Roasted Root Vegetables

These Roasted Root Vegetables are made 2 ways in one pan for twice the flavor!

 These Roasted Root Vegetables are gourmet enough for special occasions but so easy and DELICIOUS you will be making them weekly.  In this recipe, both Maple Balsamic and Parmesan Garlic Herb vegetables roast on the same baking tray to deliver two dynamic sides worthy of your Thanksgiving table!

This Roasted Root Vegetables post is sponsored by McCormick®.  All opinions are my own.

ROASTED ROOT VEGETABLES RECIPE VIDEO

balsamic roasted root vegetables in a white bowl garnished with parsley with a servings spoon

Root Vegetables

When it turns cold outside – or at least cold enough to wear socks at night in San Diego – I love making oven roasted winter vegetables:  from my Honey Garlic Roasted Carrots to my Maple Dijon Roasted Brussels Sprouts and Butternut Squash to my Roasted Broccoli with  Parmesan and Roasted Cauliflower.  As delectable as these veggies are, roasted vegetables probably don’t get any more richly satisfying or comforting than a medley of Roasted Root Vegetables.

Their rich, earthy flavor, their golden caramelization, their inherent sweetness; ahhhhh, Roasted Root Vegetables are my fav.  And these Roasted Root Vegetables will be everyone’s fav come Thanksgiving and Christmas x 2.

top view of two bowls of roasted root vegetables

As crazy good as these Roasted Root Vegetables are, you will be ecstatic to learn they are deceptively simple to make. Just how easy you might ask?  Just chop up your root vegetables, toss them in olive oil and McCormick seasoning, add maple and balsamic to one bowl and Parmesan to the other, then roast.   And there you have one side, two ways, for double the satisfaction and double the praise.

a servings spoon of roasted root vegetables with garlic and Parmesan

WHAT are the best root VEGETABLES to roast?

Root vegetables are in season during the winter months, making them ideal for roasting. Root Vegetables grow underground and are either bulbs (onions) corms (water chestnut), rhizomes (ginger), tap roots (carrots), tuberous roots (sweet potatoes) or tubers (yams).

While root vegetables are all delicious to roast, some roast better together than others due to similar texture and density and therefore the same cooking time.

showing how to make roasted root vegetables by stirring vegetables with olive oil and herbs

For this Roasted Root Vegetable Recipe, I chose to use carrots, butternut squash, parsnips, sweet potatoes and red onion but you can use a combination of any of the following root vegetables:

  • Carrots
  • Parsnips
  • Butternut Squash
  • Sweet Potatoes
  • Red Potatoes
  • Yukon Potatoes
  • Beets
  • Rutabaga

In addition to mixing and matching your favorite root vegetables, you can use more or less of any of your favs or simply what you have on hand or what is on sale.

If you choose to use beets in this Roasted Root Vegetable recipe, keep in mind that their pink juice will dye the other vegetables.  They will still taste the same, but they will look a little more festive and flirty.  Alternatively, you can use golden beets.

top view of a sheet pan of oven roasted vegetables

How to Make Roasted Root Vegetables

Ordinary root vegetables can transform into extraordinary Roasted Root Vegetables in just a few steps – and with the right seasonings.

For these Roasted Root Vegetables – TWO Ways, we begin by adding all of the chopped vegetables to a large bowl, drizzling with olive oil and seasoning with:

showing how to make roasted root vegetables by adding rosemary, thyme, oregano, parsley to a bowl with vegetables
  • Then stirring until evenly coated.
showing how to make roasted root vegetables b adding chopped carrots, sweet potatoes, parsnips, butternut squash and onions to a glass bowl

The seasonings compliment the earthy flavor of the root veggies while still allowing the flavors of the vegetables to shine through.

To make our vegetables two ways, we now evenly divide the seasoned vegetables into two bowls:

  1. BOWL 1 – MAPLE BALSAMIC: Add 3 tablespoons balsamic vinegar and 1 tablespoon maple syrup to the vegetables and stir to coat evenly.
showing how to make roasted root vegetables with balsamic by stirring the vegetables and balsamic together in a glass bowl
up close of a spatula scooping up balsamic roasted root vegetables with garlic on a baking tray
  1. BOWL 2 – PARMESAN GARLIC HERB: Add ½ cup freshly grated Parmesan to the vegetables and stir to combine evenly.
showing how to make oven roasted vegetables by stirring olive oil, herbs and Parmesan to vegetables in a glass bowl
up close of a spatula scooping up roasted root vegetables with Parmesan on a baking tray

How easy was that?  The seasonings give us a fabulous, flavorful base, and then it’s play time to customize the veggies. The Maple Balsamic Roasted Root Vegetables are tangy and slightly sweet and the Parmesan Garlic Herb are nutty, salty and earthy.  Both are uniquely fabulous – too fabulous to pick a fav – and with Roasted Root Vegetables TWO Ways – you don’t have to!

far away view of a bowl of roasted root vegetables with balsamic and maple

how long do root vegetables take to roast?

