Roasted Root Vegetables

This roasted root vegetables recipe is so delicious that you'll want seconds! Fresh herbs and a fragrant sage oil pack the veggies with rich, earthy flavor.

Roasted root vegetables

This oven roasted root vegetables recipe elevates humble carrots, parsnips, turnips, sweet potatoes, and beets into a holiday-worthy side dish. I know these unassuming vegetables might not be the first ones you reach for at the farmers market or grocery store, but there are so many reasons to cook them. They’re nutritious and affordable. They’re colorful, and–best of all–they’re delicious.

In this roasted root vegetables recipe, I chop them into big chunks and toss them with olive oil, salt, pepper, and lots of fresh herbs. Then, I roast them until they’re tender and caramelized. When they come out of the oven, I drizzle them with a fragrant sage oil, which makes their rich, earthy flavor that much richer and that much earthier. And, as a final finishing touch, I sprinkle them with fried sage leaves, which offer a great crispy contrast to the tender roasted veg. You might not imagine yourself going back for a second helping of roasted root vegetables at a holiday dinner, but try this recipe, and I promise that you will.

Roasted root vegetables recipe ingredients

Roasted Root Vegetables Recipe Ingredients

Here’s what you’ll need to make this roasted root vegetables recipe:

  • Root vegetables, of course! I use red beets, golden beets, carrots, parsnips, sweet potatoes, and turnips. They fill this simple side dish with bold color and sweet, earthy, bitter, and nutty flavors.
  • Extra-virgin olive oil – You’ll toss some with the veggies to help them become brown and tender in the oven and use more to make the infused sage oil.
  • Fresh herbs – I roast the vegetables with chopped rosemary, sage, and thyme. I crisp up more whole sage leaves to use as a garnish on the final dish.
  • And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Chopped beets, carrots, parsnips, sweet potatoes, and turnips on two baking sheets with olive oil and rosemary

Roasted Root Vegetables Recipe Tips

  • To peel or not to peel? It’s up to you! I haven’t indicated whether or not to peel the vegetables in the recipe below, because I think it’s a matter of personal preference. When I make this recipe, I typically peel the beets but leave the skins on the other root veggies, making sure to scrub them well before roasting. If you prefer, you can peel more or all of the vegetables. The recipe will come out great no matter what.
  • Group the veggies strategically. The roasted vegetables are ready when their middles are tender and their outsides are nicely browned. But different types vegetables won’t all get to this point at the same time. For this reason, I recommend using two baking sheets in this recipe and grouping vegetables with similar cooking times together. Place the beets and carrots on one baking sheet and the sweet potatoes, parsnips, and turnips on the other. Start checking the vegetables after 25 minutes. You’ll likely take the pan with the sweet potatoes out of the oven well before you remove the one with the beets.
  • Don’t crowd the veggies. Another benefit of using two baking sheets is that you’ll have plenty of room to spread out the veggies. If they’re crammed together, they’ll steam in the oven, softening without browning. For the best browning (aka the best flavor!), make sure to arrange the vegetables in a single layer on each pan.
  • Get ahead. I recommend roasting the root vegetables on the day you plan to serve them, but they’re delicious warm or at room temp, so feel free to bake them off a few hours before your meal. Drizzle them with the sage oil and top them with the crispy sage leaves just before serving.

Roasted root vegetables with rosemary on two baking sheets

How to Serve Roasted Root Vegetables

I developed this roasted veggies recipe with holidays like Thanksgiving and Christmas in mind, but this healthy side dish would be at home at any fall or winter meal. Pair it with your favorite protein for a satisfying weeknight dinner, or serve it alongside mushroom polenta, stuffed shells, or butternut squash risotto for a comforting weekend feast.

If you are making this recipe for a holiday meal, it will go wonderfully with classic side dishes like these:

Looking for more holiday side dish recipes? Check out this post!

Roasted root vegetables recipe

More Favorite Veggie Side Dishes

If you love these roasted root vegetables, try one of these veggie side dishes next:

Roasted Root Vegetables

rate this recipe:
5 from 9 votes
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Serves 4 to 6
These oven roasted root vegetables are a delicious side dish! I top the tender, caramelized veggies with a fragrant sage oil and crispy sage leaves for rich, earthy depth of flavor. We love to serve this recipe as a holiday side dish, but it would be a great addition to any fall or winter meal. Vegan and gluten-free.

Ingredients

  • 2 beets, preferably 1 red and 1 golden, peeled and chopped into 1-inch chunks
  • 1 large carrot, roll cut into 1-inch chunks
  • 3 parsnips, chopped into 1-inch chunks
  • 1 medium sweet potato, chopped into 1-inch chunks
  • 1 turnip, chopped into 1-inch chunks
  • Extra-virgin olive oil, for drizzling
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh sage leaves
  • 1 tablespoon fresh thyme leaves
  • Sea salt and freshly ground black pepper

Crispy Sage and Sage Oil

Instructions

  • Preheat the oven to 425°F and line two baking sheets with parchment paper.
  • Place the beets and carrots on one baking sheet and the parsnips, sweet potato, and turnip on the other. Drizzle the vegetables with olive oil and sprinkle with the rosemary, sage, thyme, pinches of salt, and several grinds of pepper. Toss to coat and spread evenly on the baking sheets. Roast for 25 to 50 minutes, or until tender and browned around the edges. The parsnips, sweet potato, and turnip will bake for less time. The beet and carrot will roast longer.
  • Make the crispy sage: Line a plate with paper towels. Heat the olive oil in a small saucepan until bubbling, add the sage leaves, stir, and cook until crisp, about 1 minute. Remove the leaves from the oil and transfer to the prepared plate to drain. Reserve the oil for serving with the vegetables.
  • Remove the vegetables from the oven and toss with 1 tablespoon of the sage oil. Transfer to a platter and top with the crispy sage leaves.

7 comments

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Rate this recipe (after making it)




  1. Nicole
    11.21.2022

    On which pan would you include celeriac? I’ll probably sub it for the turnip.

    • Jeanine Donofrio
      11.22.2022

      Hi Nicole, I think it depends on the space you have on each sheet (how big your veggies are), but I think it might be closest in timing to the beets, which take the longest.

  2. Marcy Satzberg
    11.17.2022

    Can you make a day ahead of the holiday and reheat or so they lose their crispiness?

    • Phoebe Moore (L&L Recipe Developer)
      11.18.2022

      Hi Marcy, We do like these best on the day they’re roasted, but if you have a full oven on the holiday, you could totally make them ahead! I’d wait to cook the crispy sage leaves and add the sage oil until right before serving.

  3. pat
    11.16.2022

    Is there no problem with the beets turning everything pink?

    • Phoebe Moore (L&L Recipe Developer)
      11.18.2022

      Hi Pat, To manage the color, you can roast each vegetable in an individual band on the baking sheet instead of tossing them all together.

  4. Renee
    11.15.2022

    I do what I like to call ‘lazy peeling’. It’s when you barely make an effort to peel so there’s some left on the veggie.

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.