Keen for more vegetable side dishes? Try roasted potatoes and carrots, balsamic roasted Brussels sprouts, and sauteed broccolini. If you’re looking for a healthy addition to your menu or a way to make your family eat more veggies, my roasted root vegetable recipe is a winner. I’m always finding ways to get my family (and myself!) to up our veggie intake and the easiest way to do that is by roasting them! They are soft and fluffy on the inside, crispy on the outside, and will convert a veggie hater into a veggie lover.
Why you’ll love this recipe
Easy to make. Just toss them in the oven with some seasoning, and you’re all set. I often make these during the week as a complimentary side dish to our evening weeknight meal. Versatile. You can roast root vegetables in various ways, so you’ll never get bored. I like to keep things simple with some seasonings and oil, but you can jazz them up any way you like. Naturally flavorful. Roasting naturally caramelizes the vegetables, which means they become naturally sweeter, more tender, and just downright delicious. Healthy. I only use a tiny bit of oil to ensure the veggies don’t burn,is it but besides that, these are a low-fat, high-fiber dish full of nutrients and vitamins.
Ingredients needed
Like with any mixed vegetable recipe, this one can use any root veggies you like. Here is what my specific recipe calls for:
Carrots. Chopped into bite-sized pieces. Potatoes. Choose a good roasting potato, like a Yukon gold or a Russet potato. Cut them into quarters so they cook quickly and the same as the other veggies. Beetroot. Red beets or golden beets. These add some color and also dd some fabulous sweetness. Sweet potato. Chopped or quartered. Unlike the other vegetables, these ones need their skins removed. Extra virgin olive oil. To coat the vegetables and to help them roast better. Kosher salt and black pepper. To taste. Italian seasoning. An Italian herb and spice blend to complement the flavors of the vegetables.
How to roast root vegetables
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven to 200C/400F. Grease a large roasting pan or baking sheet. Add the vegetables to a large bowl. Step 2- Season the veggies. Drizzle some olive oil over the top, salt, pepper, and Italian seasoning, and mix well. Sep 3- Roast. Transfer the baked vegetables to the greased pan and let the veggies roast for 35-40 minutes, flipping once.
Recipe tips and variations
Cut vegetables evenly into similar-sized pieces to ensure even cooking. Flip the vegetables once during the roasting process to ensure both sides have time to crisp up nicely. Ensure the vegetables are spread out in a single layer on the baking sheet. Overcrowding will cause them to steam rather than roast. You can use fresh herbs instead of an Italian seasoning dry mix. Some options are fresh rosemary, fresh thyme, and oregano. As mentioned earlier, I keep the seasonings simple with salt, pepper, and Italian seasoning. Of course, you can jazz them up any way you like. Smoked paprika, ground cumin, or Fajita seasoning are all fabulous ideas.
Storage instructions
To store. Place leftovers in an airtight container in the refrigerator for up to a week. To freeze. Place the cooked and cooled vegetables in the freezer-safe bag or container and store in the freezer for up to 6 months.
More delicious ways to enjoy vegetables
Sauteed spinach Sauteed brussels sprouts Air fryer eggplant Air fryer cauliflower
