Classic Roasted Root Vegetables

Root vegetables are everywhere in cooking! What are root vegetables? Root vegetables include potatoes, onions, carrots, radishes, garlic, ginger and more. We use root vegetables for everything from adding flavor and seasoning to making stews to snacking. There’s a lot of potential with root vegetables, and while you might be familiar with how to use many of them, some of the less common root veggies like cassavas, beetroot and rutabaga might be unfamiliar to you.

Oven-roasted veggies make for a great side dish for a variety of meals, but they’re especially great throughout the winter months due to their satisfying flavor and heartiness. You can incorporate them into your Thanksgiving dinner or eat them with a Christmas ham and have a wonderful holiday meal.

Easy and Delicious Oven-Roasted Root Vegetables

For my own roasted root vegetables recipe, I wanted to pick root veggies that I thought would each offer something unique and flavorful when combined together. I opted for some of the more common ones like red onion, carrots and garlic, but took the recipe further by adding parsnips, beets and sweet potatoes to my roasted root vegetables lineup. What you’re left with, after some roasting and seasoning, is a delicious medley of everything root veggies have to offer. With salt, black pepper, cumin and olive oil, these roasted root vegetables are seasoned just enough to be delicious while still being a healthy dish that provides a bounty of nutrients.

The vegetables’ skin is flaky and crispy while the flavors are rich and nuanced, making it a craveable side dish (or main dish if you’re a veggie lover like me). It’s an incredibly easy dish to put together and cook, with the entire recipe only taking about an hour of cook time and 15 minutes of prep. Let’s dive right in so we can get to eating our veggies faster.

Eat well!


  • 1 small red onion, peeled and chopped
  • 1 pound sweet potatoes, peeled
  • 1 pound parsnips, peeled and halved
  • 1/2 pound beets, trimmed and scrubbed
  • 6 garlic gloves, finely minced
  • 1/4 cup olive oil
  • 1.5 tsp Kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp cumin
  • 2 tbsp fresh thyme leaves
  • 2 tbsp coarsely chopped rosemary leaves


  1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with foil and spray with a nonstick cooking spray.
  2. Place the onion, sweet potatoes, parsnips, beets and carrots in a large mixing bowl. Add the garlic, salt, black pepper, cumin and olive oil. Stir or toss until evenly distributed and coated.
  3. Spread the vegetable mix on the baking sheet in a single layer. Roast the mixture for 40-50 minutes until tender, removing halfway through to flip and stir, adding in the thyme and rosemary.
  4. Remove roasted vegetables from the oven, adding salt and pepper to taste. Serve warm.


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