Roasted Root Vegetables: A Vegetable Medley Recipe (2024)

This recipe for roasted root vegetables is the perfect side dish for any occasion! It’s delicious and easy to make. Enjoy this naturally sweet roasted vegetable medley warm, cold, or at room temperature.

This dish also makes an easy potluck salad that can be made ahead of time!

If you’re looking for a delicious and effortless way to enjoy root vegetables, try roasting them on a sheet pan!

This simple cooking method is perfect for bringing out the natural sweetness of the veggies while adding a rich depth of flavor.

With just a few simple ingredients and a little prep time, you can create a delicious and hearty side dish that is perfect for any occasion.

I have been making this recipe for decades, which always impresses everyone. The caramelized flavors of the root vegetables, combined with their hearty texture, make this dish a winter favorite in my home.

These oven-roasted root vegetables are just as delicious as other roasted veggies like roasted cauliflower, roasted bell peppers, or slow-roasted tomatoes, but it’s even more versatile. Use it for meal prep, serve it as a side dish, or top off your favorite salad for a nutritious and flavorful boost.

You’ll quickly discover three remarkable things when making this recipe: the ease of preparation, the versatility of the dish, and the delicious combination of flavors from the different vegetables.

The combination of beets and turnips, carrots, parsnips, sweet potatoes, red onions, and celeriac, along with a sprinkle of walnuts and a simple balsamic vinaigrette, creates a medleyof flavors and textures. Let me show you how to make it!

Ingredients

• Celery Root: Also known as celeriac, it’s a knobby, brown root vegetable with a mild, celery-like flavor. It adds a unique texture to the salad.
• Carrots: They provide sweetness and a vibrant orange color to the dish.
• Parsnips: Similar in appearance to carrots, parsnips have a sweeter and nuttier flavor when roasted.
• Sweet Potato: Adds natural sweetness and a beautiful orange hue to the salad.
• Turnip: A root vegetable with a peppery flavor, which can add a nice contrast to the sweetness of the other veggies.
• Red Onion: Adds a touch of sharpness and color to the salad when roasted.
• Red Beets and Yellow Beets: These colorful root vegetables provide earthy, sweet flavors. The red and yellow beets add a striking visual appeal to the dish.
• Olive Oil: Used to coat the vegetables before roasting, it helps them achieve a crispy exterior and a tender interior.
• Chopped Walnuts (Optional): These can add a crunchy texture and nutty flavor, contrasting the roasted vegetables. They are an optional but delightful addition.
• Balsamic Dressing: This dressing combines balsamic vinegar, olive oil, and various seasonings. It adds a tangy, slightly sweet, and acidic element to the salad.

Mise en place

Although the recipe takes mere minutes to come together, there is a small investment of time to chop all the root vegetables.

Prep the celery root: After scrubbing and washing 1 small-sized celery root under cold running water, trim it.

First, cut off the bottom and top parts with a sharp knife so that it will stand flat on your cutting board.

Then, place the flat part of the vegetable on your cutting board and slice off the outer layer from top to bottom at an angle–you can also do this with a vegetable peeler.

Cut the celery root in half, then slice it lengthwise into 1-inch pieces. Lastly, cut those slices into 1-inch smaller pieces.

Nutrition note: As far as the health benefits are concerned, celeriac (also known as celery root) is a powerhouse of nutrients …for example, vitamins C and K, as well as micro-nutrients.

Prep the carrots: Wash 2 medium carrots under cold running water, then peel them with a vegetable peeler. Trim the ends with a sharp knife and cut the carrots into ½-inch pieces.

Prep the parsnips: After scrubbing 2 parsnips under cold running water, begin trimming them. Cut off the bottom and top parts with a sharp knife. Peel the outer layer from top to bottom at an angle with a vegetable peeler.

After prepping the parsnips, cut them into ½-inch pieces.

Nutrition note: This vegetable can easily be described as “white carrots.” Parsnips will provide a good source of fiber, Vitamin C, and some all-important anti-oxidants (to name but a few benefits).

Prep the sweet potato: Wash 1 small sweet potato under cold running water. Peel it with a vegetable peeler. Next, cut it in half so that you have two equal pieces. After that, cut into 1-inch slices lengthwise, then cut those slices into 1-inch pieces.

Prep the turnip: Wash 1 medium turnip under cold running water. Trim the ends with a sharp knife, then peel them with a vegetable peeler. Next, cut it in half so that you have two equal pieces. After that, cut into 1-inch slices lengthwise, then cut those slices into 1-inch pieces.

Prep the red onion: Peel the outer skin off 1 red onion with a sharp knife. Next, cut it in half so that you have two equal pieces. After that, cut into 1-inch slices lengthwise, then cut those slices into 1-inch pieces.

Nutrition note: As with the other root vegetables, red onions are a great source of antioxidants. Interesting to note that most of the nutrients are on the outer layers. So be mindful when peeling away at your onion.

