifully roasted veggies. Be sure your tubers are evenly coated before baking. You can drizzle the olive oil on the veggies or use a mister.
  • This recipe is easy to adjust for allergies. You may want to make a pan without onions if you’re serving a crowd, as it’s a common food sensitivity.
  • You can swap the herbs if desired. Basil, oregano, parsley, sage, and even Herbes de Provence are all fabulous substitutions. Dried or fresh herbs work great; just pay attention to the quantities.
  • Cutting the veggies small gives them a chance to roast evenly. I try to cut them as equally as possible, so I don’t end up with half raw veggies. 
  • Flipping the vegetables halfway through prevents burning on the bottom.
  • Roasting the veggies on two different pans gives the heat more room to circulate, helping them cook faster. 
  • This recipe would be excellent for meal prep. Making the dish ahead of time means you’ll have healthy vegetables all week. Try some of our recipe suggestions for leftovers. What a delicious way to go zero-waste. 
  • You can also make this recipe in your air fryer. Go lighter on the olive oil and air-fry at 400℉ for 15-20 minutes. The veggies will come out crisp and decadent.
  • If you are using beets, the juices will color the other vegetables. If you want your veggies to stay their original color, eliminate the beets or roast them in their own pan. 

Why Root Veggies? 

Root vegetables are one of the most nutritious types of produce, but sadly they’re overlooked. With an array of options, there’s a root vegetable for everyone! Without further ado, here are just a few reasons to give tubers a second glance. 

  • Root vegetables are often frugal, especially when in season. They also keep exceptionally well, especially in a cool cellar. 
  • If you’re an avid gardener, you’ll appreciate these easy-to-grow veggies. You always have an overabundance and can grow them in any container. Potatoes are particularly forgiving and fun to dig up. Hint: Kids love this job!
  • Root vegetables are high in antioxidants, which are essential for reducing inflammation in the body. 
  • Root vegetables are a healthy source of carbohydrates that provide your body with energy. 
  • Though raw tubers can have a little bite to them, roasted root veggies are flavorful and mild, allowing them to pair well with many other dishes.
  • You can add root vegetables to your compost bin if you don’t use them in time. 


roasted root vegetables

The best thing about Roasted Root Vegetables is that they use simple ingredients in most kitchens. Almost everything can be substituted, giving home chefs room for creative interpretation. You can cater to a myriad of appetites with this recipe! Here’s what you need to add to your shopping list. 

Root veggies. Use whatever root veggies you have on hand or what’s in season. Delicious options include potatoes, sweet potatoes, onions, turnips, parsnips, carrots, beets, garlic, rutabaga, and radishes. 

Herbs. Add whatever fresh or dried herbs your heart desires. You could even add a clove of freshly pressed garlic for a bit of pizzazz. The sky is the limit! 

Olive oil. I prefer using extra-virgin olive oil because it has a mild flavor that pairs well with tubers. Olive oil has a high smoking point, which means your kitchen will stay smoke-free while you’re roasting. Win-win. If you don’t have olive oil on hand, you can always use equal parts melted coconut oil. 

Salt and pepper. Root vegetables have a deep, earthy flavor, so you don’t need a lot of spices. A little salt and pepper make everything better, though! I recommend using pink Himalayan salt or Celtic sea salt for maximum nutritional benefits. 

How to Make Simple Roasted Root Vegetables

This recipe is so easy. Even a novice chef could make it. To save time in the kitchen, cut the veggies ahead of time. 

Step One: Prepare the Veggies

roasted root vegetables

Preheat the oven to 425℉, and line baking sheets with parchment paper, if desired. If not using parchment paper, grease each pan lightly. Peel the veggies (optional), and chop them into 1 ½ to 2-inch chunks. 

Step Two: Add Herbs and Olive Oil

roasted root vegetables

Place the veggies in a large bowl, then add the chopped herbs and olive oil. Toss to coat evenly. Sprinkle the salt and pepper over the top and toss again.

Step Three: Roast the Root Vegetables

roasted root vegetables

Space the veggies apart on the baking sheets and bake for 40 minutes, tossing once halfway through. Enjoy! 

How to Use Leftovers

I can’t promise that you’ll have any leftovers, but if you do, you can store them covered in the fridge for 3-4 days. I don’t recommend freezing them, as the texture is off. 

Here are some creative ways to use leftovers: 

  • Add a scoop of roasted veggies to your egg scramble. This is an excellent quiche ingredient that amps up the bulk and nutrients. You can also use the egg mixture in breakfast burritos. 
  • Top your favorite salad with this tasty side. Warm or cold, you have a winning combination. 
  • Add leftover veggies to a soup or chowder. 
  • Include them in a pasta recipe. 
  • Mix 1-2 cups of brown rice with your Roasted Root Veggies and top with your favorite vinaigrette. Voila! An easy meal in no time. 
  • Place the veggies in a healthy wrap and top with salsa. You’ll have a vegan taco that’s both nutritious and filling.