Classic root veggies are tossed in olive oil and seasoned simply with salt and pepper to make a delicious and easy side dish. We chose to use Russet potatoes, sweet potatoes, carrots and yellow onion for this recipe. I wanted to use vegetables that are easy to find at any grocery store. Plus we love this particular combination of root vegetables.
Roasting vegetables like this is a great way to get the natural sugars to develop resulting in a tasty side dish. I find that I make this great side dish more in the fall, winter, and holiday seasons but I do make it all times of the year.
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What you will love about this roasted root vegetable recipe
- It’s a healthy side dish that taste great because we prepare it in a way that allows the natural sweetness in the veggies to be the star of the show.
- It is the perfect side dish for every day but fancy enough for a holiday meal.
- Goes great with any meaty main dish such as roast chicken, meatloaf or pork tenderloin.
- Root vegetables have a ton of health benefits and all of the vegetables we have used made Healthline’s list of the top 13 root vegetables.
Ingredients
Here’s what you need to make it
See recipe card for exact amounts.
- Russet Potatoes
- Sweet Potatoes
- Carrots
- Yellow Onion
- Olive Oil
- Salt & Black Pepper
How to make it
- Preheat the oven to 450°.
- Cut the ends off of the onion, cut in half and take the outer layer or two off, chop into large chunks.
- Peel potatoes, sweet potatoes and carrots, cut the ends off of the carrots. Chop vegetables into large chunks, about an inch and a half.
- Place veggies on a large sheet pan, I use a jelly roll pan this is 10″ X 15″ X 1″.
- Drizzle with olive oil, salt and pepper; toss to coat.
- Roast vegetables in preheated oven for 40-50 minutes, turning at about the halfway point, until vegetables are fork tender and they begin to turn golden brown.
Tips
– If you want your roasted vegetables to get really crispy then make sure the veggies are on the baking sheet in a single layer with plenty of room in between them. We like the veggies to be browned a bit and nice and soft in the center so this isn’t too much of a concern to me. As you can see in the photos our vegetables are mostly (but not entirely) in one layer and very close together.
– Try to chop the veggies into uniform sizes but don’t stress about it too much. Lee loves the smaller pieces that get really brown and crispy and I like the larger pieces that are soft but not too brown.
Different veggies that can be used
Replace some or all of the vegetables in this recipe with some of these below. You may need to research it to unsure the cooking time is about the same as the vegetables we use in this recipe.
- Red Potatoes
- Yukon Gold Potatoes
- Fingerling Potatoes
- Red Onion
- Red Beets
- Golden Beets
- Parsnips
- Rutabaga
- Turnips
- Celery Root
*Note that if you use red beets the color will transfer onto the other vegetables.
Additions
Like I said above, I choose to season my oven-roasted root vegetables simply with salt and pepper. There are many different herbs and spices that you could add if you want additional flavor.
Below are a few suggestions:
- Chili Powder
- Cumin
- Italian Seasoning
- Greek Seasoning
- Garlic Powder
- Onion Powder
- Smoked Paprika
- Dried Herbs
- Cayenne Pepper
I think about a half teaspoon, maybe a whole teaspoon, would be a good amount. Select the combination of these that make sense together, I definitely would not use all of these at the same time.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3 days. We warm ours up in the microwave, they do get a little soggy this way but I am okay with that. Veronica over at Pantry & Larder has a great article where she tells you how they will turn out if you reheat them in the oven, in the air fryer, in the microwave, in a skillet and on the grill. So, after you make these, go and check that out when it comes time to reheat the leftovers, if you have any.
More Roasted Side Dish Recipes
Easy Oven Roasted Root Vegetables
Ingredients
- 1 pound Russet potatoes about 3 medium
- 1 pound sweet potatoes about 3 medium
- ½ pound carrots about 5
- 1 medium onion
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 450°.
- Peel potatoes, sweet potatoes, carrots and onion and cut into large chunks.1 pound Russet potatoes, 1 pound sweet potatoes, ½ pound carrots, 1 medium onion
- Place on a large rimmed baking pan. (I use a 10" X 15" X 1" jelly roll pan)
- Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.3 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon pepper
- Roast in the oven for 40-50 minutes, turning about half way, or until tender and brown.
Roasting is my favourite way to prepare root veggies! This looks so yummy and healthy as well, Mindy.
It is one of my favorite ways to make them too because it is so easy! Thanks