Roasted Root Vegetables

I really enjoy eating seasonally and locally whenever possible. When the weather changes, we often naturally crave what’s in season. Right now delicious and highly nutritious root vegetables are plentiful in stores and markets. Now that the days are shorter and colder, I most definitely crave comforting, warm vegetables.

The method is very simple. Chop all of the vegetables and herbs and add them to a large baking pan. Toss them to coat with fresh herbs and bake. Simple as that! I really love those “set it and forget it” recipes. These delicious roasted root vegetables can be used in so many ways. Add them to grain bowls, eat them as a side for your lunch or dinner, make a breakfast hash, add them to a salad, and much, much more. You can even get creative and use them as a pizza topping! I love adding fun ingredients like these to pizza.  

Feel free to substitute some of these veggies for others. You could also use turnips, parsnips, celeriac root, squash, and more, all of which are also very healthy. Shop local if you can! Nothing beats the flavor of fresh, local, seasonal produce. 

Roasted Root Vegetables

Author: World of Vegan

5 from 8 votes

There are endless ways to prepare veggies, and if you’re looking to up your nutrition and eat the rainbow, these roasted root vegetables are a great way to enjoy eating your veggies! 

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Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6

Ingredients

• 2 cups yellow potatoes, diced into medium chunks
• 1½ cups sweet potatoes, diced into medium chunks
• 1½ cups beets, diced into medium chunks
• 1 cup carrots, sliced into disks
• ½ cup red onion, sliced
• 2 cloves garlic, roughly chopped
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon coconut oil, melted
• 1 teaspoon salt
• ½ teaspoon pepper

Instructions

• Preheat your oven to 400 degrees F. Line a baking tray with parchment paper.
• Chop all of the veggies and place them on the baking pan. You're welcome to peel them first, but I usually leave the skin on mine because I like the adder fiber and nutrients.
• Add the fresh herbs, coconut oil, salt, and pepper. Toss to coat the veggies.
• Place the pan on the bottom rack and bake for 20 minutes. Flip the veggies and bake for another 15 minutes.
• Remove them from the oven and serve immediately, or cool them down and store in the fridge for meal prep. Enjoy!

Nutrition

Calories: 141kcal | Carbohydrates: 28g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 453mg | Potassium: 658mg | Fiber: 5g | Sugar: 6g | Vitamin A: 8360IU | Vitamin C: 23mg | Calcium: 44mg | Iron: 1mg

Course dinner, Side

Cuisine American

Keyword how to roast vegetables, roasted root vegetables, roasted vegetables

Root vegetables are chock full of micronutrients and phytochemicals. The dark pigment in beets are powerful antioxidants that can promote heart health, sustained energy, fresh skin, and more. Sweet potatoes and carrots are packed with carotenoids that are fantastic for eye and skin health. Even organic yellow potatoes have a ton of nutrition, boasting more potassium than bananas!

And never underestimate the power of fresh herbs. Thyme is one of the most underrated herbs out there. It’s actually highly medicinal, has antiseptic properties, and has high levels of vitamin A, iron, calcium, and more.

More Fantastic Fall Recipes:

• Fall Stuffed Sweet Potatoes
• Vegan Pesto Gnocchi & Roasted Veggies
• Vegan Green Bean Casserole

Roasted Root Vegetables photos by Kathy Chrzaszcz for World of Vegan. Recipe and photographs copyright of World of Vegan™, all rights reserved. Article edited by Amanda Meth.