This Roasted Root Vegetables recipe is simple, vibrant, and incredibly healthy. Naturally gluten-free and vegan, it’s easy to prepare and makes a colourful addition to any meal, especially during the holiday season.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- How to make Roasted Root Vegetables
- Leftovers
- Recipe FAQs
- Recipe card
Why this recipe works
Root vegetables are at their best in autumn and winter. Roasting concentrates their natural sweetness and creates a crisp, caramelised exterior with tender insides. This recipe is flexible, quick to assemble, and scales easily—perfect for a weeknight or as a colourful side for a holiday roast.
You can mix and match the vegetables and seasonings to suit your taste. A simple combination of olive oil, rosemary, salt and pepper is classic, but you can switch things up with spices, maple syrup, or vegan cheese for a different finish.
Ingredients to make Roasted Root Vegetables
- Multi-coloured carrots – use thin ones whole or quarter thicker carrots.
- Parsnips – quarter them so they roast evenly.
- Sweet potato – cut into wedges.
- Beetroot – wash and halve small beets before roasting.
- Red onion – quartered.
- Garlic – one large bulb halved horizontally.
- Fresh rosemary – chopped and scattered over the veg.
- Olive oil – for flavour and crisping.
- Salt and pepper – to taste.
See recipe card below for exact quantities and timings.
Substitutions
- Vegetables: Swap or add other root veg such as turnips, rutabaga or regular potatoes.
- Herbs: Use thyme, sage, or a dried herb mix if you don’t have fresh rosemary.
- Oil: Any oil with a suitable smoke point (rapeseed/canola, avocado) works in place of olive oil.
Variations
- Spicy: Toss veg with cumin and smoked paprika for warmth and depth.
- Sweet: Mix a little maple syrup with the oil for glazed, kid-friendly veg.
- Gourmet: Sprinkle with vegan cheese and broil briefly at the end for a gratin-style finish.
How to make Roasted Root Vegetables
Step 1: Preheat the oven to 200°C (fan) / 220°C (conventional) or 400°F. Prepare the vegetables: wash, peel if needed, and cut to similar sizes so they cook evenly.
Step 2: Spread the chopped vegetables and halved garlic bulb on a large roasting tray. Drizzle with olive oil, sprinkle with salt, pepper, and chopped rosemary. Toss to coat evenly.
Step 3: Roast for 30 minutes, then give the tray a rough turn and roast for another 10 minutes until vegetables are tender and starting to caramelise.
Hint: Oven temperatures vary—check the veg toward the end of cooking to avoid over-browning.
Leftovers
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 180°C (350°F) for 5–10 minutes or warm in a skillet for a crisp finish.
Recipe FAQs
Prep and cut the vegetables evenly, toss with oil and seasonings, spread on a baking tray in a single layer, and roast until tender and caramelised.
Root vegetables like carrots, parsnips, sweet potato, beetroot, onion and garlic roast beautifully together.
Yes. Arrange in a single layer if possible and cook at around 200°C for about 20 minutes, shaking halfway through.
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Roasted Root Vegetables
Ingredients
- 8 multi coloured carrots (use thin whole or quarter thicker carrots)
- 4 parsnips (quartered)
- 1 medium sweet potato (sliced into wedges)
- 3 small beetroot (washed and halved)
- 1 large red onion (quartered)
- 1 large bulb of garlic (halved)
- 1 handful fresh rosemary (chopped)
- Olive oil
- Salt & pepper
Instructions
- Preheat the oven to 200°C (fan) / 220°C (conventional) or 400°F. Prepare the vegetables as described above.
- Place all chopped vegetables and the halved garlic bulb on a large roasting tray. Drizzle with olive oil, season with salt and pepper, and scatter over the chopped rosemary. Toss to coat.
- Roast for 30 minutes, then roughly turn the vegetables and roast for an additional 10 minutes, or until tender and caramelised.
Notes
Nutrition
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Carbohydrates: 32 g
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Protein: 3 g
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Fat: 1 g
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Fiber: 9 g
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Sugar: 16 g
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