Roasted Root Vegetables

These roasted root vegetables need just a few minutes of prep to yield tender and crisp veggies. They are so easy to customize and make the tastiest side dish.

I’m always finding ways to get my family (and myself!) to up our veggie intake, and the easiest way to do that is by roasting them (hello roasted potatoes and carrots and balsamic roasted Brussels sprouts).

My roasted root vegetables recipe is soft and fluffy inside, crispy on the outside, and will convert a veggie hater into a veggie lover. They are also quick to make and are a great weeknight side dish. Wh

Table of Contents

1. Why I love this recipe
2. Key Ingredients
3. How to make roasted root vegetables
4. Arman’s recipe tips
5. More veggie sides
6. Roasted Root Vegetables (Recipe Card)

Why I love this recipe

• Easy to make. Just toss them in the oven with some seasoning, and you’re all set.
• Versatile. I like to keep things simple with some seasonings and oil, but you can jazz them up any way you want.
• Roasting = SO MUCH FLAVOR. It caramelizes them, making them sweeter, more tender, and downright delicious.
• Healthy. I only use a tiny bit of oil to ensure the veggies don’t burn, but besides that, these are a low-fat, high-fiber dish full of nutrients and vitamins.

Key Ingredients

• Root vegetables. I’m using carrots, potatoes, beetroot, and sweet potatoes. I try to chop them all into equal-sized pieces so they cook evenly and simultaneously.
• Extra virgin olive oil. To coat the vegetables and to help them roast better.
• Kosher salt and black pepper. To taste.
• Italian seasoning. An Italian herb and spice blend to complement the flavors of the vegetables. 

How to make roasted root vegetables

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Arman’s recipe tips

• Cut vegetables evenly into similar-sized pieces to ensure even cooking.
• Flip the vegetables once during roasting to ensure both sides have time to crisp up nicely.
• Ensure the vegetables are spread out in a single layer on the baking sheet. Overcrowding will cause them to steam rather than roast.
• You can use fresh herbs instead of an Italian seasoning dry mix. Some options are fresh rosemary, fresh thyme, and oregano.
• Swap the seasonings. As mentioned earlier, I keep the seasonings simple, but you can jazz them up any way you like. Smoked paprika, ground cumin, or Fajita seasoning are all fabulous ideas.

More veggie sides

• Sauteed asparagus
• Microwave baked potato
• Microwave sweet potato
• Air fryer frozen broccoli
• Air fryer baked potato

If you tried this Roasted Root Vegetables recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe. 

Originally published March 2024, updated and republished May 2025