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!

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!


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.
- 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
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.

Photo used in a previous version of this post.



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.
I made this last night and it was a huge hit. We’ll definitely be having it often!
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.
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Could you throw in some daikons?
Sure 🙂
I love my veggies done up like this!
Thanks Allyson!
Sounds like a great side dish for the upcoming holiday.
Thanks, Jacque!
I love root vegetables, and these are just perfect!
Thanks Amanda!
This is the perfect side dish for winter — so comforting, too!
I just love the flavor that roasting brings out! Bring on those veggies!
I am going to have to try this out! It looks good!
Thanks, I hope you enjoy it!