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    Home » Side-Dish and Vegetables » Roasted Root Vegetables: A Vegetable Medley Recipe

    Roasted Root Vegetables: A Vegetable Medley Recipe

    October 24, 2022 Maria 27 Comments

    Jump to Recipe Jump to Video
    A medley of roasted root vegetables in a sheet pan.

    This recipe for roasted root vegetables is the perfect side dish for any occasion! It’s healthy, delicious and easy to make. Enjoy this naturally sweet roasted vegetable medley warm, cold, or at room temperature. 

    This dish also makes an easy potluck salad that can be made ahead of time!

    An overhead shot of roasted root vegetable medley in a round bowl.
    Jump to:
    • Introduction
    • What are Root Vegetables?
    • Mise en place
    • Instructions
    • Recipe variations
    • Tips
    • Faq
    • Serving suggestions
    • More Oven roasted vegetables you will love
    • Recipe origins
    • Recipe

    Introduction

    Root vegetables are a winter staple in many households, but they can be a little bland if you only simmer or steam them.

    Roasting root veggies on a sheet pan is a simple way to bring out their natural sweetness and add a touch of flavor. Plus, it’s a healthy cooking method that requires minimal oil.

    These oven-roasted root vegetables are not only just as delicious as roasted cauliflower, peppers or tomatoes, but this veggie medley is also great for meal prep and makes the perfect side dish or salad for any occasion!

    Beets and turnips, along with carrots, parsnips, sweet potatoes, red onions, celeriac, a sprinkle of walnuts, and a simple balsamic vinaigrette – does that sound good to you?

    What are Root Vegetables?

    Root vegetables are a type of starchy vegetable that grows underground. They come in many different shapes, sizes and colors. Some popular root vegetables include onions, carrots, beets, turnips, and sweet potatoes.

    While these vegetables are typically associated with winter, they can be harvested year-round depending on the climate.

    Root vegetables are not only low in calories, fat, and cholesterol but also excellent sources of carotenoids. These plant-based pigments may help reduce cancer risk and safeguard your vision. [source]

    Mise en place

    Although the recipe takes mere minutes to come together, there is a small investment of time to chop all the root vegetables. 

    A photo collage of chopped celery root.

    Prep the celery root

    After scrubbing and washing 1 small-sized celery root under cold running water, begin trimming it. First, cut off the bottom and top parts with a sharp knife so that it will stand flat on your cutting board.

    Then, place the flat part of the vegetable on your cutting board and slice off the outer layer from top to bottom at an angle–you can also do this with a vegetable peeler.

    Cut the celery root in half, then slice it lengthwise into 1-inch pieces. Lastly, cut those slices into 1-inch smaller pieces.

    Nutrition note: As far as the health benefits are concerned, celeriac (also known as celery root) is a powerhouse of nutrients …for example, vitamins C and K, as well as micro-nutrients.

    A photo collage of chopped carrots.

    Prep the carrots

    Wash 2 medium carrots under cold running water, then peel them with a vegetable peeler. Trim the ends with a sharp knife and cut the carrots into ½-inch pieces.

    Fresh parsnips on a sheet pan, about to be roasted.

    Prep the parsnips

    After scrubbing 2 parsnips under cold running water, begin trimming them. Cut off the bottom and top parts with a sharp knife. Peel the outer layer from top to bottom at an angle with a vegetable peeler.

    After prepping the parsnips, cut them into ½-inch pieces.

    Nutrition note: This vegetable can easily be described as “white carrots.” Parsnips will provide a good source of fiber, Vitamin C, and some all-important anti-oxidants (to name but a few benefits).

    A photo collage of chopped sweet potato.

    Prep the sweet potato

    Wash 1 small sweet potato under cold running water. Peel it with a vegetable peeler. Next, cut it in half so that you have two equal pieces. After that, cut into 1-inch slices lengthwise, then cut those slices into 1-inch pieces.

    A photo collage of chopped turnip.

    Prep the turnip

    Wash 1 medium turnip under cold running water. Trim the ends with a sharp knife, then peel them with a vegetable peeler. Next, cut it in half so that you have two equal pieces. After that, cut into 1-inch slices lengthwise, then cut those slices into 1-inch pieces.

    A red onion on a sheet pan.

    Prep the red onion

    Peel the outer skin off 1 red onion with a sharp knife. Next, cut it in half so that you have two equal pieces. After that, cut into 1-inch slices lengthwise, then cut those slices into 1-inch pieces.

    Nutrition note: As with the other root vegetables, red onions are a great source of antioxidants. Interesting to note that most of the nutrients are on the outer layers. So be mindful when peeling away at your onion.

    A photo collage of chopped yellow beets.

