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Roasted root vegetables in a bowl.
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4.44 from 32 votes

Roasted Root Vegetables

These roasted root vegetables are such an easy and healthy side dish for any meal. Sweet potatoes, carrots and onion are tossed with oil and herbs and roasted until tender and caramelized.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Side
Cuisine: American
Keyword: roasted root vegetables, root vegetables
Servings: 8 cups


  • 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


  • 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.
    Fresh herbs and oil in a large mixing bowl.
  • Add sweet potatoes, carrots (or parsnips) and onion to the bowl. Toss to coat veggies. Sprinkle vegetables generously with sea salt and pepper.
    Two wooden serving spoons in a large mixing bowl with root vegetables.
  • 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.
    Roasted root vegetables on a baking sheet.
  • 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.


Serving: 2cups | Calories: 184kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Fiber: 6g | Sugar: 9g