Easy Oven Roasted Root Vegetables
Dec 27, 2025 01:11 PM
These roasted root vegetables are a Fall favorite and a Thanksgiving must-have. Made with carrots, parsnips, sweet potatoes & beets, this easy oven-roasted vegetable recipe is a must-try fall side dish.
This easy roasted vegetable recipe is a celebration of fall flavors—sweet potatoes, carrots, parsnips, and beets roasted with olive oil and rosemary until they’re golden, caramelized, and irresistibly tender. Whether you’re hosting Thanksgiving or just need a cozy fall side dish, these oven roasted vegetables are a colorful, comforting addition to any meal.
This version, filled with sweet potatoes, parsnips, carrots, and beets, is my favorite to make when the leaves start changing, or when I need a reliable crowd-pleaser for the Thanksgiving menu. They’re simple to prep, easy to customize, and pair beautifully with everything from turkey to pork chops.
Bonus: this dish looks just as good as it tastes. It’s perfect for impressing guests at your holiday table.
Ingredients:
- 3 pounds Root vegetables, such as carrots, parsnips, sweet potatoes, and beets
- 1 small Red onion
- 1/4 cup Olive oil
- 1 1/2 teaspoons Kosher salt
- 1/4 teaspoon Freshly ground black pepper
- 2 tablespoons Coarsely chopped fresh rosemary leaves
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
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