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4.8 from 183 votes

Oven Roasted Root Vegetables

These roasted root vegetables are totally addicting! Easy, healthy and colorful side dish with root vegetables, garlic, herbs and olive oil.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 272 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 pound yams (orange sweet potatoes) - 2 small or one large, peeled
  • 3/4 pound red potatoes scrubbed clean, peel on
  • 1/2 pound beets (red or golden), trimmed and scrubbed clean
  • 1/2 pound large carrots peeled and halved lengthwise
  • 1 parsnip medium sized (4-5 oz), peeled and halved lengthwise
  • 1/2 red onion peeled
  • 6 whole garlic cloves large sized
  • 1/4 cup extra virgin olive oil divided
  • 2 tablespoons fresh thyme leaves (or 2 tsp dried thyme)
  • 5 prigs fresh Rosemary (or 3 tsp dried rosemary)
  • 1 teaspoon ground cumin (can be omitted for Ashkenazi Passover)
  • 1 teaspoon kosher salt or more to taste
  • 1/4 teaspoon black pepper or more to taste

Instructions

    Cup of Yum
  1. Place a rack in the bottom of your oven and preheat oven to 400 degrees F. Slice all vegetables into chunks roughly 1 1/2 inches wide. The more similar the size of the vegetable pieces, the more evenly they will roast.Place cut vegetables and garlic cloves into a large mixing bowl. Add 3 tbsp olive oil, fresh thyme leaves, ground cumin, kosher salt, and black pepper. Stir until all vegetables are evenly coated with oil, spice and herbs.
  2. Brush large rimmed baking sheet with remaining 1 tbsp olive oil. Spread the vegetables out evenly on the baking sheet. Place the rosemary sprigs on top of the vegetables, evenly spaces across the sheet.Roast the vegetables in the oven for 15 minutes. Stir the vegetables, bringing the chunks from the outside towards the center and the chunks in the center out towards the edges. Return baking sheet to oven and continue to roast until the largest chunks are tender and the edges are starting to turn golden/dark, another 15-25 minutes. 
  3. Remove the roasted rosemary sprigs and stir the vegetables (some leaves of rosemary will remain, this is good). Season with additional salt and pepper to taste, if desired. Vegetables can be served warm or at room temperature.

Notes

  • Note: If using red beets your other vegetables may take on a bit of red color. I find it pretty, but if you don’t like it be sure to use golden beets instead.

Nutrition Information

Calories 272kcal (14%) Carbohydrates 45g (15%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 1g (5%) Sodium 465mg (19%) Potassium 1261mg (36%) Fiber 8g (32%) Sugar 7g (14%) Vitamin A 6542IU (131%) Vitamin C 32mg (36%) Calcium 66mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 272

% Daily Value*

Calories 272kcal 14%
Carbohydrates 45g 15%
Protein 4g 8%
Fat 10g 15%
Saturated Fat 1g 5%
Sodium 465mg 19%
Potassium 1261mg 27%
Fiber 8g 32%
Sugar 7g 14%
Vitamin A 6542IU 131%
Vitamin C 32mg 36%
Calcium 66mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.