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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.

Roasted Root Vegetables in a bowl with rosemary

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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.

Ingredients In Roasted Root Vegetables

Root vegetables, rosemary and orange.

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

Cut rutabagas, parsnips, turnips, and carrots.

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.
Sliced root vegetables in a bowl with orange zest and rosemary.

STEP TWO – In a bowl toss cut root vegetables with olive oil, balsamic vinegar, maple syrup, rosemary, orange zest, salt and pepper.

Root vegetables layed out on a tray ready to bake.

STEP THREE – Place vegetables on a sheet pan in a single layer (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.

Roasted vegetables on a tray.

Serve warm or at room temperature with a squeeze of orange. Adjust salt and pepper to taste.

What to Serve With Roasted Root Vegetables

What to serve with Root Vegetables

Recipe FAQS

Should you parboil root vegetables before roasting?

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.

Are root vegetables healthy?

Root vegetables are very high in nutrients, minerals and vitamins.

Can root vegetables be roasted ahead?

Yes. Root vegetables can be baked and then rewarmed to serve. They save well in the fridge and leftovers are good cold or warm.

Do root vegetables need to be peeled?

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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roasted Root vegetables recipe- in a whit bowl.

Roasted Root Vegetable Recipe

  • Author: Tonia | Feasting at Home
  • 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

Units Scale
  • 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

  1. Cut root vegetables.  (See notes on size.)
  2. In a bowl toss cut root vegetables with olive oil, balsamic vinegar, maple syrup, rosemary, orange zest, salt and pepper.
  3. Place vegetables on a sheet pan in a single layer (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.  
  4. 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

Keywords: roasted root vegetables, how to roast root vegetables, roasted root veggies, roasted root vegetable recipe

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Comments

  1. I didn’t have time to add the orange but this was still fantastic! I used beets, radishes, onions, and turnips.

  2. 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!

  3. Sylvia,
    We had the roasted root vegetables tonight with our Christmas Eve dinner. They were delicious!! Everyone love them! Thank you for great recipes!!

  4. Living the addition of radishes! Love them alone but it never occurred to me to add them for roasting!

Hi, I'm Tonia!

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