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Roast root vegetables recipe

Roast root vegetables recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

A simple and delicious roast vegetable dish. Serve them with your next roast dinner.

37 people made this

IngredientsServes: 8

  • 450g new potatoes, halved
  • 1/2 large swede, peeled and cubed
  • 1 large sweet potato, peeled and cubed
  • 2 large parsnips, peeled and cubed
  • 2 large carrots, peeled and cubed
  • 3 tablespoons olive oil
  • 3 tablespoons sweet chilli sauce
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic granules
  • 1 tablespoon steak seasoning
  • 1 teaspoon ground black pepper

MethodPrep:25min ›Cook:40min ›Ready in:1hr5min

  1. Preheat oven to 190 C / Gas 5.
  2. Toss potatoes, swede, sweet potato, parsnips and carrots with olive oil and chilli sauce in a large bowl until coated. Season with onion powder, garlic granules, steak seasoning and black pepper. Toss again until evenly coated, then spread vegetables into a 23x33cm or similar sized roasting tin.
  3. Roast vegetables in preheated oven for 20 minutes, then stir, return to oven and continue cooking until the vegetables are tender, about 20 minutes more.

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Reviews & ratingsAverage global rating:(40)

Reviews in English (29)


I just wanted to note that my original recipe called for Montreal Steak Spice which has a lot more flavor and depth than regular steak seasoning salts. If you do not have this seasoning you can make an approximation of it using 2 parts paprika, course grind balck pepper and salt to 1 part garlic powder, onion powder, crushed corriander, dill and crushed red pepper flakes.-18 Jan 2008

by Liz

This recipe is great! You can make it with any combination of root veggies; I like to skip rutabagas and new potatoes and add butternut squash and turnips. Thanks!-16 Jan 2009

by Kristalyn

I was looking for a decent way to cook my root vegetables and chose this recipe because I thought the combination of veggies and spices sounded good. I honestly didn't care for it. The spices together were mediocre and I did not care for the way the rutabagas and parsnips tasted. I suppose that if you like these vegetables unflavored, you will like this recipe. I prepare them more heavily spiced.-10 Oct 2007

I like to think of this as more of a formula than a recipe. It’s designed to work with any and all root vegetables, and you can mix and match them to your liking. So grab whatever you’re in the mood for, whatever looks best at the farmers market, or whatever you currently have in your kitchen — be it carrots, parsnips, sweet potatoes, beets, turnips, or rutabagas. The secret to cooking a handful of different vegetables at the same time is to cut them all roughly the same size. This ensures they’ll all cook evenly and become perfectly tender and browned at the same time.

While roasting any vegetable with just olive oil, salt, and pepper is great, I like to throw in one additional flavor element. Here, it’s earthy, fragrant rosemary, which is a natural pairing with root vegetables. Wait until halfway through roasting before adding it so it doesn’t burn in the hot oven.

Recipe Summary

  • 1 cup diced, raw beet
  • 4 carrots, diced
  • 1 onion, diced
  • 2 cups diced potatoes
  • 4 cloves garlic, minced
  • ¼ cup canned garbanzo beans (chickpeas), drained
  • 2 tablespoons olive oil
  • 1 tablespoon dried thyme leaves
  • salt and pepper to taste
  • ⅓ cup dry white wine
  • 1 cup torn beet greens

Preheat an oven to 400 degrees F (200 degrees C).

Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.

Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.

Oven-Roasted Root Vegetables with Spicy Pecan Topping

Don&rsquot wait for the holidays to put roasted root vegetables on the menu. Earthy, well-seasoned root vegetables are creamy-tender and pair well with this candied, crunchy, slightly spicy pecan topping. You may be tempted to roast everything together in one pan. Roasting the red beets and red onions separately, however, keeps them from discoloring the orange and yellow vegetables. The spiced pecans make a great cocktail appetizer or snack. Double or triple the ingredient amounts and store some away in an airtight container. There is no need to toast the pecans beforehand. Simply melt the butter into the maple syrup, then stir in pecans, chili powder, paprika, cayenne, and salt. Spread the pecans on a baking sheet and bake until toasted. Let cool completely before transferring them to a serving dish or storage container. Use these spicy pecans to top your favorite baked casserole, such as macaroni and cheese, or sprinkle them over a main dish salad.

