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!
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!
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
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
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.
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.
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.
More Yummy Root Veggie Recipes
If you make this oven roasted root vegetables recipe, be sure to leave a comment below!
Roasted Root Vegetables Recipe
Ingredients
- 1 medium turnip, peeled and cut into about 1.5-inch chunks
- 3 carrots, peeled and cut into about 1.5-inch chunks
- 2 parsnips, peeled and cut into about 1.5-inch chunks
- 3 small candy cane beets, peeled and cut into about 1.5-inch chunks
- 3 small golden/yellow beets, peeled and cut into about 1.5-inch chunks
- 4 tablespoons avocado oil, divided
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh thyme leaves, plus more to taste for optional garnish
- 1 tablespoon chopped fresh rosemary leaves, plus more to taste for optional garnish
- 8 to 10 cloves garlic, cloves peeled and left whole
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Meanwhile, to a large bowl, add turnip, carrots, parsnips, candy cane beets, yellow beets, 3 tablespoons of avocado oil, salt, black pepper, thyme, rosemary and garlic. Toss or stir to ensure everything gets well coated in the oil and seasonings. Note: You'll want about 3.5 to 4 pounds (or roughly 10 cups) of veggies in total.
- Grease a large sheet pan with the remaining 1 tablespoon of avocado oil. Place veggies onto sheet pan and spread them out in a single layer. If your pan is smaller, use two pans.
- Roast the veggies for 35 to 40 minutes or until tender, stirring halfway through cooking. Once done, sprinkle the veggies with more fresh thyme and rosemary, if you like. Serve and enjoy!
Notes
- 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 with crispy sage leaves and some more fresh herbs, but that’s totally optional.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Kevin
Can’t go wrong with roasted veggies. This side dish would go perfectly with a hearty roast!
Dawn - Girl Heart Food
Totally! Thank you Kevin!