Roasted Root Vegetables

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These caramelized roasted root vegetables with sweet potatoes, carrots and parsnips are such easy and healthy side dish. Great for the holidays or everyday meals.

I have had Thanksgiving on my mind lately and I’m currently planning what healthy Thanksgiving recipes to make this year.

Caramelized, roasted root veggies like carrots, sweet potatoes, parsnips, and onions in a serving bowl on a wood table.

This healthy sweet potato casserole is my usual go-to, 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 this 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 veggies on a baking stone, including chopped carrots, sweet potatoes, onions and parsnips.

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.
Caramelized, roasted root veggies like carrots, sweet potatoes, parsnips, and onions in a serving bowl on a wood table.

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.
Before roasting and after tasting photo of root veggies on a baking stone, including chopped carrots, sweet potatoes, onions and parsnips.

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!

Caramelized, roasted root veggies like carrots, sweet potatoes, parsnips, and onions in a serving bowl on a wood table.

More Roasted Veggie Recipes

Be sure to check out the full collection of side dish recipes and all my Thanksgiving recipes here on EBF.

Roasted Root Vegetables

4 from 9 votes
These caramelized roasted root vegetables with sweet potatoes, carrots and parsnips are such easy and healthy side dish. Great for the holidays or everyday meals.
Roasted root veggies on a baking stone, including chopped carrots, sweet potatoes, onions and parsnips.
Cook Time 50 minutes
Total Time 50 minutes
Servings 8 cups

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

Serving: 2cups Calories: 184kcal Carbohydrates: 28g Protein: 2g Fat: 8g Fiber: 6g Sugar: 9g
Course: Side
Cuisine: American
Keyword: carrots, Christmas, healthy, holiday, parsnips, roasted, roasted root vegetables, roasted vegetables, roasted veggies, roasting, root veggies, sweet potatoes, thanksgiving

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    27 comments
    1. Krista
      October 10, 2021 AT 9:11 pm

      5 stars
      simple, easy flavors and easy t customize. Great staple

      1. Brittany Mullins
        October 12, 2021 AT 10:22 am

        So happy you enjoyed these root vegetables, Krista! Thanks so much for the review. I really appreciate it!

    2. Jo K
      December 9, 2020 AT 7:53 pm

      5 stars
      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.

      1. Brittany Mullins
        December 10, 2020 AT 12:14 am

        So glad this recipe was a hit with your guests!!

    3. Nicole
      December 1, 2018 AT 1:23 pm

      Do you think I could chop and toss them a day ahead, then put them in the oven the next day?

      1. Brittany Mullins
        December 1, 2018 AT 9:45 pm

        Totally, Nicole.

        1. Nicole
          December 2, 2018 AT 11:50 am

          Thank you!

    4. Monica
      November 26, 2018 AT 9:49 am

      5 stars
      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!

    5. Aaron Ashby
      November 21, 2018 AT 4:28 pm

      5 stars
      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.

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