Fall,  Side Dish,  Vegan

Simple Oven Roasted Seasonal Root Vegetables


    Root vegetables have always played a big role in my diet. I like to eat them raw or use in salads and soups. When I first made baked root vegetables, I didn’t expect it’s going to be my favorite fall or winter side dish. If you want to incorporate more veggies into your diet, you should definitely try it. It’s a delicious, healthy and colorful vegetable side dish. 

It takes a bit of time to roast but it’s so easy and quick to prepare.  It’s definitely a family and budget friendly dish and you can use any combination of root veggies you like. The choice of herbs and spices is also up to you. Use cumin, turmeric or garam masala for a more oriental version or chili flakes to give spiciness to the dish.

As it is such a versatile dish, you can serve these tender and caramelized vegetables with a fried egg, meat and fish dishes or just enjoy it on its own.

Oven Roasted Seasonal Root Vegetables

Oven Roasted Seasonal Root Vegetables
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour


Ingredients for 3 portions:

  • 3 multicolored carrots
  • 2 small beetroots
  • 1 yellow beet
  • 1 sweet potato
  • 1 red onion
  • 1 big garlic clove (minced)
  • 3 tbsp olive oil
  • 1/3 tsp himalayan salt (or more to taste)
  • Pinch of fresh grounded black pepper (or more to taste)
  • 3/4 tbsp Herbs de Provence
  • 4 sprigs fresh rosemary


  1. Preheat the oven to 200°C. 
  2. Clean and peel all vegetables. Then chop yellow beet, onion, beetroots and carrots to a similar size and thickness. Put the beetroot on a side.* Chop sweet potato to slightly bigger pieces, as it roasts quicker than other veggies.
  3. Place the chopped vegetables except the beetroots in a large mixing bowl. Stir until all vegetables are evenly coated with olive oil, garlic, spice and herbs.
  4. Spread the vegetables out evenly on the baking sheet and top with fresh rosemary. Arrange the beetroots on a baking sheet, then sprinkle them with olive oil and sprinkle them with spices and herbs.
  5. Roast the vegetables for about 50 - 60 minutes or until tender and golden. Stir after 25 - 30 minutes to ensure equal roasting.


*That will prevent coloring other vegetables.

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