Description
Cozy, crispy, and full of earthy flavor, this oven roasted root vegetables recipe is your go-to side dish for fall dinners, holiday feasts, or healthy meal prep. Simple ingredients, rich caramelization, and herby goodness make it a must-try.
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)
Instructions
Preheat the oven to 400°F (200°C).
Wash, peel, and chop all the vegetables into evenly sized pieces.
In a large bowl, toss the vegetables with olive oil, salt, black pepper, garlic powder, and smoked paprika until well coated.
Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
Roast for 35–45 minutes, stirring halfway through, until golden brown and tender.
Remove from the oven and sprinkle with fresh thyme or rosemary.
Optionally, drizzle with balsamic vinegar for added depth of flavor.
Serve warm and enjoy!
Notes
Use a mix of colorful root vegetables for visual appeal and a variety of flavors.
For extra crispiness, avoid overcrowding the pan.
You can substitute olive oil with avocado oil for a higher smoke point.
Leftovers store well in the fridge for up to 4 days and reheat beautifully in the oven or air fryer.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting / Oven-Baked
- Cuisine: American
