FREE 5-Ingredient Recipe EBook

• Why You’ll Love This Roasted Root Vegetables Recipe
• What Are Root Vegetables?
• Ingredients & Substitutions
• How To Roast Root Vegetables
• Tips For The Best Roasted Root Vegetables
• Storage Instructions
• Ways To Serve Roasted Root Vegetables
• More Root Vegetable Recipes
• Recommended Tools
• Roasted Root Vegetables Recipe card
• Recipe Reviews

This roasted root vegetables recipe just screams, fall is here! I used this dish to introduce my 6-year-old to beets, and she preferred them over the sweet potatoes she already loves. Combine them both with other hearty root veggies, like carrots, parsnips, and onions, for a healthy side dish packed with autumn flavor.

Roasting root vegetables recipes brings out their natural sweetness and earthy flavor, setting them apart from other roasted vegetables , such as roasted broccoli or roasted eggplant . You can serve them anytime of year, but fall and winter are the best times of all.

Why You’ll Love This Roasted Root Vegetables Recipe

• Tastes sweet, savory, and caramelized
• Beautiful blend of colors
• Tender inside, lightly crisp outside
• Simple, common ingredients
• Fast 10 minute prep
• Naturally gluten-free, vegan, and healthy
• Nutritious, versatile side dish for a weeknight dinner

What Are Root Vegetables?

Root vegetables are edible veggies that grow underground and are typically starchy. These include taproots (like carrots and beets), tubers and tuberous roots (like potatoes and sweet potatoes), corms (like celery root and water chestnut), and bulbs (like onions and garlic). Root vegetable recipes can be cooked in a variety of ways, but roasting is one of the best ways to prepare them!

Ingredients & Substitutions

Here I explain the best ingredients for oven roasted root vegetables, what each one does in the recipe, and substitution options. For measurements, see the recipe card .

• Root Vegetables – I used carrots, parsnips, red beets, onions, and a sweet potato. You can roast root vegetables of other kinds too, like turnips, rutabaga , golden beets, radishes , potatoes (of various types like red, gold, purple), other types of onions (like white, yellow, or sweet Vidalia), fennel , celery root , and jicama . You could even add whole garlic cloves to make roasted garlic !
• Oil – Adds flavor, promotes browning and caramelization, and helps the seasonings stick. You can use regular olive oil (I used this kind ), extra virgin olive oil, avocado oil, ghee, or melted coconut oil as a substitute. Don’t use butter, which will burn at the high temp required for roasting root vegetables.
• Fresh Herbs – Fresh rosemary and fresh thyme add an earthy flavor to root vegetables, and they can stand up to heat. You can also try adding fresh sage, parsley, or oregano. If you don’t have fresh herbs on hand, you can use dried instead (1/3 the amount, because dried herbs are more concentrated), or just keep it simple by using 1/2 to 1 tablespoon of Italian seasoning .
• Seasonings – Including garlic powder , sea salt (or kosher salt), and black pepper. Other seasonings that work well with root veggies include smoked paprika or cumin.

How To Roast Root Vegetables

This section shows how to make roasted root vegetables, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card .

1. Chop. Cut the vegetables into pieces and combine in a large bowl.
2. Season. Toss the veggies with olive oil. Add rosemary, thyme, garlic powder, salt, and pepper, and stir to coat evenly.
3. Arrange. Spread the vegetables in a single layer on a large baking sheet ( this one is the perfect size ).

1. Bake. Roast root vegetables in the oven until soft and caramelized.
2. Optional step: Place the pan with roasted root vegetables 6 inches away from the broiler and broil until browned. I liked to garnish with extra thyme leaves and rosemary sprigs.

Tips For The Best Roasted Root Vegetables

Roasting root vegetables is very straightforward, but here are a few tips and notes to be aware of:

• Cut the veggies into uniform-sized pieces. This will ensure that they cook at the same rate. One-inch cubes or 1/2-inch slices are a good size for even cooking.
• The beets may “bleed” onto the other root vegetables when mixing. This is not a big deal and most of the color will cook away when roasting. If you prefer to avoid this, you can toss the beets with oil and seasonings separate from the other vegetables, or replace the beets with 1 cup of other root vegetables of your choice.
• Don’t crowd the pan. Make sure to spread the root veggies in a single layer, with each piece touching the pan. This ensures even cooking and also promotes caramelization.
• Have extra root veggies? I use extra beets for borscht soup or extra carrots for carrot salad .

Storage Instructions

• Store: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days.
• Meal prep: Portion the veggies into individual containers with a protein, like chicken or fish . Keep in the fridge for 3-4 days.
• Reheat: Warm up in the oven at 350 degrees F for 10-15 minutes, or in the microwave for 1-2 minutes. You can also reheat in the air fryer (my fave method) to get crispier edges.
• Freeze: Transfer to a freezer-safe container or zip lock bag and store in the freezer for up to 3-4 months.

