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Roasted Root Vegetables are what I crave with the first hint of that crisp Autumn air. Move over salad…make room for earthy, hearty, caramelized deliciousness in the form of oven roasted root vegetables. Measurements do not have to be exact…this is more of a technique than an exact recipe.
What are Root Vegetables?
Root Vegetables are grown underground. Unlike your usual vegetable grown, the harvested part of the plant is the root, rather than the leafy or colorful portion that is seen above ground. Root vegetables are fairly easy to grow, with harvest ready in the Fall.
The most common root vegetables are:
- onions
- shallots
- potatoes
- sweet potatoes
- carrots
- beets
- turnips
- parsnips
- radishes
- rutabaga
- daikon
How to Roast Root Vegetables
For full details, including ingredient measurements I used, see the printable recipe card down below. Remember this is more of a how-to. Feel free to adjust how much and which veggies you want to roast. Here is step by step what to expect when roasting root vegetables:
Preheat Oven
Preheat oven to 400° F. Coat a large sheet pan generously with olive oil to prevent sticking. (Sweet potatoes are the WORST offenders!)
Slice Garlic, Drizzle with Olive Oil + Bake
Slice the top off of your garlic bulbs lengthwise to reveal cloves and place in an aluminum foil tent on sheet pan face side up. Drizzle with olive oil, salt and pepper. Close aluminum foil tent and bake for 15-20 minutes while you prepare the other vegetables.
Chop Veggies in Uniform Sizes
Chop the remainder of vegetables to your desired size, making sure they are relatively the same size (to ensure even cooking). Place vegetables in large bowl and toss with olive oil, salt and pepper.
Add Remaining Vegetables to Pan with Garlic + Roast
Remove sheet pan with garlic from the oven and add vegetables in an even layer to ensure the vegetables roast instead of steam. Another sheet pan may be needed depending on the size.
Roast for 20 minutes.
Halfway Through Cooking (after the first 20 minutes):
Remove sheet pan from oven and uncover the garlic so the tops are exposed to allow browning.
Toss the fresh herbs in olive oil and add to sheet pan.
Continue to Roast
Continue to roast for another 20-25 minutes or until vegetables are cooked through, tender and browned.
Serve
Remove from oven and serve warm.
**Garlic can be spread on bread, rolls, or squeezed out and mixed with other vegetables.
Why Did My Vegetables Turn Out Soggy?
Chances are your oven may run cooler than most. When the oven isn’t hot enough, veggies will turn out soft and soggy instead of crispy and caramelized. Turn the oven temperature up. Pick a temperature between 400°F to 425°F. The high heat will quickly coax out all those naturally sweet flavors while keeping the vegetable tender, yet crispy.
Storage Directions
Store leftover roasted veggies in an airtight container and in the fridge for 2-3 days. To reheat and regain the crispiness, place on a baking sheet and pop in the oven at 400 F for 4-5 minutes until sizzling. You can also reheat in an air fryer.
What to Serve with Roasted Root Vegetables
Here are few protein ideas to serve with roasted veggies.
More Vegetable Related Recipes to Try…
- Hummus Veggie Wrap
- Vegetable Beef Soup
- Corn, Tomato & Avocado Salad
- Roasted Green Beans
- Roasted Acorn Squash
I hope this how-to was helpful and detailed enough to get you the best roasted root vegetables you’ve ever had! The printable recipe card is below. Be sure to save, print, bookmark or share this recipe to keep it handy! Enjoy! 🙂
Roasted Root Vegetables
Ingredients
- 4 bulbs garlic slice top of bulb off lengthwise to reveal cloves
- 1 lb potatoes any white, gold or red variety
- 1 lb sweet potatoes
- 1/2 lb beets any color
- 1/2 lb carrots any color
- 1/2 lb parsnip
- 1 turnip
- 1/2 rutabaga
- 1 small onion any variety
- 3 tbsp olive oil
- rosemary fresh
- thyme fresh
- sage fresh
- salt to taste
- pepper to taste
Instructions
- Preheat oven to 400° F. Coat a large sheet pan generously with olive oil to prevent sticking. (Sweet potatoes are the WORST offenders!)
- Slice the top off of your garlic bulbs lengthwise to reveal cloves and place in an aluminum foil tent on sheet pan face side up. Drizzle with olive oil, salt and pepper. Close aluminum foil tent and bake for 15-20 minutes while you prepare the other vegetables.
- Chop the remainder of vegetables to your desired size, making sure they are relatively the same size (to ensure even cooking).
- Place vegetables in large bowl and toss with olive oil, salt and pepper.
- Remove sheet pan with garlic from the oven and add vegetables in an even layer to ensure the vegetables roast instead of steam. Another sheet pan may be needed depending on the size.
- Roast uncovered (except for garlic) for 20 minutes.
Halfway through cooking (after the first 20 minutes):
- Remove sheet pan from oven and uncover the garlic so the tops are exposed to allow browning.
- Toss the fresh herbs in olive oil and add to sheet pan.
- Continue to roast for another 20-25 minutes or until vegetables are cooked through, tender and browned.
- Remove from oven and serve warm.
- **Garlic can be spread on bread, rolls, or squeezed out and mixed with other vegetables.
