This roasted root vegetables recipe would be a hit at any meal. The vegetables are full of nutrients and as crave-worthy as candy!
Rutabaga, beets...these are words that used to intimidate me because I had no idea what to do with those vegetables. Do I peel, not peel? Do I chop first, then roast, or the other way around? It was an existential vegetable crisis. But once I started roasting sweet potatoes and regular potatoes, I realized that it wasn't that big of a leap to add in other, less common root vegetables.
And so I peeled. And roasted. In that order.
Once these came out of the oven, my husband and I gathered around the pan like two pigs at a trough. We ate with abandon, not able to resist the vegetables that are nature's version of candy, making happy noises, unable to stop. It paints a pretty picture, I know. But let me warn you, you are likely to have the same reaction. It's a good thing.
If you're not a fan of one of the vegetables in this recipe, just leave it out or substitute with more of one of the other vegetables, or another root vegetable entirely (parsnips, turnips, celeriac...the list goes on). In other words, this side dish is customizable to the nth degree.
Other healthy side dish recipes:
Sauteed Cauliflower Rice with Caramelized Onions & Spinach
Creamer Potatoes with Red Pepper Cashew Pesto
Easy Roasted Mushrooms with Rosemary & Garlic
Printable Recipe
Roasted Root Vegetables Recipe with Rosemary
Ingredients
- 1 ¼ pound red-skinned potatoes cut into 1-inch pieces
- 1 ¾ pound rutabaga, peeled & cut into 1-inch pieces
- 1 ¾ pound sweet potato, peeled & cut into 1-inch pieces
- 3 carrots peeled & cut into 1-inch pieces
- 2 beets 1 pound total, peeled & cut into 1-inch pieces
- 4 tablespoons olive oil divided
- ¾ teaspoon salt divided
- ¾ teaspoon ground pepper divided
- 2 tablespoons chopped fresh rosemary divided
Instructions
- Please head to The Pioneer Woman for the recipe instructions.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
April Townsend
Could I use turnips instead of rutebega?
Dara
Absolutely! Feel free to substitute any roast-able vegetable that you have on hand.
Sheila
Can I make this with dried rosemary instead of fresh?
Dara
Absolutely! Just use 1/3 to 1/2 the amount of dried rosemary. I hope you enjoy the recipe.
C. Marie
Those roasted veggies look so good—I want to gobble up some right now!
Jennifer @ Show Me the Yummy
I LOVE rosemary on my roasted veggies. This looks amazing! 🙂
Taylor @ Food Faith Fitness
Oh how I love Rosemary... 🙂 The word alone makes me drool! Love the variety that this dish can have. Everyone can make it to their liking or it's easier to feed to those groups or families that all have different likings! Awesome recipe!