    Prep the yellow beets

    Wash 2 yellow beets under cold running water. Trim the ends with a sharp knife, then peel them with a vegetable peeler. Next, cut it in half to have two equal pieces. After that, cut into 1-inch slices lengthwise, then cut those slices into 1-inch pieces.

    Two fresh beets on a sheet pan.

    Prep the red beets

    Wash 2 red beets under cold running water, then peel them with a vegetable peeler. Trim the ends with a sharp knife. After that, cut into 1-inch slices lengthwise, then cut those slices into 1-inch pieces. Note: As an option, wear gloves to avoid staining your hands when handling red beets.

    Nutrition note: Truly a powerhouse of nutrients, as far as anti-oxidants are concerned. Beets are also a great source of beta-carotene.

    Instructions

    Preheat oven to 400°F (205°C). Place the oven rack in the center of the oven.

    Chopped root vegetables in a bowl.

    In a large bowl, combine the chopped vegetables with 3 tablespoons of extra virgin olive oil. Toss to coat properly. 

    Roasted beets and root vegetables on a sheet pan.

    Spread the vegetables in a single layer on a large rimmed baking sheet. Roast vegetables in the oven for 30-40 minutes or until they are fork-tender and lightly browned..

    To cook evenly, halfway through the cooking process, rotate the pan and stir a couple of times.

    As an option, add chopped walnuts during the last 5 minutes of cooking time.

    Remove from the oven and drizzle with balsamic dressing.

    Transfer vegetables to a serving dish.

    Garnish with ⅓ cup freshly chopped parsley leaves before serving.

    Ingredients to make a balsamic vinaigrette on a wooden surface.

    To make the tangy balsamic vinaigrette: Whisk together 2 tablespoons of extra-virgin olive oil with 1 tablespoon of balsamic vinegar, 1 tablespoon of freshly squeezed lemon juice, 1 teaspoon of Dijon mustard, and salt and pepper to taste.  

    Taste and adjust the salt and black pepper according to your preferences.

    Easy Sheet Pan Oven Roasted Root Vegetables

    Recipe variations

    Roasting root vegetables is a simple and delicious way to enjoy the abundance of winter produce.

    While many recipes are available, it is easy to tailor the dish to your taste.

    For example, you can use different proportions of root vegetables, herbs, spices and sauces to change the flavors. Garnish with feta or goat cheese for a touch of creaminess.

    If you prefer a sweeter dish, try roasting carrots, parsnips, and sweet potatoes with a touch of honey or maple syrup.

    Try roasting turnips, rutabagas, and onions with garlic and rosemary for a savory dish.

    The possibilities are endless, so let your creativity be your guide. Use the following tips to create delicious roasted root vegetables, regardless of your chosen ingredients.

    Tips

    Roasting is a great way to bring out the natural flavors of root vegetables. Here are a few tips to help you get started.

    • Choose the right vegetables. Root vegetables that are good for roasting include potatoes, carrots, parsnips, turnips, and beets.
    • Cut the root veggies into uniform pieces. This will help them cook evenly.
    • Coat the vegetables with a light layer of extra virgin olive oil. This will help to prevent them from drying out during cooking.
    • Spread the vegetables in a single layer on the baking sheet. This will help them to roast evenly. If necessary, use two baking sheets.
    • For best results, roast the vegetables at a high temperature of 400°F (205°C) until they are fork-tender and begin caramelizing. This high heat gives them a beautiful golden brown color. However, they’ll become mushy if you cook them at a lower temperature for too long.
    • Rotate the pan halfway during the cooking process and stir a couple of times to ensure even cooking.
    • Enjoy this roasted veggie medley hot, cold or at room temperature.

    Faq

    What temperature is best for roasting vegetables?

    The answer to this question depends on the vegetable you’re cooking. For most vegetables, the best temperature is around 400°F (205°C). This will give them a beautiful golden brown color with a slight char on the outside.

    How to store roasted veggies

    Store leftovers in an airtight container in your refrigerator for up to 5 days. You can also freeze roasted vegetables, but they won’t be as crisp when you reheat them. If you decide to freeze them, put them in a freezer-safe container and use them within six months.

    What type of dijon mustard can I use for this roasted veggie recipe?

    Whole grain or old-fashioned dijon mustard works best in this recipe. The grainy texture of the mustard adds a nice contrast to the smooth texture of the roasted vegetables.

    What can I make with the vegetable scraps?

    You can compost the vegetable scraps or use them to make vegetable broth. If you decide to make broth, just add the scraps to a pot of water and simmer for a few hours. Then strain the liquid and discard the solids. You can use the broth in soups, stews, or sauces.

