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Elevate boring old vegetables to a whole new level of flavor with this medley of rosemary roasted root vegetables! Caramelization creates a deep sweet flavor, while the rosemary brings the vegetables to life with it’s herby, floral flavor.
When fall and winter show up and all the delicious root vegetables come into season, it is a welcome and hearty break from the veggies we have been eating all summer long. Don’t get me wrong, I love them all, but change is also good.
Why You’ll Love Rosemary Roasted Root Vegetables
This recipe takes a basic vegetable roast, and elevates it with the delicious flavor of rosemary and in-season root vegetables. It is time to hit your veggie goals with something delicious instead of just boring old steamed vegetables! Here are some reasons you’ll love this recipe:
- This is such a SIMPLE recipe that we use so often at our house, for dinner and/or meal prep, I almost forget that it’s an actual recipe!
- While this combination of root veggies and rosemary is complementary and FABULOUS together, feel free to use up whatever you have in your kitchen, as I often do.
- Any combination of potatoes and/or yams works really well here!
- If you haven’t tried roasting parsnips or fennel, then you are going to be completely hooked after making this recipe!
- These veggies stay great in the fridge for up to 5 days in an airtight container.
Looking for more root vegetable recipes? Then you will definitely want to try this Hearty Root Vegetable + Meatball Soup, Roasted Root Veggie Salad, or Easy Parsnip Mashed Potatoes Recipe.
Ingredients:
These are the simple ingredients that make this roasted root vegetable recipe an easy flavorful side dish!
Makes 6 servings
- 1 lb. new baby potatoes, or sweet potatoes, or a combination of each, chopped into 1-inch pieces
- 4 medium carrots, peeled and chopped into 1-inch pieces
- 2 medium-large parsnips, peeled & chopped into 1-inch pieces
- 3 small red onions, peeled and quartered
- 1 large fennel bulb, sliced
- 2 Tbsps olive oil, or avocado oil
- 5 sprigs fresh rosemary, chopped
- 6 cloves fresh garlic, minced
- 1 tsp sea salt, or to taste
- freshly ground black pepper, to taste
Instructions:
Step 1. Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper.
Step 2. Place the chopped vegetables on a sturdy sheet pan and drizzle with olive oil. Toss everything until it’s evenly, and well coated.
Step 3. Sprinkle the veggies with garlic, rosemary, and sea salt.
Step 4. Arrange these veggies into a single layer onto your prepared baking sheet and roast for about 25 minutes, flipping and turning vegetables halfway through until beautifully golden, tender, and crispy.
Step 5. Adjust salt and pepper to taste.
Or this salmon with lemon cream sauce!
Enjoy! ❤Rachel
Rachel’s Tips For Best Results
- Make sure the vegetables are spread evenly on the baking sheet for best cooking.
- Try to cut the vegetables in similar sizes so they cook evenly.
How To Serve Rosemary Roasted Root Vegetables
Whether you are making an easy meal prep lunch or an easy weeknight dinner, roasted root vegetables with rosemary is a quick and easy side dish to whatever protein you are having. Here are some of our favorite parings:
- Try adding these roasted veggies to this easy roasted bbq chicken recipe or this salmon recipe that has a delicious lemon cream sauce that pairs perfectly with rosemary!
- While you’re already roasting, you may want to try also roasting this whole roasted lemon-garlic chicken or try your hand at making a spatchcock chicken!
- Another great option is meal prep! These roasted veggies keep well in the refrigerator and go great in meal prep recipes like this Mediterranean chicken power bowl and this herbed salmon and quinoa meal prep idea.
Recipe FAQ’s
What other vegetables go well with rosemary?
While I love rosemary on root vegetables, it also pairs well with most other vegetables as well. Try it on heartier veg like kale, broccoli, or cabbage or on lighter veg like in a green lettuce salad. The options are endless!
Can I use a different herb when I roast vegetables?
Yes, roasted vegetables taste good with many different herbs such as thyme, marjoram, oregano, and even basil. You could choose to use just one or use them in combination such as rosemary and thyme together.
Why are my root vegetables still hard after roasting?
If your root vegetables are not fully cooked, then check to make sure the oven temperature is correct. Oftentimes, ovens can cook differently at different elevations, so you may consider adding a thermometer to double check.
Can I make this recipe ahead of time?
Roasted vegetables can be made ahead of time which is perfect if you are preparing them as a meal prep or for a large gathering such as Thanksgiving. For a gathering, my suggestion is to cook them a day ahead until they are almost cooked completely through, then pop them back in the oven right before serving (the day of) to finish the cooking and warm them up at the same time. For meal prep, cook them all the way through and then just warm them in the microwave as needed.
How long will roasted root vegetables last in the refrigerator?
Roasted root vegetables with last up to 4 days in the refrigerator.
Can I swap out the root vegetables?
Yes, can you swap the root vegetables to to include items like sweet potatoes, shallots, celery root, turnips, beets, yucca, jicama, radishes, and more.
More Easy Roasted Vegetable Recipes You’ll Love:
Rosemary Roasted Root Vegetables
Ingredients
- 1 lb. new baby potatoes, or sweet potatoes, or a combination of each, chopped into 1 inch pieces
- 4 medium carrots, peeled and chopped into 1 inch pieces
- 2 medium-large parsnips, peeled & chopped into 1 inch pieces
- 3 small red onions, peeled and quartered
- 1 large fennel bulb, sliced
- 2 Tbsps olive oil, or avocado oil
- 5 sprigs fresh rosemary, chopped
- 6 cloves fresh garlic, minced
- 1 tsp sea salt, or to taste
- freshly ground black pepper, to taste
Instructions
- Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper.
- Add all chopped veggies into a large bowl; add in garlic, rosemary and sea salt.
- Drizzle in the oil and toss everything until evenly, and well coated.
- Arrange these veggies into a single layer onto your prepared baking sheet and roast for about 25 minutes, flipping and turning vegetables halfway through until beautifully golden, tender, and crispy.
- Taste test and adjust salt and pepper according to your personal taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
