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roasted root vegetables
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5 from 3 votes

Roasted root vegetables

These easy roasted root vegetables will convert anyone to eating more veggies. Roasting brings out natural sweetness and intensifies flavor.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Keyword: beet, carrot, potato, red onion
Servings: 6
Calories: 117kcal
Author: Veronique Eichler

Ingredients

Optional

Instructions

  • Preheat oven to 400°F (or 375°F in a true convection oven)
  • Wash potatoes and dry them.
  • Peel carrots, beets and onion.
  • Cut carrots in 1" chunks, slice beets and onions into thick wedges. Place in a large bowl.
  • Cut potatoes into quarters (leave the skin on). Add to the bowl. Your vegetables should all have roughly the same size so that they cook evenly.
    roasted root vegetables
  • Drizzle 2 tbsp olive oil into the bowl, add salt, pepper and herbes de Provence. Toss well, preferably with your hands so that all vegetables are nicely coated.
    roasted root vegetables
  • Line a baking sheet with parchment paper. Spread vegetables well to make sure the sheet is not overcrowded.
    roasted root vegetables
  • Place in the oven. Check after 35 minutes and continue baking another 5 minutes if needed until all vegetables are nicely browned.
    roasted root vegetables
  • Note that there is usually no need to toss them during cooking. The sheet side will be a bit more browned than the top but they will all come out beautifully as long as the sheet is not overcrowded.
  • Optional: heat 1 tbsp olive oil in a skillet. Add 1 tbsp sliced sage leaves. Drizzle over vegetables before serving.
    roasted root vegetables

Notes

Nutrition facts do not include optional olive oil for topping.

Nutrition

Calories: 117kcal | Total Carbohydrate: 17g | Protein: 2g | Total Fat: 5g | Saturated Fat: 1g | Sodium: 152mg | Potassium: 464mg | Dietary Fiber: 3g | Total Sugars: 5g | Vitamin A: 7145IU | Vitamin C: 15mg | Calcium: 32mg | Iron: 1mg | Includes Added Sugar: 0g