This easy recipe for perfectly roasted root vegetables brings out the natural sweetness of carrots, parsnips, swede and more. A healthy, versatile side dish that pairs well with any meal!
All of the vegetables cook at the same so it's a great recipe to let the oven do the hard work once you've prepped them.
Tips
- Optional seasonings - for extra flavour you can add spices like smoked paprika, ground cumin, garlic powder, chilli flakes or herbs like sage, rosemary or thyme. A splash of balsamic vinegar or maple syrup will give subtle sweetness and caramelised edges.
- Alternative root vegetables - you can also try other root vegetables like beets, turnips or celeriac for added colour and flavour.
- Oil substitutes - instead of rapeseed oil, you can use vegetable oil, olive oil, ghee or avocado oil if you prefer, as these also handle high heat well.
- This perfectly roasted root vegetables recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Popular root vegetables for roasting include carrots, parsnips, sweet potatoes, potatoes, beets, and butternut squash. These vegetables become tender and caramelised when roasted, with natural sweetness and earthy flavours that shine.
For crispy vegetables, spread them out in a single layer in the roasting tin or baking tray without overcrowding, and roast at a high temperature (200-220C fan). Toss the vegetables halfway through to ensure even cooking.
Yes - you can use frozen root vegetables, but they may release more moisture, making it harder to achieve a crispy texture. Try to thaw and pat them dry as much as possible, and increase the cooking time if needed.
Keep leftover roasted vegetables in an airtight container in the fridge for up to 3 days. To reheat, spread them on a baking tray and warm in the oven at 180C fan for 10 to 15 minutes to restore their crispiness.
Yes - you can prep the vegetables by peeling and chopping them up to 1 day in advance. Keep them in a container in the fridge, submerged in water to keep them from browning, and drain and pat dry before roasting.
Absolutely - you can add other hearty vegetables like Brussels sprouts, cauliflower, or broccoli. Just keep in mind that these may cook faster, so consider adding them halfway through the roasting time.
Roasted root vegetables pair well with a variety of main dishes, such as roast chicken, grilled steak, or baked fish. They’re also delicious as part of a grain bowl with quinoa, rice, or lentils and topped with your favourite dressing.
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HOW TO MAKE THESE PERFECTLY ROASTED ROOT VEGETABLES
Ingredients
- 2 parsnips (approx. 200g), peeled and sliced (1cm) on the diagonal
- 2 carrots (approx. 200g), peeled and sliced (1.5cm) on the diagonal
- 200g swede, peeled and cut into chunks (2cm)
- 1 leek (approx. 200g), trimmed and sliced (1cm)
- 1 large onion (approx. 150g), peeled and cut into 8 wedges, root left intact
- 1 tsp fine sea salt
- 0.5 tsp freshly ground pepper
- 3 tbsp rapeseed oil (see Tips)
Instructions
- Heat the oven to 220C/200C fan/gas 7.
- Put the prepared vegetables into a large roasting tin, or use 2 smaller roasting tins or baking trays, if needed, to be able to spread the vegetables in a single layer. Season with the salt and freshly ground black pepper. Drizzle over the rapeseed oil and stir round to coat all the vegetables.
- Place the roasting tin into the oven and cook for 30 minutes, turning once halfway through. Check that the vegetables are cooked through, and cook for a further 5 minutes, if needed.
- Check the seasoning and serve with roast or slow cooked meat or chicken, stews, casserole or comforting pies.
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Perfectly Roasted Root Vegetables
Equipment
Ingredients
- 2 (1 ½ cups) parsnips (approx. 200g) peeled and sliced (1cm) on the diagonal
- 2 (1 ½ cups) carrots (approx. 200g) peeled and sliced (1.5cm) on the diagonal
- 200 g (1 ½ cups) swede peeled and cut into chunks (2cm)
- 1 (2 ¼ cups) leek (approx. 200g) trimmed and sliced (1cm)
- 1 large (1 cup) onion (approx. 150g) peeled and cut into 8 wedges, root left intact
- 1 tsp fine sea salt
- 0.5 tsp freshly ground pepper
- 3 tbsp rapeseed oil (see Notes)
Instructions
- Heat the oven to 220C/200C fan/gas 7.
- Put the prepared vegetables into a large roasting tin, or use 2 smaller roasting tins or baking trays, if needed, to be able to spread the vegetables in a single layer. Season with the salt and freshly ground black pepper. Drizzle over the rapeseed oil and stir round to coat all the vegetables.
- Place the roasting tin into the oven and cook for 30 minutes, turning once halfway through. Check that the vegetables are cooked through, and cook for a further 5 minutes, if needed.
- Check the seasoning and serve with roast or slow cooked meat or chicken, stews, casserole or comforting pies.
Notes
- Optional seasonings - for extra flavour you can add spices like smoked paprika, ground cumin, garlic powder, chilli flakes or herbs like sage, rosemary or thyme. A splash of balsamic vinegar or maple syrup will give subtle sweetness and caramelised edges.
- Alternative root vegetables - you can also try other root vegetables like beets, turnips or celeriac for added colour and flavour.
- Oil substitutes - instead of rapeseed oil, you can use vegetable oil, olive oil, ghee or avocado oil if you prefer, as these also handle high heat well.
- This perfectly roasted root vegetables recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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