Roasted root vegetables are the side dish we turn to again and again during the colder months. Grab whatever looks best at the market, then cut into pieces of similar sizes (this is key to even cooking!).
It’s so simple to make! Drizzle the root vegetables with olive oil, then toss with Kosher salt and black pepper. Roast the veggies until tender, about 45 minutes, tossing once.
Does it take some time? Totally. Root vegetables generally have a longer cook time than softer vegetables. But it’s a relatively hands off recipe that is healthy, nutritious, and pairs well with practically any entrée! Everything from slow baked salmon to beef tenderloin. Even easier? Grab a rotisserie chicken from the store and serve that alongside for less cooking.
What we love most about roasted root vegetables: just before serving, the roasted vegetables get tossed with balsamic vinegar and are topped with a tiny crumble of goat cheese. We recommend Selles-Sur-Cher, a creamy, ash-coated French goat cheese. It adds the perfect tang and creaminess to the roasted veggies!
Ingredients For Roasted Root Vegetables
Here’s the fun part — you get to mix and match the root vegetables that look best to you! Can’t find red beets at the market? Grab golden beets or candy cane beets (chioggia beets) instead! Don’t love parsnips? Replace with celery root or kohlrabi! Use this ingredient list as a guide, knowing that you can switch it up as you like.
- Sweet potatoes, any variety
- Beets: red beets, golden beets, chioggia beets, or a mix!
- Carrots
- Potatoes
- Parsnips
- Shallots or onions
- Garlic (because roasted garlic is life!)
The key here — and this is important! — is to make sure whichever root vegetables you end up using are cut into similarly sized pieces. This will ensure a more even cook time.
Toss the root vegetables with balsamic vinegar just before serving, then sprinkle with flaky sea salt. Takes them over the top!
What Are Root Vegetables?
Root vegetables are magical! These nutrient-dense power houses grow underground, working hard to absorb the nutrients found in the soil.
Popular root vegetables include: beets, potatoes, sweet potatoes, carrots, parsnips, onions, shallots, turnips, radishes, ginger, garlic, fennel, celeriac.
They come in all shapes and sizes, but when cooking root vegetables, make sure to cut the veggies into pieces of similar size. Things like garlic cloves will cook much quicker than beets, so you want to make sure they’re relatively close in size.
How To Roast Vegetables
Roasting vegetables is one of the easiest ways to transform your veggies. They develop a deeper, more intense flavor from cooking at a high heat and for a shorter period of time than baking.
What about steaming or boiling? Honestly? Not so into it. You get so, so much more flavor from roasting!
Here’s how to roast root vegetables like a pro:
- Peel root vegetables. Begin by peeling any vegetable whose skin you don’t want to eat. We often leave potato skin on, but peel things like beets, carrots, and parsnips.
- Cut root vegetables. Make sure to cut the vegetables in pieces of similar size to help ensure more even cooking.
- Season root vegetables. Place vegetables in a single layer in a rimmed baking dish, then drizzle with olive oil, Kosher salt, and black pepper. Place vegetables like shallots cut side down so they lay flat.
- Roast root vegetables. Cook at 425 F in a preheated oven for 30 minutes. Toss the veggies, then return to oven and cook for an additional 10-15 minutes more, or until tender.
- Drizzle with balsamic vinegar. As soon as the vegetables come out of the oven, drizzle with a couple tablespoons of balsamic vinegar. Give one final toss, then plate the veggies.
- Serve. Just before serving, add creamy goat cheese and a sprinkle of flaky sea salt. Enjoy immediately or at room temperature!
What To Serve With Roasted Root Vegetables
One of the reasons we love roasted root veggies so much is that they are a perfectly healthy side dish to be enjoyed all fall or winter long. There’s not much these don’t go with.
We love to eat them with:
- roast chicken or turkey
- any cut of steak
- roasted or seared salmon (or other fish)
- pan seared duck breast
- classic meatballs (no red sauce, just meatballs and veggies!)
- veal saltimbocca
Want to give these a Middle Eastern flavor profile? Sprinkle the root vegetables with za’atar and sumac.
Looking for a side dish for a Moroccan entrée? Toss the veggies with ras el hanout.
You can spice them up (hah! see what I did there?!) any way you like, making roasted vegetables the most adaptable vegetable side dish!
Could not love these roasted veggies any more! Healthy, versatile, and so damn satisfying, every single time!
If you make this Roasted Root Vegetable recipe, please let us know by leaving a review and rating below.
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For more fall and winter recipes, check out the following:
- Creamy polenta with roasted mushrooms
- Duck fat potatoes
- Whole beef tenderloin
- Lentil salad
- Chicken with white beans and kale
Roasted Root Vegetables Recipe
Ingredients
- 2 carrots peeled and cut into 1" pieces
- 8-10 large shallots peeled and halved
- 4 medium beets red, golden, or Chioggia, peeled and quartered
- 2 parsnips peeled and cut into 1" pieces
- 1 large sweet potato peeled and cut into 1" pieces
- ¼ – ½ lb Yukon potatoes or other potatoes, cut into 1" pieces
- 3-4 Tbsp extra virgin olive oil
- 1 ½ tsp Kosher salt
- ½ tsp freshly ground black pepper
- 2-3 Tbsp balsamic vinegar
- 3 Tbsp goat cheese such as Selles-Sur-Cher
- flaky sea salt for serving
Instructions
- Peel root vegetables. Start with about 2 – 2 ½ lbs of mixed root vegetables. Preheat oven to 425 F. Peel any vegetable whose skin you don't want to eat. We often leave potato skin on, but peel things like beets, carrots, and parsnips.
- Cut root vegetables. Make sure to cut the vegetables in pieces of similar size to help ensure more even cooking.
- Season root vegetables. Place vegetables in a single layer in a rimmed baking dish (use multiple dishes if needed), then drizzle with olive oil, Kosher salt, and black pepper. Place vegetables like shallots cut side down so they lay flat.
- Roast root vegetables. Cook in a preheated oven for 30 minutes. Toss the veggies, then return to oven and cook for an additional 10-15 minutes more, or until tender.
- Drizzle with balsamic vinegar. As soon as the vegetables come out of the oven, drizzle with a couple tablespoons of balsamic vinegar. Give one final toss, then plate the veggies.
- Serve. Just before serving, add creamy goat cheese and a sprinkle of flaky sea salt. Enjoy immediately or at room temperature!
Notes
- For the recipe above, you’ll want about 2 – 2 ½ lbs total of root vegetables. Mix and match according to what’s available at the store as well as personal prefernce.
- Popular root vegetables include: beets, potatoes, sweet potatoes, carrots, parsnips, onions, shallots, turnips, radishes, ginger, garlic, fennel, celeriac and turmeric.
- We love adding brussel sprouts or squash to this as well! Just make sure the pieces are all roughly the same size when cooking.
Let us know your thoughts!