Roasted Root Vegetables

Using your favorite root veggies, this simple roasted side compliments any main dish.


  • 2 large sweet potatoes
  • 2 medium gold potatoes
  • 2 medium red potatoes
  • ½ medium red onion, cut in wedges
  • 3 carrots, cut to bite size pieces
  • Parsnips, peeled and cut to bite size pieces
  • 3 cloves garlic, sliced
  • 2 tablespoon olive oil
  • Salt & Pepper to taste
  • Rosemary, fresh or dried to taste
  • Thyme, fresh or dried to taste
  • Splash of orange juice


Preheat oven to 400ºF. Wash, peel, and cube the veggies. As you finish chopping each veggie, add it into a large mixing bowl. Drizzle olive oil over veggies and toss with salt, pepper and spices. Transfer to two lined baking sheets and arrange into a single layer. Bake for 10 minutes, remove from oven, and stir. Add a splash of orange juice to the pans and stir again. Return to the oven and bake for 10 – 15 more minutes, or until fork tender. Adjust seasoning if needed and serve!
An up-close picture of a pan of delicious looking roasted vegetables

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