This roasted root vegetable recipe is a brilliant mix of tender vegetables! It is the ideal seasonal side dish.

Here is a stunning side dish that will make any fall or winter meal cozier: Roasted root vegetables! The brilliant mix of orange and purple tones alone is enough to warm your interior. Toast the vegetables with a little rosemary and garlic, and they’ll turn out tender and caramelized: and your kitchen will smell amazing! This side dish is ideal for any fall or winder meal when root vegetables are in season. You can also use them for future meals!

What are root vegetables?

Root vegetables are all vegetables that grow underground and are consumed as food. Some are technically onions rather than roots, but they all fall into the same category when it comes to eating them! Popular root vegetables are:

  • potatoes
  • Sweet potatoes and yams
  • Carrots
  • Beets
  • fennel
  • Onions
  • Parsnips
  • Beets
  • Kohlrabi
  • radish

Roasted root vegetables

How To Make Roasted Root Vegetables: Tips!

This roasted root vegetable recipe is a basic idea: you can use any type of root vegetable you like! There are a few principles to making great fried vegetables. Skip to the recipe below for the specific quantities or check out these great ideas before you start:

  • Roast over high heat. Preheat your oven to 450 degrees Fahrenheit. The high heat makes the vegetables tender on the inside and caramelized on the outside.
  • Season with herbs and spices. We like fresh rosemary (it smells amazing when fried) and garlic powder.
  • When using beets, season them separately. Beets bleed a lot when peeled and cut! Be careful when peeling (wear an apron). We like to season them in separate bowls so they don’t bleed on the other vegetables before frying. They bleed a little when frying, but it’s nice to season them separately.
  • Fry until tender. It takes about 30 to 35 minutes, depending on the size of the vegetable pieces.

Roasted root vegetables

Fried vegetables for a lot

Are you preparing roasted root vegetables and want more than 4 servings? You can double this recipe for a crowd. However, please note the following:

  • Double this recipe and use two baking sheets. You should have space between the vegetables so that they roast, not steam.
  • The roasting time can be a little longer. With two pans of vegetables there is more cooking surface. So it takes a little longer for everything to be perfectly tender.

More vegetable and spice ideas

You can use any type of root vegetable in this recipe! We went for carrots, sweet potatoes, and beets, but here are a few more ideas for vegetables and other ways to flavor them:

  • Red or yellow potatoes
  • Rainbow baby potatoes (often referred to as the potato medley)
  • Yellow or red onion
  • fennel
  • Parsnips or beets
  • Salsify
  • Fresh herbs like sage or thyme

Reuse fried root vegetables

You can serve these roasted root vegetables as a side dish: or make them with a meal! Make a grain bowl of grain, protein, and a sauce to use up leftovers. Here are some fun ideas:

More fried vegetables

When autumn and winter come, we keep making fried vegetables! Here are the best roasted vegetables to try:

This roasted root vegetable recipe is …

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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This roasted root vegetable recipe is a brilliant mix of tender vegetables! It is the ideal seasonal side dish.

  • 8th Carrots (1 pound) *
  • 1 large sweet potato (1 Lb)
  • 8th small or 4 medium-sized beets (1 Lb)
  • ½ teaspoon Garlic powder
  • ½ tablespoon freshly chopped rosemary
  • 1 ½ tablespoon olive oil
  • ¾ teaspoon kosher salt
  • Lemon peel and freshly ground black pepper to finish
  1. Preheat the oven to 450 ° F.
  2. Clean, peel and cut the carrots into 2.5 cm pieces. Clean and cut the sweet potatoes into 1-inch pieces, leaving the skin on. Place the carrots and sweet potatoes in a bowl. Peel the beets and cut into 2.5 cm pieces and place in a second bowl (be careful and wear an apron: the beets bleed when peeled and chopped!).
  3. Add 1 teaspoon of olive oil, ½ teaspoon of kosher salt, ¼ teaspoon of garlic powder and 1 teaspoon of chopped rosemary to the carrots and sweet potatoes and stir together. Season the bowl of beets with ½ tablespoon of olive oil, ¼ teaspoon of kosher salt, ¼ teaspoon of garlic powder and ½ teaspoon of chopped rosemary. (Seasoning them separately will minimize the bleeding of the beets on the other vegetables.)
  4. Line a baking sheet with parchment paper. Spread both bowls of vegetables on the baking tray and bake for about 30 to 35 minutes until they are soft and browned (you don’t have to move). Season to taste and add additional salt if necessary. Serve immediately, garnished with lemon zest and freshly ground black pepper if desired. (Make directions ahead of time: Fry the vegetables until tender. Leave at room temperature for a few hours or refrigerate until ready to serve. Heat in a 350-degree oven until warmed through.)


* Double up for a lot and use 2 baking trays: the baking time can be a little longer as the oven has more surface area. You can use any type of root vegetable in this recipe, including onions, parsnips, beets, or fennel.

  • Category: garnish
  • Method: Roasted
  • Kitchen: American

Keywords: Roasted root vegetables


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