Roasted Root Vegetables

by Sabrina Snyder

Published on Last updated

16 Comments

5 from 3 votes
6 Servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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Roasted Root Vegetables are an easy way to mix up your weeknight meals and add in some new flavors without extra effort. Try these today!

Easy roasted veggies are an excellent Side dish to serve with your meal. Be sure to check out my Panda Express Mixed Veggies Copycat recipe for another option!

chopped turnips, parsnips, and carrots in baking dish

Sabrina’s Roasted Root Vegetables Recipe

Oven Roasted Root Vegetables are a quick and easy way to make your normal weeknight meals taste like they’re special holiday meals. With the addition of some more obscure tubers, with their rich colors and earthy flavors, these veggies make a festive and delicious addition to any celebration!

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Dinner, then Dessert

Roasted Root Vegetables

Roasted Root Vegetables are an easy way to mix up your weeknight meals and add in some new flavors without extra effort. Try these today!
Yield 6 Servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish, Starch Side
Cuisine American
Author Sabrina Snyder
chopped turnips, parsnips, and carrots in baking dish
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Ingredients
 

  • 3 medium turnips , (about softball sized)
  • 5 carrots
  • 4 parsnips
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper

Instructions

  • Preheat the oven to 400 degrees.
  • Wash and peel the vegetables and cut them into 1 – 1 ½ inch chunks.
  • In one large bowl add 2 tablespoons of oil, salt and pepper and gently toss the vegetables in it.
  • Arrange the vegetables in a single layer onto your cookie sheet.
  • Roast for 30-35 minutes or until they’re just starting to brown and they are fork tender.

Video

Nutrition

Calories: 156kcal | Carbohydrates: 27g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 280mg | Potassium: 668mg | Fiber: 8g | Sugar: 10g | Vitamin A: 8493IU | Vitamin C: 33mg | Calcium: 73mg | Iron: 1mg

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Different Types of Tubers

Fibrous vegetables like these root vegetables are going to be a great healthy addition to your meal, they’re higher in fiber and have great nutritional value.

  • Parsnips: Parsnips are the carrot’s blonder cousin, but the flavor is SO MUCH better, less sweet, and more filling. Parsnips vs. Carrots is an interesting conversation because parsnips taste more intense, have a more fibrous texture, and are slightly spicier than carrots. Carrots on the other hand are softer, creamier, and just 100% sweet when roasted.
  • Turnips: Turnips taste peppery raw, like radishes, but when roasted they can have the flavor of roasted cauliflower or cabbage. Turnips that are boiled before roasting can also help remove some of the bite, but I love them roasted without boiling. Turnips are an unsung hero of the roasted vegetable game.
  • Carrots: The classic roasted vegetables I love include carrots because they make the tray of roasted root vegetables much more approachable. They’re sweet so the more strongly flavored veggies will be mellowed out by the carrots.
  • Rutabagas: These taste kind of like cabbage and turnips and are great at mimicking potatoes when roasted. They’re a delicious addition to a roasted root vegetable platter, and you 100% should include them.
turnips, parsnips, and carrots in pan

Photo used in a previous version of this post.

turnips, parsnips, and carrots in dish

Roasted Root Vegetables are an easy way to mix up your easy weeknight meals and add in some new flavors without any extra effort.

sliced turnips, parsnips, and carrots in white dish
turnips, parsnips, and carrots in baking dish

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Sabrina, your roasted root veggies are identical to my wifes, and are delicious! We found adding ground nutmeg makes them even better. Give it a try ! Thanks for your post !
    David & Linda Smith, Toano Va.

    Reply

  3. I love root vegetables! Turnips are my favorite. I even put a large turnip in my vegetable soup. So good. I will try this trio, if I can find parsnips and add a rutabaga if I can find it. thanks for sharing, Sabrina.

    Reply

  4. I subscribed to Dinner Then Dessert because I like seeing new recipes and ideas for dinner. You have great recipes but unfortunately I feel overwhelmed with pop-up ads. I know this is how you earn money but it has gotten ridiculous. There are too many ads and for that reason I want to unsubscribe.

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