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Roasted root vegetables in a white rectangle serving dish with spoon. Green and white checked towel in the background.

Perfectly Roasted Root Vegetables

By: Deborah
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!
PREP: 20 minutes
COOK: 30 minutes
TOTAL: 50 minutes
Course: Side Dish
Cuisine: British
Servings: 4 people
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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.
 
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Nutrition

Calories: 215kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 2g | Sodium: 638mg | Potassium: 648mg | Fiber: 7g | Sugar: 11g | Vitamin A: 9190IU | Vitamin C: 33mg | Calcium: 96mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS comfort food, roast dinner, roast veg, root vegetables, Sunday dinner, Sunday lunch, Sunday roast, winter warmer
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