Skip to main content
FREE DINNER EBOOK! Get your copy!

Roasted Root Vegetable Recipe Recipe

Lightly caramelized, with rosemary and orange zest, these Roasted Root Vegetables deserve a place at your table! Rich with flavor they are so tasty and full of nutrition.

4.8 from 148 votes
75 mins
Total Time
5
servings
Jump to Recipe
Roasted Root Vegetable Recipe

How to Make the Best Roasted Root Vegetable Recipe

These roasted root vegetables are the perfect side dish for any occasion, from a cozy weeknight dinner to a festive holiday spread. The combination of earthy vegetables, aromatic rosemary, and bright orange zest creates a dish that’s both comforting and sophisticated.

The secret to perfectly caramelized root vegetables lies in the high heat and the sweet-tangy glaze of maple syrup and balsamic vinegar. This combination helps the vegetables develop those irresistible golden edges while keeping the insides tender and flavorful. Don’t be afraid to mix and match your favorite root vegetables—carrots, parsnips, rutabaga, and turnips all work beautifully together.

One of the best things about this recipe is its versatility. Serve these roasted vegetables alongside roasted chicken or beef for a hearty meal, or use the leftovers in grain bowls, salads, or folded into an omelet the next morning. They’re packed with nutrition and absolutely delicious either warm or at room temperature.

Roasted Root Vegetable Recipe

Roasted Root Vegetable Recipe

Lightly caramelized, with rosemary and orange zest, these Roasted Root Vegetables deserve a place at your table! Rich with flavor they are so tasty and full of nutrition.

4.8 from 148 votes
CourseSide Dish
CuisineAmerican
Keywordroasted root vegetables, how to roast root vegetables, roasted root veggies, roasted root vegetable recipe
Prep Time25 mins
Cook Time50 mins
Total Time75 mins
Servings5 servings
Calories125kcal
AuthorRare Ivy
Prevent your screen from going dark

Ingredients

Root Vegetables

Dressing

Instructions

Preparation

  1. Cut root vegetables into similar-sized pieces for even cooking.
  2. In a bowl, toss cut root vegetables with olive oil, balsamic vinegar, maple syrup, rosemary, orange zest, salt and pepper.

Roasting

  1. Place vegetables on a sheet pan in a single layer lined with parchment paper (use two pans if needed). Bake in a preheated oven at 450 degrees F.
  2. Check at 30 minutes, turning the pan if vegetables are more done on one side and stir if they are getting too browned on the bottom.
  3. Bake for another 15-30 minutes until tender.
  4. Serve with a squeeze of fresh orange. Adjust salt and pepper to your preference.

Notes

  • Cut vegetables into similar sizes to ensure even cooking.
  • Leftovers can be tucked into bowls, salads, egg dishes and wraps.
Jump to Recipe