Roasted Root Vegetables
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These roasted root vegetables are a simple side dish I make on repeat. Sweet potatoes, carrots and onions are tossed with olive oil and herbs, then roasted until golden, caramelized and perfectly tender.
If I’m roasting veggies for dinner, there’s a very good chance root vegetables are going on the pan. They get perfectly caramelized in the oven, turn soft and sweet in the middle and somehow taste even better straight off the sheet pan.
This version is my go-to. Sweet potatoes, carrots or parsnips and onions tossed with oil and simple seasonings, then roasted until golden and irresistible. It’s the kind of side dish that works for weeknight dinners and holiday spreads.
Table of Contents
“I’m so obsessed with these that I could’ve eaten the whole tray. The real miracle is that my husband could have too! 5 stars goes to anything that’ll get the family to eat vegetables!”
Why I Love This Roasted Veggie Recipe
- It’s low effort, high reward: Chop, toss, roast and suddenly your kitchen smells incredible. No fancy ingredients, no complicated steps.
- The caramelization is unreal: The edges get golden and crisp while the centers turn soft and sweet. I could honestly eat these straight off the pan.
- It works with everything: Chicken, salmon, steak, holiday mains, grain bowls, salads. I make a big batch and find ways to sneak it into meals all week.
- Perfect for feeding a crowd: Slide another pan into the oven and you’re good to go. It scales beautifully for dinners, meal prep or holidays.
Ingredients Needed
Outside of your vegetables you only need oil and seasonings to make this simple side dish. Here’s what you need:
- avocado oil – any oil works here, you could also use olive oil or melted coconut oil. You’ll toss the veggies in the oil before roasting.
- fresh oregano – fresh is definitely best!
- root vegetables – For this recipe I’m using sweet potatoes, carrots (or parsnips) and red onion, but feel free to experiment with your favorite root vegetables.
- sea salt and ground pepper – spices that pair with the fresh oregano and really amp of the flavors.
Recipe Variations
I make this roasted root veggie combo constantly, but I switch things up depending on what’s in my fridge or what kind of meal I’m serving. Here are a few favorite ways to change it up:
- Sweet: Toss the veggies with a pinch of cinnamon and a drizzle of maple syrup or brown sugar before roasting. It brings out that caramelized, cozy sweetness I love.
- Swap the veggies: Any root veggie works here. Try parsnips, turnips, beets, rutabaga or white potatoes. I usually just use whatever needs to be cooked ASAP.
- Change the seasonings: Garlic powder, onion powder, paprika, chili powder or dried herbs are all great. Fresh rosemary, thyme or sage are especially good for fall or holiday meals.
- Spicy: Add a pinch of cayenne or red pepper flakes for a little heat.
How to Make Roasted Root Vegetables
Step 1: Mix together the oil and oregano in a large bowl.
Step 2: Add your chopped vegetables into the large bowl with the oil and oregano mixture. Toss to combine. Sprinkle generously with sea salt and fresh ground pepper.
Step 3: Spread the veggies across a baking sheet and roast for about 50 minutes at 425ºF, tossing halfway.
Step 4: Let cool for a few minutes, serve with your favorite protein, and enjoy!
Tips for Success
- Cut evenly: Try to chop your veggies into similar-sized chunks so everything roasts at the same pace. Bigger pieces take longer, and nobody wants half-crisp, half-soft veggies on the same pan.
- Don’t crowd the pan: Spread the vegetables out in a single layer so they actually roast and caramelize instead of steaming. I almost always grab a second baking sheet if things feel cramped. It makes a huge difference.
How to Serve Roasted Root Vegetables
There are so many ways to enjoy these roasted root vegetables. Here are some ideas:
- Straight up – I love snacking on roasted veggies straight up for a mid-day snack.
- With protein – Roasted vegetables pairs well with really any protein for dinner or lunch. This maple turmeric chicken, balsamic glazed salmon, maple balsamic tempeh or baked tofu would all be delicious.
- On a salad – Swap butternut squash for roasted root veggies in this roasted butternut squash salad or roasted harvest bowl.
- For a holiday dinner – Serve these roasted root veggies as a side for Thanksgiving or Christmas dinner. Some serving suggestions: kale and brussels sprout salad, sweet potato casserole, creamed corn, and healthy mashed potatoes.
How to Store Leftovers
I could eat an entire plate of these roasted vegetables by myself and usually never have leftovers, but if you decide to make a bigger batch and have leftovers store them in an airtight container in the refrigerator for about 3-4 days.
To reheat, just place them in the oven in a single layer and cook at 375°F for 10-15 minutes. You can also reheat them in an air fryer, toaster oven or microwave. Just note that the veggies will get soft if you reheat them in the microwave.
More Roasted Vegetables to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Roasted Root Vegetables
Ingredients
- 2 Tablespoons avocado or olive oil
- 2 Tablespoons fresh oregano, chopped
- 2 medium sweet potatoes, chopped into chunks
- 1 pound carrots or parsnips, peeled and cut into ¾ inch thick rounds (about 4 cups)
- 1 medium red onion, peeled and cut into ½ inch thick wedges
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 425ºF and line a baking sheet with parchment paper.
- Add the oil and oregano to a large bowl and whisk to combine.
- Add sweet potatoes, carrots (or parsnips) and onion to the bowl. Toss to coat veggies. Sprinkle vegetables generously with sea salt and pepper.
- Spread veggies onto the prepared baking sheet. Make sure they are in one layer so they roast instead of steam. Roast veggies until tender, about 50 minutes, tossing halfway.
- This dish can be made up to 4 hours ahead. Let it stand at room temperature. If desired, rewarm in 350ºF oven for about 15 minutes, or serve at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
I’m so obsessed with these that I could’ve eaten the whole tray. The real miracle is that my husband could have too! 5 stars goes to anything that’ll get the family to eat vegetables!
Yay! So pumped to hear this recipe was a hit. Thanks for the review, Kori. 🙂
I’m making this for Thanksgiving with carrots, parsnips, rutabaga, onion, and celeriac. I’ll report back, but I’m sure it will be delicious.
Definitely let me know how it turns out!!
simple, easy flavors and easy t customize. Great staple
So happy you enjoyed these root vegetables, Krista! Thanks so much for the review. I really appreciate it!
So simple and perfect!
I changed up the seasoning a tiny bit subbing a Greek seasoning for the Italian. It may have said, but I think it’s a good idea to try to make the veggies about the same size
First time my guests had had parsnips – they couldn’t stop talking about them.
So glad this recipe was a hit with your guests!!
Do you think I could chop and toss them a day ahead, then put them in the oven the next day?
Totally, Nicole.
Thank you!
This was a success dish on Thanksgiving. It was easy but so tasty. It is on my top list of roasted veggies. Thank you very much for sharing!
I made this on Saturday and it was so popular even with my kids ages 11-15 that I am making it again 5 days later. Very simple, especially if you have a vegetable chopper. The only thing I did differently was to use chives instead of oregano because it was we had on hand.