roasted root vegetables in a white bowl with a black and white stripped towel behind it

Roasted Root Vegetables

Course Side Dish
Cuisine American
Keyword roasted root vegetables, roasted root vegetables recipe
Prep Time 15 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 195 kcal
Author Amy


  • 2 large sweet potatoes chopped
  • 3-5 large carrots and/or parsnips chopped
  • 1 onion chopped
  • 2 beets optional chopped
  • 3 tbs avocado oil or olive oil
  • 1 tsp salt or to taste
  • pepper to taste
  • 3 cloves garlic minced
  • 1-2 tsp fresh herbs oregano, rosemary, thyme, parsley, etc.


  1. Preheat oven to 400 degrees. Line baking sheet with parchment paper.

  2. In a small bowl, add in garlic, oil, and chopped fresh herbs.

  3. Chop root veggies and add to a large bowl.

    large bowl of chopped sweet potatoes next to a cutting board full of a variety of root vegetables for roasted root vegetables recipe
  4. Pour garlic, oil, and herb mixture over the veggies. 

    adding oil, herbs and garlic to a bowl of root vegetables for roasted root vegetable recipe
  5. Sprinkle vegetables with salt and pepper and toss. Pour onto parchment lined baking sheet

    adding salt to root vegetables for roasted root vegetable recipe
  6. Bake for 50-60 minutes, tossing the mixture once or twice.

    root vegetables on a parchment lined sheet pan getting ready for roasting

Recipe Notes

If you want to get a more caramelized flavor after the veggies have cooked through than you can place under the broil for 2-5 minutes watching closely that it doesn't burn.

Nutrition Facts
Roasted Root Vegetables
Amount Per Serving (1 g)
Calories 195 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 497mg22%
Potassium 618mg18%
Carbohydrates 31g10%
Fiber 5g21%
Sugar 9g10%
Protein 2g4%
Vitamin A 22100IU442%
Vitamin C 8mg10%
Calcium 57mg6%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.