Roasted Root Vegetables Recipe

Published: September 8, 2019 Updated: September 8, 2019 / By: Dawn | Girl Heart Food 32 Comments

This oven roasted root vegetables recipe is loaded with plenty of delicious root veggies and fresh herbs. Makes for an easy side dish to a weekday dinner or special occasion, alike. Roasted root veg never tasted so good!

Roasted root vegetables in a dish garnished with herbs.

Hi friends!

You may remember me telling you that we started growing cabbage and turnips this year in our little garden.

I’m happy to say we’ve had turnip success!

Two hands holding a freshly picked turnip from a garden planter.

Obviously, I had to make something special with our very own turnips (grown without any pesticides, may I add).

Hubby and I made a recent trip to our local farmers’ market and picked up some other beautiful root veggies, like beets and carrots.

To my surprise, we didn’t pick up just any beets, we grabbed some chioggia beets (also known as candy cane beets). When I cut them open, I was so pleasantly surprised at the vibrant, pretty interior. Oh the little things, am I right?

So, with our turnip and our very own fresh herbs, along with farmers’ market finds, this easy sheet pan root veggie recipe has headed your way! Talk about a delicious farm to table recipe!

Though this is technically a side dish, after I made this roasted root veg recipe, hubby and I were literally grabbing chunks of veg right off the pan and devouring. True story.

So, roasted root veg are kinda the best!

Fan of roasted vegetables? Check out this chunky vegetable soup!

Ingredients To Make This Roasted Root Vegetables Recipe

A bunch of yummy root veggies (like turnip, carrots, parsnips and beets)
Fresh or dried herbs
Fresh garlic (tastes so good roasted)
Avocado oil
Salt and pepper

Ingredients for a roasted root vegetables recipe with herbs and garlic.

Can I Use Other Veggies?

Of course! Like mentioned above, I used 3.5 to 4 pounds of root veggies (or about 10 cups). I used what was fresh and what I had on hand.

You can totally mix and match with your fave root veggies! Other delicious options are:

Potato
Sweet potato or yam
Radish
Celery root

Chunks of uncooked root vegetables with a sage leaf on top.

How To Roast the Vegetables

Full details are in the recipe card below, but here are the basics:

Cut root veggies into 1.5-inch chunks.
Place root veggies into a large bowl, along with avocado oil, salt, black pepper, herbs and garlic, tossing to coat.
Spread root veggies onto a large sheet pan (I like to grease the pan with some avocado oil first) and roast, stirring once.

Chunks of root vegetables and herbs on a sheet pan before being roasted.

After the root vegetables have roasted, they look all caramelly and delicious!!

Which is your favourite? I loves me some roasted parsnip but, because we grew, I’m gonna have to go with roasted turnip.

Roasted vegetables with herbs on a sheet pan after being roasted.

Tips for Making This Recipe

For this oven roasted vegetable recipe, I used 3.5 to 4 pounds (or about 10 cups) of veggies. There are no set in stone quantities for each type of root veggie used. Use what you have on hand, what’s fresh or what you enjoy best.
Use a large sheet pan so the veggies roast in a single layer. If you pack too many on a sheet pan, they will steam rather than roast and won’t develop that caramel colour.
Don’t have a large sheet pan? Use a couple of smaller ones instead!
I used fresh herbs, but you could totally use dried if you prefer. Just use ⅓ less. So, instead of 1 tablespoon of rosemary, for example, use 1 teaspoon.
If you only have one herb variety (or prefer something else), use what you enjoy!
I garnished these oven roasted vegetables with crispy sage leaves and some more fresh herbs, but that’s totally optional.

Close-up of chunks of roasted root vegetables with herbs.

More Yummy Root Veggie Recipes

If you make this oven roasted root vegetables recipe, be sure to leave a comment below!