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roasted root vegetables in a white bowl garnished with fresh rosemary.
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4 from 4 votes

Roasted Root Vegetables

This healthy and versatile one-pan Roasted Root Vegetables are super simple to make, and great for a large gathering. Carrots, beets and sweet potatoes, all tossed with olive oil and rosemary, then roasted to perfection. This will become a favorite side dish for any meal.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, Lunch, Side Dish
Cuisine: American
Keyword: roasted root vegetables, root vegetables
Servings: 8
Calories: 314kcal


  • 2 pounds sweet potatoes peeled and cut into 1-inch cubes
  • 2 pounds carrots peeled and cut into 1-inch chunks
  • 2 pounds beets peeled and cut into 1-inch chunks
  • ½ cup olive oil extra virgin
  • 2 teaspoons salt or to taste
  • 1 teaspoon black pepper ground
  • ¼ cup fresh rosemary leaves chopped


  • Preheat the oven: Preheat the oven to 425°F. Arrange a rack in the middle of the oven.
  • Prepare vegetables: Place the root vegetables on a large baking sheet (21×15-inch) or two smaller ones. Drizzle with the extra virgin olive oil, salt, pepper, rosemary and toss well. Spread evenly into a single layer. If your baking sheet isn’t large enough, make sure you use two sheets.
  • Roast vegetables: Transfer the baking sheet to the oven and roast for 45 minutes or until the veggies are fork tender and caramelized.


Serving: 1serving | Calories: 314kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 811mg | Potassium: 1123mg | Fiber: 10g | Sugar: 18g | Vitamin A: 35096IU | Vitamin C: 15mg | Calcium: 94mg | Iron: 2mg