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Oven Roasted Root Vegetables

Tender, lightly caramelized, and perfectly seasoned, these oven-roasted root vegetables are a healthy side dish made for busy weeknights!

Root vegetables sometimes get a bad rap. In a world where even Brussels sprouts have become trendy, there’s still not a lot of love out there for beets and parsnips.

Well, this recipe for oven-roasted root vegetables might just change your mind. When you roast vegetables—especially root vegetables!—it really brings out the best in them. They go from crisp to tender, the sweetness intensifies, and sharp flavors magically mellow. 

I’ve paired crowd-pleasers like baby potatoes, sweet potatoes, and carrots with parsnips and beets in this oven-roasted root vegetables recipe, so there’s something for everyone here!

Overhead view of roasted root vegetables with bowl of yogurt dip

Why You’ll Love These Oven-Roasted Root Vegetables

Let’s talk about all the ways these oven-roasted root veggies will impress you:

  • Healthy. Root vegetables are packed vitamins and minerals, so they’re a great way to get some extra nutrients into your diet.
  • Easy. This is a largely hands-off recipe—prep the veggies, oil and season them, then pop them in the oven and let them do their thing!
  • Delicious. Root veggies really benefit from the roasting treatment! They get caramelized on the edges, a little bit crispy in spots, tender on the inside, and they’re delightfully sweet.

What Is the Secret to Roasting Vegetables?

I’ve found that there are a few secrets to the best roasted vegetables. First, crank up the heat—I think 425ºF is perfect. Give the vegetables some space on the pan, and don’t rush the roasting process—you want the vegetables to be tender and the sugars to be starting to caramelize before you pull them out of the oven.

Overhead view of ingredients for oven-roasted root vegetables

What You’ll Need

Here are the ingredients for oven-roasted root vegetables. Check out the recipe card below for the exact amounts of each ingredient. 

  • Baby potatoes – Any variety, or a combination of colors, will work here.
  • Beets – You can use yellow beets for a milder flavor and less mess!
  • Carrots 
  • Parsnips
  • Sweet potatoes – Orange sweet potatoes are moister and sweeter than their white and purple counterparts, but any variety works in this recipe.
  • Ras el hanout – This is a Moroccan blend of spices with a warm flavor that works well with root vegetables. 
  • Olive oil
  • Salt
  • Greek yogurt dip – Grab my Greek yogurt dip recipe.

How to Make Oven-Roasted Root Vegetables

If you want to get a head start on this recipe, you can cut the vegetables a day or two before and store them in the refrigerator until you’re ready to cook.

Side-by-side photos of unseasoned and seasoned raw root vegetables in glass bowl

Prepare. Preheat your oven to 425ºF and line a baking sheet with aluminum foil.

Oil and season the vegetables. In a large mixing bowl, combine the baby potatoes, beets, carrots, parsnips, sweet potatoes, olive oil, and salt, along with a tablespoon of ras el hanout. Toss to coat.

Side-by-side photos of unbaked and baked root vegetables on sheet pan

Roast. Transfer the veggies to the prepared baking sheet and bake for 30 minutes, stirring halfway through the cooking time.

Serve. Pair your oven-roasted root vegetables with Greek yogurt dip.

Spatula scooping roasted root vegetables from baking sheet

Tips for the Best Oven-Roasted Root Vegetables

Here are some tips to help you make sure your oven-roasted root vegetables turn out perfect:

  • Place them on the middle oven rack. I’ve found that this is the best spot in the oven for even cooking, especially when you’re working with relatively dry root vegetables. This will keep them from burning on the bottom!
  • Use your hands. This is the best way to make sure all of the vegetables are evenly coated with oil and seasoning.
  • Give them space. Take care not to overcrowd the baking sheet, as this can cause steaming instead of roasting. 


Try adding other vegetables to the mix like onions, fennel, or winter squash. You can also switch up the seasonings—cumin complements the earthy flavors of root vegetables, while thyme, rosemary, and sage add an herbaceous flavor to the mix.

Overhead view of oven-roasted root vegetables on baking dish with fresh herbs and bowl of yogurt dip

Serving Suggestions

What should you serve with oven-roasted root vegetables? Good question! Here are some ideas:

How to Store

These vegetables will keep in the refrigerator for up to 4 days, so they’re great for meal prep. Store them in an airtight container and reheat them in the microwave, in a skillet with a small amount of oil, or in a 350ºF oven.

Overhead view of oven-roasted root vegetables on platter with serving spoons and bowl of dip

Can I Freeze It?

You can freeze oven-roasted root vegetables for up to 3 months in an airtight container or freezer bag. For even reheating, I recommend thawing them in the refrigerator before warming them up according to the instructions above.

Oven-Roasted Root Vegetables

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Tender, lightly caramelized, and perfectly seasoned, these oven-roasted root vegetables are an easy side dish that's also super healthy!
author: Alyssa
yield: 4 servings
Overhead view of oven-roasted root vegetables on platter with bowl of yogurt dip
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes


  • 1 pound baby Potatoes , halved
  • 3 beets , cut into 1-inch pieces
  • 4 large carrots , cut into 1-inch pieces
  • 4 parsnips , cut into 1-inch pieces
  • 3 sweet potatoes , cut into 1-inch pieces
  • 1 tablespoon ras el hanout
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • Greek yogurt dip for serving


  • Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
  • In a large mixing bowl, toss together the baby potatoes, beets, carrots, parsnips, sweet potatoes, olive oil, salt, and 1 tablespoons ras el hanout.
  • Arrange the veggies on the prepared baking sheet and bake for 30 minutes, tossing halfway through.
  • Serve the roasted veggies with the Greek yogurt dip.


Serving: 1cup | Calories: 466kcal | Carbohydrates: 94g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1369mg | Potassium: 2041mg | Fiber: 19g | Sugar: 23g | Vitamin A: 34281IU | Vitamin C: 59mg | Calcium: 171mg | Iron: 4mg
cuisine: American
course: Side Dish

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