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This colorful medley of Roasted Root Vegetables is proof that simple ingredients can make the most comforting side dish. Loaded with carrots, beets, potatoes, onion, garlic, and butternut squash, these veggies caramelize beautifully in the oven for that perfectly sweet, earthy flavor.
It’s the side dish that goes with absolutely everything, from roast chicken to holiday ham.
Reasons You’ll Want to Make This
Every fall, my oven practically lives on roast mode, and this recipe is one of the reasons why. Roasting brings out the natural sweetness in root vegetables and gives them crispy edges that you just can’t get from steaming or sautéing.
This recipe is as easy as it gets: chop, toss, roast, and eat. You don’t need fancy seasonings or special tools, just a big baking sheet and some olive oil. It’s wholesome, beautiful on the table, and one of those dishes that tastes even better the next day.
This recipe is a bit similar to my Maple Orange Roasted Carrots or my Roasted Red Potatoes, but features a wide variety of colors, textures, and taste.
What You’ll Need To Make It
You’ll find all the exact quantities in the recipe card below, but here’s a quick overview.
I like using a mix of butternut squash, carrots, beets, potatoes, red onion, and garlic. A little bit of everything for a rainbow effect. Rosemary adds the perfect herby balance, and olive oil helps everything roast to golden perfection. A sprinkle of salt and pepper at the end ties it all together.
How to Make Roasted Root Vegetables
Full ingredients and instructions are in the recipe card below, but here’s a short summary.
Chop all the vegetables into evenly sized cubes, toss them in olive oil, rosemary, salt, and pepper, and spread them in a single layer on a baking sheet. Roast in a super hot oven, stirring once halfway through, until tender and caramelized. The result? Crisp edges, soft centers, and layers of flavor in every bite.
Pro Tip
Make an extra big batch and serve the leftovers up with some poached eggs and perfectly cooked bacon for a hearty, satisfying breakfast!
Make Ahead, Storage, and Reheating
To make ahead: Chop all the veggies the day before and store them in a large airtight container or zip-top bag in the refrigerator. When you’re ready to roast, just toss them with oil, herbs, and seasoning.
To store: Keep leftovers in an airtight container in the fridge for up to 4 days.
To reheat: Spread them out on a baking sheet and warm in a 400°F oven for about 10 minutes to bring back the crisp texture. You can also reheat them in an air fryer for quick results.
Learn From Me
I make these roasted root vegetables more times than I can count, and a few small things make all the difference.
Cut everything roughly the same size so it cooks evenly, don’t overcrowd your pan, and resist the urge to stir too often. You want those caramelized edges to form.
If you’re feeling fancy, drizzle with a little maple syrup or balsamic glaze before serving. These veggies are so good, they’ve earned a permanent spot on my Thanksgiving table.
Frequently Asked Questions
Occasionally I get questions from my readers about my recipes and like to share the information.
Yes! If your oven is already in use for something else, you can roast them at 350°F instead of 425°F. Just plan for about twice the cooking time and check for doneness with a fork.
Use a mix of sturdy veggies that roast well. Carrots, beets, sweet potatoes, parsnips, turnips, and butternut squash all work beautifully. Try to avoid watery vegetables like zucchini; they won’t caramelize properly.
Definitely. In fact, if your oven has a convection mode, you can switch that on to have the same effect. Circulating all that hot air will help the vegetables caramelize beautifully on the outside while keeping the centers hot and moist.
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Pin ItRoasted Root Vegetables
Ingredients
- half butternut squash peeled with seeds removed
- 3 small potatoes sweet or golden, peeled
- 3 beets peeled
- 3-5 small carrots peeled
- 1 red onion peeled
- 1 head of garlic cloves peeled and smashed
- 4 sprigs fresh rosemary stems removed, minced
- 2-4 tablespoons olive oil
- salt and pepper
Instructions
- Chop all of the vegetables (half butternut squash, 3 small potatoes, 3 beets, 3-5 small carrots, 1 red onion) into one inch cubes. Combine with smashed 1 head of garlic cloves and minced 4 sprigs fresh rosemary in large bowl. Cover with 2-4 tablespoons olive oil and toss to combine. You want just enough olive oil to lightly coat the vegetables without having any excess at the bottom of the bowl.
- Using on large or two small lined baking sheets, spread vegetables out into a single layer.
- Roast in preheated 425°F oven for 45 minutes to 1 hour, tossing once half way through cooking time, until veggies are fork tender.
- Season with salt and pepper, as desired
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe but I have a question I am cooking a brisket in a 300 degree oven. Could I put this in there but longer? How long?
I have definitely roasted root veggies at a lower temperature and it works well, but it’s hard to say how much longer it will take, especially with something else in the oven. I would just plan on it taking twice as long and if they’re done sooner, you can take them out and then reheat before serving.
Love roasted veggies! And your combo of veggies and seasonings sounds amazing. Love beets in the oven they turn out sooo sweet 😋
My favorite side dish, so nutritious and satisfying. I love getting in all these veggies!
Yum! I really love roasted veg, and this recipe is divine!
I am used to making almost the same meal, but I have never added butternut squash and rosemary. Thanks for the great idea. Next time I cook, I will follow your recipe. Pinning!
Healthy and delicious! I love the color and flavor combos in your recipe!!
Thanks for reminding me about root vegetables. I actually use this baking trick when I’m busy because all you need to do chop up the veggies then put some olive oil and let the oven do the rest.
Nice job with your post! I love those roasted root vegetables!