I’m excited to share my Mediterranean Roasted Root Vegetables recipe, featuring a rainbow of fall roots, bright herbs, and a splash of balsamic ideal for weekday family dinners or holiday meals.

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I keep coming back to my Roasted Root Vegetables every autumn. A pan full of bright carrots and deep red beets feels like a little rebel move against bland sides, each bite oddly sweet, earthy, and a touch addictive.

Friends always ask where it came from, then start devouring, so I say shrug and smile because honestly I don’t blame them. Part Slow Roasted Root Vegetables and part Roasted Root Vegetables Balsamic in vibe, it makes a weekday dinner feel like a dinner party without the fuss.

Try it once, and you’ll be plotting when to make it again.

Ingredients

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Carrots: Crunchy, sweet, rich in beta-carotene and fiber, helps eye health, subtle sweetness.
Parsnips: Earthy, slightly sweet, starchy, adds depth, good source of fiber and vitamin C.
Sweet potatoes: Very sweet, creamy when roasted, high in vitamin A and complex carbs.
Beets: Earthy and sweet, full of antioxidants, folate and nitrates, great for blood.
Red onion: Adds sharpness and mild sweetness when roasted, has quercetin and vitamin C.
Garlic: Pungent raw, mellow when roasted, offers allicin, immune boost and savory depth.
Rosemary: Piney herb, fragrant, small amount adds big aroma and earthy lift.
Balsamic or maple: Balsamic adds tangy sweetness, maple gives caramelized sweetness.

Ingredient Quantities

1 lb carrots

1 lb parsnips

1 lb sweet potatoes

1 lb small red potatoes

1 lb beets (red or golden)

1 medium red onion

4 garlic cloves

3 tbsp extra virgin olive oil

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

1 tbsp fresh thyme leaves or 1 tsp dried thyme

1 tbsp fresh rosemary chopped or 1 tsp dried rosemary

1 tbsp balsamic vinegar or maple syrup optional

How to Make this

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1. Preheat oven to 425°F (220°C) and line a large rimmed sheet pan with parchment or foil for easy cleanup.

2. Peel the carrots, parsnips, sweet potatoes and beets if you like, then cut everything into roughly 1/2 to 3/4 inch pieces so they cook evenly; quarter the small red potatoes and cut the red onion into wedges. Smash the garlic cloves lightly with the flat of a knife.

3. If your beets are very large or you want to be extra safe, simmer them 8 to 10 minutes first or cut them a bit smaller so they finish with the rest; otherwise they can take longer than the others.

4. Put all the cut vegetables and garlic into a big bowl. Add the 3 tablespoons extra virgin olive oil, 1 1/2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, the thyme and rosemary (use fresh or the dried amounts listed), and toss well so every piece is coated.

5. Spread the vegetables out in a single layer on the sheet pan, dont crowd them or they’ll steam. If needed use a second pan so pieces sit flat and have room to brown.

6. Roast in the oven for 35 to 45 minutes, stirring or flipping everything once about halfway through and rotating the pan front to back so browning is even. Smaller pieces will finish sooner so check them.

7. If you prefer stronger, browned garlic, let it roast from the start; if you worry about burning you can tuck the garlic in at the halfway flip. Same for the red onion if it looks like it might char too fast.

8. Test doneness with a fork: vegetables should be tender and nicely caramelized on the edges. Adjust time by 5 to 10 minutes if needed.

9. Remove from oven, drizzle with the optional tablespoon of balsamic vinegar or maple syrup and toss to glaze, taste and adjust salt and pepper, then let rest a few minutes before serving. Enjoy warm.

Equipment Needed

1. Oven (set to 425°F)
2. Large rimmed sheet pan (or two) lined with parchment or foil
3. Large mixing bowl for tossing the veggies
4. Sharp chef’s knife
5. Cutting board
6. Vegetable peeler
7. Measuring spoons (for oil, salt, pepper, herbs)
8. Silicone spatula or tongs for flipping and stirring
9. Oven mitts or pot holders
10. Fork for testing doneness and a small bowl for optional glaze

FAQ

Q: Whats the best oven temp and roast time? A: Roast at 400°F (200°C) for about 35 to 45 minutes, stirring once halfway so they brown evenly. Check with a fork for tenderness, smaller pieces will finish in ~30 minutes while big beet chunks may need the full time or a bit longer.

Q: Do I need to peel the vegetables? A: You dont have to. Scrub beets well and peel after roasting if you want, carrots and parsnips are nicer peeled but can be left unpeeled, sweet potato skins are fine to leave on and small red potatoes keep their skins for texture and color.

Q: How should I cut the veggies so everything cooks evenly? A: Cut everything into similar sized pieces, roughly 1 to 1 1/2 inch chunks. If one veg is much denser like beets, cut them a bit smaller or start them earlier so they match the others, otherwise some will be mushy and some still firm.

Q: How do I get crisp edges and not a soggy mess? A: Dont overcrowd the pan or theyll steam instead of roast, use 3 tbsp oil and spread veggies in a single layer on a large sheet pan, roast at 400°F and flip once mid roast. Using a hot oven and a roomy pan is the trick, convection ovens work great at a slightly lower temp.

Q: Can I swap ingredients or add a glaze? A: Yes, swap olive oil for avocado or light vegetable oil, swap herbs for sage or oregano if you like. For a glaze toss with 1 tbsp balsamic vinegar or maple syrup for the last 10 minutes of roasting or drizzle right after they come out for a sweet tang.

