Memorize This Simple Formula for the Best Roasted Root Vegetables

For me, October is synonymous with roasted vegetable season. After months of only craving salads, all I want these days are tender, caramelized vegetables. This recipe is as classic as it gets — and with so much room for adaptations, it’s one you’re sure to lean on throughout winter.

A Basic Formula for the Best Roasted Root Vegetables

I like to think of this as more of a formula than a recipe. It’s designed to work with any and all root vegetables, and you can mix and match them to your liking. So grab whatever you’re in the mood for, whatever looks best at the farmers market, or whatever you currently have in your kitchen — be it carrots, parsnips, sweet potatoes, beets, turnips, or rutabagas. The secret to cooking a handful of different vegetables at the same time is to cut them all roughly the same size. This ensures they’ll all cook evenly and become perfectly tender and browned at the same time.

While roasting any vegetable with just olive oil, salt, and pepper is great, I like to throw in one additional flavor element. Here, it’s earthy, fragrant rosemary, which is a natural pairing with root vegetables. Wait until halfway through roasting before adding it so it doesn’t burn in the hot oven.

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Easy, Classic Roasted Root Vegetables


  • 3 pounds

    root vegetables, such as carrots, parsnips, sweet potatoes, and beets

  • 1 small

    red onion

  • 1/4 cup

    olive oil

  • 1 1/2 teaspoons

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 2 tablespoons

    coarsely chopped fresh rosemary leaves


  1. Arrange a rack in the middle of the oven and heat the oven to 425°F.

  2. Peel 3 pounds root vegetables, if desired, then cut them into rough 1-inch chunks. Cut 1 small red onion into 1-inch chunks. Place the root vegetables and red onion on a rimmed baking sheet. Drizzle with 1/4 cup olive oil, sprinkle with 1 1/2 teaspoons kosher salt and 1/4 teaspoon ground black pepper, and toss to evenly coat. Spread out in an even layer.

  3. Roast for 30 minutes. Meanwhile, chop until you have 2 tablespoons coarsely chopped rosemary leaves.

  4. Remove the baking sheet from the oven, sprinkle the vegetables with the rosemary, and toss to combine. Spread back out in an even layer. Continue to roast until the vegetables are tender and caramelized, 10 to 15 minutes more.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.

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