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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.

    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.

    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 Vegetables
    5 from 9 votes
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    Roasted Root Vegetables

    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. 
    Prep Time 15 minutes
    Cook Time 35 minutes
    Total Time 50 minutes
    Servings 10
    Calories 269

    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

    • Preheat the oven to 400 F. Mix the chopped vegetables, the spices and the olive oil in a large mixing bowl.
    • 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.
    • Place roasted vegetables on a serving platter or a large serving dish.
    • 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.
    • You can keep any leftovers refrigerated up to 3 days.

    NUTRITION

    Nutrition Facts
    Roasted Root Vegetables
    Amount Per Serving
    Calories 269 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 1g5%
    Sodium 466mg19%
    Potassium 720mg21%
    Carbohydrates 41g14%
    Fiber 7g28%
    Sugar 15g17%
    Protein 2g4%
    Vitamin A 20620IU412%
    Vitamin C 25.4mg31%
    Calcium 81mg8%
    Iron 1.5mg8%
    * Percent Daily Values are based on a 2000 calorie diet.
    Course Side Dish
    Cuisine American
    Keyword Christmas, Fall, Gluten Free, Grain-Free, Paleo, Thanksgiving
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    Comments


    These roasted veggies look so perfect for a Sunday Roast or Christmas dinner. I love the vinaigrette you’ve added. Yum!


    These are always great for the holidays and certainly great to warm the winter bones. Great recipe.


    Looks great! Love all the in season vegetables and the use of cranberries in this!


    This is a beautiful side dish. The cranberries make this so beautiful.

    Demeter


    This is such a delicious side dish to add to any meal! I love the flavor that roasting brings out. Yum!


    totally going to prep these ahead of time for a quick and easy side dish this holiday season!


    These roasted root veggies look delicious! Roasted parsnips are my favorite ones 🙂

    Bintu | Recipes From A Pantry


    I love the sound of that dressing, so tasty! Love a side dish of delicious roasted root veg with my meals!


    This is the perfect side for any meal! I love how beautiful all the colors are together, too!

    Instant Pot love

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