Recipe Summary

  • 4 medium red potatoes, cut into 1-inch pieces
  • 2 carrots, peeled, quartered lengthwise
  • 2 parsnips, peeled, quartered lengthwise
  • 2 bay leaves
  • Salt and pepper
  • ½ teaspoon dry mustard
  • 2 teaspoons dried thyme
  • 3 tablespoons all-purpose flour
  • 3 pounds boneless chuck roast, trimmed
  • 2 tablespoons olive oil
  • 2 medium onions, peeled and cut into 8 wedges
  • 1 tablespoon tomato paste
  • 1 cup low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon chopped parsley, optional

Place potatoes, carrots, parsnips and bay leaves into a 6-quart slow cooker. Season with salt and pepper.

Mix mustard, thyme, 1 Tbsp. flour and 1/2 tsp. each salt and pepper in a small bowl rub mixture all over roast. Heat 1 Tbsp. oil in a large skillet over high heat and sear meat on all sides until browned, 2 to 3 minutes per side. Add to slow cooker, on top of vegetables.

Wipe out skillet and heat remaining oil over medium heat. Add onions cook until translucent and beginning to brown, about 8 minutes. Stir in remaining flour and cook, stirring, for 1 minute. Add tomato paste and cook for 1 minute more. Slowly stir in beef broth and Worcestershire sauce bring to a simmer. Cook until thickened, about 2 minutes.

Pour onion mixture into slow cooker. Cover and cook on low until meat is tender, about 8 hours. Slice meat and place on a platter transfer vegetables using a slotted spoon. Discard bay leaves. Garnish with parsley, if desired. Serve immediately.

My Easy Go-To Stir Fry Vegetables Recipe

Quick and simple stir fry vegetables. This colorful medley of carrots, broccoli, cabbage, leek, and ginger is a great side dish to any main entree. Whip it up in just 20 minutes!

I debated for a minute (actually, 10 days) about whether or not I wanted to post this recipe, because it&rsquos so silly-simple but, then I observed my own obsessive magnetic pull towards it and decided it needed to be shared.

While I definitely post recipes that aren&rsquot necessarily staples in my household for the sake of variety (and &ndash let&rsquos face it &ndash appealing to the masses), I am always so happy to provide dishes that are utterly authentic to my life&hellip recipes that sooth my body and soul.. that I&rsquom confident you will absolutely love too.

This to say, one of the leaves I find myself turning over time and again is to share more food that exemplifies my food philosophy. Recipes like this are what I consume nearly daily. This is one of those all-star dishes that is always relevant to me regardless of whether I&rsquom three sheets to the wind eating all the paleo cookies in sight, or being more mindful with my food intake.

SO what goes into this easy AF, amazingly nourishing skillet o&rsquo veg? Color! For this edition, I use carrots, broccoli, cabbage, leek, ginger, and coconut aminos for a tummy-pleasing rock star of a side dish (slash all-out meal if you&rsquore like me and volume eat your veggies).

My go-to technique is to cook the vegetables in ghee in my cast iron skillet, but as always, there&rsquos plenty of wriggle room here &ndash you can use coconut oil or your favorite cooking oil and your trusty non-stick skillet.

From start-to-finish, the prepping and cooking of this dish takes me about 20 minutes, and I usually throw it together after a workout for lunch. Lately, I&rsquove been eating this entire batch (I kid you not&hellipthe entire batch) with broiled salmon. For me, broiled salmon is not only one of the most delicious things I can possibly put in my mouth, but it&rsquos also my go-to source of omega-3 fats, great protein, AND it only takes 10 minutes to broil. I broil the salmon while the vegetables are cooking, which results in an incredibly nutrient-dense well-balanced meal DONE in 20 minutes.

You can pair this dish with any of your favorite meat entrees, or stick it in a bowl with black beans and brown rice for a meatless vegetarian version. I hope you love these veggies as much as I do, and feel free to let me know what you think if you make them!

Roasted Root Vegetables

When I was planning my cookbooks release party that happened a little while back I had to organize a menu for what we were eating. The up side of doing that was that I was able to satisfy the control freak in me and have everything that I wanted served to be there. But of course the down side was a massive amount of work added to the many deadlines that come with planning any sort of thing. Then again it could just be me being a terrible planner, I’m good at putting things of until the very last second.

One of the many dishes that I had prepared for the party were these root vegetables. We utilized only seasonal and local root vegetables from a local farm that’s nearby my favorite farm Yonder Way Farm. To my surprise people kept coming up to me asking me to clarify wether or not there were beets inside the root vegetables because they “hated beets but loved these”. Well folks, that’s the magic behind roasting vegetables. The outcome is a sweeter, slightly nutty tasting, and far more deeply flavored morsel or more specifically, root.

