Roasted root vegetables make a simple, flavorful side dish that’s quick to prepare yet elegant enough for holiday dinners. In about 10 minutes you can peel and dice the vegetables, toss them with oil and seasoning, and roast them until tender and caramelized. After roughly 40 minutes in a hot oven you’ll have a colorful, healthy medley infused with garlic and rosemary.
Table of contents
- Ingredients
- Instructions
- Pro tips
- What to serve them with
- More vegetable side dishes
A beautiful mix of color, crisp edges and tender centers — plus the aromatic boost of fresh rosemary — is what makes this roasted root vegetables recipe a winner. This version features carrots, parsnips and onion tossed with olive oil and a savory steak-style seasoning, finished with garlic and fresh rosemary in the last minutes of roasting. The approach is flexible: you can swap or add any root vegetables you like so long as they’re cut to roughly the same size to ensure even cooking.
Ingredients
- Root vegetables – 3 pounds total. Use a mix such as carrots and parsnips (1 ½ pounds each in this version). Other good choices: turnips, potatoes, sweet potatoes or beets.
- Onion – 1 large onion, diced to match the size of the other vegetables. A red or yellow onion both work well.
- Olive oil – ¼ cup to coat the vegetables.
- Steak seasoning – 2 teaspoons. If you don’t have a premixed blend, substitute 1 teaspoon salt + ½ teaspoon black pepper + ½ teaspoon garlic powder.
- Garlic – 1 tablespoon minced, added near the end of roasting to prevent burning.
- Fresh rosemary – 2 tablespoons chopped, stirred in during the final 10 minutes of roasting for bright, herbaceous flavor.
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- Peel and dice the vegetables so pieces are roughly the same size for even roasting. Place carrots, parsnips and diced onion in a large bowl.
- Toss with olive oil and steak seasoning until evenly coated, then spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 30 minutes. Shake or stir once halfway through to encourage even browning.
- Add the garlic and chopped rosemary, then return the pan to the oven and roast for an additional 10 minutes. Adding garlic and fresh herbs at the end prevents them from burning while still imparting plenty of flavor.
- Check for doneness: the vegetables should be tender inside with golden, caramelized edges. Remove from the oven and let rest a few minutes before serving.
Pro tips
- No need to parboil. These root vegetables roast to tender perfection without boiling first; the high heat yields crisp edges and soft centers.
- Use fresh herbs for the best flavor. Fresh thyme, sage, oregano or parsley are all good alternatives to rosemary, or use a combination.
- Adjust the seasoning to taste. If you prefer less salt, reduce the steak seasoning and add a final pinch of flaky salt after roasting.
- Storage and reheating. Store leftovers in an airtight container for up to 5 days. Reheat in a 400°F oven wrapped in foil for 15–20 minutes for crisp edges, or microwave for a quick 1–2 minutes.
- Make it ahead. Roast the vegetables a few hours before serving and reheat briefly before dinner; just add a fresh sprinkle of chopped herbs for brightness.
- Dietary note: This recipe is naturally vegan and gluten-free as written.
What to serve them with
Roasted root vegetables are extremely versatile and pair well with a wide range of mains. Try them alongside grilled, roasted or braised meats, or serve with vegetarian mains for a hearty plate.
- Grilled or pan-seared steaks
- Smoked or roasted turkey breast
- Braised short ribs or pot roast
- Smoked pulled pork
- Roasted or grilled pork chops
- Grilled tri-tip or strip steaks
- Sous vide steak finished on a hot grill
More vegetable side dishes
If you enjoy this recipe, try other easy vegetable sides for variety:
- Roasted garlic parmesan broccolini
- Crispy smashed potatoes
- Brussels sprout casserole with mushrooms
- Broccoli cheese casserole
- Honey roasted sweet potatoes
- Maple bacon Brussels sprouts
- Comforting parsnip soup
Roasted Root Vegetables
Roasted root vegetables are an easy, colorful side that come together quickly and roast to golden, caramelized perfection. This version yields about 8 servings and takes approximately 50 minutes total (10 minutes prep, 40 minutes cook).
Ingredients
- 1 ½ pounds carrots, large dice
- 1 ½ pounds parsnips, large dice
- 1 onion, large dice
- ¼ cup olive oil
- 2 teaspoons steak seasoning (or 1 tsp salt + ½ tsp black pepper + ½ tsp garlic powder)
- 1 tablespoon minced garlic
- 2 tablespoons fresh rosemary, chopped
Instructions
- Preheat the oven to 425°F (220°C).
- Peel and dice the carrots and parsnips into large dice. Dice the onion to match.
- Toss the carrots, parsnips and onions with olive oil and steak seasoning until coated.
- Arrange in a single layer on a parchment-lined baking sheet and roast for 30 minutes.
- Remove from the oven, stir in the minced garlic and chopped rosemary, then roast an additional 10 minutes.
- Serve warm, garnished with extra fresh herbs if desired.
Notes
- Any combination of root vegetables totaling about 3 pounds will work—substitute turnips, potatoes or beets as desired.
- Fresh herbs like thyme, sage or parsley can be used instead of or in addition to rosemary.
- Leftovers keep up to 5 days in an airtight container. Reheat in a 400°F oven for 15–20 minutes wrapped in foil, or microwave briefly.
- This recipe is naturally vegan and gluten-free.
Nutrition Facts (per serving)
- Calories: 168 kcal
- Carbohydrates: 25 g
- Protein: 2 g
- Fat: 7 g (Saturated Fat: 1 g)
- Fiber: 7 g
- Vitamin A: 14236 IU (approx.)
- Potassium: 622 mg