Hey friend! The chilly season calls for warmth, coziness, and a whole lot of comfort food. And nothing says cozy quite like a tray of roasted root vegetables—parsnips, carrots, and beets, to be specific. This dish is my go-to whenever I want something that feels earthy, vibrant, and deeply satisfying. The natural sweetness of these roasted beauties transforms into caramelized perfection, making it the perfect autumn or winter side dish.

Whether you’re planning a festive dinner or just need some veg to accompany your weeknight meal, roasted root vegetables bring a mix of sweet, savory, and downright delicious to the table. Trust me, your kitchen will smell heavenly!

If you’re looking to embrace all those snug, earthy fall vibes, this simple and flavorful dish has your name on it.

Why You’ll Love This Recipe

• Easy as it gets! This is pretty much a chop-toss-roast situation. Perfect for busy weeknights or impressing guests with minimal effort.
• Healthy & Nutritious: Loaded with vitamins, fiber, and antioxidants, these veggies are as good for you as they are tasty.
• Make-ahead Friendly: Pre-chop your veggies ahead of time and just pop them in the oven before dinner.
• Flexible: Got some sweet potatoes or turnips hanging around? Toss those in too!

Ingredients Breakdown

• Parsnips: Their slightly sweet, nutty flavor makes them a favorite. Slice them into spears or rounds depending on your mood.
• Carrots: An easy root veggie standby. Keep the cutting size consistent with the parsnips so they cook evenly.
• Beets: These bring a vibrant color and an earthy sweetness. Just a heads-up—they may stain your hands, so you might want gloves!
• Olive Oil: Helps the vegetables caramelize to golden perfection. Don’t skimp here!
• Garlic: Whole smashed cloves to infuse the oil with a lovely aroma.
• Fresh Thyme and Rosemary: They bring an herbaceous freshness and elevate the flavor of the veggies.
• Salt and Pepper: The classic seasoning duo that ties everything together.

Pro Tip:

If you don’t have fresh herbs, don’t worry! A sprinkle of dried thyme or rosemary will work in a pinch. Just remember, dried herbs are more concentrated, so use about half the amount.

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy clean-up.
2. Prep your veggies: Peel the parsnips, carrots, and beets. Try to chop them into even sizes, about 1-1.5 inch pieces, so they roast uniformly.
3. Toss in olive oil: In a large bowl, toss the chopped veggies with olive oil, smashed garlic cloves, fresh thyme, and rosemary. Season generously with salt and pepper.
4. Arrange and roast: Spread the vegetables out on the baking sheet in a single layer—no overlapping or crowding. This helps them get golden and crispy!
5. Roast for 35-45 minutes: Halfway through, give the veggies a flip so they roast evenly. You’ll know they’re done when they’re caramelized on the edges and fork-tender.
6. Serve: Once roasted, sprinkle a bit of extra fresh thyme or rosemary on top and serve while hot.

Chef’s Tips and Tricks

• Avoid overcrowding: Give those veggies some breathing room. If they’re too close together on the sheet, they’ll steam instead of roast.
• Be patient: The caramelized edges are totally worth the wait, so let your veggies roast until they’re perfectly golden.
• Storage: These roasted beauties can be stored in the fridge for up to 4 days. Reheat in the oven to get them crispy again!

Recipe Variations and Serving Suggestions

• More root veggies: This method works beautifully with potatoes, turnips, or sweet potatoes. Feel free to mix and match your favorites.
• Spice it up: Add a sprinkle of cumin or smoked paprika for a warming, spicy twist.
• Serving Suggestions: These roasted veggies are a great side to roast chicken, grilled steak, or even your Thanksgiving turkey. Try serving them with a dollop of pesto or a drizzle of balsamic glaze for an extra hit of flavor.

FAQs

Can I use other vegetables?

Absolutely! This recipe is super flexible. Sweet potatoes, butternut squash, or turnips can all join the party.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 4 days. When you reheat, pop them back in a hot oven to regain that roasted crispness.

Can I make this ahead of time?

You can prep the veggies (peel and chop them) a day ahead. Just store them in the fridge and toss with oil and seasonings right before roasting.

Roasted Root Vegetables Recipe Card

Roasted Root Vegetables (Parsnips, Carrots, Beets)

Prep time: 15 minutes

Cook time: 35-45 minutes

Servings: 4-6

Ingredients:

• 3 parsnips, peeled and chopped into 1-1.5 inch pieces
• 3 large carrots, peeled and chopped into 1-1.5 inch pieces
• 3 beets, peeled and chopped into 1-1.5 inch pieces
• 2 tablespoons olive oil
• 4 cloves garlic, smashed
• 1 tablespoon fresh thyme (or 1 teaspoon dried)
• 1 tablespoon fresh rosemary (or 1 teaspoon dried)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Peel and chop the parsnips, carrots, and beets into 1-1.5 inch pieces.
3. Toss the veggies with olive oil, smashed garlic, thyme, rosemary, salt, and pepper.
4. Spread the mixed vegetables evenly on the baking sheet.
5. Roast for 35-45 minutes, flipping the veggies halfway through for even roasting.
6. Once caramelized and fork-tender, remove from the oven and serve hot.

I can’t wait for you to give these roasted root veggies a try! They’re sweet, savory, and bursting with that comforting roastiness we all crave when the weather cools down. If you try this recipe, be sure to leave a comment below or tag me on social media with your creations! I love seeing your take on my recipes.