This Roasted Root Vegetables recipe is about as simple as it gets, and it comes out great every time! Sweet potato, red potatoes, rutabaga, parsnip, and carrots roast until they’re tender, then get a honey glaze that caramelizes on the edges. It’s an easy side for almost any main dish.
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I started making a big pan of these most Sunday nights in the fall and winter because once they’re in the oven, there’s not much to do. I usually have some of these veggies in the fridge anyway. The honey glaze at the end is what won my family over. Even my pickiest eater goes back for seconds when the carrots have that caramelized sweetness on the edges.
How to make roasted root vegetables
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this roasted root vegetables recipe, you will need the following ingredients:
- sweet potato
- red potatoes
- rutabaga
- parsnip
- carrots
- olive oil
- honey
- kosher salt
- rosemary (optional)
If you can’t find rutabaga, you can use a turnip instead. Avocado oil works in place of olive oil, and maple syrup is a good swap for honey if that’s what you have.
Cooking roasted root vegetables
Roasted root vegetables is a simple recipe that can be made in just a few steps. Here is how to make it.
First, this recipe uses two roasting steps. That way, the vegetables don’t get mushy, and the honey glaze has time to caramelize without burning.
Preheat your oven to 325°F. While it heats, peel and cut all your vegetables into 1/2- to 1-inch pieces. Try to keep them about the same size so they cook evenly.
Toss the vegetables with olive oil.
Spread them out on a baking sheet lined with non-stick foil or sprayed with cooking spray. Arrange them in a single layer with some space between each piece. Use your largest baking sheet, or divide them between two pans if needed.
Sprinkle with salt, then roast for 30-35 minutes, or until you can easily pierce the vegetables with a fork. Rutabaga takes the longest to cook, so it might still be a little firm when you take the pan out. The cooking time depends on how small you cut the pieces.
Turn the oven up to 400°F. Drizzle honey over the vegetables and gently toss to coat them. Return the pan to the oven for another 6-8 minutes, until the edges start to brown and turn golden.
Take the vegetables out of the oven and serve them hot. Taste and add more salt if you like.
Leftovers
Keep leftover roasted root vegetables in a covered container in the fridge for up to 4 days. Reheat them in the oven or air fryer to get the edges crispy again, since the microwave will make them a bit soft.
Always use your best judgment with leftovers. If something looks or smells off, it’s best not to eat it.
I hope y’all enjoy this roasted root vegetables recipe! Let me know if you try it.
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Roasted Root Vegetables
This super simple recipe for roasted root vegetables is easy to make and is a perfect side dish for almost any main!
Ingredients
- 1 medium sweet potato
- 3 medium red potatoes
- 1 medium rutabaga
- 1 medium parsnip
- 4 medium carrots
- 3 tablespoons olive oil
- 3 tablespoons honey
- 1 tablespoon kosher salt
Instructions
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Preheat your oven to 325°F.
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While the oven is preheating, peel and cut your vegetables into 1/2"-1" dices of approximately even sizes.
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Toss all of the vegetables in the olive oil, and then place on a baking sheet lined with non-stick foil, or sprayed generously with cooking spray. Place the vegetables in a single layer on the sheet and try to leave a little space between them. You want the biggest baking sheet you have, or use two baking sheets if you have to.
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Season the vegetables with salt.
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Put the pan into the oven and let roast for 30-35 minutes, or until all of the vegetables are able to be easily pierced with a fork. The rutabaga will be the slowest to cook and should have some bite to it still when you pull these out of the oven. The amount of time will vary based on how big you've cut your vegetables.
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Turn the heat up to 400°. Drizzle the honey over the vegetables and gently toss to coat. Place back into the oven.
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Cook for another 6-8 minutes, or until the edges are getting browned and golden.
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Remove from the oven and serve hot. Taste and add more salt if necessary.
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