An interesting thing to note is that everyone thought the recipe I had generalized for the catering company Royers was super simplistic yet everyone thought it was some sort of elaborate concoction. It really is quite wonderful to let beauty through simplicity shine by using fresh local vegetables. I also love how they get a little tie dye colored due to getting stained by the rich red from the beets. Although they make your cutting board look like a murder scene they tend to make other vegetables look quite pretty as long as you aren’t too violent with your mixing.

11 Easy-but-Delicious Root Vegetable Recipes to Take You Beyond the Roasting Pan

Photograph by Beth Galton | Food Styling by Mariana Velasquez

Root vegetables may not have the leafy green feel of vegetables, but they make up for that in color. Check out these root vegetable recipes to make your, carrots, parsnips, beetroots—you name it—into more than just salads and roasted dishes.

Cumin-Roasted Carrots and Parsnips

Toasted cumin seeds, mint, and lime juice intensify the sweetness of simple baked root vegetables. Get the recipe for Cumin-Roasted Carrots and Parsnips»

Shaved Carrot Tart with Ricotta

Piles of colorful carrot ribbons—which skew more savory than sweet, thanks to a lemony coriander-flecked dressing—come out of the oven glistening and retaining some of their bite. The keys to the couldn’t-be-flakier crust beneath: keeping the ingredients as cold as possible, and not overhandling the dough. Leftovers of the tart can be refrigerated and recrisped in the oven the next day. Get the recipe for Shaved Carrot Tart with Ricotta »

Carrot-Tahini Dip

Tahini’s nutty, luxurious properties don’t stop at hummus. Keep the sesame paste flowing with this vibrant, creamy carrot purée. Get the recipe for Carrot-Tahini Dip»

Chicken and Root Vegetable Soup (Sancocho)

This Puerto Rican chicken soup is hearty with starchy vegetables. Get the recipe for Chicken and Root Vegetable Soup (Sancocho) »

Radish and Cilantro Salad with Goat Cheese

Radish and Cilantro Salad with Goat Cheese

Roasted Beets with Orange and Crème Fraîche

A cool and tangy crème fraîche dressing adorns roasted beets for a simple, colorful side dish. We like to use a combination of red and golden beets for presentation. Get the recipe for Roasted Beets with Orange and Crème Fraîche»

Three-Beet Salad with Orange-Yogurt Dressing

Three-Beet Salad with Orange-Yogurt Dressing

Raw Celery Root Salad with Apples and Parsley

Raw Celery Root Salad with Apples and Parsley

Roasted Winter Vegetables

Rosemary and thyme add aromatic depth to roasted root vegetables in this hearty side. Get the recipe for Roasted Winter Vegetables»

Gujarati Spring Vegetables

Gujarati Spring Vegetables

Root Vegetable and Quinoa Salad with Pickled Sunchokes


You Call It Balsamic Vinegar. In Emilia-Romagna, It’s Black Gold.

So much more than a condiment, Italy’s Aceto Balsamico is steeped in family legacy and centuries of tradition.

What do Rutabagas taste like? I wanted to include these so badly because they are the best at mimicking potatoes when roasted but my whole neighborhood was out of them! They’re a delicious addition to a roasted root vegetable platter and you 100% should include them.

Fibrous vegetables like these root vegetables are going to be a great healthy addition to your meal, they’re higher in fiber and have great nutritional value.

Looking for more roasted side dishes?

Tools Used in the Making of these Oven Roasted Root Vegetables:
Sheet Pan: A good quality sheet pan, I keep a stack of these in my kitchen. And they don’t need to be expensive. Just make sure you keep the food from touching each other/in a single layer for optimal roasting.
My Favorite Knife: This is a funny one to mention but I will because there is so much chopping here. I have almost everything you’d imagine Williams-Sonoma would sell including a super expensive Shun Knife Set. Instead of using that, I use this knife every single time I cook. I bought it in 2005 and the whole set was 20$ The knife I love is the rock ‘n chop one with the ball on top and the curved blade. Never been sharpened and I can cut anything with it. Total knife love. Also, 1200 reviews on Amazon can’t be wrong. This knife is amazing.
Vegetable Peeler: On that note, this peeler has been in my kitchen since 2010 and is as sharp as ever. The peels are also super thin so you don’t trash a lot of your vegetables when peeling them.

Easy Pot Roast Recipe With Root Vegetables

Easy Pot Roast recipe, using top round beef roast, and cooked in the dutch oven ( or slow cooker!). Also this beef roast recipe includes a lot of delicious root vegetables!There’s nothing like a good old fashioned slow cooked roast. I swear it’s like one of my all time favorites! I remember when I was a young girl, my mother would make roast, and sometimes she’d smother it in a creamy gravy. Once that the roast was done she’d serve it with mashed potatoes, and vegetables. OMG, I swear it was the best. If we had any leftovers, she’d make hot roast beef sandwiches the following day, and serve it with soup. I actually do the same thing!

