These rosemary roasted root vegetables make a delicious side dish that is perfect for a weeknight dinner, or a holiday meal. Made with carrots, parsnips, beets, potatoes, and sweet potatoes - this recipe is vegan, gluten-free, and paleo!
Roasting veggies is such a great way to develop flavor and cook them in an efficient way. While we love parmesan roasted cauliflower and balsamic roasted brussels sprouts, these rosemary roasted root vegetables is a great medley that both looks and tastes great!
Roasting enhances the flavors and adds a deliciously crispy texture to the outside. Best of all, these rosemary roasted vegetables require very little prep work. All you need to do is slice them up, add the seasoning, and roast them until golden and delicious.
Reasons You'll Love This Recipe
- using a medley of vegetables makes for a pretty presentation on your table
- they are simple to prepare, but deliver big on flavor
- it's a great vegan, gluten-free option to serve your guests
- Veggies - beets, turnips, carrots and both sweet potatoes and potatoes are used for this recipe. You can wash, peel and chop all veggies - except you don't need to peel the sweet potatoes or potatoes. You can also swap or leave out any of these veggies - some alternatives include butternut squash, brussels sprouts, or delicata squash.
- Sea salt - I highly recommend a good quality flaky sea salt
Step by step directions
Heat oven to 425°F. Toss vegetables with olive oil, flaky sea salt, rosemary, and garlic, then arrange on 1-2 large sheet pans.
Tip - don't overcrowd the pan...if you do, be sure to increase the cook time by 10 minutes longer or until everything gets nice and golden.
Roast for 30 minutes, give everything a good stir, and return to the oven for another 15-25 minutes, or until cooked through. Taste and add more salt if necessary. Enjoy.
Use sturdy sheet pans
A good quality sheet pan will hold up in the oven (and not warp), and will conduct heat evenly, allowing your vegetables to cook through more evenly. We love these sheet pans.
It's important that you allow space between the vegetables to allow edges to crisp up; overcrowding will mean your vegetables will steam instead of roast. If you find one sheet pan is too full, spread them out over two sheet pan instead.
Cut in uniform pieces
When chopping your vegetables, try to cut them as close in size as possible to ensure that they cook through evenly; depending on the vegetable, you may need to leave them larger (ie: sweet potatoes). See recipe card for more details.
This recipe is definitely best served fresh, however you can roast them the day before, then rewarm in a covered pan at 350°F for 20-30 minutes, or until warmed through.
Sure! I bet one of these seven spice rubs would go great on these roasted veggies. Add 1-2 tablespoons.
Sure, you can swap out any of these vegetables. When swapping, make sure you pick a vegetable with a long roasting time. Butternut squash might be a good pick!
Storage + reheating
- Fridge - Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat - reheat in the microwave until steaming hot, or place on a sheet pan and reheat in the oven for 10 minutes at 350ºF.
- 2 carrots peeled and chopped into 1 inch pieces
- 4 parsnips peeled & chopped into 1 inch pieces
- 12 baby potatoes halved
- 1 large sweet potato cut into 2 inch pieces
- 2 beets peeled & chopped into 1 inch pieces
- ¼ cup olive oil
- 1 ½ teaspoons flaky sea salt like Maldon
- ¼ cup fresh rosemary chopped
- 4 cloves garlic sliced
- Prepare veggies - Heat oven to 425°F. Toss vegetables with olive oil, flaky sea salt, rosemary, and garlic, then arrange on 1-2 large sheet pans.
- Roast - roast for 30 minutes, give everything a good stir and return to the oven for another 15-25 minutes, or until cooked through. Taste and add more salt if necessary. Enjoy.
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.