Roasting vegetables is my absolute favorite way to serve them. If you want someone to like vegetables, roast them!  Roasting enhances the flavor of the vegetables as it caramelizes their natural sugars.  It transforms boring, not-so-pretty vegetables into melt-in-your-mouth-exciting ones.

showing how to make oven roasted root vegetables by spreading them out evenly on a baking sheet

To cook oven roasted vegetables, bake them at 425 degrees F for 40-50 minutes.  The vegetables are done when they are fork tender.  This cooking time is for vegetables that are chopped into 1 1/2” chunks.  You will need to bake them longer or shorter if your sizes vary.

showing how to make roasted root vegetables by taking them out of the oven after roasting for 45 minutes

This oven temperature is ideal because it allows the natural sugars to caramelize while it evenly cooks the vegetables.  Any lower temperature and the vegetables will cook but won’t caramelize – any higher temperature and the outsides will blacken before the insides are cooked.

top view of a spatula full of oven roasted root vegetables on a baking sheet

How to Serve Oven Roasted Root Vegetables

Roasted Root Vegetables are best served warm.  They are still good if served at room temperature, but nothing beats them hot out of the oven.

When you are ready to serve, drizzle the Maple Balsamic Veggies with additional maple and balsamic. The veggies will already be infused with their flavor, but the fresh drizzle really awakens them.  It’s akin to marinating chicken and then serving it with a glaze.

roasted root vegetables on a baking tray with beets, carrots, sweet potatoes, parsnips and butternut squash

I use one tablespoon balsamic and one teaspoon maple syrup to finish the veggies but you could add more if you desire, just make sure you taste them first. (Use 3 parts balsamic to 1 part maple).

top view of balsamic roasted root vegetables

For the Parmesan Garlic Herb Roasted Veggies, toss them in some melted butter (optional, but it’s butter!) followed by freshly grated Parmesan.

You don’t want to add any of these ingredients too far before serving because they will lose some of their oomph.  I choose to garnish mine with some freshly chopped parsley as well for a pop in presentation.

side view of a bowl of roasted root vegetables with garlic and Parmesan

Tips and Tricks To Make Roasted Root Vegetables

  • Pick a Flavor.  You can make either all Parmesan veggies or all Maple Balsamic if you prefer.  Simply follow the instructions through the seasonings then either double the Parmesan/butter or double the maple/balsamic.
  • Prep Ahead.  You can chop all of your root vegetables ahead of time, refrigerate, then simply season and bake the next day.  If you’re peeling and chopping your sweet potatoes a few hours in advance and then they will not brown due to exposure to air, unlike russet potatoes.  If you’re chopping the sweet potatoes a whole day ahead, then add them to a bowl of cold water, cover and refrigerate.
  • Greased Foil. I like to line my baking sheet with foil for easy cleanup, but if you don’t have foil, don’t let it stop you from making these veggies!  Either way, you will want to spray your pan with nonstick cooking spray or the veggies will definitely stick.
  • Right Pan Size. For these Roasted Root Vegetables, we want a 15 x 20-inch rimmed baking sheet (jelly roll pan).  This is larger than your traditional half sheet pan.  If you don’t have a baking sheet this size, use two medium baking sheets.
  • Uniform Pieces. Chop all of the vegetables into 1 ½ -inch pieces.  Try to make them as uniform as possible so they cook evenly.  The carrots take the longest to cook, so error on the side of making those pieces smaller.  You will cut the carrots and parsnips into 1 ½-inch lengths on the narrow end and then chop the tops in half or even quarters to make your 1 ½-inch” pieces.   If you use very large parsnips then some of them have a pithy core which should be trimmed.
showing how to make roasted root vegetables with balsamic by stirring the vegetables and balsamic together in a glass bowl
  • Pre-Chopped Veggies. For me, the most time-consuming part of roasted root vegetables is preparing the butternut squash.  You can purchase packaged pre-peeled and cubed squash if you prefer, BUT take care you chop your other veggies the same size as your pre-chopped squash.  If the squash is smaller or larger than 1 ½-inches” then you will need to adjust your roasting time accordingly.
  • To peel or not to peel. Depending on which vegetables you’re using, you’ll likely need to peel before chopping. Peeling the potatoes is optional, and not necessary for red potatoes.  If you use baby parsnips, then those don’t need to be peeled either.
  • Use your hands. I find that the easiest way to mix the vegetables with the seasonings, olive oil, maple/balsamic and Parmesan, is with my hands.
  • Stir.  Halfway through roasting, remove the roasting tray from the oven and give the vegetables a good stir so new sides of the veggies come in contact with the pan. You may want to turn your sheet pan around in the oven as well, depending on how evenly your oven cooks.
  • Freshly Grated Parmesan.  Use freshly grated Parmesan because it melts and tastes far superior to pre-packaged.
showing how to make oven roasted root vegetables by adding Parmesan to vegetables in a glass bowl
  • Pepper. ½ teaspoon pepper gives the Roasted Root Vegetables a nice kick.  If you love pepper, then this will be perfect.  I like somewhere between 1/4-½ teaspoon pepper.
  • Salt.  If you think the roasted vegetables need a bit more flavor, then they probably need more salt.  Season with freshly cracked salt to taste if needed.

