Dinner

Roasted Root Vegetables with Herb Seasoning Recipe

Name: Roasted Root Vegetables with Herb Seasoning Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 carrots, peeled and chopped; 2 parsnips, peeled and chopped; 1 sweet potato, peeled and cubed; 1 red onion, cut into wedges; 1 small beet, peeled and diced; 2 tablespoons olive oil; 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried); 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried); 1/2 teaspoon salt; 1/4 teaspoon black pepper

ByMatteo Rossi December 14, 2025December 14, 2025

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Introduction

Roasted root vegetables make a comforting and colorful side dish perfect for any meal. This easy recipe combines carrots, parsnips, sweet potato, red onion, and beet tossed with herbs and olive oil, then oven-roasted to tender, caramelized perfection.

A white scalloped plate holds a mix of roasted vegetables arranged in a loose pile. There are three main layers of chunky vegetable pieces: the first layer consists of bright orange carrot pieces with a slightly caramelized texture; the second layer has deep purple beet chunks with smooth, shiny surfaces; the third layer includes golden brown potato cubes with a crispy, browned outer layer and soft insides. Fresh green rosemary sprigs are placed on the left and bottom edges of the plate for decoration. The plate sits on a white marbled surface, adding a clean, light background to the vibrant colors of the roasted vegetables. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 sweet potato, peeled and cubed
1 red onion, cut into wedges
1 small beet, peeled and diced
2 tablespoons olive oil
1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Step 1: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
Step 2: In a large mixing bowl, combine the peeled and chopped carrots, parsnips, sweet potato cubes, red onion wedges, and diced beet.
Step 3: Drizzle the vegetables with olive oil, then sprinkle with chopped fresh rosemary, thyme leaves, salt, and black pepper. Toss everything together until the vegetables are evenly coated.
Step 4: Spread the seasoned vegetables out in a single layer on the prepared baking sheet, ensuring they have space to roast evenly.
Step 5: Roast in the preheated oven for 35 to 40 minutes, stirring once halfway through the cooking time to promote even browning and tenderness.
Step 6: Once the vegetables are tender and golden brown, remove from the oven and serve warm as a flavorful side dish.

Tips & Variations

For added sweetness, drizzle a little maple syrup over the vegetables before roasting.
Feel free to swap in other root vegetables like turnips or rutabaga depending on the season.
Using fresh herbs boosts flavor, but dried herbs work well if fresh isn’t available.
Ensure vegetables are cut into similar sizes for even cooking.

Storage

Store leftover roasted root vegetables in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a preheated oven at 350°F (175°C) for 10-15 minutes or microwave until heated through.

How to Serve

A white ornate plate holds a mix of roasted vegetables arranged loosely in layers; the bottom layer consists of golden yellow and off-white root vegetable chunks with a slightly crispy, browned edge, the middle layer shows deep red beet cubes with a smooth, moist texture, and the top layer has bright orange carrot pieces with a soft, roasted look. Sprigs of fresh dark green rosemary are placed intermittently among the vegetables, adding contrast and texture. The plate sits on a white marbled surface that enhances the warm colors of the vegetables. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the vegetables ahead of time?

Yes, you can chop and season the vegetables a few hours before roasting. Keep them covered in the refrigerator until ready to roast to preserve freshness.