Easy Roasted Root Vegetables with Herbs – Flavorful and Healthy

There’s something magical about roasted vegetables—their natural sweetness intensifies, and the aroma of fresh herbs fills the kitchen. This easy roasted root vegetables with herbs recipe has been a family favorite for years, perfect for cozy dinners or holiday gatherings. I still remember the first time I roasted a medley of carrots, parsnips, and sweet potatoes with rosemary and thyme—it instantly became a staple in my meal rotation. Even picky eaters can’t resist the golden, caramelized edges!

Ingredients

• 3 medium carrots, peeled and cut into 1-inch pieces

• 2 parsnips, peeled and cut into 1-inch pieces

• 1 medium sweet potato, peeled and cut into cubes

• 1 medium beetroot, peeled and cut into cubes

• 3 tablespoons olive oil

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon dried rosemary

• 1 teaspoon dried thyme

• Optional garnish: chopped fresh parsley

Step-by-Step Instructions

1. Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.

2. Prepare the vegetables: Wash, peel, and cut all root vegetables into evenly sized pieces to ensure even roasting.

3. Season the vegetables: Place the vegetables in a large bowl. Add olive oil, salt, black pepper, garlic powder, rosemary, and thyme. Toss until every piece is well coated.

4. Arrange on a baking tray: Spread the vegetables in a single layer, avoiding overcrowding to ensure they roast evenly.

5. Roast in the oven: Bake for 35–40 minutes, stirring halfway through. Roast until vegetables are tender and golden brown on the edges.

6. Garnish and serve: Sprinkle with fresh parsley if desired. Serve warm as a side dish or mix into salads and grain bowls.

Tips & Variations

• Tip 1 – Even cooking: Cut all vegetables into similar sizes to ensure they cook evenly.

• Tip 2 – Sweet and spicy variation: Add a pinch of cinnamon and cayenne pepper for a sweet-spicy twist.

• Tip 3 – Herb swap: Substitute rosemary and thyme with sage, oregano, or fresh dill for different flavors.

• Variation 1: Add root vegetables like turnips or rutabaga for more variety.

• Variation 2: Drizzle a little honey or maple syrup before roasting for a caramelized finish.

Storing & Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze in a single layer on a baking tray first, then transfer to a freezer-safe container for up to 2 months.

• Reheating: Reheat in a 180°C (350°F) oven for 10–15 minutes to maintain crisp edges. Avoid microwaving if you want to keep the texture crunchy.

FAQs

Q1: Can I make it ahead?
Yes! Prepare and season the vegetables a few hours ahead, then roast just before serving for maximum freshness.

Q2: Can I add other vegetables?
Absolutely! Sweet potatoes, turnips, rutabaga, or even Brussels sprouts work wonderfully.

Q3: Can I use fresh herbs instead of dried?
Yes, use 2–3 tablespoons of fresh herbs instead of dried. Add them in the last 10 minutes of roasting to preserve their flavor.

Q4: Is this recipe suitable for meal prep?
Definitely! It keeps well in the fridge and can be added to salads, wraps, or grain bowls throughout the week.

Nutritional Information (Per Serving, Serves 4)

• Calories: 180 kcal

• Protein: 2 g

• Carbohydrates: 30 g

• Fat: 6 g

This easy roasted root vegetables with herbs recipe is simple, wholesome, and full of flavor. Perfect as a side dish for family dinners or festive occasions, it’s sure to become a favorite in your kitchen. Give it a try, share your experience in the comments, and explore our other healthy vegetable recipes for more inspiration. Happy roasting!