Roasted Root Vegetables Recipe

High in vitamins and nutrients, these roasted root vegetables taste so good that you’ll be hoping there’s some left when it’s time for seconds.

Roasted root vegetables

This roasted root vegetables recipe is a combination of all of those wintry root veggies that you didn’t know you loved! Carrots, sweet potatoes and turnips (yes, turnips!) come together into a beautifully sweet and savory, rosemary scented combination. Alex and I are not into topping sweet potatoes or squash with brown sugar or marshmallows—so this savory recipe is much more to our liking! Although tasty any time of year, these savory roasted root vegetables are especially good as a Thanksgiving side.

Despite the fact that all of these veggies are chock full of good things for you, this recipe tastes so good that you’ll be hoping there’s some left when it’s time for seconds. The recipe is super simple and you can substitute or add any root vegetable or winter vegetable. Whatever you do though, don’t skip the fresh rosemary as it really makes the dish!

How to roast vegetables

Learning how to roast vegetables was one of the first skills I mastered in the kitchen. Over the years, I’ve learned that practice and a little bit of patience is all you need to roast veggies perfectly every time. Here are some tips for roasting vegetables which are all included in this roasted root vegetables recipe:

  • Roast on high heat—you want the oven temperature hot enough that it’ll make the outside of the veggies crispy without burning them. Depending on the size and type of vegetable you’re roasting, an oven temperature of around 400 to 450ºF should work. It might take you a couple tries to figure out what heat is best for you, as some ovens run hotter than others.
  • Don’t use too much olive oil—it’s tempting to drizzle on lots of olive oil before popping your veggies into the oven. After all, you want that crispy outside, right? Well, if you use too much olive oil you run the risk of overcooking the outside of the vegetables and having to take them out of the oven when the insides are still raw. Or your vegetables will never crisp up properly because they’re too saturated in oil. If you don’t trust your drizzling skills, measure out one tablespoon of oil at a time. You want the roasted root vegetables to be slightly slick with oil, but not swimming in it.
  • Use fresh herbs when possible—if you’re making roasted root vegetables with herbs, fresh herbs impart a whole lot of flavor into the dish. If fresh herbs are out of the question for you, choose a powdered spice blend from the store and use that instead. Or stick to plain old kosher salt and pepper!

Looking for more vegetarian side dishes?

This roasted root vegetables recipe is perfect for fall; here are a few more fall side dishes we love on A Couple Cooks:

This recipe is…

This roasted root vegetables recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.

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Roasted Root Vegetables


1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 1x

Description

High in vitamins and nutrients, these roasted root vegetables taste so good that you’ll be hoping there’s some left when it’s time for seconds.


Scale

Ingredients

  • 6 carrots
  • 2 sweet potatoes
  • 2 turnips
  • 6 cloves garlic
  • Fresh rosemary (torn from the stem)
  • Olive oil
  • Kosher salt
  • Fresh ground pepper

Instructions

  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 (no need to peel). Place all of the vegetables in a bowl.
  3. Mince the garlic. Drizzle olive oil onto the veggies, add the garlic, and a generous amount of fresh rosemary leaves. Add kosher salt and fresh ground pepper and toss.
  4. Line a baking sheet with parchment paper. Spread the vegetables on the sheet and bake for 45 minutes, until tender.

  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

Keywords: roasted root vegetables

 

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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.

9 Comments

  • Reply
    [email protected]
    November 12, 2010 at 7:34 pm

    I love roasted root vegetables this time of year. Your recipe looks delicious! I too posted a roasted root vegetables recipe this week.

  • Reply
    Mrs Mix It
    November 13, 2010 at 12:25 pm

    This looks so yummy!

  • Reply
    Rivki Locker (Ordinary Blogger)
    November 13, 2010 at 10:41 pm

    I love roasted root vegetables but have never tried turnip. I’m putting it on the shopping list for tomorrow. Sounds (and looks) YUM.

  • Reply
    Emily @ For Sweets Sake
    November 15, 2010 at 1:14 pm

    I love roasted veggies! I’m not sure how I feel about turnips though. I’ve tried them a time or 2 but haven’t really fallen in love haha

  • Reply
    Angela Duffy
    November 16, 2010 at 2:09 am

    I crave roasted veggies. I roasted butternut squash tonight to puree in my soup that I can’t share yet, but I just love how much flavor you can get with ordinary foods by roasting them. So YUMMY!!!

  • Reply
    Brandon
    November 25, 2010 at 10:22 pm

    Oh my. My family and I made this today, and it was incredible. I’ve never had a turnip before, but it was great. Best of all were the carrots – they tasted like candy. SOOO, delicious. Thank you very much for a recipe that my whole family enjoyed.

    • Reply
      Alex
      November 26, 2010 at 1:54 pm

      I’m so glad you enjoyed it! Who knew that turnips were tasty? It is certainly a great thing to find out… :)

  • Reply
    kateiscooking
    December 14, 2010 at 12:52 pm

    Hi there – I just printed this and realized I never replied to your question about Greensburg… No, I live on the NE side of Indy but have clients down in Greensburg so wind up down there every once in a while. I think you guys are in Indy too?

    • Reply
      Sonja
      December 14, 2010 at 3:24 pm

      Yes, we are also in Indy — we live in the Broadripple area and love it! :)

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