Roasted Root Vegetables
Oven-roasted root vegetables are a humble yet delicious side dish for everything from weeknight dinners to holiday meals. In this recipe, we're staggering the cook times and adding herbs and garlic midway through roasting for perfectly tender, evenly caramelized vegetables every time!
Servings: 4 servings (as a side)
Calories: 241kcal
Ingredients
- 1 pound baby potatoes - halved or quartered if large (leave small ones whole)
- 3 medium carrots - peeled and cut into 1-inch pieces
- 3 medium beets - peeled and cut into 4 or 8 wedges if large
- 3-4 tablespoons olive oil - divided
- salt and black pepper - to season
- 3 cloves garlic - minced (optional)
- 1 teaspoon fresh thyme - minced, or ½ teaspoon dried
- 1 teaspoon fresh rosemary - minced, or ½ teaspoon dried
Instructions
- Preheat the oven to 425°F (220°C). Line one or two large sheet pans with parchment paper or foil for easy cleanup.
- Add the beets and carrots to a large bowl and drizzle with 2 to 3 tablespoons of olive oil. Sprinkle with salt and black pepper to season. Toss well to coat, then spread them out in a single layer on the prepared pan.
- Roast for 10 to 15 minutes to give them a head start.
- Meanwhile, toss the potatoes in the same bowl with the remaining 1 tablespoon of olive oil and season with salt and black pepper.
- After the first 10 to 15 minutes, add the potatoes to the sheet pan with the beets and carrots, stirring gently to combine. Continue roasting for another 25 30 minutes.
- About halfway through the total roasting time, sprinkle the vegetables with 3 cloves minced garlic, 1 teaspoon fresh thyme, and1 teaspoon fresh rosemary tossing gently to distribute. This timing helps infuse flavor without burning the garlic or herbs. Cook until all the vegetables are golden and fork-tender.
- Season with salt and pepper, to taste.
Notes
Stagger for Even Cooking: Beets and carrots take longer to roast than potatoes, so give them a 10 minute head start before adding the potatoes to the pan. This ensures everything finishes cooking at the same time.
Cooking Time: The total cooking time may vary slightly depending on how large (or small) you've chopped your veggies.
Add Herbs and Garlic Midway: For the best flavor and to prevent burning, add fresh herbs and garlic about halfway through roasting. This timing infuses the vegetables with flavor without letting the garlic get bitter.
Color Caution: Roasted beets will tint other vegetables pink. Roast them on a separate pan if you want to keep colors distinct.
Flavor Variations: Finish with a drizzle of honey-balsamic glaze, a squeeze of lemon juice, or a sprinkle of citrus zest for brightness.
Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 400°F oven for 10 to 15 minutes or in an air fryer at 375°F for 5 to 7 minutes until warmed through and crisp on the edges.
For more information about the ingredients, cooking tips, and serving ideas for this recipe, please visit the full post. And if you have any questions, feel free to leave me a comment, I love hearing from you!
Nutrition
Calories: 241kcal | Carbohydrates: 33g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 113mg | Potassium: 922mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1103IU | Vitamin C: 30mg | Calcium: 43mg | Iron: 2mg
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