Can I Make Roasted Vegetables Ahead of Time?

Roasted Root Vegetables reheat exceptionally well, just take care you don’t overcook them initially – we don’t want mushy veggies!

To Make and Reheat Vegetables:

  • Bake Roasted Root Vegetables according to directions.
  • Remove vegetables from the oven but do not add the additional maple, balsamic or Parmesan.
  • Let vegetables rest at room temperature for up to 3 hours or cover and refrigerate for a longer period of time.
  • Rewarm vegetables in the oven at 350 degrees F for approximately 15 minutes or until warmed through.
  • Drizzle with maple, balsamic and toss with Parmesan according to directions.
  • Serve warm.

Looking for more Oven Roasted Vegetable Recipes?

up close of oven roasted root vegetables with Parmesan and parsley

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top view of balsamic roasted root vegetables

Roasted Root Vegetables

These Roasted Root Vegetables are made 2 ways in one pan for twice the flavor! In this recipe, both Maple Balsamic and Parmesan Garlic Herb vegetables roast on the same baking tray to deliver two dynamic sides worthy of your Thanksgiving table.
Servings: 12 servings
Prep Time: 20 minutes
Cook Time: 45 minutes

Ingredients

  • 1 pound medium carrots peeled and chopped into 1 ½” pieces
  • 1 pound sweet potatoes peeled and chopped into 1 ½” pieces
  • 1 pound parsnips peeled and chopped into 1 ½” pieces
  • 1 pound butternut squash peeled and chopped in to 1 ½” pieces
  • 1 red onion peeled and chopped into 1 ½” chunks
  • 3 tablespoons olive oil
  • 1 teaspoon McCormick Thyme Leaves
  • 1 teaspoon McCormick Dried Oregano
  • 1 teaspoon McCormick® Dried Parsley
  • 1 teaspoon McCormick Garlic Powder
  • 1/2 teaspoon McCormick® salt
  • 1/4-1/2 teaspoon McCormick® pepper
  • 1/4 teaspoon McCormick Ground Cumin

ADD LATER:

  • 4 tablespoons balsamic vinegar divided
  • 1 tablespoon + 1 teaspoon pure maple syrup divided
  • 1/2 cup + 2 tablespoon s freshly grated Parmesan divided
  • 1 tablespoon melted butter optional

Instructions

  • Preheat oven to 425 degrees F. Line a 15 x 20 jelly roll pan with foil and spray with nonstick cooking spray.
  • Add all of the vegetables to a large bowl followed by olive oil and all seasonings. Stir until evenly coated (I find it easiest to use my hands).
  • Evenly divide the vegetables into two bowls (you can keep the bowl you just used). Add 3 tablespoons balsamic vinegar and 1 tablespoon maple syrup to the vegetables in one bowl. Stir to evenly coat. To the second bowl, stir in ½ cup freshly grated Parmesan. Stir to evenly combine.
  • Spread vegetables onto prepared baking sheet in a single layer. Roast for 40-50 minutes, or until fork tender, removing the tray half way through cooking and stirring vegetables (keeping the two kinds of roasted vegetables separate).
  • Remove roasted vegetables from the oven. Add 1 tablespoon balsamic vinegar and 1 teaspoon maple syrup to the Maple Balsamic Vegetables and stir to evenly coat.
  • Drizzle one tablespoon melted butter over Parmesan Garlic Herb Vegetables and sprinkle with 2 tablespoons freshly grated Parmesan. Stir to evenly coat. Season with additional salt and pepper to taste. Serve warm.

