You have not had delicious vegetables until you have tried these roasted root vegetables! They have SO much flavor, and their texture is so tender that you will want to eat these with every meal!

I absolutely love a good, hearty side dish! And one that is healthy is even better! Try out some more of these yummy veggies that you can pair with all of your entrees. Some of my favorites are grilled asparagus, this air fryer “roasted” cauliflower, or this delicious copycat Olive Garden salad.

What are Roasted Root Vegetables?

If you are asking yourself what a root vegetable is, then you are not alone! This is a common question! A root vegetable is a veggie that is grown underground. The ones that I used in this recipe are carrots, parsnips, beets, and yams!

These vegetables typically are ones that you see made IN something (like this roasted beet, quinoa, and carrot salad). But this recipe, they are all on their own, and I am telling you, is the best! My favorite part is the beets. These roasted root vegetables are cooked to perfection and have the sweetest taste to them. I’m normally not a person who grabs veggies for a snack but with these… I could eat the entire pan!

Ingredients in Roasted Root Vegetables

The key to this roasted root vegetable recipe is the seasonings and cooking these to that they are soft and tender. Luckily, that is pretty easy to do, and this recipe should take you less than 35 minutes. And that includes cooking time! Check out the recipe card at the bottom of the post for exact ingredient measurements.

• Carrots: Use whole carrots and wash and peel them!
• Parsnips: If you have never had a parsnip then this is the recipe to try them out in! They are similar to potatoes.
• Beets: I am not normally a huge fan of roasted beets, but these were SO good and the best part of the recipe.
• Yams: I love cooking up yams ( so that they are soft and tender.
• Olive Oil: This is what will help the seasoning stick to the vegetables.
• Italian Seasoning: You can make this at home using my easy recipe, or you can buy this at the store!
• Kosher Salt: This enhances all of the flavors in the veggies.
• Cracked Black Pepper: This adds just enough flavor without any heat.

How to Make Roasted Root Vegetables

These root veggies are so easy to roast that you will be singing its praises for a long time! It goes with everything so it’s a great go-to recipe for just about any occasion!

1. Prep: Preheat the oven to 400° Fahrenheit and spray a baking sheet with non-stick cooking spray.
2. Peel Vegetables: Using a vegetable peeler, peel the carrots, parsnips, beets, and yams. 
3. Cut: Remove the ends of the vegetables if needed, and cut them into 1 ½ inch pieces. Make sure to cut all the vegetables the same size so they all cook evenly.
4. Separate: Add the carrot, parsnip, and yam pieces to a large bowl. Place the beets separately in another bowl. I like to keep the beets separate to prevent the beet juice from coloring all the other vegetables.
5. Toss: Place 2 tablespoons olive oil in the large bowl with the majority of the vegetables and the remaining 1 tablespoon olive oil in with the beets. Toss to stir and coat the vegetables evenly.
6. Cost: Sprinkle the Italian herbs and salt and pepper evenly over the vegetables. Toss to coat one more time.
7. Add to Pan: Pour the large bowl of vegetables onto the prepared pan. Then, carefully place the beet pieces on the pan, being careful not to discolor the other vegetables. It’s ok if you do. I just prefer them not to for presentation reasons.
8. Cook: Place the vegetables in the oven and bake for 25-30 minutes or until the vegetables are fork tender.

Make it a Meal!

Once you try these roasted root vegetables then you won’t be able to stop! You will want to serve these with every meal. To make it easy, I came up with the entree and other sides that you will need to make this meal the best of the best!

Dinner

Perfect and Juicy Baked Chicken

Side Dishes

1-Hour Rolls

Salads

Wedge Salad

Salads

Strawberry Cheesecake Salad

Print

Tender Roasted Root Vegetables

You have not had delicious vegetables until you have tried these roasted root vegetables! They have SO much flavor, and their texture is so tender that you will want to eat these with every meal! 

Course Appetizer, Side Dish, Snack

Cuisine American

Keyword gluten free, roasted root vegetables, vegetarian

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6 People

Calories 290kcal

Ingredients

• 4 large whole carrots
• 2 large parsnips
• 1 large beet (or 4 small)
• 2 medium yams
• 3 tbsp olive oil
• 1 tablespoon dried Italian seasoning
• 1 teaspoon Kosher salt
• 1/2 teaspoon cracked black pepper

Instructions

• Preheat the oven to 400° Fahrenheit and spray a baking sheet with non-stick cooking spray.
• Using a vegetable peeler, peel the carrots, parsnips, beets, and yams.
• Remove the ends of the vegetables if needed, and cut them into 1 ½ inch pieces. Make sure to cut all the vegetables the same size, so they all cook evenly.
• Add the carrot, parsnip, and yam pieces to a large bowl. Place the beets separately in another bowl. I like to keep the beets separate to prevent the beet juice from coloring all the other vegetables.
• Place 2 tablespoons olive oil in the large bowl with the majority of the vegetables and the remaining 1 tablespoon olive oil in with the beets. Toss to stir and coat the vegetables evenly.
• Sprinkle the Italian herbs and salt and pepper evenly over the vegetables. Toss to coat one more time.
• Pour the large bowl of vegetables onto the prepared pan. Then, carefully place the beet pieces on the pan being careful not to discolor the other vegetables. It's ok if you do. I just prefer them not to for presentation reasons.
• Place the vegetables in the oven and bake for 25-30 minutes or until the vegetables are fork tender.

Nutrition

Calories: 290kcal | Carbohydrates: 54g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 453mg | Potassium: 1551mg | Fiber: 10g | Sugar: 6g | Vitamin A: 8628IU | Vitamin C: 37mg | Calcium: 80mg | Iron: 2mg