It’s a fall and winter classic and a holiday staple: roasted root vegetables tossed in fresh herbs and olive oil. You don’t need a lot to make root veggies delicious to serve with most any main dish.
What are Root Vegetables?
Root vegetables are all veggies grown underground. Root vegetables are best enjoyed in the winter months since they endure the coldest months and are harvested in the fall and winter.
Root vegetables are best eaten roasted with fresh herbs, to soften them and bring out their flavors.
The Best Root Vegetables to Roast
You really can’t go wrong choosing root vegetables to roast. The veggies chosen below are my favorites, with sweet and savory flavors, and a variety of beautiful colors.
I like to choose an assortment of root vegetables so each bite is a little different.
Ingredients for Roasted Root Vegetables
- Fennel – roasted fennel is sweet and soft; it’s one of my favorite roasted root vegetables.
- Turnips – turnips are white and purple on the outside, with white flesh on the inside. When roasted, turnips are mild, slightly sweet and slightly bitter.
- Beet – beets add beautiful reddish pink color and sweet, earthy flavor.
- Rutabaga – rutabagas are usually quite large and can be covered in a thin layer of wax. Peeling them yields a cream-colored flesh and mild, sweet flavor that’s creamier and sweeter than turnips.
- Garlic – whole garlic cloves get roasty and toasty in the oven. Who doesn’t love roasted garlic!
- Carrots – carrots are a classic roasted root veggie.
- Baby potatoes – baby potatoes add a classic starch to the mix. Don’t want potatoes? No need to add them!
- Pearl onions – pearl onions are an easy addition to your sheet pan. No peeling needed.
- Extra virgin olive oil – olive oil helps our veggies roast and caramelize.
- Fresh rosemary – fresh chopped rosemary adds lemony, piney undertones.
- Fresh thyme – fresh thyme adds minty, earthy notes.
Recipe Variations
- Different root vegetables: eliminate any root veggies in this recipe that you aren’t crazy about and/or add in other winter veggies like sweet potatoes, butternut squash, and parsnips. Make sure to adjust the quantity of olive oil and herbs to accommodate the quantity of vegetables!
- Different herbs: try oregano, sage, or parsley.
- Dried herbs: dried herbs also work if you don’t have fresh on-hand.
- Add balsamic: add a tablespoon or two of balsamic vinegar before tossing your veggies.
- Add cheese: sprinkle vegetables with finely grated parmesan cheese right out of the oven. The cheese will melt. Yum.
- Add maple syrup: add a tablespoon or two of real maple syrup for a touch of fall sweetness.
How to Roast Root Vegetables
Full instructions in the recipe card; this is just an outline!
- Cube.
Preheat oven to 400 degrees. Chop turnips, beet, rutabaga, and carrots into 1-inch cubes. Keep the cubed beets separate as it will dye the other veggies pink! Slice fennel into bite-sized pieces.
- Spread.
Add fennel, turnips, rutabaga, garlic cloves, carrots, potatoes, and pearl onions (not beets) to a large baking sheet. The baking sheet needs to be big enough for veggies to be spread out in a single layer.
- Toss.
Toss veggies (without beets) in olive oil, rosemary, thyme, salt and pepper to taste. Spread out in a single layer. Nestle in the cubed beets.
- Roast.
Roast root vegetables for 40-50 minutes until they’re fork tender and caramelized.
- Serve.
Serve with more herbs and salt if desired.
Tips for Roasting Root Vegetables
- Veggies roast best if they’re in a single layer. Don’t overcrowd your baking sheet, and use two pans if needed.
- You can half or double this recipe if needed!
- Cut veggies in 1-inch (or slightly less) cubes or else the baking time will be off!
- Add beets to your baking sheet last, ensuring all veggies stay true to color and aren’t dyed pink!
- You can use all of the root vegetables listed above, only some, or different ones based on your taste.
- You can oftentimes get pre-cubed turnips and rutabagas which really cuts down on the prep time! Make sure to trim cubes into 1-inch or slightly smaller pieces.
Roasted Root Vegetables Serving Suggestions
Roasted root veggies can be served with pretty much any main dish, especially as part of a Thanksgiving platter after you learn How to Carve a Turkey! Not Thanksgiving? Try root veggies with:
- Oven Baked Blackened Salmon
- Oven Smoked Brisket
- Grilled Pork Tenderloin
- Pan Seared Scallops
- Baked Cod with Lemon-Parsley Panko
Make Ahead & Storage
You can absolutely make roasted root veggies ahead! Cool them completely before covering and storing in the refrigerator for 5-7 days.
Reheating Roasted Root Vegetables
Reheat root veggies by spreading them out on a baking sheet in a 400-degree oven for 10-15 minutes until sizzling.
You can also reheat them in the microwave, but the oven method is preferred.
More Veggie Side Dish Recipe You’ll Love!
- Roasted Maple Glazed Carrots
- How to Cook Acorn Squash (With Maple Sage Butter)
- Broiled Asparagus
- Oven Roasted Tomatoes
- Crispy Roasted Brussels Sprouts with Garlic Cider Glaze
Ingredients
- 2 medium fennel bulbs stalks removed
- 2 medium turnips peeled
- 1 medium beet peeled
- 1 small rutabaga peeled
- 6 large garlic cloves peeled
- ½ pound carrots peeled
- ½ pound baby potatoes halved
- ½ pound pearl onions
- ¼ cup extra virgin olive oil
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Chop turnips, beet, rutabaga, and carrots into 1-inch (or slightly smaller) cubes. Keep the cubed beet separate as it will dye the other veggies pink! Slice fennel into bite-sized pieces.
- Add fennel, turnips, rutabaga, garlic cloves, carrots, potatoes, and pearl onions (not beets) to a large baking sheet. The baking sheet needs to be big enough for veggies to be spread out in a single layer; otherwise you’ll need two!
- Toss veggies (without beets) in olive oil, rosemary, thyme, salt and pepper to taste. Spread out in a single layer. Nestle in the cubed beets.
- Roast root vegetables for 40-50 minutes until they’re fork tender and caramelized.
- Serve with more herbs and salt if desired.
Video
Notes
- Don’t overcrowd your baking sheet. Veggies roast best if they’re in a single layer. If your baking sheet isn’t big enough, consider using 2 baking sheets.
- You can half or double this recipe depending on your needs!
- Make sure your root veggies are cut into roughly 1-inch (or a bit smaller) cubes or else the baking time will be off.
- Add the beets last to ensure that all your root veggies stay true to color and aren’t dyed pink!
- You can use all of the root vegetables listed above, only some, or different ones based on your taste, with the same roasting time! Make sure to change the quantity of olive oil and herbs if you change quantities.
- You can oftentimes get turnips and rutabagas pre-cubed which cuts down on the prep time! Just make sure the cubes are 1-inch or slightly smaller.
