Name: Oven Roasted Root Vegetables
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 medium potatoes, diced; 2 large carrots, sliced; 2 medium beets, peeled and cubed; 1 parsnip, chopped; 3 tbsp olive oil; 1 tsp salt; ½ tsp black pepper; ½ tsp garlic powder; ½ tsp smoked paprika; 1 tbsp fresh thyme or rosemary, chopped; 1 tbsp balsamic vinegar (optional)

Why You’ll Love This Recipe

I love this recipe because it’s easy to customize and perfect for any season. It’s a wholesome, plant-based dish that doesn’t skimp on flavor. I don’t need fancy techniques—just fresh vegetables, a hot oven, and some basic seasonings. The caramelized edges add a beautiful texture, and a hint of balsamic vinegar finishes it all with a tasty tang. It’s great as a side dish, but I’ve also enjoyed it as a main with a bit of quinoa or a fried egg on top.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 medium potatoes, diced
2 large carrots, sliced
2 medium beets, peeled and cubed
1 parsnip, chopped
3 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp smoked paprika
1 tbsp fresh thyme or rosemary, chopped
1 tbsp balsamic vinegar (optional)

Directions

I preheat my oven to 400°F (200°C).
Then I wash, peel, and chop all the vegetables into similar-sized pieces so they roast evenly.
In a large bowl, I toss the vegetables with olive oil, salt, pepper, garlic powder, and smoked paprika.
I spread everything out on a parchment-lined baking sheet in a single layer to avoid overcrowding.
I roast them for 35 to 45 minutes, stirring once halfway through to get that golden-brown finish on all sides.
After roasting, I sprinkle the veggies with fresh thyme or rosemary.
When I’m in the mood for a little extra flavor, I add a light drizzle of balsamic vinegar before serving.

Servings and timing

This recipe serves 4 and takes a total of 50 minutes from start to finish. That includes 10–15 minutes of prep time and 35–45 minutes of roasting in the oven.

Variations

I often switch up the vegetables based on what’s in season or in my fridge. Sweet potatoes, turnips, rutabaga, or even red onions work beautifully. I’ve also added a pinch of cayenne for a spicy kick or tossed the veggies with a bit of maple syrup before roasting for a sweet-savory twist. Using dried herbs instead of fresh works fine in a pinch—just reduce the quantity slightly.

Storage/reheating

Leftovers keep well in an airtight container in the fridge for up to 4 days. I usually reheat them in a skillet or in the oven at 375°F until warmed through, which helps maintain their crisp edges. The microwave works too, but I find it makes them a bit softer. These also freeze well—just spread them out on a tray to freeze individually before transferring to a container or bag.

FAQs

How do I keep the vegetables from getting soggy?

I make sure to spread them out in a single layer on the baking sheet and not overcrowd the pan. Overcrowding traps steam, which prevents them from getting crispy.

Can I make this recipe ahead of time?

Yes, I often prep the vegetables in advance and store them in the fridge until I’m ready to roast. I also roast them ahead and reheat just before serving.

Do I have to peel all the vegetables?

Not necessarily. I usually peel beets and parsnips, but I leave the skins on carrots and potatoes if they’re scrubbed clean. It adds texture and nutrients.

What’s the best way to cut the vegetables?

I try to cut them into similar sizes so they roast evenly. Smaller pieces will roast faster and get crispier, while larger chunks stay softer inside.

Can I use dried herbs instead of fresh?

Absolutely. I use about one-third the amount of dried herbs compared to fresh. They add great flavor, especially when mixed into the oil before roasting.

Conclusion

Oven-roasted root vegetables are one of my favorite go-to side dishes—easy, healthy, and incredibly versatile. I love how this recipe transforms humble ingredients into something deeply flavorful with just a few simple steps. Whether for a weeknight meal or a festive dinner table, this dish is always a winner.