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These roasted root vegetables are an easy side dish for autumn and winter! Toss a medley of carrots, red potatoes, red onion, parsnips or turnips in a balsamic dressing, season with fresh rosemary and thyme, and pop them in the oven until tender and caramelized. The veggies are delicious with roast chicken, salmon, pork and meatloaf on a busy weeknight, and fancy enough to serve alongside a Thanksgiving turkey or a Christmas ham!

Overhead image of hands holding a pan of balsamic roasted root vegetables on a wooden table

After a summer filled with crisp salads and sliced fresh tomatoes, it’s nice to shift gears and focus on the produce that thrives during the cooler months. Autumn roasted root vegetables are simple, flavorful, cozy, and perfect for the season!

Something magical happens when you toss the veggies with balsamic and herbs and roast them in the oven. The outsides become crispy, caramelized and sweet, while the insides are soft and tender. Whether you offer these pan roasted root vegetables alongside a roast chicken for your next Sunday supper, or add them to the Thanksgiving or Christmas holiday buffet, the easy side dish is always well received!

The Best Root Vegetables to Roast

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. Some of the best root vegetables include:

  • Potatoes: this recipe uses red potatoes, but Yukon Gold or sweet potatoes are also delicious options.
  • Carrots: a classic!
  • Onions: red onions give this dish a zesty bite, but white, sweet, or yellow onions will also work.
  • Parsnips: they look like pale carrots, but have a sweet, nutty, slightly spicy flavor and a starchy texture when roasted.
  • Turnips: mildly spicy when raw, they have a sweet, nutty, earthy flavor when roasted.
  • Beets: be careful — red beets will turn your roasted veggies a lovely shade of pink! You can substitute with golden beets, if desired.
  • Rutabagas: a cross between turnips and cabbage, these become buttery, sweet, and savory with a hint of bitterness when cooked.
  • Garlic: a great flavor boost!
Square shot of hands holding a pan of roasted root vegetables

Ingredients for Balsamic Roasted Root Vegetables

This is a quick overview of the ingredients that you’ll need for balsamic oven roasted root vegetables. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

  • Balsamic vinegar, Dijon mustard, olive oil and garlic: whisk together to create the dressing that flavors the vegetables.
  • Root vegetable medley: a blend of red potatoes, carrots, red onions, parsnips or turnips.
  • Thyme and rosemary: to season the vegetables.
  • Kosher salt and black pepper: enhance the other flavors in the dish.
Jar of balsamic dressing

How to Roast Root Vegetables

If you can chop up some veggies, you can make this easy side dish! Let’s get started…

  1. Whisk or shake together the balsamic dressing.
  2. Place root vegetables in a large bowl.
  3. Pour balsamic dressing over the vegetables; toss to coat.
  4. Spread the vegetables in a single layer on a parchment or foil-lined rimmed baking sheet.
  5. Roast in a 425°F oven for a total of about 40-50 minutes, stirring in the rosemary and thyme after the first 30 minutes.
Bowl of chopped raw carrots onions potatoes and turnips
Balsamic on a bowl of carrots potatoes onion and turnips

The Best Temperature for Roasting Vegetables

A 425°F oven is the ideal temperature for roasting root vegetables because it allows the natural sugars to caramelize while the vegetables cook evenly. If the oven is cooler, you won’t get that great browned, crispy, caramelized exterior. If the oven is hotter, you risk burning the outside of the veggies before the insides are evenly cooked through.

How Long to Roast Root Vegetables

Root vegetables in 1 ½-inch chunks require about 40-50 minutes in the 425°F oven. They are done when they’re fork tender on the inside and crisp, browned, and caramelized on the outside. Larger chunks will require a longer roasting time, while smaller pieces will cook much faster.

Overhead shot of a pan of roasted root vegetables balsamic.

What to Serve with Oven Roasted Root Vegetables

These pan roasted root vegetables are an easy side dish that pairs well with almost any entrée. Here are some ideas for your next meal:

Hands holding pan roasted root vegetables

Make Ahead

Root vegetables such as carrots, onions, sweet potatoes, and beets can be peeled and cut into pieces up to 24 hours in advance, and then stored in an airtight container in the refrigerator. Starchier root vegetables like potatoes, turnips, and parsnips darken when their skins are removed, so it’s best to wait and chop them at the last minute.

While the roasted root vegetables are tastiest when served warm straight from the oven, you can also roast them a day or two in advance. This is a convenient option if you’re doing meal prep over the weekend and you want to have some quick, healthy sides available in the refrigerator to reheat throughout the week.