Ways To Serve Roasted Root Vegetables

Roasted root vegetable recipes are very versatile. They go with just about anything! Here are some ideas to try:

• Chicken – One of my recent faves is peri peri chicken , because the sauce is amazing on the veggies too! For simpler options, cook root veggies together on the same pan with chicken leg quarters , a crispy spatchcock chicken , or chicken thighs for a sheet pan chicken dinner ! You can also make crispy air fryer chicken legs while you have the root vegetables in the oven.
• Pork – For a comfort food meal, make tender cast iron pork chops while the veggies roast, prep savory slow cooker pulled pork ahead of time, or make crispy pork belly right before.
• Beef – Serve with a juicy sirloin steak or a tender prime rib roast for a large gathering.
• Turkey – Root vegetables make a delicious side dish to a roasted turkey for the holidays. For a smaller gathering, make slow cooker turkey breast or my turkey leg recipe instead.
• Fish – Try them with baked flounder , simple pan fried tilapia , or add them to a salmon bowl .
• Salad – Toss the cooked veggies into a winter salad or kale salad , or swap the squash in butternut squash salad with mixed roasted root vegetables.

More Root Vegetable Recipes

If you love the fall flavors of this roasted root vegetable recipe and want to explore more ways to cook with these earthy gems, try these:

Roasted Carrots And Parsnips

Roasted Rutabaga

Roasted Turnips

Baked Sweet Potato

Recommended Tools

• Large Baking Sheet – This one has a patented nonstick surface (so much better than most, it has lasted me for years!) and a large size to fit all the veggies.

Ingredients

Tap underlined ingredients to see the ones I use.

• 5 medium Carrots (~6 oz; peeled and sliced 1/2" thick) ▢
• 4 medium Parsnips (~11 oz; peeled and sliced 1/2" thick, then cut any larger pieces into halves or quarters) ▢
• 2 medium Beets (~8 oz; peeled and cut into 1-inch cubes) ▢
• 1 large Sweet potato (~12 oz; peeled and cut into 1-inch cubes) ▢
• 1 medium Red onion (~6 oz; peeled and cut into 1.5-inch pieces, layers separated) ▢
• 1/4 cup Olive oil ▢
• 1 tbsp Fresh rosemary (chopped) ▢
• 1 tbsp Fresh thyme ▢
• 3/4 tsp Garlic powder ▢
• 1 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to degrees 425 degrees F (218 degrees C).
2. Combine the chopped vegetables in a large bowl. Drizzle with olive oil.
3. Add rosemary, thyme, garlic powder, salt, and pepper. Toss to coat evenly.
4. Arrange the vegetables in a single layer on a large baking sheet ( this one is the perfect size ). If it’s not a good non-stick surface, spray with cooking spray or brush with olive oil first.
5. Roast root vegetables in the oven for about 25 minutes , until soft and caramelized.
6. Optional step: If you want more browning, place the pan with root vegetables 6 inches away from the broiler and broil for 3-5 minutes , until browned.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cup

📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Roasted Root Vegetables

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

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Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Roasted Root Vegetables

You’ll love this easy roasted root vegetables recipe with carrots, parsnips, beets, and sweet potatoes. A healthy, sweet & vibrant side dish!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/roasted-root-vegetables/

Ingredients

• 5 medium Carrots (~6 oz; peeled and sliced 1/2" thick)
• 4 medium Parsnips (~11 oz; peeled and sliced 1/2" thick, then cut any larger pieces into halves or quarters)
• 2 medium Beets (~8 oz; peeled and cut into 1-inch cubes)
• 1 large Sweet potato (~12 oz; peeled and cut into 1-inch cubes)
• 1 medium Red onion (~6 oz; peeled and cut into 1.5-inch pieces, layers separated)
• 1/4 cup Olive oil
• 1 tbsp Fresh rosemary (chopped)
• 1 tbsp Fresh thyme
• 3/4 tsp Garlic powder
• 1 tsp Sea salt
• 1/4 tsp Black pepper

Instructions

1. Preheat the oven to degrees 425 degrees F (218 degrees C).
2. Combine the chopped vegetables in a large bowl. Drizzle with olive oil.
3. Add rosemary, thyme, garlic powder, salt, and pepper. Toss to coat evenly.
4. Arrange the vegetables in a single layer on a large baking sheet ( this one is the perfect size ). If it’s not a good non-stick surface, spray with cooking spray or brush with olive oil first.
5. Roast root vegetables in the oven for about 25 minutes , until soft and caramelized.
6. Optional step: If you want more browning, place the pan with root vegetables 6 inches away from the broiler and broil for 3-5 minutes , until browned.

Maya’s Recipe Notes

Serving size: 1 cup

📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)