Roasted Root Vegetables

Roasted root vegetables are the perfect way to enjoy the deep, earthy flavors of seasonal produce. With options like potatoes, carrots, rutabaga, and parsnips, these veggies create a delicious and versatile side dish for any meal.

Root vegetables like potatoes, carrots, rutabaga, and parsnips are fantastic during the cooler months when fresh produce can be limited. These veggies are not only delicious on their own but work incredibly well together, creating a rich and flavorful side dish that adds variety to your meals.

Roasting is one of my favorite ways to cook vegetables because it brings out their natural sweetness and creates a golden, caramelized exterior. Adding garlic and fresh herbs really enhances the flavors, making these roasted root vegetables a perfect accompaniment to roasted meats like beef, pork, or chicken. Whether you stick to the basics with potatoes, carrots, and onions or mix in some more unusual roots, this dish is simple, versatile, and full of flavor.

Ingredients

2 medium red potatoes

1 medium sweet potato

½ large celery root

½ large rutabaga

1 turnip

2 medium carrots

2 medium parsnips

½ Tablespoon dry herbs

¼ cup oil

salt, ground black pepper

2 garlic cloves, minced

2 medium onions, shallots (you can just use one or the other)

thyme, rosemary, parsley

How To Make Roasted Root Vegetables

Preheat the oven to 400 degrees Fahrenheit, putting a large (half sheet sized) rimmed baking sheet into the oven so that it gets really hot.

Cut the vegetables. Cut the carrots, parsnips and turnips into 2 inch sticks.

They will cook faster, which is why you should cut them slightly larger than the rest of the vegetables, otherwise they will become mushy and fall apart by the time the rest of the vegetables cook through. See? I don't make you do extra work for nothing. There is a method to my madness.

Cut the potatoes, celery root and rutabaga into 1 ½ inch chunks. You should have a total of 10-12 cups of cut up vegetables. You can use any combination of vegetables that you like, or omit any of them. This may look like a TON of veggies, but don't worry, they will shrink a lot as they roast.

Mix all the vegetables together in a large bowl with the oil, minced garlic, dry herbs, some of the minced fresh herbs and season with salt and ground black pepper. Cut the onions and shallots into ½ inch pieces and season them with salt, ground black pepper and toss them with about 1 teaspoon of oil in a medium bowl and set aside.

Place the vegetables (except the onions and shallots) on the searingly hot baking sheet into an even layer. Cover the baking sheet with aluminum foil.

Roast the vegetables, covered, for about  40 minutes, until all the vegetables have softened and can be pierced halfway through with fork, but still be just a bit firm in the very center.
Add onions and shallots and nestle them into the rest of the vegetables. Uncover and roast for another 15-20 minutes, until the vegetables are completely cooked through and golden brown. Add the rest of the fresh herbs. Serve warm. (Reheat in the microwave, or in a covered skillet on medium heat.)

Roasted Root Vegetables

Olga Klyuchits

Roasted root vegetables, including potatoes, carrots, rutabaga, and parsnips, are caramelized with garlic and fresh herbs to create a rich and flavorful side dish. Perfect for pairing with roast beef, pork, or chicken.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Sides

Cuisine American

Servings 6

Ingredients

  

1x2x3x

• ▢ 2 medium red potatoes
• ▢ 1 medium sweet potato
• ▢ ½ large celery root
• ▢ ½ large rutabaga
• ▢ 1 turnip
• ▢ 2 medium carrots
• ▢ 2 medium parsnips
• ▢ ½ Tablespoon dry herbs
• ▢ ¼ cup oil
• ▢ salt ground black pepper
• ▢ 2 garlic cloves minced
• ▢ 2 medium onions shallots (you can just use one or the other)
• ▢ thyme rosemary, parsley

Instructions

 

• Preheat the oven to 400 degrees Fahrenheit, putting a large (half sheet sized) rimmed baking sheet into the oven so that it gets really hot.
• Cut the vegetables. Cut the carrots, parsnips and turnips into 2 inch sticks. Cut the potatoes, celery root and rutabaga into 1 ½ inch chunks. You should have a total of 10-12 cups of cut up vegetables. You can use any combination of vegetables that you like, or omit any of them. This may look like a TON of veggies, but don't worry, they will shrink a lot as they roast.
• Mix all the vegetables together in a large bowl with the oil, minced garlic, dry herbs, some of the minced fresh herbs and season with salt and ground black pepper.
• Cut the onions and shallots into ½ inch pieces and season them with salt, ground black pepper and toss them with about 1 teaspoon of oil in a medium bowl and set aside.
• Place the vegetables (except the onions and shallots) on the searingly hot baking sheet into an even layer. Cover the baking sheet with aluminum foil.
• Roast the vegetables, covered, for about 40 minutes, until all the vegetables have softened and can be pierced halfway through with fork, but still be just a bit firm in the very center. Add onions and shallots and nestle them into the rest of the vegetables. Uncover and roast for another 15-20 minutes, until the vegetables are completely cooked through and golden brown.
• Add the rest of the fresh herbs. Serve warm. (Reheat in the microwave, or in a covered skillet on medium heat.)

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