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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
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.
★★★★★ REVIEW
“Absolutely delicious! I love vegetables! These were outstanding. Take care, Arman!” – Linda
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.
Step 1- Add the vegetables to a large bowl.
Step 2- Drizzle with olive oil over the top. Add the seasonings and mix well.
Step 3- Transfer the baked vegetables to the greased pan.
Step 4- Roast the root vegetables for 35-40 minutes, flipping once.
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.
Roasted Root Vegetables
Video
Ingredients
- 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
Instructions
- Preheat the oven to 180C/350F and grease a large baking sheet.
- In a large mixing bowl, add the chopped potatoes, sweet potatoes, beetroot, and carrots.
- Drizzle with olive oil. Add the salt, pepper, and Italian seasoning. 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.
Notes
Nutrition
Originally published March 2024, updated and republished May 2025
This is very nice side dish. I like all veggies from this recipe!
Do you think, can I leave the skin on sweet potato or is it neccesary to peel it?
Absolutely delicious! I love vegetables! These were outstanding. Take care Arman!
Thanks, Linda!
Thank you for this delicious recipe, I love it, it’s really easy.
So, you use coconut oil. What herbs do you use? I just roasted some vegetables today but yours look much better! Thank you!
Love Italian seasoning 🙂
I love those sweet potato cheddar pancakes, especially with the sweet potato and spinach. Yum.
MAKE THESE VEGGIES PEOPLE!! I”VE EATEN THEM AND THEY’RE FANTASTIC!!
🙂 I’m making you a tomato one 🙂
Roasted veggies are my favorite! I love all root vegetables, and Ray likes roasted broccoli. Sprinkle some crushed red pepper on there, and I’ll eat it all up!
ohhhhh yes. Add some salt and I’m calling it a party!
dude, roasted veggies are my jam. (yam! yumss.)
also, hey you had sweet potato pancakes- oh wait you left out the sweet potatoes. hm, maybe there were some veggies in the panda expreess. that counts 😉
That’s true- There was some carrots I think 🙂
I love roasting my veggies in coconut oil, they really do bring out the sweetness in the veg! Always love your savoury dishes – you always pack a massive flavour punch! 🙂
Thanks so much, Jen! I tried this tahini mustard you’d love the other day- Tahini, seeded mustard and a dash of maple syrup – amazing!
I love roasted carrots and sweet potatoes. It really brings out the flavor. And Arman, you need to add more color to that day of eating. 😉
I know, I’m so bad haha!
Roasting veggies is the best! It just gives them way more flavor. Grilled veggies are good too, but it’s just so easy to throw veggies on a pan, drizzle with oil and salt and let the oven do the rest
Right? Although ovens don’t provide those epic grill marks.
Ahhhjdhfjfnire roasted veggies that caramelize in their own sugars are probably one of my favorite things in the world. I might like them more than Kyle.
These must be some damn good veggies then haha!
I used to caramelise (I think) my veggies like this all the time, but I haven’t had an oven for 3 months! I wasn’t missing it until now. Gee, thanks 😛
hahahaha I missed my oven during the Summer… I miss Australia’s pumpkin!
Oh wow!! I think I know what to make for dinner tonight 🙂 YUM!!! These look absolutely beautifully delicious. I love getting new ideas for veggies.
Right? Thanks Jane!
I’ve tried adding my link and go a strange error that it already exists, but I don’t actually see it. Can you take a look on your end?
Hi Megan! We just need to get through each one from the start so it might just not be approved yet because we haven’t gotten up to your link up yet 🙂
Happy Wednesday, Arman! I actually roast my veggies in this way all the time and have never called it caramelized. Now I feel fancy. 🙂 Thanks for that! Good stuff!
Haha, nice one! Cheers, Ashley!
These are gorgeous! I’m all about roasted veggies lately. Thanks for sharing : )
You’re so welcome, Jess!
Roasted vegetables are my favorite, hands down. To think, that I hadn’t tried them until a couple years ago, is a sad thought, but I’m thankful that I know how to do them now! 🙂
🙂 That’s fantastic, Emily! Seriously, a game changer!
Those veggies look amazing! I always forget about roasting them. I need to bring this back especially as the weather cools down!
Please do! Thanks Sandy!
I am making these asap. Never have I drooled over vegetables before, but I am doing it now. And I spell it carameliZed. It’s the American way, you Aussie 😉
hahahaha fine. thankZ for letting me know. 😀
This is pretty much exactly how we roast our veggies in the oven. My favorites are the carrots – they turn so deliciously sweet 🙂 some hot sauce as a side and I am happy.
I’d settle for carameliZed, but honestly, what would I know 😛
YES!!! I need to try it with multicolored ones.
PS- I need to tell you some more funny Harry Potter shiz.
Wow perfect timing. I’ve been getting bored of my lack-luster pan of roasted veggies and have been thinking if there was any way I could jazz them up. Who knew just a longer amount of time could be the key?
YES!! It so happened by accident but I’m not complaining anymore! 🙂
So, I’ve been known to roast an entire tray of veggies and then eat the while pan… so glad that it’s starting to get cool so I can start roasting everything again!!
That is impressive!
Hmmm…good question, mate. I say caramelized, but then again I have been brainwashed by the U.S. media. Speaking of U.S. media, I think you count in that category now…and I will gladly be brainwashed by these delicious looking roasted veggies! I’m pretty sure I need to make these happen for dinner tonight!
Haha it definitely is with a Z….my silly Aussie lingo. Please do….waffled preferably 😀
I love carameliZed anything – so veggies sounds great! I love them roasted – especially sweet potato and squash – so this looks especially delicious.
ohhhhh such a good combo, Melissa!
Roasted veggies are my favorite! Ive never tried them caramelized (that’s how I would spell it:)) but this looks delicious!
hahahaha YES! With a Z. From now on = noted. 🙂
You know I make my veggies like this a lot and never thought of it as carmelizing but you’re right. So good!
Do you? How good are they this way! 🙂
Sweet potato and cheddar pancakes? That sounds like the key to getting my hubs to enjoy sweet potatoes! Thanks for hosting the party!
Thanks for linking up- Those pancakes are so good!
This post makes me so happy and so sad all at the same time. I don’t have an oven! You’re killin’ me!
But really, this recipe looks delicious:)
Thanks so much, Faith!
Easy healthy side dishes like this one are the best! I love caramelizing my veggies too. So much yum 🙂
Right? Thanks Michele!
I say caramelized…but I assume if you are from pretty much anywhere other than the U.S. though it would be caramalised…your veggie dish sounds amazing though, will have to give that a try asap! Thanks for hosting WIAW! 🙂
Thanks so much for linking up, Kate!
And you know that roasted vegetables and potatoes are like, my favorite! Yum.
YES. SO GOOD!!!