    Serving suggestions

    There are many ways to enjoy roasted root vegetables. Here are a few serving suggestions to get you started:

    Beets and turnips, along with a medley of root vegetables in a dish.
    • Serve as a side dish with grilled chicken or baked fish.
    • Toss with bocconcini and serve on a bed of Italian greens for a healthy and filling salad.
    • Make roasted root vegetable soup by pureeing the vegetables with chicken or vegetable broth.
    • Add to salads for a hearty main dish.
    • Toss with cooked pasta for a delicious vegetarian entrée.
    • Serve over orzo, rice, or polenta for a hearty vegetarian meal.
    • Add to soups or stews for extra flavor and nutrition.
    • As-is, this makes for an easy potluck salad that can conveniently be made ahead of time.

    Feel free to get creative and enjoy yourself- the possibilities are endless!

    More Oven roasted vegetables you will love

    • Marinated Roasted Bell Peppers
    • Roasted Broccoli
    • Roasted Beet Salad
    • Italian Roasted Potatoes
    • Roasted Garlic Brussel Sprouts
    • Roasted Fennel

    Recipe origins

    I’ve always been a big fan of salads. They’re healthy and fresh and can be incredibly delicious when done right.

    My cousin served this amazing salad with different root vegetables a few years ago. I loved it so much that I asked her for the recipe. She was more than happy to share!

    The original recipe was in the Food section of the local paper (recipe adapted from Sophie Dahl). 

    Maria and I grew up in the same house, and as a result, we became particularly close. I guess you could say my childhood was a little like Full House – me, Mom, Dad, brother, sister, Uncle, Aunt, Grandmother, Grandfather, and two cousins, all under one roof!

    So I just want to express my gratitude to my older cousin for this great recipe!

    Have lots of fun making these roasted vegetables with balsamic vinegar. I know you will love it! It truly is a great way to eat your veggies.

    THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    ★★★★★ If you have made this delicious roasted root veggies, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    Beets and turnips, along with a medley of root vegetables on a sheet pan.

    Roasted Root Vegetables: A Vegetable Medley Recipe

    This recipe for roasted root vegetables is the perfect side dish for any occasion! It's healthy, delicious and easy to make. This roasted vegetable medley is naturally sweet and can be enjoyed warm, cold, or at room temperature. 
    5 from 5 votes
    Print Save RecipeSaved! Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 6 servings
    Calories: 333kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Equipment

    • large rimmed baking sheet

    Ingredients

    Root vegetables:

    • 1 celery root small
    • 2 carrots
    • 2 parsnips
    • 1 sweet potato
    • 1 turnip
    • 1 red onion
    • 2 beets red
    • 2 beets yellow
    • 3 tablespoons olive oil
    • ½ – ¾ cup chopped walnuts optional

    Balsamic Dressing

    • 2 tablespoons olive oil
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon Dijon mustard whole grain or old-fashioned
    • 1 tablespoon lemon juice freshly squeezed
    • salt and pepper to taste
    • ⅓ cup fresh Italian flat-leaf parsley chopped, to garnish

    Instructions

    • Preheat oven to 400°F (205°C). Place the oven rack in the center of the oven.
    • Peel and chop all the vegetables into ½-1 inch pieces.
    • In a large bowl, combine the chopped vegetables with 3 tablespoons of extra virgin olive oil. Toss to coat properly. 
    • Spread the vegetables in a single layer on a large rimmed baking sheet. Roast in the oven for 30-40 minutes or until the vegetables are fork-tender and lightly browned.
    • To cook evenly, halfway through the cooking process, rotate the pan and stir a couple of times.
    • As an option, add chopped walnuts during the last 5 minutes of cooking time.
    • Remove from the oven and drizzle with balsamic dressing.
    • Transfer vegetables to a serving dish.
    • Garnish with freshly chopped parsley leaves before serving.

    Balsamic Dressing

    • While vegetables are roasting, whisk together all of the ingredients for the dressing.
    • Set aside until ready to use.
    Scroll UP for the STEP by STEP PhotosDon’t miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Video

    Notes

    • Choose the right vegetables. Root vegetables that are good for roasting include potatoes, carrots, parsnips, turnips, and beets.
    • Cut the root veggies into uniform pieces. This will help them cook evenly.
    • Coat the vegetables with a light layer of extra virgin olive oil. This will help to prevent them from drying out during cooking.
    • Spread the vegetables in a single layer on the baking sheet. This will help them to roast evenly. If necessary, use two baking sheets.
    • For best results, roast the vegetables at a high temperature of 400°F (205°C) until they are fork-tender and begin caramelizing. This high heat gives them a beautiful golden brown color. However, they’ll become mushy if you cook them at a lower temperature for too long.
    • Rotate the pan halfway during the cooking process and stir a couple of times to ensure even cooking.
    • Enjoy this roasted veggie medley hot, cold or at room temperature.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    *recipe adapted from the Gazette

    Nutrition

    Serving: 1serving | Calories: 333kcal | Carbohydrates: 39g | Protein: 6g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Sodium: 217mg | Potassium: 1022mg | Fiber: 9g | Sugar: 13g | Vitamin A: 9043IU | Vitamin C: 33mg | Calcium: 118mg | Iron: 2mg
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    This post was originally published on July 18, 2016, and republished on October 24, 2022, with updated content, photos and a video. Thanks for sharing.

