Oven Roasted Root Vegetables

These oven-roasted root vegetables are one of my favorite side dishes to make, whether it's the holidays, weeknight dinners, or meal prepping for winter Buddha bowls. In this recipe, I’ve paired crowd-pleasers like baby potatoes, sweet potatoes, and carrots with parsnips and beets for variety. Roasting is such a great way to elevate these humble veggies into a versatile side dish. They caramelize on the edges, get a little crispy in spots, stay tender inside, and taste delightfully sweet.

The best part? This is a largely hands-off method. I prep the veggies, oil and season them with ras el hanout, then pop them in the oven and let them do their thing. Along the way, I'll share my tips, tricks, and serving suggestions for the best roasted root vegetables. They fit into any meal seamlessly!

My Secrets For Perfectly Roasted Root Vegetables

I have separate recipes for honey-roasted carrots, crispy roasted potatoes, and roasted winter vegetables. I love this roasted vegetable recipe that combines a few of my favorites using my simple, foolproof roasting method. Here's what it covers:

• Crank up the heat. I think 425ºF is perfect for roasting root veggies. The high temperature caramelizes the outside while the inside becomes flavorful and tender.
• Give the vegetables space on the pan. Leaving room lets hot air circulate and crisp up the edges.
• Don’t rush the roasting process. Slow roasting makes vegetables very tender and lets their natural sugars caramelize before you pull them out of the oven.

What You'll Need

Here are the root vegetables and ingredients I use in this recipe, with notes on choosing and preparing each veggie for the oven (see the recipe card for the exact amounts):

• Baby potatoes – Any variety, or a combination of colors, will work here. Cut the potatoes in half.
• Beets – You can use yellow beets for a milder flavor and less staining. Peel the beets using a vegetable peeler or paring knife, and cut them into 1-inch cubes.
• Carrots – Peeled and chopped into 1-inch chunks.
• Parsnips – Cut them into 1-inch cubes.
• Sweet potatoes – Orange sweet potatoes are moister and sweeter than their white and purple counterparts, but any variety works in this recipe. Peel and cut the sweet potatoes into 1-inch chunks.
• Ras el hanout – I make my own homemade ras el hanout seasoning. This Moroccan spice blend has a warm flavor that works well with root vegetables. Use any seasoning you like in this recipe, though. Even salt and pepper work beautifully.
• Olive oil – My favorite cooking oil in terms of flavor, but any will do.
• Greek yogurt dip – I make my Greek yogurt dip for serving. It's great for dipping and drizzling over the roasted root vegetables. Swap the yogurt in the dip with vegan sour cream for a plant-based option.

Shop Seasonal For Better Flavor

Root vegetables come into peak season during the fall and winter here in the US. This is when they're sweetest and produce aisles are stocked, but you can still find delicious options for year-round roasting, like tender radishes in the spring and juicy beets and carrots in the summer months.

How to Roast Root Vegetables

Root veggies really benefit from the roasting treatment. If you want to get a head start on this recipe, you can cut the vegetables a day or two before and store them in the refrigerator until you’re ready to cook. Here's what to do.

• Prepare. Preheat your oven to 425ºF and line a baking sheet with aluminum foil.
• Oil and season the vegetables. In a large mixing bowl, combine the baby potatoes, beets, carrots, parsnips, sweet potatoes, olive oil, and salt, along with a tablespoon of ras el hanout. Toss to coat.

• Roast. Transfer the veggies to the prepared baking sheet. Roast at 425ºF for 30 minutes, stirring halfway through.
• Serve. Pair your oven-roasted root vegetables with Greek yogurt dip or your favorite mains. See below for my suggestions.

Recipe Tips

• Place them on the middle oven rack. I’ve found that this is the best spot in the oven for even cooking, especially when you’re working with relatively dry root vegetables. This will keep them from burning on the bottom!
• Choose vegetables with similar roasting times. Any combination of the baby potatoes, carrots, sweet potatoes, beets, and parsnips I use in this recipe can be roasted together without affecting each other's cooking times or flavors. Avoid mixing root vegetables with high-moisture veggies, like zucchini, that will steam and have shorter cooking times.
• Cut the vegetables into same-sized pieces. I aim for about 1-inch pieces. This allows them to roast evenly.
• Use your hands. This is the best way to make sure all of the vegetables are evenly coated with oil and seasoning.
• Give them space. Take care not to overcrowd the baking sheet, as this can cause steaming instead of roasting. 

Variations

• More veggies. Try adding other vegetables to the mix like onions, fennel, or winter squash.
• Switch up the seasonings. Substitute ras el hanout with taco seasoning, Italian seasoning, or any spices you like. Cumin complements the earthy flavors of root vegetables nicely.
• Fresh herbs. Thyme, rosemary, and sage add an herbaceous flavor to the mix.
• Garlic butter. Toss the veggies with roasted garlic butter.

What to Serve With Roasted Root Vegetables

I serve these oven-roasted root vegetables year-round as a side to easy dinners, from chicken and sausage cassoulet to baked halibut. The ras el hanout seasoning also pairs wonderfully with my Moroccan chicken. Here are more ways to turn these roasted veggies into a complete meal:

• Roasted vegetables are a perfect holiday side dish with a beef roast or Thanksgiving turkey.
• Add these to a kale salad with tempeh croutons or salmon salad.
• Build a harvest bowl with garlic butter quinoa and crispy chickpeas.
• Pair your veggies with vegan meatloaf or balsamic grilled tofu for a plant-based dinner.
• Follow your meal with peach crisp or pumpkin pie for dessert.

How to Store

• Refrigerate. Roasted root vegetables will keep in the refrigerator for up to 4 days, so they’re great for meal prep. You can store the vegetables together in an airtight container.
• Reheat. Warm the vegetables in the microwave, in a skillet with a small amount of oil, or in a 350ºF oven.
• Freeze. You can freeze oven-roasted root vegetables for up to 3 months in an airtight container or freezer bag. For even reheating, I recommend thawing them in the refrigerator before warming them up according to the instructions above.

More Easy Side Dish Recipes

• Instant Pot Coconut Rice
• Green Bean Almondine
• Broccoli Casserole
• Vegan Mashed Cauliflower