Oven Roasted Root Vegetables

As the fall season approaches and cooler temperatures return, oven-roasted root vegetables become a staple for us at mealtime. I just love that they are simple, satisfying, and pair well with so many different meals. And this dish makes a delicious, crowd-pleasing side dish at holiday meals, too. {And for another crowd-pleasing holiday side dish, check out my recipe for Southern Squash Casserole.}

This is a rustic and fuss-free vegetable dish. A little bit of oil, salt, and pepper is all you need to bring out the natural flavors of these vegetables. The oven does most of the work by caramelizing the vegetables and making them tender and delectable. And with so many root vegetables available to mix and match, this dish never gets boring. 

The most important thing to know is that these roasted root vegetables are simply delicious. They’re crispy on the outside, and tender on the inside with caramelized bits that add a sweet and savory flavor to the dish. They’re the perfect rustic comfort food for when it’s cold outside.

And I love the bold colors and rustic charm of this versatile dish, too. I often serve these roasted root vegetables with roasted meat such as chicken or beef. I also like to serve them with my favorite rosemary chicken thighs from the crockpot, or with other hearty main dishes. Sometimes, I even serve roasted root vegetables as a main course, along with a homemade dipping sauce and a side of kale salad.

And this is economical food, too. It lets me use up those bits of vegetables lying around in my fridge and pantry that might otherwise go to waste. I can usually sift through my garden and find some stragglers that I need to use up there, too. But even if I don’t have anything on hand to make this recipe, it’s worth it to buy the vegetables for this recipe at the grocery store because root vegetables are in peak season in fall and winter. And this means that they are likely to be a good buy at the store. 

What kind of vegetables can you use to make oven-roasted root vegetables?

Well, just about any kind! In the photo above I used potatoes, carrots, onions, and parsnips. But what I use varies depending on what I have on hand or what I pick up at the market. Rutabagas, turnips, beets, sweet potatoes, shallots, and celery root also roast up nicely. Feel free to mix it up and try new combinations! 

And let’s talk about what other ingredients go into making roasted root vegetables (very few!), and also what kind of equipment you’ll need:

Besides your choice of vegetables, there are only a few other things you will need. 

Oil – I typically use olive oil, or sometimes avocado oil to roast my vegetables. You can use canola oil, vegetable oil, grapeseed oil, or whatever oil you prefer. I would not use butter for this as it will most likely burn. If you want your veg to have a buttery flavor, wait until the vegetables are done and toss them with a few pats of butter. 

Salt and pepper – I use sea salt and freshly cracked black pepper, but any salt and pepper that you typically use will work just fine. 

Granulated garlic or garlic powder – Because fresh garlic burns a bit more easily than dried garlic, and we’re roasting these veggies at a high temperature, I prefer using granulated garlic or garlic powder rather than fresh garlic. But if you decide to use fresh garlic, it’s better to leave the cloves whole or coarsely chop them into big pieces. Finely minced garlic or garlic paste is best avoided here. And if you’re unsure about the difference between granulated garlic and garlic powder, it’s just a matter of texture. Garlic powder is finer, while granulated garlic has a coarser texture. You can use either in this recipe.

Dried or fresh herbs (optional) – This recipe is quite simple, and you don’t need to add anything beyond oil, salt, and pepper to make it delicious. However, if you want to add some extra flavor, you can include some herbs of your choice. I like adding a teaspoon or two of dried thyme and/or rosemary. You could also use basil, oregano, or an Italian seasoning blend for more variety. Just go ahead and feel free to add any dried or fresh herbs that you prefer.

Kitchen equipment you’ll need for this recipe:

You only need basic stuff to make this recipe. A cutting board, a sharp knife, a vegetable peeler, and a sheet pan. I like to use a half-sheet pan (roughly 13×18″) so that the vegetables don’t get crowded and have plenty of room to roast properly. You may also want to line your pan with parchment paper or a silicone baking mat. 

Here are some links to my recommendations for kitchen equipment for this recipe [Amazon affiliate links]

Nordic Ware Naturals Aluminum NonStick Baker’s Half Sheet 13″ x 18″

OXO Good Grips Plastic Utility Cutting Board 14.7″ x 10.3″

OXO Good Grips Swivel Vegetable Peeler

Amazon Basics Silicone, Non-Stick, Food Safe Baking Mat, Pack of 3

Tips for making oven-roasted root vegetables:

You can choose to peel or not peel the vegetables. I prefer to peel most vegetables, but I usually leave the skins on potatoes. You don’t have to peel root vegetables, but it’s a good idea to peel rough and bumpy ones like celery root. Large rutabagas also benefit from peeling. Ultimately, it’s up to you.

Chop your vegetables into similar-sized pieces. When preparing my vegetables, I usually chop them into chunks that are about 1 1/2 inches in size. However, due to the variety of shapes of different vegetables, this can be a challenging task. For instance, when cutting thin vegetables such as carrots, it’s better to chop them into slightly longer pieces. The main goal here is to ensure that the vegetables are chopped into similar sizes by volume, which is key to achieving even cooking and ensuring they cook within the same amount of time.

Store your leftover root vegetables in the fridge in an airtight container for 2-3 days. 

If you’re looking for an easy side dish for a cozy fall or winter dinner, I hope you’ll try this recipe for roasted root vegetables! These delicious roasted veggies are a perfect pairing for your favorite hearty mains. 

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