Root veg is my number one go-to side dish for a couple of reasons. First, they’re so savory, crispy, and warm — exactly what I crave when the nights get cooler. There’s something comforting about pulling a tray of caramelized carrots, parsnips, and sweet potatoes out of the oven, with all those golden edges begging to be tasted.
They’re also my favorite dish to bring when friends invite us over. Everyone brings something, and this always fits right in. It’s easy to throw together, and with just a couple of simple tricks, it turns into a guaranteed crowd-pleaser.
What You’ll Need
- 2 carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 1 sweet potato, peeled and cubed
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp fresh thyme or rosemary (optional)
- 1 lemon (optional, for finishing)
What You’ll Do
- Preheat oven to 400°F (200°C).
- Place all vegetables on a large baking sheet.
- Drizzle with olive oil, then sprinkle with salt, pepper, and herbs. Toss well to coat.
- Spread into a single layer (don’t crowd the pan — this makes them crispy).
- Roast for 30–40 minutes, turning once, until vegetables are golden and tender.
- Finish with a squeeze of fresh lemon juice before serving.
Summary
The beauty of roasted root vegetables is how easy they are to make your own. Try swapping in beets for a splash of color, or turnips and rutabagas for a peppery edge. And below are some ideas for quick variations that everyone will love! However you customize them, roasted roots are cozy, colorful, and always a hit on the table. Have fun with this recipe — and let me know how you like it!
-
Spicy Southwest – Toss with cumin, chili powder, and smoked paprika. Serve with lime wedges.
-
Sweet & Savory – Add a drizzle of balsamic glaze and substitute sesame oil for the olive oil.
-
Herb Garden – Use a mix of rosemary, thyme, and sage for classic autumn flavor.
-
Mediterranean Twist – Add kalamata olives and a sprinkle of feta just before serving.