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Root vegetables are a great choice for roasting, and they make an all-in-one side dish that goes well with just about any meat, fish, or poultry main dish. Roasted root vegetables just take a little prep time before they go into the oven, leaving you plenty of time to prepare other items while they cook.
Fresh herbs are excellent if you have them, but dried ones are fine if you don’t. Italian seasoning, fines herbes, or herbes de Provence can be used to replace thyme and rosemary. Or if you think you’d like a different flavor profile, try Cajun seasoning or a Mexican or Southwest spice blend.
What You’ll Like About This Dish
Easy prep. Simple chopping and tossing—no special techniques needed.
Customizable mix. Use whatever root vegetables you have on hand.
Perfect caramelization. High-heat roasting brings out natural sweetness.
Ingredient Notes
- Red potatoes: Hold their shape well and roast up tender inside.
- Carrots: Add color and natural sweetness.
- Shallots: Mild onion flavor that caramelizes beautifully.
- Celery: Adds a savory aromatic note.
- Leeks: Optional, but excellent for added sweetness.
- Beets: Use red or golden; roast separately if you want to avoid staining.
- Garlic: Pressed fresh garlic infuses the whole pan with flavor.
- Olive oil: Helps the vegetables brown and crisp.
- Herbs: Rosemary and thyme (fresh or dried) complement roasted roots perfectly.
Steps to Make Roasted Root Vegetables
- Heat the oven and prepare a rimmed baking sheet.
- Chop all vegetables into similar-sized pieces.
- Toss with olive oil, garlic, salt, pepper, and herbs.
- Spread in a single layer on the baking sheet.
- Roast until tender and golden brown.
- Serve hot with your favorite entrée.
Tips for Success
- Keep pieces roughly the same size for even roasting.
- Use a large baking sheet so the vegetables can spread out and brown.
- Flip halfway through roasting for better caramelization.
- Roast beets on a separate corner if you want to avoid staining the other vegetables.
Recipe Variations
- Add parsnips. Their sweetness makes them perfect for roasting.
- Use sweet potatoes. Adds color and a softer texture.
- Try smoked paprika. Adds depth and a lightly smoky note.
- Add Brussels sprouts. Toss on the pan for the last 20 minutes.
- Maple finish. Drizzle with warm maple syrup before serving.
Serving Suggestions
- Serve with roasted chicken, turkey, or pork chops.
- Pair with grilled steak or meatloaf.
- Add these vegetables to grain bowls.
- Garnish with extra herbs or a squeeze of lemon.
How to Store
Refrigerate: Keep leftovers in an airtight container for 3–4 days.
Reheat: Warm in a 400°F oven for 10–15 minutes to restore crispness.
Freeze: Not recommended—textures become soft once thawed.
Roasted Root Vegetables
Ingredients
- 1 ½ pounds red potatoes, washed, cut into 1-inch chunks
- 3 carrots, peeled, halved lengthwise and cut into 1-inch lengths
- 3 shallots, quartered
- 2 ribs celery, cut into 1-inch lengths
- Optional: 1 or 2 leeks, trimmed and halved lengthwise, white part only
- Optional: 1 or 2 red or gold beets, trimmed, washed, cut into 1-inch chunks
- ½ tsp kosher salt, or to taste
- ¼ tsp freshly ground black pepper
- 4 cloves garlic, minced
- ¼ cup olive oil
- 1 to 2 sprigs each rosemary and thyme, or 1/2 each teaspoon dried thyme and rosemary
Recommended Equipment
Instructions
- Preheat the oven to 425°F.
- Prepare the vegetables and toss them in a bowl with the salt, pepper, garlic, olive oil, rosemary, and thyme.1 1/2 pounds red potatoes (washed, cut into 1-inch chunks) | 3 carrots (peeled, halved lengthwise and cut into 1-inch lengths) | 3 shallots (quartered) | 2 ribs celery (cut into 1-inch lengths) | Optional: 1 or 2 leeks (trimmed and halved lengthwise, white part only) | Optional: 1 or 2 red or gold beets (trimmed, washed, cut into 1-inch chunks) | 1/2 tsp kosher salt (or to taste) | 1/4 tsp freshly ground black pepper | 4 cloves garlic (minced) | 1/4 cup olive oil | 1 to 2 sprigs each rosemary and thyme (or 1/2 each teaspoon dried thyme and rosemary)
- Transfer the vegetables to a large rimmed sheet pan or shallow baking pan.
- Roast the vegetables for 30 to 45 minutes, or until tender and golden brown.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
