Roasted Root Vegetables

It wasn’t until I started cooking for myself that I realized how naturally sweet and deeply flavorful root vegetables can be. And while they may not be the first thing that comes to mind when planning dinner, they definitely should be. They’re colorful, nutritious, and (best of all) affordable – something we could all use a little more of these days.

In this recipe, baby potatoes, carrots, and beets are cut into large chunks, tossed with olive oil, garlic, and fresh herbs, then roasted until perfectly tender and caramelized. The method is simple and adaptable, so you can use it with any combination of root vegetables depending on what’s in season or what you already have in your kitchen.

Ingredients You’ll Need

Here’s a list of what you’ll need to make this recipe. For variations and serving tips, see the sections below.

• Root Vegetables: Use a colorful mix for the best texture and presentation. My favorites include carrots, beets, and baby potatoes, but you can also add parsnips, turnips, sweet potatoes, rutabaga, or even celery root. Other great options include onions, garlic, shallots, or radishes.
• Olive Oil: Helps the vegetables roast evenly and achieve those golden, caramelized edges.
• Fresh Garlic: Adds depth and a subtle, savory bite that balances the natural sweetness of the vegetables.
• Fresh Herbs: I love using rosemary and thyme, but sage, oregano, or parsley also pair beautifully depending on the season.
• Salt & Pepper: Simple but essential for enhancing the natural sweetness and earthy flavor of each vegetable.

Find the complete printable recipe with measurements below.

How to Roast Root Vegetables Like a Pro

Roasting (or baking) root vegetables is simple, but a few key techniques can take them from good to truly irresistible. Here’s how to get perfectly golden-brown results every time.

Prepare Your Vegetables Properly

Always start by giving your vegetables a good scrub under running water to remove any dirt. Whether or not you peel them is a matter of personal preference. I usually peel the beets and carrots, but leave the skins on the potatoes or other thinner-skinned vegetables. Finally, cut everything into similar-sized pieces (about 1 to 1½ inches) so they cook evenly and caramelize at the same rate.

Group Vegetables by Cook Time

Different vegetables roast at different speeds.

• Quick Roasters (20-25 minutes): Radishes, baby potatoes, onions, and shallots roast quickly thanks to their smaller size and higher water content. Keep an eye on them toward the end to prevent over-browning.
• Medium Roasters (30-40 minutes): Carrots, parsnips, turnips, and sweet potatoes cook at a similar rate and caramelize beautifully together. These are your best base vegetables for even, golden results.
• Slow Roasters (40-50 minutes): Beets, rutabagas, and celery root take longer to become tender because they’re denser and contain less water. Cut them into slightly smaller pieces or start them 10 to 15 minutes before adding quicker-cooking vegetables.

If you’re using a mix, like beets, carrots, and potatoes, start with the beets, then add the carrots, and finally the baby potatoes. You can also spread them across two sheet pans, giving the denser vegetables a 10 to 15 minute head start.

Season in Layers

Season with salt and pepper before roasting to help draw out the vegetables’ natural sweetness. Halfway through cooking, toss them with fresh garlic and herbs so the flavors infuse as they finish roasting. Just before serving, add a squeeze of lemon juice or a drizzle of balsamic glaze while the vegetables are still warm.

Serving Tips and Easy Variations

These roasted (or baked) root vegetables are easy to adapt for any occasion from simple weeknight dinners to festive holiday feasts. Here are a few of my favorite ways to change things up:

Everyday Variations

• Grain bowl upgrade: Toss your leftover roasted vegetables with a scoop of cooked quinoa or brown rice, a handful of fresh greens, and a drizzle of my lemon tahini dressing or easy Dijon vinaigrette for a hearty lunch.
• Simple salad addition: Add them to a bed of arugula or spinach with crumbled goat cheese, toasted walnuts, and balsamic vinaigrette.
• Unexpected breakfast favorite: Reheat leftovers in a skillet and top them with a fried or poached egg and Hollandaise sauce for an easy, savory breakfast.

Fancy Holiday Finishes

• Honey-balsamic glaze: Heat one cup of balsamic vinegar with 1 to 2 tablespoons of honey in a small pot over medium-low heat. Simmer until the mixture is reduced by half, then drizzle over the warm vegetables just before serving for a glossy, sweet-savory finish.
• Herbed garlic butter: Melt a little butter with rosemary, thyme, and garlic in a small pot over medium low heat. Pour it over the roasting vegetables in the final few minutes of cooking for extra richness.
• Fresh citrus: Add a squeeze of fresh lemon juice or a little orange zest for brightness and color.

How to Properly Store Roasted Root Vegetables

I find that roasted vegetables always best just out of the oven, but with the right storage and reheating methods, you can bring that just-roasted flavor and texture back days later.

To Store

Let the vegetables cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 4 days. If you’ve prepared a glaze or finishing sauce, store that separately and add it after reheating.

To Reheat

For the crispiest results, spread the vegetables out on a baking sheet and warm them in a 400°F oven for 10 to 15 minutes, or until heated through and lightly crisped around the edges. You can also reheat them in the air fryer at 375°F for 5 to 7 minutes, or warm them in a skillet over medium heat with a drizzle of olive oil until hot.

More Favorite Veggies Side Dishes

Honey Glazed Carrots

How to Cook Acorn Squash

Best Roasted Brussels Sprouts

Baked Sweet Potato

If you make this recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