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Vegetables are gluten free and good for you so if you're leaning into cooking with more whole foods, these roasted root vegetables should be on your list. As grilling season comes to a close vegetables roasting in the oven is a welcome aroma. Take this side dish to a potluck dinner and guaranteed someone will ask for this recipe.

A serving dish of naturally gluten free roasted root vegetables.

I serve some variation of these vegetables with any cut of meat. Whether it's a plain roast chicken, pork tenderloin, pesto meat loaf or breaded pork chops. This side dish goes with just about everything.

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Ingredients
Variations & Substitutions
Get The Tools
Roasted Root Vegetables

Ingredients

By mid September gardeners are digging up root vegetables an farmers markets have huge displays. You can use this recipe to make plain roasted carrots or potatoes, but expand your repertoire with more root vegetables. See the table below for more ideas. Roasting season lasts for at least six months for me.

Root vegetables - carrots, beets, potatoes, sweet potatoes or parsnips

Olive oil & garlic - Simple and delicious.

Dried herbs - rosemary, thyme & oregano

See recipe card for complete ingredient list and exact amounts.

Variations & Substitutions

Vary this recipe by using different combinations of vegetables, cutting them in different ways and adjusting the seasoning.

Squash - Winter squash like butternut and acorn, are not root vegetables but they can also be roasted giving you more options to vary this recipe. I always have a leftover white pumpkin from my Teal Pumpkin display. Below I added acorn squash too and cut the vegetables for a different look.

A platter of Roasted carrots, beets, potatoes and acorn squash.

Root vegetables are anything that grows under the ground like carrots, potatoes and beets. This is a list of some of the root vegetables available so why not try something you haven’t cooked before.

carrots	parsnips	potatoes
beets	celeriac	sweet potatoes and yams
jicama	kohlrabi	turnips and rutabagas

Beets, that under appreciated vegetable, turn everything nearby red but don't overlook them. For this recipe I roast them in one corner of the baking sheet and add them just before serving. They take the longest to cook so I cut them a bit smaller.

Another way to avoid the transfer of the red colour from beets is to roast them in separate foil packages. I usually do this with no seasoning at all and either add them to my roasted vegetables or put them in the fridge to be used throughout the week. This combination of Salad with Beets, Goat Cheese and Pine Nuts is amazing!

Get The Tools

Every home cook needs a few tools and there aren’t many to make roasted vegetables.

Buy baking sheets in pairs and find two that fit side by side in your oven. You'll be glad you thought of this on many occasions.
Buy parchment paper on a roll or as parchment paper sheets to line baking sheets, make clean up easy and it can be recycled.
A reusable option and a good investment are the non-stick, food safe baking mats.

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Roasted Root Vegetables

Roasted root vegetables are a perfect fall side dish and they can be varied with different seasoning and various combinations of vegetables.

5 from 1 vote

Print Pin Rate

Course: Side Dish

Cuisine: American, Canadian

Keyword: Roasted Root Vegetables, roasted vegetables

Prep Time: 15

Cook Time: 1

Servings: people

Calories: 196kcal

Author: Cinde Little

Ingredients

▢ 8 cups root vegetables carrots, beets, potatoes, sweet potatoes or parsnips
▢ 3-4 tablespoon olive oil
▢ 2-3 teaspoon minced fresh garlic
▢ 1 teaspoon each of dried rosemary, thyme and oregano
▢ salt & pepper

Instructions

Preheat oven to 400°F. Line 1 or 2 baking sheets with parchment.
Place cut vegetables in a large bowl or right onto baking sheets.
Drizzle with olive oil, sprinkle with garlic, herbs, salt and pepper then toss to coat evenly.
Spread vegetables to a single layer, cover loosely with foil and roast 30 minutes.
Remove foil and roast another 30 minutes until vegetables are cooked through and lightly browned. Start checking in the second half of the cooking time.