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  • Roasted Root Vegetables

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    Roasted root vegetables are delicious on their own but adding this delicious sweet and tart dressing makes them over the top delicious! They are an easy and tasty holiday and Thanksgiving side dish that goes well with any holiday meal. 

    Roasted Vegetables

    What Are The Best Root Vegetables To Roast?

    My favorite roasted root vegetables to roast are potatoes, sweet potatoes, red onion, parsnip, carrots, and turnips. I love eating roasted vegetables all year around and often make these Honey Glazed Roasted Carrots and Roasted Broccoli and Bacon.

    MY OTHER RECIPES

    I love making these roasted root vegetables in the Fall – they are great served with chicken, turkey, and are a great side dish for any holiday meal. I love to bring them to potlucks, family get-togethers, and parties.

    MY LATEST RECIPES

    You can certainly substitute or add in your own favorites. If you are adding any vegetables that cook faster (like bell peppers, broccoli etc), it’s important that you add them later because they might burn. Also, make sure that all vegetables are cut to approximately the same size so they cook evenly, otherwise some vegetables might be raw and hard while others might burn.

    Today, I am sharing with you the best roasted root vegetables ever – perfectly tender and packed with so much flavor!

    Thanksgiving side dish

    How Do You Roast Vegetables?

    Drizzle vegetables with olive oil, and sprinkle with salt and pepper. Spread them out on two foil-lined baking sheets and give them enough space so they are not crowded. Crowding will make the vegetables steam instead of roast, and this is the opposite of what we are going for.

    Roast vegetables in a preheated 400 F oven for about 20 – 45 minutes (depending on the type of vegetable), or until the vegetables are tender and lightly caramelized. Depending on the vegetables you can turn them once or twice during roasting for even cooking and browning.

    Thanksgiving roasted vegetables

    Healthy Roasted Root Vegetables – Perfect Holiday and Thanksgiving Side Dish

    These roasted vegetables are not only easy and simple to make, but they are also delicious and nutritious! They are naturally gluten-free, dairy-free, grain-free, Whole30, Paleo, vegan and vegetarian.

    These roasted root vegetables will be perfect to serve with this Honey Chicken or this Pork Tenderloin. You can also serve it with your Thanksgiving turkey or with your New Year’s ham. You can see more Thanksgiving side dish recipes.

    Roasted Root vegetables

    Make-Ahead Roasted Vegetables

    If you want to make these roasted root vegetables for the holidays, you can prep them ahead of time (wash, chop and store in the fridge until it’s time to roast them). Just before serving, roast on baking sheets in a preheated oven and drizzle with the honey vinaigrette when they are done.

    Roasted Root Vegetables
    Prep Time
    15 mins
    Cook Time
    35 mins
    Total Time
    50 mins
     

    Roasted root vegetables are delicious on their own but adding this delicious sweet and tart dressing makes them over the top delicious! They are an easy and tasty holiday and Thanksgiving side dish that goes well with any holiday meal. 

    Course: Side Dish
    Cuisine: American
    Keyword: Christmas, Fall, Gluten Free, Grain-Free, Paleo, Thanksgiving
    Servings: 10
    Calories: 269 kcal
    Author: Neli @ Delicious Meets Healthy
    Ingredients
    • 2 lbs sweet potatoes (or butternut squash) peeled and chopped
    • 1 lb carrots peeled and chopped
    • 1 lb parsnip peeled and chopped
    • 1 lb turnips peeled and chopped
    • 4 Tbsp extra virgin olive oil
    • 1 Tbsp thyme
    • 1 Tbsp rosemary
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 1/3 cup dried cranberries
    • 1/4 cup chopped fresh parsley
    Honey Vinaigrette
    Instructions
    1. Preheat the oven to 400 F. Mix the chopped vegetables, the spices and the olive oil in a large mixing bowl.

    2. Spread the seasoned vegetables in a single layer on 2 large foil-lined baking sheets. Bake in a preheated at 400 F oven for about 35 minutes, or until the vegetables are tender.

    3. Place roasted vegetables on a serving platter or a large serving dish.

    4. Mix the honey vinaigrette ingredients in a small bowl, and pour over the roasted vegetables just before serving. Add some dried cranberries and chopped fresh parsley on top.

    5. You can keep any leftovers refrigerated up to 3 days.

    Nutrition Facts
    Roasted Root Vegetables
    Amount Per Serving
    Calories 269 Calories from Fat 99
    % Daily Value*
    Total Fat 11g 17%
    Saturated Fat 1g 5%
    Sodium 466mg 19%
    Potassium 720mg 21%
    Total Carbohydrates 41g 14%
    Dietary Fiber 7g 28%
    Sugars 15g
    Protein 2g 4%
    Vitamin A 412.4%
    Vitamin C 30.8%
    Calcium 8.1%
    Iron 8.3%
    * Percent Daily Values are based on a 2000 calorie diet.
    Roasted root vegetables are delicious and an easy and tasty holiday and Thanksgiving side dish that goes well with any holiday meal. #Thanksgiving #sidedish #healthy #glutenfreesides #Paleo #whole30
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