When the air turns crisp, a big sheet pan of roasted root vegetables is the perfect cozy side dish. With this simple method (uniform cuts, high heat, and plenty of space) you’ll get caramelized edges, tender centers, and incredible flavor every time.
Serve them with weeknight favorites like roast chicken, meatloaf, chicken cornbread casserole, crockpot chicken and stuffing, or chicken alfredo casserole, or make them the star of your holiday table alongside maple glazed turkey breast or pineapple glazed ham. Either way, these veggies always turn out beautifully.
Photography by BEA MORENO
Table of Contents
Before You Get Started
A few quick notes will make sure your veggies roast up perfectly every time:
- Cut vegetables into uniform sizes (between 1-1 ½ inches) so they cook evenly. Smaller pieces burn, while larger ones stay raw inside.
- Do not crowd the pan. If needed, use two pans so the vegetables roast instead of steam.
- Choose your flavors: stick with simple olive oil and garlic, or try a balsamic and Dijon dressing for extra tang.
** Tip: Slip the empty pan into the oven for 5 minutes before adding the vegetables. A hot pan jump-starts that caramelized crust.
Mix-and-Match Root Vegetable Guide
Most root vegetables are available year round, but they are truly at their best during the peak season of fall through spring. When in-season, roots have a deeper, sweeter flavor. This roasted root vegetable medley calls for any combination of your favorites — just make sure that they total about 3 pounds.
Root Vegetable | Cut Size | Notes
- Carrots | 1 ½-inch chunks | Classic choice, sweetens beautifully
- Potatoes | 1 ½-inch quarters | Red potatoes, Yukon Gold, or sweet potatoes. No peeling necessary. Sweet potatoes caramelize faster.
- Parsnips | 1 ½-inch chunks | They look like pale carrots, but have a sweet, nutty, slightly spicy flavor and a starchy texture when roasted.
- Turnips | 1 ½-inch chunks | Mildly spicy when raw, they have a sweet, nutty, earthy flavor when roasted.
- Onions | 1 ½-inch wedges | Red onions give this dish a zesty bite, but white, sweet, or yellow onions will also work. If you don’t want them as charred, wait to add them halfway through.
- Beets | 1-inch cubes | Be careful; red beets will turn your roasted veggies a lovely shade of pink! You can substitute with golden beets, if desired.
- Rutabagas | 1-inch cubes | A cross between turnips and cabbage, these become buttery, sweet, and savory with a hint of bitterness when cooked.
Step-by-Step: How to Make Roasted Root Vegetables
Think of this as us cooking side-by-side in your kitchen. I’ll walk you through each step so you know exactly what to watch for.
Step 1: Prep the Pan and Oven
Line a rimmed sheet pan with parchment or foil for easy cleanup, or leave it unlined for deeper browning. Preheat the oven to 425°F and place the pan inside while it heats (this is optional, but helps the veggies crisp even more).
Step 2: Mix the Dressing or Keep it Simple
Whisk together the balsamic vinegar and Dijon, then slowly stream in olive oil until the mixture is smooth. Add the garlic, salt, and pepper. Or, if you’re in a hurry, just toss the veggies with oil, garlic, salt, and pepper (they’ll still be delish!).
** Tip: Taste the dressing before you toss the vegetables. That way you can adjust the salt or add a splash more vinegar if you like extra tang.
Step 3: Toss
Combine the vegetables with the dressing until lightly coated.
Step 4: Arrange on Pan
Spread them out in a single layer on the hot sheet pan. Give them room to breathe so they’ll crisp up (instead of steam).
** Tip: Make sure the vegetables are well-spaced and avoid overcrowding. Use two pans, if necessary.
Step 5: Roast, Toss, and Finish with Herbs
Roast for about 25 to 30 minutes, then pull the pan out and toss everything around. Return to the oven for another 10 to 15 minutes, adding fresh thyme and rosemary near the end. You’ll know they’re ready when edges are crispy-brown and deeply golden, and centers yield to a fork.
** Tip: For even more browning, move the pan to the upper rack for the last 5 minutes.
Flavor Variations
- Skip the balsamic dressing and just toss the root vegetables with olive oil, garlic, salt, and pepper.
- Classic Herb: Just toss with olive oil, garlic, rosemary, and thyme.
- Sweet and Savory: Drizzle honey or maple syrup over the veggies during the last 10 minutes.
