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    Home » Recipes » Side Dishes

    Oven Roasted Root Vegetables

    by Mindy Boyd · Published: Jan 6, 2019 · Updated: Aug 27, 2023

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    ⏲️ 1 hour hr 5 minutes mins
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    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. 

    A close up of one serving of Easy Oven Roasted Root Vegetables with the recipe title in text at the top of the image.
    Jump to:
    • What you will love about this roasted root vegetable recipe
    • Ingredients
    • Here’s what you need to make it
    • How to make it
    • More Roasted Side Dish Recipes
    • Easy Oven Roasted Root Vegetables
    The top half of the sheet pan with Easy Oven Roasted Root Vegetables on it after they have been roasted.

    What you will love about this roasted root vegetable recipe

    1. 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.
    2. It is the perfect side dish for every day but fancy enough for a holiday meal. 
    3. Goes great with any meaty main dish such as roast chicken, meatloaf or pork tenderloin.
    4. 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. 
    One serving of vegetables on a plate in the foreground and a bowl with the remaining vegetables in it.

    Ingredients

    A rimmed baking sheet with 3 sweet potatoes, 3 russet potatoes, 5 carrots, one onion, a small bowl of olive oil, a small bowl of pepper and a small bowl of salt.

    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
    A close up shot from the side of one serving of roasted vegetables on a white plate.

    How to make it

    1. Preheat the oven to 450°.
    2. Cut the ends off of the onion, cut in half and take the outer layer or two off, chop into large chunks. 
    3. Peel potatoes, sweet potatoes and carrots, cut the ends off of the carrots. Chop vegetables into large chunks, about an inch and a half.
    4. Place veggies on a large sheet pan, I use a jelly roll pan this is 10″ X 15″ X 1″. 
    5. Drizzle with olive oil, salt and pepper; toss to coat.
    6. 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. 
    Side by side images of the veggies on a sheet pan, before being roasted on the left and after being roasted on the right.

    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. 

    A whole sheet pan with Easy Oven Roasted Root Vegetables on it after they have been roasted.

    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. 

    A whole sheet pan with Easy Oven Roasted Root Vegetables on it after they have been roasted.

    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.

    A white bowl with several servings of Easy Oven Roasted Root Vegetables in it.

    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. 

    Close up of the corner of the sheet pan with roasted root vegetables on it after it came out of the oven.

    More Roasted Side Dish Recipes

    Crispy Roasted Ranch Potatoes

    Italian Roasted Broccoli

    Parmesan Roasted Green Beans

    Herb Roasted Red Potatoes

    A serving of vegetables on a white plate with a fork on the edge of the plate.

    Easy Oven Roasted Root Vegetables

    Mindy Boyd
    Easy Oven Roasted Root Vegetables combine Russet potatoes, sweet potatoes, carrots and onion. It is an easy and healthy side dish prepared simply to allow the natural sweetness of the veggies to be center stage.
    5 from 6 votes
    Print – Email Required Pin Recipe Save Recipe Saved Recipe
    Prep Time 15 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Course Side Dish
    Cuisine American
    Servings 8

    Ingredients
      

    • 1 lb Russet potatoes about 3 medium
    • 1 lb sweet potatoes about 3 medium
    • 1/2 lb carrots about 5
    • 1 medium onion
    • 3 tbsp olive oil
    • 1/2 tsp salt
    • 1/2 tsp pepper
    Get Recipe Ingredients

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    Instructions
     

    • Preheat oven to 450°.
    • Peel potatoes, sweet potatoes, carrots and onion and cut into large chunks.
      1 lb Russet potatoes, 1 lb sweet potatoes, 1/2 lb 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 tbsp olive oil, 1/2 tsp salt, 1/2 tsp pepper
    • Roast in the oven for 40-50 minutes, turning about half way, or until tender and brown.

    Notes

    Did you make this recipe? We would love it if you would leave us a comment and ⭐️⭐️⭐️⭐️⭐️ review below!
     
    Nutritional information is approximate.
     
    See tips, notes, and suggestions in the post above.
     
    Bookmark this page to find it quickly when you are ready to make this recipe!

    Nutrition Facts

    Calories: 157kcal | Carbohydrates: 26g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 200mg | Potassium: 540mg | Fiber: 3g | Sugar: 5g | Vitamin A: 12781IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg
    Tried this recipe?Let us know how it was with a comment below.
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      Air Fryer Frozen Vegetables
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      Air Fryer Steak Fries
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    Reader Interactions

    Comments

    1. angiesrecipes says

      January 06, 2019 at 11:15 pm

      Roasting is my favourite way to prepare root veggies! This looks so yummy and healthy as well, Mindy.

      Reply
      • Mindy Boyd says

        January 09, 2019 at 6:19 pm

        It is one of my favorite ways to make them too because it is so easy! Thanks

        Reply
    5 from 6 votes (6 ratings without comment)

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