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 269kcal
AUTHOR Neli Howard | Delicious Meets Healthy


  • 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


  • 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 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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