Roasted root vegetables are a flavorful and easy side dish, perfect for a simple dinner, but impressive enough for a holiday meal! It only takes 10 minutes to dice up the veggies and toss them in the oven to roast. After 40 minutes in the oven, you’ll have a beautiful, healthy vegetable medley that’s bursting with flavor!

roasted vegetables on plate with serving fork and fresh rosemary sprigs

A gorgeous combination of colors, crispy texture and the delicious flavor of rosemary, all combine to make the best recipe for roasted root vegetables! Parsnips and carrots, are combined with onions, rosemary and garlic to make a simple side dish, that’s also incredibly flavorful.

I love to serve this side dish with steak or braised short ribs for an impressive meal anytime, but I also love to serve them at Thanksgiving, and other holiday meals. They’re versatile and can pair with a variety of main dishes. You can also mix and match the root vegetables. Any combination of carrots, parsnips, turnips, potatoes and beets can be used to make this recipe.

I love to use a combination of rainbow carrots and parsnips to get that variety in color and to create a beautiful, colorful side dish. No matter which combination of root vegetables you choose, simply dice them to the same size and they’ll all cook together at the same time, to create an impressive, healthy and scrumptious side dish!

ingredients for roasted root vegetables

Ingredients

  • Root vegetables – for this recipe, you’ll want 3 pounds of root vegetables. I used half parsnips and half rainbow carrots. You can use any combination of root vegetables, which are vegetables that grow under the ground, and include carrots, parsnips, turnips, potatoes and beets.
  • Onion – an onion is actually also a root vegetable, so it pairs perfectly with the other veggies in this recipe. I love the flavor that it adds, so that’s why I didn’t group it in with the other vegetables. I highly recommend using it in this recipe, but if you’re opposed to onions, you can always toss in an extra pound of another root vegetable. For this recipe I used a red onion to add both color and flavor, but a yellow onion can also be used in it’s place.
  • Olive oil
  • Steak seasoning – click the link for my homemade seasoning blend. I almost always use this blend to season roasted and grilled vegetables. It adds so much flavor, I highly recommend spending 5 minutes to mix some up at home! You can also use a pre-mixed Montreal Steak Seasoning, purchased in the spice aisle at the grocery store.
  • Garlic – fresh minced cloves of garlic are preferred for the best flavor.
  • Rosemary – I also recommend chopped fresh rosemary, to make the most flavorful roasted vegetables.
uncooked diced vegetables on parchment lined baking sheet
diced vegetables on baking sheet with fresh chopped rosemary

Instructions

  1. Peel and dice the root vegetables until they’re approximately the same size, so that they will cook evenly. Add them to a large bowl and toss them with olive oil and steak seasoning. Arrange the vegetables in a single layer on a foil, or parchment lined rimmed baking sheet. Place in the oven to roast for 30 minutes.
  2. Remove the vegetables from the oven and add minced garlic and fresh chopped rosemary. Place the vegetables back in the oven to continue roasting for an additional 10 minutes. Adding the garlic and herbs at the beginning of the cooking process means that they’ll likely burn while the other vegetables are roasting. This is why we add them during the last 10 minutes of cooking time. The flavor will still cook into the vegetables, without concern of them burning in the oven.
roasted root vegetables on plate with fresh rosemary sprigs

Pro tips

  • You do not need to boil root vegetables before roasting them. The vegetables will roast up to be tender on the inside and crispy on the outside, using this recipe.
  • Feel free to add more fresh herbs to the vegetables. Fresh thyme, sage, oregano or parsley can all be added along with, or instead of, the rosemary.
  • This recipe is naturally vegan and gluten free.
  • Leftover roasted vegetables should be stored in an airtight container. They will stay good in the fridge for up to 5 days. To reheat, I recommend wrapping them in foil and adding them back to the oven at 400°F for 15-20 minutes. You can also reheat leftovers in the microwave for 2 minutes.

What to serve them with

There’s not much that doesn’t pair well with this roasted root vegetable recipe. From chicken or pork chops, to steak or turkey, these vegetables are delicious with hundreds of main dishes. I recommend trying them with some of the most popular grilled, smoked and braised meat recipes on the blog.

roasted cubed vegetables on plate with fresh sprigs of rosemary

More vegetable side dishes

Try these other popular vegetable side dish recipes!

roasted carrots parsnips and onions on plate with rosemary
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Roasted Root Vegetables

Roasted root vegetables are a flavorful and easy side dish, perfect for a simple dinner, but impressive enough for a holiday meal! It only takes 10 minutes to dice up the veggies and toss them in the oven to roast. After 40 minutes in the oven, you'll have a beautiful, healthy vegetable medley that's bursting with flavor!

Ingredients

  • 1 ½ pounds carrots, large dice
  • 1 ½ pounds parsnips, large dice
  • 1 onion, large dice
  • ¼ cup olive oil
  • 2 teaspoons steak seasoning, click link for recipe
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh rosemary, chopped

Instructions

  • Preheat the oven to 425°F.
  • Peel and dice the carrots and parsnips into a large dice. Also dice the onion into approximately the same size.
  • Toss the carrots, parsnips and onions with olive oil and steak seasoning.
  • Arrange on a parchment lined baking sheet.
  • Place in the oven to roast for 30 minutes.
  • Remove from the oven, add the minced garlic and fresh chopped rosemary to the vegetables and roast for an additional 10 minutes.

Notes

  • The steak seasoning can be replaced with 1 teaspoon salt + ½ teaspoon black pepper + ½ teaspoon garlic powder.
  • Any combination of 3 pounds of root vegetables can be used for this recipe. The carrots and parsnips can be replaced with another root vegetable, like turnips, potatoes or beets.
  • Feel free to add more fresh herbs to the vegetables. Fresh thyme, sage, oregano or parsley can all be added along with, or instead of, the rosemary.
  • This recipe is naturally vegan and gluten free.
  • Leftover roasted vegetables should be stored in an airtight container. They will stay good in the fridge for up to 5 days. To reheat, I recommend wrapping them in foil and adding them back to the oven at 400°F for 15-20 minutes. You can also reheat leftovers in the microwave for 2 minutes.

Nutrition Facts

Calories 168kcal (8%)Carbohydrates 25g (8%)Protein 2g (4%)Fat 7g (11%)Saturated Fat 1g (5%)Polyunsaturated Fat 1gMonounsaturated Fat 5gSodium 68mg (3%)Potassium 622mg (18%)Fiber 7g (28%)Sugar 9g (10%)Vitamin A 14236mg (285%)Vitamin C 21mg (25%)Calcium 70mg (7%)Iron 1mg (6%)
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