Lightly caramelized, sweet and flavorful, this roasted root vegetable recipe deserves a special place at your table. A delicious, healthy side dish that pairs with many things!
If you want to change the world, go home and love your family. ~Mother Teresa
Here is one of my favorite ways to cook root vegetables: roast them! This roasted root vegetable recipe is a healthy, delicious side dish to complement most entrees. And then hope for leftovers, which are perfect for adding to lunches and weekday meals.
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.
Roasted Root VegetableS Recipe Ingredients
- Carrots, parsnips, and root vegetables - Form the hearty base of the dish, roasting into tender, caramelized bites with naturally sweet, earthy flavor; turnips, rutabaga, potatoes, sweet potatoes or beets can be used interchangeably depending on what you have on hand.
- Red onion - Adds savory depth and sweetness as it roasts, bringing color and balance to the vegetables.
- Olive oil - Helps the vegetables caramelize and develop rich flavor while keeping them tender.
- Balsamic vinegar - Provides tangy sweetness and enhances the natural sugars in the vegetables as they roast.
- Maple syrup - Adds a touch of warmth and gentle sweetness that helps create beautifully caramelized edges.
- Fresh rosemary - Brings an earthy, aromatic note that pairs perfectly with roasted vegetables; sage can be used as a substitute.
- Orange zest and juice - Brighten the dish with fresh citrus flavor, balancing the richness of the roasted vegetables.
- Salt and pepper - Enhance and round out all the flavors; adjust to taste.
See the recipe card below for a full list of ingredients and measurements.
Chef’s Tips
- Round Roots such as rutabagas, beets and potatoes are denser 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 halved. 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.
Roasted Root Vegetables Instructions
STEP ONE – Cut the root vegetables according to their size and density ( see chef’s tips above).
STEP TWO – Toss. In a bowl, toss cut root vegetables with olive oil, balsamic vinegar, maple syrup, rosemary, orange zest, salt, and pepper.
STEP THREE – Bake. Place root 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 on the middle rack.
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.
STEP FOUR. Season and Serve. Adjust salt and pepper to taste and squeeze with a little orange juice.
How to Serve Roasted Root Vegetables
Place on a platter and garnish with a few sprigs of rosemary for color. Serve warm or at room temperature.
Storage
Store leftovers up to 4 days in the refrigerator. Freeze for up to 3 months.
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.
More Vegetable Side Dishes
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: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 5 cups 1x
- Category: Side Dish, Vegetable, vegetable side
- Method: Baked
- Cuisine: American
- Diet: Vegan
Description
This roasted root vegetable recipe is a delicious fall side dish! Carrots, parsnips, beets and rosemary bake until caramelized and tender.
Ingredients
- 2 large carrots, cut into 1-inch thick pieces
- 2 large parsnips, peeled and cut into 1-inch thick pieces
- 2 large turnips, rutabaga, potatoes or beets, cut into 3/4 thick chunks or pieces
- 1 red onion, cut into one inch wedges
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons maple syrup
- 1 tablespoon fresh rosemary, roughly chopped, or sub sage
- 1 orange, zest, and a squeeze of juice
- Salt and pepper to taste
Instructions
- Preheat oven to 450F
- Prep the veggies. Cut root vegetables (see notes on size) and place in a bowl. Toss with olive oil, balsamic vinegar, maple syrup, rosemary, orange zest, salt and pepper.
- Roast. Place vegetables on a sheet pan in a single layer lined with parchment paper (use two pans if needed). Bake on the middle rack. 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.
- Taste and Season. Serve with a squeeze of fresh orange, adjust salt and pepper to your preference.
Notes
Round roots, such as 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 cook quickly.
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
These were deliciously sweet. I added some cloves of garlic with radishes, carrots , turnips and red onion. It was a big hit!
Great to hear!
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!