Name: Roasted Root Vegetables Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 2 pounds sweet potatoes, peeled and cut into 1-inch cubes; 2 pounds carrots, peeled and cut into 1-inch chunks; 2 pounds beets, peeled and cut into 1-inch chunks; ½ cup extra virgin olive oil; 2 teaspoons salt, or to taste; 1 teaspoon ground black pepper; ¼ cup chopped fresh rosemary leaves

These Roasted Root Vegetables are a simple yet incredibly flavorful and colorful side dish that’s perfect for any occasion. Tender sweet potatoes, earthy beets, and sweet carrots are tossed with olive oil, herbs, and spices, then roasted to perfection in the oven. This recipe is easy to make, healthy, and a great way to showcase the natural sweetness of root vegetables.

Why You’ll Love This Recipe

Flavorful and Versatile: This dish is packed with the natural sweetness of root vegetables, enhanced by a simple blend of herbs and spices. It’s a versatile side dish that pairs well with a variety of main courses.
Easy to Make: With just a few simple ingredients and minimal prep time, these roasted vegetables are a breeze to prepare.
Healthy and Satisfying: Loaded with vitamins, minerals, and fiber, this dish is a nutritious and satisfying addition to any meal.

Ingredients

Here’s what you’ll need to make these delicious Roasted Root Vegetables:

Sweet potatoes: Peeled and cut into 1-inch cubes, these add sweetness and a vibrant orange color.
Carrots: Peeled and cut into 1-inch chunks, adds sweetness and a bright orange hue.
Beets: Peeled and cut into 1-inch chunks, adds an earthy flavor and a beautiful deep red color.
Olive oil: Extra virgin, for coating the vegetables and helping them caramelize in the oven.
Salt and pepper: To taste.
Fresh rosemary leaves: Chopped, adds a fragrant and earthy flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Roasted Root Vegetables

Step 1: Preheat and Prepare

Preheat your oven to 425°F (220°C). Line a large baking sheet (or two smaller baking sheets) with parchment paper for easy cleanup.

Step 2: Combine and Season

In a large bowl, combine the cubed sweet potatoes, carrot chunks, and beet chunks. Drizzle with the olive oil and sprinkle with salt, pepper, and chopped rosemary. Toss well to coat the vegetables evenly in the oil and seasonings.

Step 3: Roast

Spread the vegetables in a single layer on the prepared baking sheet(s). Make sure they are not overcrowded, as this will cause them to steam instead of roast. Roast in the preheated oven for 45 minutes, or until the vegetables are fork-tender and slightly caramelized.

Step 4: Serve

Remove the roasted vegetables from the oven and serve immediately while they’re hot and flavorful.

Pro Tips for Making the Recipe

Cut vegetables evenly: Cutting the vegetables into similar-sized pieces ensures that they cook evenly.
Don’t overcrowd the pan: Make sure the vegetables have enough space on the baking sheet to cook properly. If necessary, use two baking sheets.
Adjust the seasonings: Feel free to adjust the amount of salt, pepper, and rosemary to your liking. You can also experiment with other herbs and spices, such as thyme, garlic powder, or paprika.

How to Serve Roasted Root Vegetables

Side Dish: These Roasted Root Vegetables are a perfect side dish for roasted chicken, grilled meats, fish, or your favorite protein.
Salad: Add the roasted vegetables to your favorite salads for a boost of flavor and nutrition.
Grain Bowls: Use them as a topping for grain bowls or Buddha bowls.
Soup: Puree the roasted vegetables to make a creamy and flavorful soup.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Reheating:

Reheat gently in the oven or toaster oven until warmed through. Avoid using the microwave, as it can make the vegetables mushy.

FAQs

Can I use different vegetables?

Absolutely! Feel free to add other root vegetables, such as parsnips, turnips, or rutabagas. You can also add other vegetables, such as Brussels sprouts, potatoes, or onions.

Can I use different herbs and spices?

Yes, you can customize the herbs and spices to your liking. Try adding thyme, sage, or a pinch of cayenne pepper for a touch of heat.

Can I roast these vegetables at a higher temperature?

Yes, you can roast them at a higher temperature, such as 450°F (230°C), but you’ll need to reduce the cooking time to prevent them from burning.

How can I make this dish vegan?

This recipe is already vegan-friendly!

There you have it! A delicious and easy-to-make recipe for Roasted Root Vegetables that’s perfect for any occasion. Enjoy!