Easy Roasted Root Vegetables Recipe

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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!

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!

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.

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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. Read More Posts by Alyssa facebook twitter pinterest instagram Comment * Name * Email * Website