Roasted Root Vegetables
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Published Dec 24, 2021, Updated Sep 18, 2023
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These roasted root vegetables with sweet potato, carrots and parsnips are such an easy and healthy side dish. Great for the holidays or everyday meals.
I have had holiday menus on my mind lately and I’m currently planning what healthy Thanksgiving recipes to make this year.
This healthy sweet potato casserole is my usual go-to for Thanksgiving and Christmas, but I’ve already made it twice this month for Friendsgivings so I’m leaning toward something different. Maybe my shredded kale and brussels sprouts salad (a total crowd-pleaser) or perhaps a big batch of roasted root vegetables. I should probably just make both… that seems like the best idea!
And no matter what I know I’m making this healthy sweet potato pie for dessert. That’s already been decided.
Health Benefits of Root Vegetables
As I mentioned when sharing my root vegetable tagine a couple of weeks ago, root vegetables are a great source of complex carbs. They’re packed full of antioxidants, fiber, essential vitamins and minerals. And according to Ayurveda, root vegetables have a grounding energetic property so when we eat them we feel balanced, rooted and less spacey. If you feel like you could use a little grounding during the holiday season (don’t we all), load your plate up with root vegetables like onions, sweet potatoes, beets, parsnips, carrots, daikon, turnips, rutabaga, radish and yuca.
Roasted root vegetables can also cure a craving for sweets. The roasting process caramelizes the natural sugar of the root vegetables so after roasting they taste amazingly sweet and delicious.
What Veggies and Seasonings to Use
- 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 – I’m using sweet potatoes, carrots, parsnips and red onion to create a beautiful array of colors, 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.
How to Roast Root Veggies
Start by preheating your oven to 425ºF. Next, mix together the oil and oregano in a large bowl.
If you haven’t already, chop your veggies into even chunks – the more consistent the better for overall roasting time, larger chunks may not cook as fast as smaller ones.
Next, add your vegetables into the large bowl and toss to coat them with oil and oregano. Sprinkle generously with sea salt and fresh ground pepper and then spread across a baking sheet.
Roast the veggies for about 50 minutes, removing halfway through to toss.
tip! Make sure the veggies are in one layer so they roast instead of steam.
How to Serve and Store
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.
This dish is also perfect for meal prep. Make a batch and enjoy roasted veggies throughout the week. They will keep in the fridge for 4-5 days. Serve alongside shredded chicken and quinoa for an easy weeknight meal!
More Roasted Veggie Recipes
- Roasted Broccoli
- Oven Roasted Okra
- Roasted Kabocha Squash
- Easy Roasted Beets
- Roasted Sweet Potatoes
- Roasted Cabbage
- Roasted Spaghetti Squash
- Balsamic Roasted Brussels Sprouts
Be sure to check out the full collection of side dish recipes and all my Thanksgiving recipes here on EBF.
Roasted Root Vegetables
Ingredients
- 2 Tablespoons avocado or melted coconut oil
- 2 Tablespoons fresh oregano, chopped
- 2 medium sweet potatoes, chopped into chunks
- 1 pound carrots or parsnips, peeled, cut into 3/4 inch thick rounds (about 4 cups)
- 1 medium red onion, peeled, and cut into 1/2 inch thick wedges
- 1 teaspoon sea salt
- ½ teaspoon ground pepper
Instructions
- Preheat oven to 425ºF.
- Stir the oil and oregano in a large bowl. Add sweet potatoes, carrots (or parsnips) and onion. Toss to coat veggies. Sprinkle vegetables generously with sea salt and pepper and spread on a baking sheet.
- Make sure the veggies are in one layer so they roast instead of steam. Roast veggies until tender, about 50 minutes. Remove from the oven half-way through cooking to toss veggies.
- 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.
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.
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!
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!
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!!
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!
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!!
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. 🙂