Storage

Roasted root vegetables will last in an airtight container in the refrigerator for 3-4 days, although they will not stay quite as crispy.

You can freeze the roasted vegetables for up to 3 months; however, the texture will not be as good when thawed.

How to Reheat

Reheat the vegetables in an oven (rather than a microwave) in order to help them crisp up again. Spread the vegetables out on a baking sheet and roast at 450°F for 4-5 minutes.

Recipe Variations

  • Skip the balsamic dressing and just toss the root vegetables with olive oil, garlic, salt and pepper.
  • Use a blend of herbs and spices in addition to the rosemary and thyme. Try parsley, oregano, chives, cumin, turmeric or chili flakes.
  • Scale the recipe up or down depending on the size of your group. Cut the ingredients in half to serve just two, or double or triple the ingredients to feed a crowd.
  • Mix and match different root vegetables. Instead of red potatoes, try sweet potatoes or Yukon Gold potatoes. Instead of turnips or parsnips, use extra carrots. Rutabaga, celeriac, and beets are also good options (just be aware that red beets will tint the other vegetables pink).

Tips for the Best Roasted Root Vegetables Recipe

  • Chop all of the vegetables to a uniform size. This will help them cook evenly.
  • Use fresh herbs instead of dried herbs whenever possible. They have the best flavor! That said, if you need to substitute with dried herbs, you’ll want to decrease the amount of dried herbs used (try ½ teaspoon of dried thyme and ¼ teaspoon of dried rosemary). You can always add more, to taste.
  • Spread the vegetables out in a single layer so that they can get nice and crispy. If they’re on top of each other, they’re more likely to steam and become soggy.
  • Add the fresh herbs towards the end of the roasting time so that they can flavor the vegetables without burning.
Overhead image of a cast iron roasting pan full of roasted root vegetables with rosemary.

More Vegetable Side Dish Recipes to Try

Overhead image of hands holding a pan of balsamic roasted root vegetables on a wooden table

Roasted Root Vegetables

Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings 6 people
Calories 213 kcal
These roasted root vegetables with balsamic and rosemary are an easy side dish for autumn and winter!

Ingredients
  

  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • cup olive oil
  • 3 cloves garlic, pressed or minced
  • Kosher salt and 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
  • 1 tablespoon finely chopped fresh rosemary

Instructions

  • Preheat oven to 425°F. Line a large rimmed baking sheet with foil or parchment paper; set aside.
  • In a medium bowl or large measuring cup, whisk together balsamic vinegar and Dijon mustard. Gradually whisk in oil. Add garlic; whisk to combine. Season to taste with salt and pepper. Cover and refrigerate for up to 24 hours.
  • Place potatoes, carrots, parsnips or turnips, and onion in a large bowl; sprinkle with salt and pepper. Add dressing and toss to coat.
  • Spread 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 back out in an even layer. Continue to roast until the vegetables are tender and caramelized, 10-15 more minutes.

Notes

  • Skip the balsamic dressing and just toss the root vegetables with olive oil, garlic, salt and pepper.
  • Use a blend of herbs and spices in addition to the rosemary and thyme. Try parsley, oregano, chives, cumin, turmeric or chili flakes.
  • Scale the recipe up or down depending on the size of your group. Cut the ingredients in half to serve just two, or double or triple the ingredients to feed a crowd.
  • Mix and match different root vegetables. Instead of red potatoes, try sweet potatoes or Yukon Gold potatoes. Instead of turnips or parsnips, use extra carrots. Rutabaga, celeriac, and beets are also good options (just be aware that red beets will tint the other vegetables pink).
  • Chop all of the vegetables to a uniform size. This will help them cook evenly.
  • Use fresh herbs instead of dried herbs whenever possible. They have the best flavor! That said, if you need to substitute with dried herbs, you’ll want to decrease the amount of dried herbs used (try ½ teaspoon of dried thyme and ¼ teaspoon of dried rosemary). You can always add more, to taste.
  • Spread the vegetables out in a single layer so that they can get nice and crispy. If they’re on top of each other, they’re more likely to steam and become soggy.
  • Add the fresh herbs towards the end of the roasting time so that they can flavor the vegetables without burning.

Nutrition

Serving: 1/6 of the recipeCalories: 213kcalCarbohydrates: 24gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 103mgPotassium: 692mgFiber: 4gSugar: 8gVitamin A: 12636IUVitamin C: 20mgCalcium: 50mgIron: 1mg
Keyword: balsamic roasted root vegetables, roasted root vegetables, roasted root vegetables with rosemary
Course: Side Dish
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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