Roasted Root Vegetables


5 from 13 votes
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These roasted root vegetables need just a few minutes of prep to yield tender and crisp veggies. I love how easy it is to customize!

Keen for more vegetable side dishes? Try roasted potatoes and carrots, balsamic roasted Brussels sprouts, and sauteed broccolini.

root vegetables roasted on a plate.

If you’re looking for a healthy addition to your menu or a way to make your family eat more veggies, my roasted root vegetable recipe is a winner.

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! They are soft and fluffy on the inside, crispy on the outside, and will convert a veggie hater into a veggie lover.

Table of Contents
  1. Why you’ll love this recipe
  2. Ingredients needed
  3. How to roast root vegetables 
  4. Recipe tips and variations
  5. Storage instructions
  6. More delicious ways to enjoy vegetables
  7. Roasted Root Vegetables (Recipe Card)

Why you’ll love this recipe

  • Easy to make. Just toss them in the oven with some seasoning, and you’re all set. I often make these during the week as a complimentary side dish to our evening weeknight meal.
  • Versatile. You can roast root vegetables in various ways, so you’ll never get bored. I like to keep things simple with some seasonings and oil, but you can jazz them up any way you like.
  • Naturally flavorful. Roasting naturally caramelizes the vegetables, which means they become naturally sweeter, more tender, and just downright delicious.
  • Healthy. I only use a tiny bit of oil to ensure the veggies don’t burn,is it but besides that, these are a low-fat, high-fiber dish full of nutrients and vitamins.

Ingredients needed

Like with any mixed vegetable recipe, this one can use any root veggies you like. Here is what my specific recipe calls for:

  • Carrots. Chopped into bite-sized pieces.
  • Potatoes. Choose a good roasting potato, like a Yukon gold or a Russet potato. Cut them into quarters so they cook quickly and the same as the other veggies.
  • Beetroot. Red beets or golden beets. These add some color and also dd some fabulous sweetness.
  • Sweet potato. Chopped or quartered. Unlike the other vegetables, these ones need their skins removed.
  • 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 roast root vegetables 

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Preheat the oven to 200C/400F. Grease a large roasting pan or baking sheet. Add the vegetables to a large bowl.

raw root vegetables in mixing bowl.

Step 2- Season the veggies. Drizzle some olive oil over the top, salt, pepper, and Italian seasoning, and mix well. 

drizzling oil and seasonings on vegetables.

Sep 3- Roast. Transfer the baked vegetables to the greased pan and let the veggies roast for 35-40 minutes, flipping once. 

roasted vegetables on baking sheet.

Recipe tips and variations

  • Cut vegetables evenly into similar-sized pieces to ensure even cooking.
  • Flip the vegetables once during the roasting process 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.
  • As mentioned earlier, I keep the seasonings simple with salt, pepper, and Italian seasoning. Of course, you can jazz them up any way you like. Smoked paprika, ground cumin, or Fajita seasoning are all fabulous ideas.

Storage instructions

To store. Place leftovers in an airtight container in the refrigerator for up to a week. 

To freeze. Place the cooked and cooled vegetables in the freezer-safe bag or container and store in the freezer for up to 6 months. 

roasted root vegetables.

More delicious ways to enjoy vegetables

roasted root vegetables recipe.

Roasted Root Vegetables

5 from 13 votes
These roasted root vegetables need just a few minutes of prep to yield tender and crisp vegetables. I love how easy it is to customize!
Servings: 8 servings
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes


  • 2 tablespoons olive oil
  • 1 large sweet potato peeled and chopped
  • 2 large carrots cut into bite-sized pieces
  • 2 large potatoes quartered
  • 1 beetroot cut into quarters
  • 1 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt


  • Preheat the oven to 180C/350F and grease a large baking sheet.
  • In a large mixing bowl, add all the veggies and pour the oil over it. Add the spices and, using your hands, mix very well to ensure it's fully coated.
  • Transfer the vegetables to the baking sheet and roast for 35 minutes, flipping halfway through.


TO STORE. Place leftovers in an airtight container in the refrigerator for up to a week. 
TO FREEZE. Place the cooked and cooled vegetables in the freezer-safe bag or container and store in the freezer for up to 6 months. 


Serving: 1servingCalories: 152kcalCarbohydrates: 28gProtein: 3gFat: 4gSodium: 195mgPotassium: 629mgFiber: 4gSugar: 4gVitamin A: 9049IUVitamin C: 21mgCalcium: 38mgIron: 1mgNET CARBS: 24g
Course: Appetizer
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. 5 stars
    So, you use coconut oil. What herbs do you use? I just roasted some vegetables today but yours look much better! Thank you!

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