• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Girl Heart Food®
  • Home
  • Recipes
  • About
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Side Dish Recipes

    Roasted Root Vegetables Recipe

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

    • Facebook
    • Twitter
    • Email
    Jump to Recipe
    Roasted root vegetables in a dish garnished with herbs.

    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:

    1. Cut root veggies into 1.5-inch chunks.
    2. Place root veggies into a large bowl, along with avocado oil, salt, black pepper, herbs and garlic, tossing to coat.
    3. 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

    • Brown Butter Mashed Turnip With Roasted Garlic
    • Easy Scalloped Potatoes
    • Celery Root Soup

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

    Roasted root vegetables in a dish garnished with herbs.

    Roasted Root Vegetables Recipe

    Dawn | Girl Heart Food
    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!
    5 from 14 votes
    Print Recipe Save RecipeSaved!
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Side Dish
    Servings 6 servings
    Prevent your screen from going dark

    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.

    Keyword easy side dish, fall recipe, sheet pan vegetables, winter recipe

    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!

    More Side Dish Recipes

    • Fries, Dressing and Gravy
    • Cheese Lovers Slow Cooker Mac and Cheese
    • Homemade Gravy (Without Drippings)
    • Newfoundland Dressing

    © Girl Heart Food Inc. All photographs and content are COPYRIGHT PROTECTED.

    Reader Interactions

    Comments

    1. Kevin

      September 12, 2019 at 11:02 pm

      5 stars
      Can’t go wrong with roasted veggies. This side dish would go perfectly with a hearty roast!

      Reply
      • Dawn - Girl Heart Food

        September 13, 2019 at 10:39 am

        Totally! Thank you Kevin!

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Profile picture of Dawn from Girl Heart Food.

    Hi, I'm Dawn! Welcome to Girl Heart Food, a food blog that's all about easy comfort food recipes (especially cheesy recipes) that'll satisfy your taste buds and make your belly happy. Have a look around and find something that'll inspire you to get into the kitchen and whip up something delicious to enjoy today!

    More about Girl Heart Food →

    Currently Trending

    • Cheesy Ground Beef Quesadillas
    • Old-Fashioned Cabbage Rolls (Inspired by Nan)
    • Buttermilk Fried Crispy Chicken Burger
    • Pan Fried Smelt Recipe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Terms of Use

    Newsletter

    • Sign up for emails & updates

    Contact

    • Contact

    Copyright © 2023 Girl Heart Food Inc.

    Girl Heart Food® is a Registered Trademark.

    Use of this site constitutes acceptance of its Privacy Policy and Terms of Use.