Last year I shared my recipe for roast beef with carrots and potatoes, and you all liked it so much, that I’ve been asked to do another beef roast recipe. This time around I’m going to make a smothered the roast with a homemade brown gravy, and lots vegetables, just like my mom used to make.

Below, I will explain how to make the top round roast recipe in a dutch oven, and I will also explain how to make the roast in the slow cooker. Both top round roast recipes have different cooking times, but once done, the outcome is the same. Check it out!

Roasted Rosemary Root Vegetables

Preheat oven to 425ºF, with oven rack placed in the bottom two positions. Lightly coat two baking sheets with cooking spray.

In a large bowl, stir together red-skinned potatoes, rutabaga, sweet potato and carrots. Place beets in a medium bowl.

Drizzle 3 tablespoons of olive oil over the large bowl of vegetables, season with ½ teaspoon salt, ½ teaspoon pepper and 1 ½ tablespoon rosemary, and stir to combine. Drizzle remaining 1 tablespoon of olive over the beets, season with remaining ¼ teaspoon salt, ¼ teaspoon ground pepper and ½ tablespoon rosemary, and stir to combine.

Divide all of the vegetables evenly between the two prepared baking sheets. Roast for 20 minutes, then gently stir the vegetables and rotate the baking sheets from rack to rack, and front to back. Roast until the vegetables are tender when pierced with a fork and golden brown in some spots, an additional 20&ndash25 minutes.

Note: To make ahead, roast the vegetables up to 3 hours ahead of time. Let rest on the baking sheets at room temperature, then heat in a 425ºF oven for 15&ndash20 minutes before serving.

If you had asked my 9-year-old self to name a favorite vegetable side dish, you probably would have been treated to some sort of smart aleck answer, like, &ldquoPotato chips! Potatoes are vegetables, right?&rdquo I can&rsquot guarantee that the grown-up version of myself won&rsquot fire off a smart alecky response once in awhile, but I can assure you that potato chips are now only known as the food I indulge in when nobody else is at home, not a legitimate side dish.

Today, I would tell you that roasted root vegetables are where it&rsquos at, particularly when flavored with fresh rosemary. Not only are they heaps better for you than potato chips, but the naturally sweet flavors that come from roasted, golden brown veggies rate close to a ten on the addictive scale. Truth be told, these vegetables barely didn&rsquot make it to the table, as my husband and I started noshing on them as soon as they came out of the oven.

If you are planning to serve the vegetables with a roast chicken or some other dish that requires oven space, roast the vegetables up to 3 hours ahead of time. Let them rest on the baking sheets at room temperature, then heat them in a 425ºF oven for 15 to 20 minutes before serving. That will give your roast chicken or prime rib enough time to rest before carving and serving.

There are a variety of root vegetables that you could use for this recipe. So, if you&rsquore not keen on one or two of the vegetables that I chose, feel free to substitute something else. I used a combination that I thought would not only taste great but also look beautiful when served: red-skinned potatoes, sweet potatoes, carrots, beets and rutabaga. Other options would be parsnips, red onions, turnips and celeriac, to name a few.

First, cut the vegetables so they&rsquore equal in size, about 1-inch pieces. Depending on which vegetables you&rsquore using, you&rsquoll likely need to peel before chopping. The only vegetables of the bunch that I didn&rsquot peel first were the red-skinned potatoes.

Place all the vegetables, except for the beets, in a large bowl. Drizzle with olive oil and season with salt and pepper. I chose to season the beets in a separate bowl so that the color wouldn&rsquot bleed into the other vegetables. It wouldn&rsquot be the end of the world, but I was going for a really pretty array of colors.

The scent of fresh rosemary is one of my favorites from the herb world, and I promise that your kitchen will smell amazing when the vegetables are roasting. Chop up the rosemary and stir some into each bowl of vegetables.

Lightly coat two large baking sheets with cooking spray and divide the vegetables evenly between the trays. Why use two baking sheets when all of the vegetables can easily fit onto one? Giving the veggies a little elbow room will allow them to truly roast and brown, rather than steam.

Pop the vegetables into the oven and roast until they are tender and golden brown. And then try not to eat an entire pan&rsquos worth while standing in the kitchen. It&rsquos nearly impossible, I tell you!