Notes

Don't miss the "how to make" recipe video at the top of the post!
  • Pick a Flavor.  You can make either all Parmesan veggies or all Maple Balsamic if you prefer.  Simply follow the instructions through the seasonings then either double the Parmesan/butter or double the maple/balsamic.
  • Prep Ahead You can chop all of your veggies ahead of time, refrigerate, then simply season and bake the next day.  If you're peeling and chopping your sweet potatoes a few hours in advance and then they will not brown due to exposure to air, unlike russet potatoes.  If you're chopping the sweet potatoes a whole day ahead, then add them to a bowl of cold water, cover and refrigerate.
  • Greased Foil. I like to line my baking sheet with foil for easy cleanup, but if you don’t have foil, don’t let it stop you from making these veggies!  Either way, you will want to spray your pan with nonstick cooking spray or the veggies will definitely stick.
  • Right Pan Size. For these Roasted Root Vegetables, we want a 15 x 20-inch rimmed baking sheet (jelly roll pan).  This is larger than your traditional half sheet pan.  If you don’t have a baking sheet this size, use two medium baking sheets.
  • Uniform Pieces. Chop all of the vegetables into 1 ½ -inch pieces.  Try to make them as uniform as possible so they cook evenly.  The carrots take the longest to cook, so error on the side of making those pieces smaller.  You will cut the carrots and parsnips into 1 ½-inch lengths on the narrow end and then chop the tops in half or even quarters to make your 1 ½-inch” pieces.   If you use very large parsnips then some of them have a pithy core which should be trimmed.
  • Pre-Chopped Veggies. For me, the most time-consuming part of roasted root vegetables is preparing the butternut squash.  You can purchase packaged pre-peeled and cubed squash if you prefer, BUT take care you chop your other veggies the same size as your pre-chopped squash.  If the squash is smaller or larger than 1 ½-inches” then you will need to adjust your roasting time accordingly.
  • To peel or not to peel. Depending on which vegetables you’re using, you’ll likely need to peel before chopping. Peeling the potatoes is optional, and not necessary for red potatoes.  If you use baby parsnips, then those don’t need to be peeled either.
  • Use your hands. I find that the easiest way to mix the vegetables with the seasonings, olive oil, maple/balsamic and Parmesan, is with my hands.
  • Freshly Grated Parmesan. Use freshly grated Parmesan because it melts and tastes far superior to pre-packaged.
  • Pepper. ½ teaspoon pepper gives the Roasted Root Vegetables a nice kick.  If you love pepper, then this will be perfect.  I like somewhere between 1/4-½ teaspoon pepper.
  • Salt.  If you think the roasted vegetables need a bit more flavor, then they probably need more salt.  Season with freshly cracked salt to taste if needed.

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16 Comments

  1. Amanda says

    This is PERFECT for my Thanksgiving planning. Thank you so much for sharing this! (And, really, for all your recipes, because you’re my favorite food blogger ever. Thank you!)

    • Jen says

      You are so welcome Amanda! Thank you so so much for your kind words! I am honored to be your favorite food blogger 🙂 I hope you and yours have a very Happy Thanksgiving!

  2. Wendy says

    I love roasted root vegetables and your twist on flavor sounds out of this world good. Sounds perfect for Thanksgiving. Going to make this this weekend.

    • Jen says

      Thank you so much Wendy! I am excited for you to try them this weekend and to hear if you have a favorite!

  3. Aliz Foods says

    Very tasty and mouth-watering roasted vegetables!

  4. Sharon says

    I needed a quick, impromptu dish for Thanksgiving yesterday so I made this with what I had on hand (sweet potatoes, red potatoes and carrots) and it was DELICIOUS!!! And next time I will cut the carrots even smaller LOL! I made just the Parmesan version and it was a big hit.

    • Jen says

      I’m so pleased this saved the day as an impromptu Thanksgiving dish and you could use what you had on hand! Thanks for taking the time to comment Sharon! Happy holidays!

  5. Cecily says

    I made this for Thanksgiving and it was a HUGE hit!! We came home with an empty pan (which is telling of how good this is because there was SO much food at our Thanksgiving dinner, and I had even doubled the recipe!) Not only was it delicious, it was also simple to prepare. To save time, I cut the veggies Wednesday night. Thursday morning I seasoned and cooked them. It was a cinch!

    Will definitely be making this again, even if it isn’t Thanksgiving!

    • Jen says

      Thanks for our awesome comment Cecily! I’m honored and thrilled this was such a runaway hit at Thanksgiving and a new everyday favorite! I LOVE the tip of prepping the veggies the night before, I’m going to add that to the notes – thank you! Happy Holidays! xo

  6. Marley Smith says

    I made just the Parmesan version and it was a big hit.

    • Jen says

      I’m so happy to hear that, thanks Marley!

  7. Kristie says

    How many cups of chopped vegetables would you guess this is? I don’t have a kitchen scale. Making this for Friendsgiving 🙂

    • Jen says

      Hi Kristie, I’m sorry I didn’t measure the veggies as I made it. To get a more accurate measurement I suggest googling “how many cups _____ in ____” Good luck!

  8. Thomas A Greenwood says

    WOW, This was so good. I used a couple types of potatoes, a couple types of onions, butternut squash, carrots.. But it will be on the table again.
    Thank you

    • Jen says

      Yes! Thank you so much Thomas! I’m thrilled these roasted root vegetables will be a repeat!