Roasted root vegetables make a perfect easy side dish. With just a few ingredients and less than 30 minutes, you get a flavorful filling side dish recipe!
I am a huge fan of one-pot meals. They make dinner time so much easier because, in general, I try to create recipes that have all the major food groups in one pot.
But there are definitely times when we are making something that requires a side dish. My Easy Top Round Roast Beef recipe has become a favorite in our house, but it needs a good healthy side dish recipe. These roasted root vegetables are the perfect solution.
There are about a million things I love about this recipe. The first is the incredible flavor. Second, I love how quickly it comes together with just a few ingredients. Finally, it roasts at a really high temperature, so it is quick!
How to Make Roasted Root Vegetables
This roasted vegetables recipe comes together in your oven for a delicious and nutritious side dish. Here is a brief overview of how to make it. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Peel and cut your vegetables. Toss the cut vegetables with salt, pepper, and olive oil.
- Roast the vegetables. Spread in a single layer on a large rimmed baking sheet and roast for 15 minutes.
- Toss them with some balsamic vinegar. Roast for 10 more minutes.
How to Cut Root Veggies
The most important part of this roasting root vegetables is how you dice the vegetables. Vegetables that are too big will require more time and vegetables that are too small will get mushy.
There is no need to break out a measuring tape, but this is what you are going for to get the optimal tenderness in the final dish. Do your best, and if necessary check the tenderness at the end of the cook time and add more time if needed.
- Carrots should be cut into 1/2-inch rounds.
- Sweet potatoes and parsnips should be cut into 1-inch cubes.
Adding Balsamic Vinegar
The balsamic vinegar in this recipe adds the most perfect flavor. It ties the great taste of all the vegetables together in the best way.
It is really important to add the balsamic vinegar at the very end of the recipe. If you add it at the beginning it will burn during cooking, and you will end up with a less pleasant taste.
Add it in the last 10 minutes of roasting and you will have perfectly flavored veggies.
Nordic Ware Baking Sheets
Storing Leftovers
This roasted root vegetable recipe makes five cups. It is an easy recipe to cut in half if you think that will be too much for your family. That said, I encourage you to make the full recipe. The leftovers are amazing. I have eaten them straight from the refrigerator, and I also put them on a salad with some Blackened Chicken for lunch the next day.
If you do have leftovers, store them in an airtight container in your refrigerator for up to three days. Always use discretion with when it comes to leftovers.
What to Serve with Roasted Root Vegetables
This side dish recipe is perfect on the side of so many of my recipes, but I have a great Baked Chicken Thigh recipe that I really love it with. Enjoy it with any of these great recipes:
If you make this oven roasted root vegetables recipe or any of my other recipes leave me a comment and let me know what you think think!
Roasted Root Vegetables
Ingredients
- 1 pound carrots (453.6 grams)
- 1 pound parsnips (453.6 grams)
- 1 pound sweet potatoes (453.6 grams)
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons balsamic vinegar
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- Peel the vegetables and cut the parsnips and sweet potatoes into 1-inch pieces. Cut the carrots into 1/2-inch discs.1 pound carrots, 1 pound parsnips, 1 pound sweet potatoes
- In a large bowl toss the vegetables with the olive oil, salt, and pepper.3 tablespoons olive oil, 2 teaspoons kosher salt, 1/2 teaspoon black pepper
- Spread the vegetables onto the parchment-lined baking sheet and bake for 15 minutes.
- Remove from the oven, toss with the balsamic vinegar, and return to the oven for an additional 10 minutes.3 tablespoons balsamic vinegar
- Check the vegetables for tenderness. They should be easy to pierce with a fork. If this isn't the case at the end of the cooking time, add an additional 2 to 5 minutes.
Joyce says
I have been roasting veggies for years (I’m 80)….and it is so easy and fun! I sometimes prepare my veggies in the morning so that when evening comes I don’t have so much to do before dinner. Sometimes I use Steak Seasoning on them…the pepper is larger and it gives a bit to them….sometimes just olive oil….I like to buy skinny long carrots and roast them whole…oh…and I cut a couple of apples in half and core…sprinkle a little cinnamon sugar on them…delish with veggie and meat! Thank you for allowing me to share….keep up the great recipes!
Terry says
Thanks so much! I am not really a good cook, but since I have discovered SimpleJoy, our meals have become delicious & tasty. Instructions are clear, easy to fix and only require things I already have on hand or are inexpensive additions to my pantry. The only problem is that I jump from recipe to recipe and can spend hours “collecting” things to try!
Thank you for your kind words, Terry! I needed this today. I’m so glad you are enjoying my recipes!