- Spiced: Add cumin, smoked paprika, or chili flakes for a bolder flavor.
** More Vegetable Sides: For other delicious options, try these buttery, creamy mashed sweet potatoes, maple-glazed carrots, broccoli casserole, or an easy spinach casserole.
Storage and Make-Ahead Tips
These vegetables keep well, which makes them a great option for holidays or meal prep.
- Storage: Keep the roasted vegetables in an airtight container in the fridge for 3-4 days.
- Freezing: Store in the freezer for up to 3 months. The texture will not be quite as good, but the flavor will still be delicious.
- Make-ahead: Prep the vegetables 24 hours ahead (except for the potatoes; cut those just before roasting).
- Reheating for crispness: warm in a 450°F oven for 4-5 minutes (never microwave).
** Tip: Leftovers are delicious tossed into a salad or reheated in a skillet with a fried egg on top.
Frequently Asked Questions
- What temperature is best for roasting root vegetables? 425°F is the sweet spot. It gives you golden edges and tender centers without burning them. Lower temps steam the veggies; higher temps burn the outsides before the insides cook.
- How do I prevent soggy roasted vegetables? They probably need more space. Spread them out on two pans if necessary, make sure your oven and pan are fully preheated, and keep the veggies dry. Don’t stir too often, either.
- Can I roast different root vegetables together? Yes! Cut them to similar sizes and consider density (add softer vegetables like onions later if desired). Our Mix & Match guide shows cut-size for each.
- Should I peel root vegetables before roasting? Carrots, parsnips, turnips, and beets: yes. Potatoes and sweet potatoes: optional (scrub well). Peels can add texture but may be bitter on some vegetables.
- When should I add balsamic vinegar? For a caramelized coating, toss the vinegar with the vegetables before roasting. For a bright finish, drizzle vinegar over the hot vegetables after roasting. You can also skip the vinegar altogether.
More Holiday Vegetable Sides
Easy Broccoli Casserole
30 minutes mins
Southern Squash Casserole
55 minutes mins
Green Bean Casserole with Frozen Green Beans
40 minutes mins
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Roasted Root Vegetables
Ingredients
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- ⅓ cup olive oil
- 3 cloves garlic, minced
- Kosher salt and ground black pepper, to taste
- 1 lb. red potatoes, cut into quarters (or cut into eighths for larger potatoes)
- 1 lb. carrots, peeled and cut into 1 ½-inch chunks
- ½ lb. turnips or parsnips, peeled and cut into 1 ½-inch chunks (or substitute with celery root, beets, or rutabaga)
- 1 red onion, cut into 1 ½-inch chunks
- 2 teaspoons finely chopped fresh thyme (or use ½ teaspoon dried thyme)
- 2 teaspoons finely chopped fresh rosemary (or use ½ teaspoon dried rosemary)
Instructions
- Preheat the oven to 425°F. For easy clean-up, line a large rimmed baking sheet with foil or parchment paper; set aside. (Note: you can preheat an unlined pan in the oven for even crispier edges on your veggies; this is optional).
- In a medium bowl or large measuring cup, whisk together the balsamic vinegar and Dijon mustard. Gradually whisk in the oil. Add the garlic; whisk to combine. Season to taste with salt and pepper. Cover and refrigerate for up to 24 hours.
- Place the potatoes, carrots, parsnips or turnips, and onion in a large bowl; season with salt and pepper. Add the balsamic dressing; toss to coat.
- Spread the veggies in a single layer on the prepared baking sheet.
- Roast for 30 minutes. Remove the baking sheet from the oven, sprinkle thyme and rosemary over top, and toss to combine. Spread the veggies back out in an even layer. Continue to roast until the vegetables are tender and caramelized, about 10-15 more minutes.
Notes
- You must use a 425°F oven for proper caramelization (400°F for convection)
- 1-1 ½ inch vegetable cuts ensure even cooking.
- Don’t overcrowd the pan. Use 2 pans if needed for a single layer.
- Pat damp veggies dry before seasoning for crispness.
- Add herbs at 30 minutes to prevent burning.
- The balsamic is optional. Toss with the vegetables before roasting or drizzle a little bit after for a bright finish.
- Reheat at 450°F for 4-5 minutes (never microwave).
- Prep ahead: Cut the vegetables 24 hours early (except for the potatoes).
Nutrition
Originally published in September, 2021, this post was updated in October, 2025.
Love your group and recipes