Q: Can I make these ahead and how do I reheat them? A: Yes, roast ahead and store in the fridge for 3 to 4 days. Reheat in a 375°F oven on a sheet pan till hot to bring back some crispness, you can also reheat in a skillet, the microwave will make them soft so avoid it if you want crunchy edges.

ROASTED ROOT VEGETABLES Recipe Substitutions and Variations

Carrots
- Parsnips, similar sweetness but a bit earthier
- Turnips, milder and firmer, roast until caramelized
- Butternut squash, softer and sweeter, cut to similar size
- Celery root (celeriac), earthy and sturdy, great for roasting
Sweet potatoes
- Yukon Gold or other waxy potato, less sweet but holds shape well
- Butternut or acorn squash, similar sweetness and texture when roasted
- Carrots, quicker roast and similar sweet note
- Japanese sweet potato, denser and starchier if you want that
Beets (red or golden)
- Roasted carrots or sweet potatoes, for color without the earthy bite
- Radishes, they mellow and get sweet when roasted
- Rutabaga or turnip, less sweet but hold up well
- Roasted squash cubes, for a sweet, mellow substitute
Red onion
- Shallots, milder and a bit sweeter, use whole or halved
- Yellow or sweet onions, caramelize nicely and more common
- Leeks, gentler flavor, slice thick so they dont vanish
- Fennel, adds a subtle anise note if youre feeling adventurous

Pro Tips

1) Size matters, seriously. Try to cut everything so pieces are about the same thickness, and if a beet looks huge either cut it smaller or par-cook it a few minutes. If you dont do that youll end up with some veggies buttery soft and others still firm.

2) Dont crowd the pan. Use two sheet pans if you need to, let air flow around each piece so they brown instead of steaming. Also give the pans a quick swap front-to-back halfway through for even color.

3) Season smart. Toss with oil and most of the salt before roasting so flavors penetrate, but save a little salt and a squeeze of acid to adjust at the end. A splash of balsamic or a drizzle of maple right after roasting wakes everything up.

4) Garlic and onion timing make a big difference. If you like mellow sweet garlic toss cloves in from the start, but if youre worried about burns add them at the halfway flip. Same for big onion wedges, tuck them or add later so they dont blacken too fast.

5) Small finishing hacks: if you want extra caramelization turn the oven up a bit or use convection, but watch closely. Toss in fresh herbs and a little lemon zest after roasting for brightness, or crumble some feta/toasted nuts on top to add texture and contrast.

ROASTED ROOT VEGETABLES Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m excited to share my Mediterranean Roasted Root Vegetables recipe, featuring a rainbow of fall roots, bright herbs, and a splash of balsamic ideal for weekday family dinners or holiday meals.

Servings

servings

Calories

319

kcal

Equipment: 1. Oven (set to 425°F)
2. Large rimmed sheet pan (or two) lined with parchment or foil
3. Large mixing bowl for tossing the veggies
4. Sharp chef’s knife
5. Cutting board
6. Vegetable peeler
7. Measuring spoons (for oil, salt, pepper, herbs)
8. Silicone spatula or tongs for flipping and stirring
9. Oven mitts or pot holders
10. Fork for testing doneness and a small bowl for optional glaze

Ingredients

1 lb carrots
1 lb parsnips
1 lb sweet potatoes
1 lb small red potatoes
1 lb beets (red or golden)
1 medium red onion
4 garlic cloves
3 tbsp extra virgin olive oil
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1 tbsp fresh thyme leaves or 1 tsp dried thyme
1 tbsp fresh rosemary chopped or 1 tsp dried rosemary
1 tbsp balsamic vinegar or maple syrup optional

Directions

Preheat oven to 425°F (220°C) and line a large rimmed sheet pan with parchment or foil for easy cleanup.
Peel the carrots, parsnips, sweet potatoes and beets if you like, then cut everything into roughly 1/2 to 3/4 inch pieces so they cook evenly; quarter the small red potatoes and cut the red onion into wedges. Smash the garlic cloves lightly with the flat of a knife.
If your beets are very large or you want to be extra safe, simmer them 8 to 10 minutes first or cut them a bit smaller so they finish with the rest; otherwise they can take longer than the others.
Put all the cut vegetables and garlic into a big bowl. Add the 3 tablespoons extra virgin olive oil, 1 1/2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper, the thyme and rosemary (use fresh or the dried amounts listed), and toss well so every piece is coated.
Spread the vegetables out in a single layer on the sheet pan, dont crowd them or they'll steam. If needed use a second pan so pieces sit flat and have room to brown.
Roast in the oven for 35 to 45 minutes, stirring or flipping everything once about halfway through and rotating the pan front to back so browning is even. Smaller pieces will finish sooner so check them.
If you prefer stronger, browned garlic, let it roast from the start; if you worry about burning you can tuck the garlic in at the halfway flip. Same for the red onion if it looks like it might char too fast.
Test doneness with a fork: vegetables should be tender and nicely caramelized on the edges. Adjust time by 5 to 10 minutes if needed.
Remove from oven, drizzle with the optional tablespoon of balsamic vinegar or maple syrup and toss to glaze, taste and adjust salt and pepper, then let rest a few minutes before serving. Enjoy warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.