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 farmer’s 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 farmer’s 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 … they’re kinda the best!
Fan of roasted vegetables? Check out this chunky vegetable soup!
Ingredients to Make This Roasted Root Vegetables Recipe
- About 3.5 to 4 pounds of your fave root veggies (weight after peeling)
- Fresh or dried herbs
- Fresh garlic (tastes so good roasted)
- Oil
- Salt & 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
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How to Roast Vegetables
Full details are in the recipe card below, but here are the basics:
Cut root veggies into 1.5-inch chunks and drizzle with oil.
Tip: I like to place in a large bowl and toss to coat. Get all fancy with your tossing technique, LOL.
Season with salt and pepper, tossing again.
Toss in fresh herbs.
Finally, fresh garlic gets added into the mix.
Note: I often like to toss after the addition of each ingredient, but you could simply add everything together and toss one time.
Pour root veggies onto a large sheet pan (I like to grease with a little cooking spray first) and bake, turning 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.
More Tips
For this oven roasted vegetable recipe, I used 3.5 to 4 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.
Speaking of herbs, if you only have one variety (or prefer something else), use what you enjoy!
I garnished with crispy sage leaves and some more fresh herbs, but that’s totally optionally.
Oven roasted vegetables for a crowd? This recipe can easily be doubled!
More Yummy Root Veggie Recipes
- Brown Butter Mashed Turnip (rutabaga)
- Cheesy Scalloped Potatoes
- Grilled Sweet Potato Fries and Fresh Cherry Corn Salsa from Give It Some Thyme
Hope you love these easy roasted vegetables as much as we do!
If you make this oven roasted root vegetables recipe, be sure to leave a comment below. Love to know how you enjoyed!
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Roasted Root Vegetables Recipe
Ingredients
- 1 medium turnip , peeled & cut into about 1.5-inch chunks (see 'Notes' below)
- 3 carrots , peeled & cut into about 1.5-inch chunks
- 2 parsnips , peeled & cut into about 1.5-inch chunks
- 3 small candy cane beet , peeled & cut into about 1.5-inch chunks
- 3 small golden/yellow beet , peeled & cut into about 1.5-inch chunks
- 3 tablespoons avocado oil (or 'light' olive oil)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh thyme , leaves removed from stems and roughly chopped (about 2 to 3 stems) (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary , leaves removed from stems and roughly chopped (about 2 to 3 stems) (or 1 teaspoon dried)
- 8 to 10 cloves garlic , cloves peeled and left whole
- Cooking spray or avocado oil (to grease pan)
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Meanwhile, toss everything together in a large bowl, ensuring everything gets coated in some oil and seasoning. Note: I like to place all veggies in a bowl and toss after the addition of each ingredient (starting with oil), but you could simply add everything together and toss at once.Note: You'll want about 3.5 to 4 pounds (or roughly 10 cups) of veggies in total.
- Grease a large sheet pan with cooking spray or grease with a little oil. Spread veggies onto sheet pan in a single layer. If your pan is smaller, use two pans.
- Roast 20 minutes, stopping to turn. Roast another 20 minutes or until veggies are tender. Sprinkle with some fresh herbs, if you like. Enjoy!
Notes
- I used 3.5 to 4 pounds of veggies (or around 10 cups). 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 caramelly 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.
- Speaking of herbs, if you only have one variety (or prefer something else), use what you enjoy!
- I garnished with crispy sage leaves and some more fresh herbs, but that’s totally optionally.
- Oven roasted vegetables for a crowd? This recipe can easily be doubled!
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
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!
Leanne
Where to start!?! Love that you grew your own turnip! I need to give that a try……or better yet, just drop by your garden! And those candy cane beets are the prettiest root veg ever! I’m on the hunt for those this weekend! Lastly, roasted root vegetables are like candy to me. Half the pan is usually gone before I serve them. These look so good! Pinned!
Dawn - Girl Heart Food
Thank you so very much, Leanne! Hope you love them as much as we do 🙂
Marissa
What a gorgeous combination of roasted root vegetables, Dawn! I’d gladly make a meal of just this!!
