Can you roast root vegetables without peeling them?

Yes, most root vegetables can be roasted unpeeled if scrubbed well. However, beets are often peeled to prevent color bleed. Leaving the skin adds fiber and a rustic texture.

What temperature is best for roasting root vegetables?

425°F is ideal—it’s hot enough to caramelize sugars while keeping the inside tender. Lower temps (375°F) work too, but you’ll lose some crispness.

How do you keep roasted vegetables crispy?

Don’t overcrowd the pan, use high heat, and avoid too much oil. Reheat leftovers in the oven or air fryer—not the microwave—to maintain crisp edges.

Can roasted root vegetables be made ahead of time?

Yes. Roast them 1 day in advance, but add any finishing drizzles or herbs just before serving . This keeps the texture and flavor fresh.

What herbs go well with root vegetables?

Sage, thyme, and rosemary are classics. You can also try dill, parsley, or marjoram depending on your flavor profile. Use fresh herbs when possible for best results.

Roast Root Vegetables Recipe – The Best Oven-Baked Medley

Name: Roast Root Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 beets (1 red, 1 golden), peeled and chopped into 1-inch chunks; 1 large carrot, roll cut into 1-inch chunks; 3 parsnips, chopped into 1-inch chunks; 1 medium sweet potato, chopped into 1-inch chunks; 1 turnip, chopped into 1-inch chunks; Extra-virgin olive oil, for drizzling; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh sage leaves; 1 tablespoon fresh thyme leaves; Sea salt and freshly ground black pepper, to taste; 10 fresh sage leaves (for crispy topping); 2 tablespoons extra-virgin olive oil (for sage oil)

Roast Root Vegetables

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This roast root vegetables recipe is a healthy, colorful, and flavorful side dish made with beets, carrots, parsnips, turnips, and sweet potatoes, drizzled with fragrant sage oil and topped with crispy sage leaves.

Author: Emily
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 to 6 servings
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Vegan

Ingredients

2 beets (1 red, 1 golden), peeled and chopped into 1-inch chunks
1 large carrot, roll cut into 1-inch chunks
3 parsnips, chopped into 1-inch chunks
1 medium sweet potato, chopped into 1-inch chunks
1 turnip, chopped into 1-inch chunks
Extra-virgin olive oil, for drizzling
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage leaves
1 tablespoon fresh thyme leaves
Sea salt and freshly ground black pepper, to taste
10 fresh sage leaves (for crispy topping)
2 tablespoons extra-virgin olive oil (for sage oil)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425°F and line two baking sheets with parchment paper.
Place beets and carrots on one sheet, and parsnips, sweet potato, and turnip on the other.
Drizzle with olive oil and season with rosemary, sage, thyme, salt, and pepper. Toss to coat and spread into a single layer.
Roast for 25–50 minutes, checking after 25 minutes. Remove vegetables as they become browned and tender.
Meanwhile, make sage oil by heating 2 tbsp olive oil in a small saucepan. Add sage leaves and fry until crispy (about 1 minute). Remove leaves and set aside on paper towels, reserving the oil.
Once vegetables are done, drizzle with the sage oil and garnish with crispy sage leaves.

Notes

Group vegetables by cooking time to prevent overcooking.
Don’t overcrowd the pan to ensure crisp edges.
Store roasted veggies without sage oil to preserve texture when reheating.
Unpeeled vegetables can be used if scrubbed well.
Fresh herbs deliver better flavor than dried ones.

Find it online: https://recipeshots.com/roast-root-vegetables-recipe/