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+ servings
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 195kcal
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.


  • Preheat oven to 400 degrees. Line baking sheet with parchment paper.
  • In a small bowl, add in garlic, oil, and chopped fresh herbs.
  • 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
  • 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
  • Sprinkle vegetables with salt and pepper and toss. Pour onto parchment lined baking sheet
    adding salt to root vegetables for roasted root vegetable recipe
  • Bake for 50-60 minutes, tossing the mixture once or twice.
    root vegetables on a parchment lined sheet pan getting ready for roasting


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.


Serving: 1g | Calories: 195kcal | Carbohydrates: 31g | Protein: 2g | Fat: 7g | Sodium: 497mg | Potassium: 618mg | Fiber: 5g | Sugar: 9g | Vitamin A: 22100IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 1.1mg