Roasted Root Vegetables

Here’s another Thanksgiving recipe idea for a standout side dish (or a side dish for any type of meal).  We made these roasted vegetables a few years ago as part of our Thanksgiving menu, and remembered loving them. We thought we’d try them again to update the photograph, and see whether the recipe held up to the memory.

Luckily, the vegetables came out steaming (literally!) and delicious.  And an added bonus — the comforting smell of vegetables roasting in the oven.  We hope you enjoy them as much as we have!

Other Thanksgiving Recipes
Grape and Walnut Salad with Lemon Poppy Seed Dressing
Quinoa with Leeks and Herbs
Acorn Squash Stuffed with Quinoa and Herbs
Roasted Cauliflower with Apples and Dill
Mashed Potatoes with Kale and Garlic
Pear and Pomegranate Salad
Spiced Pumpkin Seed Truffles


Roasted Root Vegetables

1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Yield: 6 to 8 side dish servings


  • 10 carrots
  • 2 sweet potatoes
  • 2 turnips or parsnips
  • 6 to 8 cloves garlic
  • Rosemary (a few sprigs if fresh; 2 teaspoons dried)
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • Fresh ground pepper


  1. Preheat the oven to 400°F.
  2. Clean and peel the carrots and turnips and chop into 1 inch chunks. Clean the sweet potatoes and chop into 1 inch chunks (leave the skins on). Finely dice the 6 to 8 cloves of garlic. Place all of the vegetables in a bowl.
  3. Drizzle 2 tablespoons olive oil on the veggies, add the rosemary, ½ teaspoon kosher salt and fresh ground pepper. Toss to evenly coat the vegetables.
  4. Line a baking sheet with parchment paper. Spread the vegetables on the sheet and bake for 45 to 55 minutes, until tender.
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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Katrina @ Warm Vanilla Sugar
    November 7, 2012 at 6:31 am

    My favorite fall meal. Yum!

  • Reply
    Rachel (Two Healthy Plates)
    November 7, 2012 at 8:41 am

    So simple and delicious — I love fall but I always get really cranky when I have to give up my beloved summer produce and trade for fall veggies. This is my favorite way to eat them though so it makes it a little bit better =)

  • Reply
    November 7, 2012 at 2:30 pm

    Such an awesome photo!

  • Reply
    Cathy @ Savory Notes
    November 8, 2012 at 7:23 pm

    Gorgeous photo; I love the movement of the steam.

  • Reply
    Loretta | A Finn In The Kitchen
    November 9, 2012 at 8:09 pm

    I think roasting vegetables is the best way to prepare them! These look gorgeous…

  • Reply
    November 9, 2012 at 10:40 pm

    Love the steam! I love roasting vegetables, too. Mmm. And thanks for all the Thanksgiving recipe links. Can’t wait to try some out!

  • Reply
    Heidi @ Food Doodles
    November 14, 2012 at 4:03 pm

    Yum! Seriously, just give me some of this in a bowl and I’d be totally happy :D

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