Roasted Root Vegetables

Name: Roasted Root Vegetables
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 pound red potatoes (cut into 1 inch cubes); 3 medium beets (peeled and cut into wedges); 4 medium carrots (peeled and cut into 2-inch pieces); 3 medium medium parsnips (peeled and cut into 2-inch pieces); 1 small celery root (about 1 lb, peeled and cut into 1 inch cubes); ¼ cup olive oil; 1½ teaspoons garlic powder; 1 teaspoon onion powder; ½ teaspoon freshly ground black pepper; kosher salt (to taste)

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These Roasted Root Vegetables are one of my favorite side dishes, with crispy, caramelized edges and tender centers. A colorful mix of beets, potatoes, parsnips, carrots, and celery root roasts until perfectly golden, bringing out their natural sweetness and flavor. Simple, delicious, and perfect for any meal!

A white plate with a mixture of roasted root vegetables.

In the fall, I love incorporating lots of root veggies into our meals. They store well for a long time and add a good variety of colors and textures to our plates. My favorite way to serve them is roasted up in olive oil, with simple seasonings, maybe with a garnish of thyme or parsley. They’re an easy, nutritious side to go with everything from your Thanksgiving turkey to a simple Baked Lemon Garlic Salmon.

Recipe Overview

Skill Level

Beginner

Prep Time

10 mins

Cook Time

35 mins

A Few Key Ingredients

Below are the key ingredients you’ll need to make roasted root vegetables. You can find the full quantities in the recipe card further down the post.

ingredients to make roasted root vegetables.

Red potatoes: Perfect for roasting with a creamy texture; their skins crisp up nicely in the oven. Yukon Golds will also work well here.

Beets, carrots, parsnips: These sweet veggies become even sweeter with a caramelized flavor once roasted. I like to roast the beets alongside the potatoes, as they will stain the other veggies.

Celery root: This underrated vegetable has so much flavor! It has a thick skin, so you need to peel it to reveal the white flesh underneath.

Olive oil: Needed to help everything crisp up in the oven. You may also use avocado oil or a neutral oil like vegetable oil instead.

Seasonings: A little garlic and onion powder goes a long way to add extra flavor to the veggies with minimal effort.

Tips for the Best Roasted Veggies

Cut each type of vegetable into evenly sized chunks so they cook evenly.
I dice the red potatoes and celery root slightly smaller than the other veggies so they cook through in the same amount of time.
Preheating the sheet pans in the oven before adding the veggies helps them start caramelizing as soon as they hit the pan. This gives them much crisper edges.
Don’t overcrowd your sheet pans! Give the veggies lots of room to prevent steaming and let them caramelize more.
Tossing the veggies around halfway through the roasting time will help them caramelize evenly, all over.

How to Make Roasted Root Vegetables

Before you start: Preheat the oven to 425°F. Place two large rimmed sheet pans in the oven while it preheats. Preheating the pans helps the vegetables start browning immediately.

Prep the veggies:

Pat all the vegetables thoroughly dry. Keep the beets and potatoes together in one bowl. Keeping the beets separate prevents them from staining all the other vegetables pink.

Prepping the veggies in a bowl to roast.

Place the carrots, parsnips, and celery root in a separate bowl for the second sheet pan. In a small bowl, whisk together the olive oil, garlic powder, onion powder, black pepper, and salt.

Divide the mixture approximately evenly between the two bowls of vegetables and toss thoroughly. You want the vegetables lightly coated, not wet.

Roast the veggies:

Carefully remove the hot sheet pans from the oven. Spread the potatoes and beets over one pan in a single layer, placing as many potatoes as possible cut-side down.

Spread the carrots, parsnips, and celery root over the second pan. Leave some space between the pieces. Overcrowding will cause the vegetables to steam.

Roast for around 35 minutes, rotating the sheet pans between the oven racks halfway through.

Flip or toss the vegetables after about 15-20 minutes. They’re ready when fork-tender inside with deeply golden, caramelized edges.

Depending on how you’ve cut the vegetables, the carrot-parsnip pan may finish earlier than the beet-potato pan, so start checking around 25 minutes.

Transfer the vegetables to a large serving platter and sprinkle with freshly ground pepper.

Storage Recommendations

Storage: Store cooled leftovers in an airtight container in the fridge for up to 5 days. They can also be frozen for up to 3 months (thaw overnight before reheating).
Reheating: Reheat in the oven on a sheet pan at 350°F for 5-10 minutes, until warmed through. You can also microwave individual portions, but they won’t be as crisp.

Variations

Make them cheesy: Sprinkle with grated Parmesan cheese in the final 5 minutes of roasting.
Make them spicy: Add a little cayenne or red pepper flakes to the veggies along with the other seasonings.
Curried roasted veggies: Toss the vegetables with 1 tbsp curry powder before roasting.
Herby garnish: Sprinkle with fresh thyme or chopped parsley after roasting to add a fresh flavor.

A close up of roasted beets, carrots, parsnips, celery root, and potatoes garnished with thyme.

Questions I Get Asked a Lot

Can I make these ahead of time?

You can totally roast the veggies ahead of time and store them in the fridge for up to 5 days. I recommend reheating them in the oven to crisp them up again before serving.

What’s the best temperature for roasting root vegetables?

I like to roast them at 425°F as this high heat encourages the veggies to caramelize properly.

Do I need to peel them?

You can leave the skins on the potatoes. You definitely need to peel the celery root, as its skin is very thick. With the carrots, parsnips, and beets, I like to peel them, but you can leave the skins on if you prefer.

Do I need to blanch them first?

No, the vegetables can go straight into the oven without needing to boil them. They’ll soften up perfectly as they roast.

More Easy Sides

Thanks so much for being here and for cooking with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and a ⭐️ rating below.