Lightly caramelized, with rosemary and orange zest, these Roasted Root Vegetables deserve a place at your table! Rich with flavor they are so tasty and full of nutrition. Leftovers can be tucked in to bowls, salads, egg dishes and wraps.
If you want to change the world, go home and love your family.
Mother Teresa
These delicious roasted root vegetables are a great side dish to complement most entrees. And then hope for leftovers! These tender roasted gems are perfect for adding into lunches and weekday meals.
This is one of our favorite ways to prepare some of the lesser-known root vegetables such as rutabaga and parsnips. As the vegetables roast the flavors mellow and they get so sweet and caramelized. Balsamic, rosemary, and the hint of orange work together nicely without overpowering.
Table of Contents
Ingredients In Roasted Root Vegetables
Ingredient Notes
- Use any combination of root vegetables. We like carrots, rutabagas, parsnips, and turnips. Whole radishes are nice too.
- Orange zest adds a brightness that really enlivens this dish.
- Balsamic vinegar and maple syrup create a glaze that is delicious.
See the recipe card below for a full list of ingredients and measurements.
Root Vegetables List
A root vegetable is basically anything that grows below the ground. Known for being good keepers, root vegetables have been vitally important foods in many cultures. In days long ago, survival was dependent on what would hold up through the winter. Food was buried in the ground or stored in root cellars in the hope that it would last until the next crops started to produce in the spring and summer.
- Carrots- white, purple and red!
- Parsnips
- Rutabega
- Turnips
- Jerusalem Artichoke Hearts
- Potatoes
- Sweet Potatoes
- Beets
- Onion
- Celeriac
- Radishes
How To Make Roasted Root Vegetables
STEP ONE – Chop root vegetables according to their size and density.
How To Cut Root Vegetables For Roasting
- Round Roots such as Rutabagas and Potatoes are more dense and will take the longest to roast. Cut 3/4 inch thick strips, wedges or chunks.
- Long Roots like carrots and parsnips cook more quickly. Cut a bit larger, about 1- 1 1/2 inches thick. Small carrots can be roasted whole or sliced in half. Larger carrots and parsnips can be cut in thick strips or chunks.
- Turnips and radishes cook quickly. Cut in large wedges or leave whole for radishes.
- Onions – cut into 1-inch wedges.
STEP TWO – In a bowl toss cut root vegetables with olive oil, balsamic vinegar, maple syrup, rosemary, orange zest, salt and pepper.
STEP THREE – Place vegetables on a sheet pan in a single layer, line with parchment for easy clean up and to keep veggies from sticking (use two pans if needed). Bake in a preheated oven at 450 degrees.
Check at 30 minutes stir if they are getting too browned on the bottom (usually they are fine without stirring) turn the pan if vegetables are more done on one side. Bake for another 15-25 minutes until tender.
Serve warm or at room temperature with a squeeze of orange. Adjust salt and pepper to taste.
What to serve with Root Vegetables
Recipe FAQS
There is no need to parboil, it can dilute the flavor of the vegetables. Roasting allows the sweetness and flavor of the roots to express themselves fully.
Root vegetables are very high in nutrients, minerals and vitamins.
Yes. Root vegetables can be baked and then rewarmed to serve. They save well in the fridge and leftovers are good cold or warm.
Thin-skinned root vegetables like carrots, potatoes, parsnips and turnips do not need to be peeled- a good scrub will do just fine. Thicker-skinned root veggies, like celery root, are better peeled.
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Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
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Roasted Root Vegetable Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 5 cups 1x
- Category: side dish
- Method: baked
- Cuisine: american
- Diet: Vegan
Description
Lightly caramelized, with rosemary and orange zest, these Roasted Root Vegetables deserve a place at your table! Rich with flavor they are so tasty and full of nutrition. Leftovers can be tucked in to bowls, salads, egg dishes and wraps.
Ingredients
- 2 1/2 pounds root vegetables: carrots, parsnips, rutabaga, turnips
- 1 red onion
- 3 tablespoons olive oil
- 3 tablespoon balsamic vinegar
- 2 tablespoons maple syrup
- 1 tablespoon fresh rosemary, roughly chopped
- 1 orange, zest and a squeeze of juice
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon pepper
Instructions
- Cut root vegetables. (See notes on size.)
- In a bowl toss cut root vegetables with olive oil, balsamic vinegar, maple syrup, rosemary, orange zest, salt and pepper.
- Place vegetables on a sheet pan in a single layer lined with parchment paper (use two pans in needed). Bake in a preheated oven at 450 degrees. Check at 30 minutes turning the pan if vegetables are more done on one side and stir if they are getting too browned on the bottom (usually they are fine without stirring). Bake for another 15-30 minutes until tender.
- Serve with a squeeze of fresh orange, adjust salt and pepper to your preference.
Notes
Round Roots such at Rutabagas and Potatoes, will take the longest to roast. Cut 3/4 inch thick strips, wedges or chunks.
Long Roots like carrots and parsnips cook more quickly. Cut about 1 inch thick. Small carrots can be roasted whole or sliced in half. Larger carrots and parsnips can be cut in strips or chunks.
Turnips and radishes cook quickly. Cut in large wedges or leave whole for radishes.
Onions cut in half and then about 4 wedges (8 total).
Nutrition
- Serving Size: 3/4 cup
- Calories: 125
- Sugar: 8.2 g
- Sodium: 117.2 mg
- Fat: 5.6 g
- Saturated Fat: 0.8 g
- Carbohydrates: 16.9 g
- Fiber: 4.9 g
- Protein: 2.3 g
- Cholesterol: 0 mg
I forgot the rating! And also it should say “parchment paper”
The flavors in this recipe are wonderful, but care needs to be taken in roasting. The first time I made this I nearly ruined two cookie sheets because the extra marinade, which has sugar in it, totally burned on the pan. I did not turn the veggies and didn’t realize that many of them burned and stuck to the pan. THAT SAID, it still got great reviews. I made it a second time, this time lining the cookie sheet with n paper reserving any extra marinade, which I tossed in with the veggies after they were cooked. I also turned them halfway through. Yummy! I will make these again!!
Sorry about that Amy! Parchment paper is noted in the recipe now. Glad you enjoyed!
I can’t wait to make these again- although I learned that I don’t like turnips or rutabagas-lol! I added mushrooms which were awesome. The recipe as is seasons it perfectly. So easy and wholesome and perfect for the cold weather.
Glad you give it a try Kathy!
I didn’t have time to add the orange but this was still fantastic! I used beets, radishes, onions, and turnips.
Great Josie!
I forgot to click on the stars with my earlier comment!
I loved the looks of this recipe and had to try it. It’s absolutely delicious and I love the orange accent. This will become a regular one for me! Thank you!
Wonderful Celine!
Sylvia,
We had the roasted root vegetables tonight with our Christmas Eve dinner. They were delicious!! Everyone love them! Thank you for great recipes!!
Wonderful! So glad to hear this.
Living the addition of radishes! Love them alone but it never occurred to me to add them for roasting!
I love them too Laura, so juicy and mild!
hi hope you are well thanking for this recipe
thanks Roy!