You have not had delicious vegetables until you have tried these roasted root vegetables! They have SO much flavor, and their texture is so tender that you will want to eat these with every meal!
I absolutely love a good, hearty side dish! And one that is healthy is even better! Try out some more of these yummy veggies that you can pair with all of your entrees. Some of my favorites are grilled asparagus, this air fryer “roasted” cauliflower, or this delicious copycat Olive Garden salad.
What are Roasted Root Vegetables?
If you are asking yourself what a root vegetable is, then you are not alone! This is a common question! A root vegetable is a veggie that is grown underground. The ones that I used in this recipe are carrots, parsnips, beets, and yams!
These vegetables typically are ones that you see made IN something (like this roasted beet, quinoa, and carrot salad). But this recipe, they are all on their own, and I am telling you, is the best! My favorite part is the beets. These roasted root vegetables are cooked to perfection and have the sweetest taste to them. I’m normally not a person who grabs veggies for a snack but with these… I could eat the entire pan!
Ingredients in Roasted Root Vegetables
The key to this roasted root vegetable recipe is the seasonings and cooking these to that they are soft and tender. Luckily, that is pretty easy to do, and this recipe should take you less than 35 minutes. And that includes cooking time! Check out the recipe card at the bottom of the post for exact ingredient measurements.
- Carrots: Use whole carrots and wash and peel them!
- Parsnips: If you have never had a parsnip then this is the recipe to try them out in! They are similar to potatoes.
- Beets: I am not normally a huge fan of roasted beets, but these were SO good and the best part of the recipe.
- Yams: I love cooking up yams ( so that they are soft and tender.
- Olive Oil: This is what will help the seasoning stick to the vegetables.
- Italian Seasoning: You can make this at home using my easy recipe, or you can buy this at the store!
- Kosher Salt: This enhances all of the flavors in the veggies.
- Cracked Black Pepper: This adds just enough flavor without any heat.
How to Make Roasted Root Vegetables
These root veggies are so easy to roast that you will be singing its praises for a long time! It goes with everything so it’s a great go-to recipe for just about any occasion!
- Prep: Preheat the oven to 400° Fahrenheit and spray a baking sheet with non-stick cooking spray.
- Peel Vegetables: Using a vegetable peeler, peel the carrots, parsnips, beets, and yams.
- Cut: Remove the ends of the vegetables if needed, and cut them into 1 ½ inch pieces. Make sure to cut all the vegetables the same size so they all cook evenly.
- Separate: Add the carrot, parsnip, and yam pieces to a large bowl. Place the beets separately in another bowl. I like to keep the beets separate to prevent the beet juice from coloring all the other vegetables.
- Toss: Place 2 tablespoons olive oil in the large bowl with the majority of the vegetables and the remaining 1 tablespoon olive oil in with the beets. Toss to stir and coat the vegetables evenly.
- Cost: Sprinkle the Italian herbs and salt and pepper evenly over the vegetables. Toss to coat one more time.
- Add to Pan: Pour the large bowl of vegetables onto the prepared pan. Then, carefully place the beet pieces on the pan, being careful not to discolor the other vegetables. It’s ok if you do. I just prefer them not to for presentation reasons.
- Cook: Place the vegetables in the oven and bake for 25-30 minutes or until the vegetables are fork tender.
Tips for Roasting Vegetables
I think this is the best recipe out there for roasted root vegetables! To make sure that yours turn out amazing as well then, you need to follow these easy tips!
- High Heat: Roasted vegetables are meant to take the heat! To get them to roast perfectly then, you need them to be at a high temperature. Any temperature lower than 400 degrees Fahrenheit and your veggies will turn out soggy.
- Don’t Crowd the Pan: In order for each and every slice of vegetable to cook perfectly, they shouldn’t be touching each other on the pan. Spread them out, and don’t stack them on top of one another or layer them. This is exactly why a large, rimmed baking sheet is perfect for cooking these on!
- Oil: You definitely don’t want to skip out on the oil when cooking these. If you need to, then you can substitute the olive oil for extra virgin olive oil or even vegetable oil.
- Variations: You can try adding in more delicious vegetables like sweet potatoes, golden beets, and onions, and try adding different seasonings to them! I love garlic, thyme, rosemary, or any fresh herbs!
How to Reheat Leftovers
You can store any leftovers of these roasted root vegetables in an airtight container in your fridge for about 2-3 days. The key to making them taste delicious is reheating them!
- In the Oven: I know it’s tempting to use the microwave to reheat things because it’s so convenient but trust me, you definitely want to reheat these veggies in the oven. The microwave will make them all soggy and fall apart! Spread the veggies out on a baking sheet and drizzle them with a little bit of fresh love oil. Cook them at 425 degrees Fahrenheit for about 5 minutes or until they are warmed through.
- In the Air Fryer: You can also cook leftovers in the air fryer (remember, don’t stack or crowd them!) for about 3-4 minutes at 400 degrees Fahrenheit.
- 4 large whole carrots
- 2 large parsnips
- 1 large beet (or 4 small)
- 2 medium yams
- 3 tbsp olive oil
- 1 tablespoon dried Italian seasoning
- 1 teaspoon Kosher salt
- 1/2 teaspoon cracked black pepper
Preheat the oven to 400° Fahrenheit and spray a baking sheet with non-stick cooking spray.
Using a vegetable peeler, peel the carrots, parsnips, beets, and yams.
Remove the ends of the vegetables if needed, and cut them into 1 ½ inch pieces. Make sure to cut all the vegetables the same size, so they all cook evenly.
Add the carrot, parsnip, and yam pieces to a large bowl. Place the beets separately in another bowl. I like to keep the beets separate to prevent the beet juice from coloring all the other vegetables.
Place 2 tablespoons olive oil in the large bowl with the majority of the vegetables and the remaining 1 tablespoon olive oil in with the beets. Toss to stir and coat the vegetables evenly.
Sprinkle the Italian herbs and salt and pepper evenly over the vegetables. Toss to coat one more time.
Pour the large bowl of vegetables onto the prepared pan. Then, carefully place the beet pieces on the pan being careful not to discolor the other vegetables. It’s ok if you do. I just prefer them not to for presentation reasons.
Place the vegetables in the oven and bake for 25-30 minutes or until the vegetables are fork tender.
Calories290kcal (15%)Carbohydrates54g (18%)Protein3g (6%)Fat8g (12%)Saturated Fat1g (5%)Polyunsaturated Fat1gMonounsaturated Fat5gSodium453mg (19%)Potassium1551mg (44%)Fiber10g (40%)Sugar6g (7%)Vitamin A8628IU (173%)Vitamin C37mg (45%)Calcium80mg (8%)Iron2mg (11%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Course Appetizer, Side Dish, Snack
Keyword gluten free, roasted root vegetables, vegetarian