Savory roasted root vegetables are nature’s candy! This medley of fall and winter veggies includes beets, parsnips, and sweet potatoes tossed with fresh herbs. It’s a simple, vegan dish that’s loaded with flavor.
Are you a fan of sweet and savory combos? Cheddar and apple? Fruit-based sauces with meat or fish? Those are a few that come to mind when I think about pairing a sweet food with an unexpected counterpart.
These Savory Roasted Root Vegetables aren’t as classic as fruit and cheese, but their flavor profile is the closest I’ve come to sweet and savory! (So if you answered yes to that first question, you’re in luck). The sweet potatoes and parsnips in this recipe are perfectly complemented by earthy beets, and touches of rosemary and oregano. Like I said, sweet and savory, Veg World style.
The recipe is written to include specific veggies, but any combination of root vegetables would work just fine. It’s great for meal prep, a weeknight family dinner, Thanksgiving, Christmas, or other holidays.
Nutritional Benefits of Root Veggies
Root vegetables include potatoes, beets, parsnips, carrots, rutabaga, radishes, celery root, turnips, kohlrabi, and more. Not all of these veggies are actually “roots.” Some are tubers, like potatoes and sweet potatoes.
As you may have guessed by their name, they grow underground surrounded by soil. And bathing in all of that nutrient-rich soil is the main reason why root vegetables are so nutritious!
All of these vegetables are FILLED with fiber and rich in complex carbohydrates. This means that they won’t spike your blood sugar as much as refined carbs, such as white breads or baked goods (1).
Eating root vegetables can satisfy your hankering for carbs, and give you a whole lot of added nutrition while you’re at it. Most of them are also rich in vitamin A (mainly in the precursor form of beta-carotene) and vitamin C, two powerful nutrients that can help fight inflammation in the body (2, 3).
They’re small but mighty, huh?! Let’s dig in!
How to Make Roasted Root Vegetables
- Scrub the parsnips and sweet potatoes. You can peel them if you want, but I usually don’t. Scrub and peel the beets (peeling is optional but I find that diced beets cook better when they’re peeled, while whole beets cook better with their peels). Dice the veggies.
- Toss them in olive oil, thyme, and rosemary. You can use fresh or dried herbs.
- Spread on two baking sheets lined with parchment. Bake for 30-35 minutes at 400 degrees F.
- Add more herbs, salt, and pepper before eating if desired.
For some of my other favorite root veggie recipes, browse these dishes:
- Sage Brown Butter Kohlrabi Noodles
- Radish and Black Bean Tacos with Avocado Crema
- Parsnip Carrot Cake Granola
- Turnip and Beet Gratin with Gruyere
- Raw Rutabaga Salad with Apples
- Garlic Beet Chips
If you make this recipe, don’t forget to report back and let me know how you like it in the comments below!
Savory Roasted Root Vegetables
- cutting board + knife
- Mixing bowl + spatula
- 5 parsnips - scrubbed and sliced
- 4 medium beets - scrubbed, peeled, and diced
- 1 large sweet potato - scrubbed and diced
- ¼ cup olive oil
- 3 tablespoon fresh oregano - or 1.5 tablespoon dried
- 3 tablespoon fresh rosemary - or 1.5 tablespoon dried
- Sea salt - to taste
- Ground black pepper - to taste
- Fresh rosemary sprigs - for garnish
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
- In a large bowl, combine diced veggies with olive oil and seasonings. Mix until well coated. Transfer to baking sheets. Bake for 30-35 minutes or until slightly brown and tender.
- Serve warm with fresh rosemary sprigs and more seasonings to taste.
- Roasting tips: Make sure to coat the veggies with enough oil but not too much (you don't want them dripping in oil), and spread them out in an even layer so they are not overlapping. You can use a spatula to flip/stir them on the sheets halfway through cooking time, but I find that they get crispier if you don't do that.
- Other seasonings ideas: Try thyme, garlic powder, and/or sage.
- Storage: Keep in an airtight container in the fridge for up to 5 days. Reheat in the microwave. This is a great recipe to cook in advance since it makes a large batch of veggies.