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These Roasted Root Vegetables roast carrots, parsnips, sweet potato, beetroot, red onion and garlic with rosemary until sticky and caramelised. They take about 45 minutes and serve 6, so they suit a Sunday roast or a Christmas table. For another colourful side, try my Smashed Brussels Sprouts.
Roasted Root Vegetables at a Glance
James's tipCut the vegetables to a similar size so they roast evenly, and turn them once so the edges crisp.
Key ingredients
- Carrots and parsnips
- Sweet potato and beetroot
- Red onion and garlic
- Fresh rosemary
Why you'll love it
- About 193 kcal a portion
- Sticky and caramelised edges
- Freezes for up to 3 months
Quick summary
This tray of root vegetables tosses carrots, parsnips, sweet potato, beetroot, red onion and garlic in olive oil and rosemary, then roasts at 200°C fan (220°C conventional, gas 7) for about 40 minutes. It serves 6 and is about 193 kcal a portion.
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Why this recipe works
Root vegetables are at their best through autumn and winter. This tray brings serious colour to a Sunday roast, and it sits just as well on a Christmas table next to my Christmas Nut Roast.
They are simple to prepare and easy to adjust: swap in whatever root vegetables you have, as long as the pieces are a similar size.
It pairs well with my Smashed Brussels Sprouts and Baked Christmas Salmon. For a Mediterranean tray, see my Mediterranean Vegetables.
If you want roasted vegetables with sausages, try my Sausage Tray Bake.
Ingredients to make Roasted Root Vegetables
- Multi Coloured Carrots: Thin carrots can stay whole; thicker ones, quarter lengthways.
- Parsnips: Quartered. Spare parsnips? Try my Roast Parsnips or Parsnip Soup.
- Sweet Potato: Sliced into wedges.
- Beetroot: Washed and halved (or quartered if large).
- Garlic: One large bulb, sliced in half through the middle, roasted in its skin.
- Fresh Rosemary: Chopped and scattered over the tray.
- Olive Oil: Helps the edges crisp.
- Salt and Pepper: Generous pinches to season.
See recipe card for full information on ingredients and quantities.
Substitutions
- Vegetables: Swap in swede, celeriac or potatoes. Keep pieces a similar size so they cook evenly.
- Fresh Rosemary: Thyme or a pinch of dried mixed herbs work too.
- Olive Oil: Any oil with a high smoke point works.
Variations
- Spicy: Toss with cumin and paprika before roasting.
- Deluxe: Finish with a drizzle of balsamic or a handful of toasted seeds.
- Kid friendly: Stick to carrots, parsnips and sweet potato if beetroot is a hard sell.
See this Stuffed Butternut Squash of this recipe on my website!
How to make Roasted Root Vegetables
Step 1: Preheat the oven to 200°C fan (220°C conventional, gas 7). Prepare the vegetables as in the ingredients list.
Step 2: Spread the chopped vegetables on a large roasting tray. Drizzle with olive oil, add a few generous pinches of salt and pepper, and scatter over the chopped rosemary.
Step 3: Roast for 30 minutes. Turn the vegetables, then roast for 10 minutes more, until the edges are sticky and caramelised. For roast potatoes on the side, see my Hasselback Potatoes.
Hint: Ovens can differ quite a lot from each other. Always keep an eye on them. The time may be slightly different for you.
Leftovers
Cool leftovers quickly, keep them in an airtight container in the fridge and eat within 2 days. Reheat once in the oven or a pan until piping hot. These also freeze well for up to 3 months: defrost in the fridge, then reheat until piping hot. For another roast side, try my Air Fryer Roast Potatoes.
Recipe FAQs
Cut them to a similar size, toss with oil, salt and herbs, spread them out on a tray and roast at 200°C fan (220°C conventional, gas 7) until the edges are caramelised. Turn once so they brown evenly.
Carrots, parsnips, beetroot, sweet potato, red onion and garlic are what I use here. Swede, celeriac and potatoes also work.
Roasting brings out their sweetness. Keep the pieces even, give them space on the tray and use a hot oven so they caramelise rather than steam.
Yes, in batches so they are not crowded. Cook in the air fryer for about 20 to 25 minutes at a medium high setting (I use 180), shaking once, until tender and catching at the edges. My Air Fryer Roast Potatoes uses the same idea.
Yes. Cool them, freeze for up to 3 months, defrost in the fridge and reheat until piping hot. A hot oven brings the edges back better than the microwave.
Yes. Roast them earlier in the day, cool and chill, then reheat at 200°C fan (220°C conventional, gas 7) for 10 to 15 minutes before serving.
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Roasted Root Vegetables
Equipment
Ingredients
- 8 multi coloured carrots, I use thin carrots but if using thicker carrots then slice into quarters
- 4 parsnips, sliced into quarters
- 1 medium sweet potato, sliced into wedges
- 3 small beetroot, washed and sliced into halves
- 1 large red onion, sliced into quarters
- 1 large bulb of garlic, sliced down the middle
- 1 handful Fresh rosemary, chopped
- Olive oil
- Salt & pepper
Instructions
- Preheat the oven to 200°C fan (220°C conventional, gas 7). Prepare the vegetables as instructed above.
- Place all the chopped vegetables onto a large roasting tray. Drizzle olive oil over them with a few generous pinches of salt, a pinch of pepper and the chopped rosemary.
- Place in the oven for 30 minutes, then roughly turn the vegetables and place back in the oven for 10 minutes, until the edges are sticky and caramelised.
Notes
Nutrition