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    Filed Under: Salads, Side-Dish and Vegetables, Vegetarian

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Charlotte

      February 12, 2021 at 8:32 pm

      5 stars
      What a delicious, flexible recipe! I had a random assortment of veggies: radishes, beets, potatoes, celeriac, and onions. Cut to the same size they all roasted great at this temperature and the sauce was fantastic! I’ll definitely be using this again, thanks!

      Reply
      • Maria

        February 12, 2021 at 10:10 pm

        How wonderful Charlotte! So thrilled to read this. Thanks for sharing.

        Reply
    2. Christine

      October 07, 2019 at 10:53 am

      Tried this on the weekend, using the root vegetables I had on hand. My husband thought I had too much but the whole sheet pan disappeared! Can’t wait to try again and follow the recipe.
      Thanks for sharing this,
      Chris

      Reply
      • Maria

        October 08, 2019 at 9:34 pm

        Thanks Christine! This is an older recipe but truly one of my favorites! Thanks so much for taking the time to comment, appreciate it!

        Reply
    3. deb@glutenfreefarina

      July 19, 2016 at 7:58 am

      I so love root vegetables, but I never think of roasting them in the summertime. Love this rendition as a salad. I’m always surprised when people tell me they don’t like beets. They for sure have never tried them this way. Celeriac might be difficult to find in Southeast Georgia – our shopping is very, very limited – but can’t wait to make this.

      Reply
      • Maria

        July 19, 2016 at 1:05 pm

        I’m with you Deb …although I’m surprised to hear that shopping is limited. I guess I am very fortunate to live in a city where there is such a variety of produce available year round. Thanks for dropping by 🙂

        Reply
    4. Dr. Kimberley @HealthyLifeRedesign

      July 18, 2016 at 10:51 pm

      This recipe looks delicious Maria! I absolutely love roasted vegetables. Such a healthy yet satisfying addition to a meal…my fave is to make a big batch and have leftovers for days!

      Reply
      • Maria

        July 18, 2016 at 11:45 pm

        Sounds like a plan to me 🙂 Thanks so much for dropping by 🙂

        Reply
    5. Vicky Chin

      July 18, 2016 at 10:02 pm

      Yummy and healthy, fantastic ! It’s really easy to make too! Thanks for the recipe!

      Reply
      • Maria

        July 18, 2016 at 10:28 pm

        Thanks Vicky! Appreciate your comment 🙂

        Reply
    6. Elaine @ Flavour and Savour

      July 18, 2016 at 3:47 pm

      5 stars
      Wow! This recipe has it all! So healthy! Pinning and sharing!

      Reply
      • Maria

        July 18, 2016 at 4:49 pm

        That’s exactly how I felt when I first tasted it! Appreciate you dropping by 🙂

        Reply
    7. Nicoletta @sugarlovespices

      July 18, 2016 at 12:49 pm

      Love love all roasted vegetables and these oven roasted root vegetables look so tasty! It is so nice to hear family stories, especially stories coming from an Italian family ?. So thank you for sharing your story and this great recipe!

      Reply
      • Maria

        July 18, 2016 at 4:53 pm

        So many stories …so little time 😉 Thanks for taking the time to comment 🙂

        Reply
    8. Meaghan

      July 18, 2016 at 12:48 pm

      This is so beautiful! Love all the colours. Looks absolutely delicious, no wonder you couldn’t leave without the recipe 😉

      Reply
      • Maria

        July 18, 2016 at 4:56 pm

        I can’t even tell you how many times I have made this recipe …but tooo much of a good thing is never good, right? (or something like that …lol) Thanks so much for dropping in Meaghan …I’m heading over to grab some crab cakes 🙂

        Reply
    9. Gloria @ Homemade & Yummy

      July 18, 2016 at 8:14 am

      I totally agree that roasting veggies are the way to go (if not grilled). This sounds wonderful, and I totally love celery root….can’t get enough of it. This was a fun collaboration.

      Reply
      • Maria

        July 18, 2016 at 4:57 pm

        Yes, I love how creative and different the recipes are! Thanks for dropping by Gloria 🙂

        Reply
    10. Diane

      July 18, 2016 at 7:24 am

      Belle histoire de famille!
      Belle recette!
      Je surnommerai ce magnifique plat Les légumes des deux cousines

      Reply
      • Maria

        July 18, 2016 at 7:31 am

        Ha, ha, ha! 🙂 🙂 🙂 Oui, en effet, on a fait beaucoup de choses ensemble dans la cuisine. Merci Diane 🙂

        Reply
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