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Easy Roasted Root Vegetables

5 from 1 vote
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posted: 02/11/20

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This post may contain affiliate links. Please read my disclosure policy

Roasted Root Vegetables make a perfect easy side dish. With just a few ingredients and less than 30 minutes you get a flavorful filling side dish recipe!

overhead view of a parchment lined baking sheet full of roasted root vegetables with a fork and spoon in the pan

I am a huge fan of one pot meals. They make dinner time so much easier, because in general I try to create recipes that have all the major food groups in one pot. (This Southwestern Alfredo Pasta is a great example.)

But there are definitely times when we are making something that requires a side dish. My Easy Top Round Roast Beef recipe has become a favorite in our house, (Quinn literally squeals when she hears that’s what is for dinner) but it needs a good healthy side dish recipe.

Enter my Roasted Root Vegetables. There are about a million things I love about this recipe. The first is the incredible flavor. Second, I love how quickly it comes together with just a few ingredients. Finally, it roasts at a really high temperature, so it is quick!

overhead view of a bowl full of raw cut up parsnips, carrots, and sweet potatoes

HOW TO MAKE ROASTED ROOT VEGETABLES

  1. Toss the cut vegetables with salt, pepper, and olive oil.
  2. Spread in a single layer on a large rimmed baking sheet.
  3. Roast them for 15 minutes.
  4. Toss them with some balsamic vinegar and roast for 10 more minutes.
pouring olive oil into a large bowl full of raw cut up parsnips, sweet potatoes, and carrots

HOW TO CUT THE VEGETABLES

The most important part of this recipe is how you dice the vegetables. Vegetables that are too big will require more time, and vegetables that are too small will get mushy.

There is no need to break out a measuring tape, but this is what you are going for to get the optimal tenderness in the final dish:

  • Carrots should be cut into 1/2 inch rounds.
  • Sweet Potatoes and Parsnips should be cut into 1 inch cubes.

Again, just do your best. Worst case scenario you just check the tenderness at the end and add a little more time.

two hands tossing carrots, sweet potatoes, and parsnips that have been seasoned

ADDING BALSAMIC VINEGAR

The balsamic vinegar in this recipe adds the most perfect flavor. It ties the great taste of all the vegetables together in the best.

But, it is really important to add the balsamic vinegar at the very end of the recipe. If you add it at the beginning, it will burn during cooking and you will end up with a less pleasant taste.

Add it in the last 10 minutes of roasting, and you will have perfectly flavored veggies.

side view of a serving bowl full of oven roasted root vegetables

WHAT TO SERVE WITH ROASTED VEGETABLES

This side dish recipe is perfect on the side of so many of my recipes, but I have a great Baked Chicken Thigh recipe coming on Thursday that I really loved it with.

Until then, enjoy it with any of these great recipes:

pulled back view of chicken thighs that have been marinated and baked on a plate with lettuce and roasted rooted vegetables

LEFTOVERS

This recipe makes 5 cups. It is an easy recipe to cut in half if you think that will be too much for your family.

(Pssssst . . . did you know that if you hover over the serving numbers in my recipes, you get a little bar that lets you adjust the serving size and the ingredients will change accordingly?)

That said, I encourage you to make the full recipe. The left overs are amazing. I have eaten them straight from the refrigerator, and I also put them on a salad with some roasted chicken for lunch the next day.

If you do have left overs, store them in an airtight container in your refrigerator for up to three days.

overhead view of a serving bowl full of roasted root vegetable recipe

If you make this recipe or any of my other recipes leave me a comment and let me know what you think think!

overhead view of a parchment lined baking sheet full of roasted root vegetables with a fork and spoon in the pan
5 from 1 vote

Roasted Root Vegetables

Serves: 6 servings
(tap # to scale)
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Roasted Root Vegetables make a perfect easy side dish. With just a few ingredients and less than 30 minutes you get a flavorful filling side dish recipe!

Ingredients

  • 1 pound carrots
  • 1 pound parsnips
  • 1 pound sweet potatoes
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons balsamic vinegar

Instructions

  • Preheat your oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
  • Peel the vegetables and cut the parsnips and sweet potatoes into 1 inch pieces. Cut the carrots into 1/2 inch discs. In a large bowl toss them with the olive oil, salt, and pepper.
  • Spread the vegetables onto the parchment lined baking sheet and bake for 15 minutes. Remove from the oven, toss with the balsamic vinegar and return to the oven for an additional 10 minutes.
Calories: 220kcal (11%) Carbohydrates: 38g (13%) Protein: 4g (8%) Fat: 7g (11%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Sodium: 433mg (19%) Potassium: 528mg (15%) Fiber: 9g (38%) Sugar: 9g (10%) Vitamin A: 631IU (13%) Vitamin C: 21mg (25%) Calcium: 29mg (3%) Iron: 5mg (28%)
Author: Lisa Longley
Course: Side Dish
overhead view of a parchment lined baking sheet full of roasted root vegetables with a fork and spoon in the pan

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Roasted Root Vegetables

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Joyce says

    5 stars
    I have been roasting veggies for years (I’m 80)….and it is so easy and fun! I sometimes prepare my veggies in the morning so that when evening comes I don’t have so much to do before dinner. Sometimes I use Steak Seasoning on them…the pepper is larger and it gives a bit to them….sometimes just olive oil….I like to buy skinny long carrots and roast them whole…oh…and I cut a couple of apples in half and core…sprinkle a little cinnamon sugar on them…delish with veggie and meat! Thank you for allowing me to share….keep up the great recipes!

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