Easy Oven Roasted Root Vegetables are a healthy and delicious side dish. They are perfect for a simple dinner or a holiday feast. Try adding this easy and colorful vegetable side dish your next meal.
I’m a veggie lover. I love a good salad and enjoy having several kinds of vegetables on my plate.
Do I sound like a health nut? It is really more of a practical matter.
- As a mom I appreciate a variety of vegetables because it means more chances for kids to explore and discover new favorites.
- As a figure conscious person I appreciate a variety of vegetables because they makes dinner seem indulgent without adding many calories.
This post contains affiliate links, they don't cost you a thing but help me bring you tasty recipes. Read more in Policies & Disclosures.
Oven Roasted Root Vegetables
I don’t particularly love fussy combinations or complicated recipes when making vegetables. Steamed vegetables are my go-to choice for busy days… but when I have a bit of extra time I adore roasted vegetables.
A-D-O-R-E!
Love them so much I make an extra big batch so I can eat roast vegetable leftovers for lunch (for days and days).
Love them so much I eat them cold.
Love them so much that I am writing this ode to root vegetables for all to read.
Have you ever roasted vegetables?
Roasting gives root vegetables a delightfully tender and fluffy inside with firm, slightly chewy outside. It elevates even boring root vegetables into something exciting.
Plus, the high temperature used in this recipe enhances the natural sweetness of the vegetables and caramelizes the edges. Those dark brown edges are so delicious. They cannot be beat!
Cast Iron for Perfect Roast Vegetables
I roast my vegetables in a deep cast iron skillet for best results. The cast iron retains oven heat better than other baking pans. Direct contact with the super-hot cast iron surface helps roast vegetables achieve a perfect golden-brown color.
My go-to fall and winter side dish is Oven Roasted Root Vegetables. It’s quick to throw together and adds a lovely splash of color to your winter table. As a bonus root vegetables are generally affordable in the cooler months, so this side dish will not break the bank.
This recipe uses sweet potatoes, potatoes, carrots and beets. You can also add parsnips and turnips to the mix if your family enjoys those vegetables.
Be aware that choosing red beets will turn the other items a bit crimson. It doesn’t bother our family, but you can substitute golden beets if you prefer your vegetables less pink!
- 1 ½ cups beets (red or golden, 3 small beets)
- 2 cups potatoes (2 medium)
- 2 cups sweet potato (1 large)
- 2 cups onion (1 large)
- 2 cups carrots (4-5 large)
- ½-1 tsp sea salt (to taste)
- 1/4 cup olive oil
- 2-4 cloves garlic (minced)
- ½ tsp dried thyme
- ½ tsp dried rosemary
- Preheat oven to 425 degrees F.
- Peel vegetables and cut into 1-1 1/2-inch pieces. Lightly grease a large cast iron skillet or baking sheet with olive oil.
- Add all vegetables to the pan and top with olive oil, spices and minced garlic. Toss well to combine.
- Roast the vegetables until tender and golden brown, stirring occasionally every 15 minutes to ensure equal browning. This takes about 45 minutes to 1 hour.
Using red beets will make the vegetables a bit pink, choose golden beets if you prefer no color transfer.
I serve roasted root vegetables with Crazy Easy Roast Chicken. It’s a warm, hearty meal that is delicious and healthy.
Like my easy recipes? Sign up for my newsletter below and never miss a thing!
Bren Did Newsletter Subscribers Get Access!
Stephanie says
I too have a roasted vegetable addiction! I made this recipe and even my super picky 5 year old liked it!
Bren says
I’m so glad it was a hit!
Mercury Bustad says
Thank you for these recipes…..I am a guy and have become addicted to cooking dishes in my ever growing supply of cast iron cookware…..
Bren says
I love cooking in my cast iron skillet! I have a deep “chicken fryer skillet and make almost everything in it!
Christian Montesi says
I took a phenomenal recipe, tried to doctor it and almost blew it completely. However….
So being used to braising meats I thought I would add some chicken stock to see what happens. Well, it made most of the non-carrots into mush! So i had two choices….
1) chuck it or
2) purée it.
Pouring the entire mixture into the Vitamix yielded an amazing explosion of flavor that was devoured by the whole family. Love it as posted and love it puréed.
So sorry to butcher your posted recipe, but is a great alternative in a pinch!
Bren says
You were smart to think of a puréed soup, Christian ! I’m so glad to hear that it turned out okay. The vegetables definitely need a dry roasting to cook correctly. I am going to try the roast vegetable soup, it sound delicious!