These easy oven roasted root vegetables are a perfect side dish for fall. Or a simple no-stress side for the holidays. Sheet pan veggies are a great shortcut for cozy dinners to warm you up.
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This is a side dish I make all the time in the cooler months. It's so simple. It takes just a few minutes of hands-on time and cooks while you go do something else.
Oven roasting brings out the natural sweetness in the root veggies. And you can roast them with whatever else you have in the oven.
Here's what you'll need
The recipe is completely flexible. You can include whatever root vegetables you have, like sweet potatoes, celery root, carrots, parsnips, turnips, rutabagas or beets. It also works with butternut squash.
The only essential ingredients are cooking fat, salt, and pepper. But, of course, you can always include other flavorings like red onion, garlic, herbs and spices. Or combine them with other fall vegetables like Brussels sprouts.
How to roast root vegetables in the oven
Here's how easy it is to roast the veggies:
- Preheat the oven and line the sheet pan with parchment paper. If you're doing a large batch of roast veggies, it's better to spread them out in a single layer on a couple of baking sheets than to try and crowd them onto one baking sheet. If they're overcrowded, they'll steam instead of roasting.
- Cut the vegetables roughly the same size so they'll cook evenly. You can put them in a large bowl to toss with the oil, sea salt and pepper. Although I usually toss them right on the sheet pan so I have fewer dishes to wash.
- Roast the veggies until they are cooked through (easily pierce with a knife), browned and starting to caramelize. At 400°F it takes 30 to 45 minutes.
The cooking temperature is very forgiving. If you have something else in the oven at a different temperature, you can roast the vegetables anywhere between 350 and 450 degrees F. Just adjust the cooking time (longer for a moderate oven and shorter for a high oven temperature).
Serving suggestions
Once the veggies are roasted, you can garnish them with fresh herbs or a drizzle of balsamic vinegar.
This simple roasted vegetable recipe is an easy side for Thanksgiving when you're serving people on different diets. It's gluten-free, dairy-free and vegan.
Serve the veggies with a simple turkey breast or honey mustard ham. They're also great with lemon garlic baked chicken on the weekend.
Storing and reheating leftovers
Store leftovers in an airtight container in the fridge for 3 to 4 days. To reheat, spread them on a lined sheet pan and put them in the oven at 350°F until warmed through.
More easy fall sides
Here are a few vegetable side dishes to try.
- Crock Pot Butternut Squash - the easy way to cook it without peeling and chopping.
- Instant Pot Spaghetti Squash - cook it whole in 15 minutes for a weeknight dinner.
- Slow Cooker Sweet Potatoes - bake sweet potatoes without turning on the oven.
- Sweet Potato Casserole - the holiday favorite with a pecan crumble topping.
- Bacon Roasted Brussels Sprouts with Honey Mustard - the bacon and Brussels sprouts roast together in the oven.
Easy Roasted Root Vegetables
Ingredients
- 2 large sweet potatoes
- 1 celery root celeriac
- 2 carrots
- 1 parsnip
- 1 - 2 tablespoons olive oil
- sea salt and fresh cracked pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Cut vegetables into cubes. Toss with olive oil to coat. Season with salt and pepper.
- Roast on rimmed baking sheet for 30 - 45 minutes, until vegetables are browned and cooked through.
Nutrition
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