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Roasted root vegetables in a baking dish with large serving spoon.
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5 from 2 votes

Roasted Root Vegetables

Caramelized root vegetables roasted with garlic, herbs and lemon until browned and delicious.
Prep Time5 mins
Cook Time40 mins
Course: Side Dish
Cuisine: American
Keyword: oven roasted potatoes and carrots, oven roasted vegetables, roasted root vegetables
Servings: 6
Calories: 222kcal
Author: Erin
Cost: $3.10

Ingredients

  • 4-5 medium Yukon gold potatoes, red potatoes, or combination Washed, cut into quarters
  • 2 medium parsnips peeled, sliced into coins
  • ¼ pound baby cut carrots
  • ½ medium sweet onion peeled, cut into strips
  • 2 heads whole garlic with the top cut off
  • 3 tablespoons olive oil
  • fresh thyme, sage, rosemary or combination of all
  • 1 medium lemon cut in half
  • coarse salt and black pepper

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • Arrange cut vegetables and herbs on a baking sheet.
  • Season with salt and pepper, drizzle with olive oil and squeeze lemon over everything, and toss to coat.
  • Bake for 30-45 minutes, tossing once during the second half of the cooking time, until edges of vegetables are browned and caramelized, and vegetables are fork tender.

Notes

  • Use any starchy root vegetable, including: rainbow carrots, celery root, turnips, rutabagas and more. See this guide to root vegetable types. 
  • Place whole garlic heads with the cut side up, making sure they have a little bit of olive oil on the cut surface. 
  • Cup your hand under the lemon while you squeeze it, to catch any seeds from falling. 
  • Either toss the lemon halves away after they've been squeezed over vegetables, or allow them to roast on the pan with the vegetables, to further ifuse flavor. 

Nutrition

Serving: 1g | Calories: 222kcal | Carbohydrates: 37g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 811mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2606IU | Vitamin C: 45mg | Calcium: 65mg | Iron: 2mg