Prep the yellow beets: Wash 2 yellow beets under cold running water. Trim the ends with a sharp knife, then peel them with a vegetable peeler. Next, cut it in half to have two equal pieces. After that, cut into 1-inch slices lengthwise, then cut those slices into 1-inch pieces.

Prep the red beets: Wash 2 red beets under cold running water, then peel them with a vegetable peeler. Trim the ends with a sharp knife. After that, cut into 1-inch slices lengthwise, then cut those slices into 1-inch pieces. Note: As an option, wear gloves to avoid staining your hands when handling red beets.

Nutrition note: Truly a powerhouse of nutrients, as far as anti-oxidants are concerned. Beets are also a great source of beta-carotene.

Instructions

Preheat oven to 400°F (205°C). Place the oven rack in the center of the oven.

In a large bowl, combine the chopped vegetables with 3 tablespoons of extra virgin olive oil. Toss to coat properly.

Spread the vegetables in a single layer on a large rimmed baking sheet. Roast vegetables in the oven for 30-40 minutes or until they are fork-tender and lightly browned.

To cook evenly, halfway through the cooking process, rotate the pan and stir a couple of times.

As an option, add chopped walnuts during the last 5 minutes of cooking time.

Remove from the oven and drizzle with balsamic dressing.

Transfer vegetables to a serving dish.

Garnish with ⅓ cup freshly chopped parsley leaves before serving.

To make the tangy balsamic vinaigrette: Whisk together 2 tablespoons of extra-virgin olive oil with 1 tablespoon of balsamic vinegar, 1 tablespoon of freshly squeezed lemon juice, 1 teaspoon of Dijon mustard, and salt and pepper to taste.

Taste and adjust the salt and black pepper according to your preferences.

Recipe variations

Roasting root vegetables is a simple and delicious way to enjoy the abundance of winter produce.

While many recipes are available, it is easy to tailor the dish to your taste.

For example, you can use different proportions of root vegetables, herbs, spices and sauces to change the flavors. Garnish with feta or goat cheese for a touch of creaminess.

If you prefer a sweeter dish, try roasting carrots, parsnips, and sweet potatoes with a touch of honey or maple syrup.

Try roasting turnips, rutabagas, and onions with garlic and rosemary for a savory dish.

The possibilities are endless, so let your creativity be your guide. Use the following tips to create delicious roasted root vegetables, regardless of your chosen ingredients.

Tips

Roasting is a great way to bring out the natural flavors of root vegetables. Here are a few tips to help you get started.

• Choose the right vegetables. The best root vegetables for roasting include potatoes, carrots, parsnips, turnips, and beets.
• Cut the root veggies into uniform pieces. This will help them cook evenly.
• Coat the vegetables with a light layer of extra virgin olive oil. This will help to prevent them from drying out during cooking.
• Spread the vegetables in a single layer on the baking sheet. This will help them to roast evenly. If necessary, use two baking sheets.
• For best results, roast the vegetables at a high temperature of 400°F (205°C) until they are fork-tender and begin caramelizing. This high heat gives them a beautiful golden brown color. However, they’ll become mushy if you cook them at a lower temperature for too long.
• Rotate the pan halfway during the cooking process and stir a couple of times to ensure even cooking.
• Enjoy this roasted veggie medley hot, cold, or at room temperature.

FAQ

Serving suggestions

There are many ways to enjoy roasted root vegetables. Here are a few serving suggestions to get you started:

• Serve as a side dish with grilled chicken or baked fish.
• Toss with bocconcini and serve on a bed of Italian greens for a healthy and filling salad.
• Make roasted root vegetable soup by pureeing the vegetables with chicken or vegetable broth.
• Add to salads for a hearty main dish.
• Toss with cooked pasta for a delicious vegetarian entrée.
• Serve over orzo, rice, or polenta for a hearty vegetarian meal.
• Add to soups or stews for extra flavor and nutrition.
• As-is, this makes for an easy potluck salad that can conveniently be made ahead of time.

Recipe origins

I’ve always been a big fan of salads. They’re healthy and fresh and can be incredibly delicious when done right.

My cousin served this amazing salad with different root vegetables a few decades ago. I loved it so much that I asked her for the recipe. She was more than happy to share!

The original recipe was in the Food section of the local paper (recipe adapted from Sophie Dahl).

Maria and I grew up in the same house, and as a result, we became particularly close. I guess you could say my childhood was a little like Full House – me, Mom, Dad, brother, sister, Uncle, Aunt, Grandmother, Grandfather, and two cousins, all under one roof!

So, I want to thank my older cousin for this great recipe!

Have lots of fun making these roasted vegetables with balsamic vinegar. I know you will love it! It truly is a great way to eat your veggies.

★★★★★ If you have made this delicious roasted root veggies, I would love to hear about it in the comments below and be sure to rate the recipe!

Best oven-roasted vegetables

Recipe

I originally published this post on July 18, 2016, and republished on October 24, 2022, with updated content, photos and a video. Thanks for sharing.