Dawn - Girl Heart Food
I could too! Thank you Marissa!
Jennifer @ Seasons and Suppers
I could definitely make a meal of roasted vegetables! These look perfect and great job on the turnip 🙂
Dawn - Girl Heart Food
Right? Thank you very much, Jennifer 🙂
Laura
There’s nothing I love more than a big tray of roasted veggies, Dawn! And root vegetables always are the sweetest when roasted! Can’t wait to make a tray! I love them for dinner, and then lunch next day -so good!
Dawn - Girl Heart Food
Right??! Hope you love the recipe! Thanks Laura 🙂
[email protected]
Roasting veggies is one of my favorite veggie preparations! All caramel-y and delicious! This is a feast in its own right! Lovely! Have a great week, my friend! xoxo
Dawn - Girl Heart Food
Mine too 🙂 Thank you very much, Annie! You too! XOXO
Kim | Give it Some Thyme
So love roasted root veggies!! Using your own garden grown is even better! I will definitely be on the look out for those candy cane beets too! And thanks so much for including my latest sweet potatoes!!🧡
Dawn - Girl Heart Food
Me too!! It was my pleasure 🙂 Thanks Kim!
Haylie / Our Balanced Bowl
Dawn, this looks like my type of side dish!! Those candy cane beets look SO cool on the inside…not to mention, absolutely love that HUGE turnip you and your hubs grew! This is the perfect cozy meal for Fall!!
Dawn - Girl Heart Food
Thank you so much, Haylie!! It sure is 🙂
Kathy @ Beyond the Chicken Coop
That’s some turnip! These roasted veggies look amazing and I love those candy cane beets! So fun! This time of year I love using my oven and savoring the smells as things are roasting. These veggies look like a perfect side dish!
Dawn - Girl Heart Food
Thank you very much, Kathy 🙂 Yay for fall recipes!
David @ Spiced
Those candy cane beets are so cool! I wonder what makes ’em grow like that. No matter, I know they’ll be perfect for this roasted root veggie dish. I love easy and colorful recipes like this one, and this is also perfect for the season right now. And holy cow with that turnip! That thing is huge! 😮
Dawn - Girl Heart Food
Aren’t they?? Haha…it totally is, isn’t it? So tasty too! Thanks David 🙂
Valentina
These are some of the prettiest root veggies ever! And so awesome that some of them are home grown! Love that. This is my kind of dish, and those crispy sage leaves are the icing on top. 🙂 Have a great week ahead. ~Valentina
Dawn - Girl Heart Food
Awww – thank you Valentina 🙂 Have a great week too!
Alexandra @ It's Not Complicated Recipes
Roasted veggies are one of my favourite things of all! 🙂
I love the delicious flavour of them. I am craving a big serve of this right now!
Dawn - Girl Heart Food
Same here! Thanks Alexandra 🙂
Katherine | Love In My Oven
Hooray for garden success! And those candy cane beets?! I NEED to get my hands on some of these!!! Dawn, we roast veggies ALL of the time. It’s so good, even the kids love them. I just wish I had a big plate of these for dinner tomorrow! Hope you had a great weekend! XO
Dawn - Girl Heart Food
Right??! Thanks Katherine! Hope you did too 🙂 XO
Kelsie | the itsy-bitsy kitchen
Root veggies are the best! Roast them and they’re even better 🙂 I eat roasted veggies like they’re going outta style so you know I’ll be trying your recipe soon. I’m swooning! Have a great week ahead, Dawn!
Dawn - Girl Heart Food
Right??! Thanks Kelsie…hope you love the recipe as much as we do 🙂
Mary Ann | The Beach House Kitchen
Wow! Look at those turnips! Well done my friend. I love roasting veggies during the fall and winter seasons. I would enjoy this as a meal! Pinned!
Dawn - Girl Heart Food
Thanks so much! We were enjoying right off the pan 🙂
Matt - Total Feasts
Well done, that looks like a massive turnip! I love some good roast root veg, especially now that fall is nearly here! Such a great side dish!
Dawn - Girl Heart Food
Thanks Matt 🙂 Definitely will grow some more next year, along with a few other things!