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Roasted Root Vegetables

Roasted Root Vegetables


  • 1 medium sweet potato, scrubbed, skin on, sliced into 1/4 inch rounds
  • 1 large beet, scrubbed, skin on, sliced into 1/4 inch rounds
  • 1 large carrot, scrubbed, skin on, thinly sliced on a slant
  • 1 bulb garlic, cloves removed and peeled
  • 1 small red or white onion, sliced into thin wedges
  • other seasonal vegetables you have on hand - chopped into bite sized pieces
  • 1 tablespoon avocado oil
  • salt to taste

How to Make It

Preheat oven to 400 degrees F (204 C) and prepare 1-2 large baking sheets (depending on how many vegetables you’re roasting) with parchment paper or silicon sheet.

Prepare vegetables for roasting by rinsing as needed, peeling as desired, and slicing/piecing into bite-size pieces. Peeling the garlic is optional – it can be roasted peeled OR with the skin on.

Root vegetables (beets, carrots, potatoes, etc.) generally tend to take up to 40 minutes, so you can group them together, so they finish baking at the same time. Garlic and onion don’t tend to require as much time to cook (~25 minutes) so you can group separately.

Once on the pan, drizzle with a little oil to coat, a pinch of salt, and desired seasonings of choice. A heavy coating of curry powder is a nice suggestion. NOTE: However, depending on how you intend to use the vegetables, you may choose not to season. For instance, if you plan to freeze your roasted carrots or sweet potatoes and then add them to smoothies, maybe just add a little salt and omit any further seasoning.

Rub the oil and seasonings of choice into the vegetables and arrange into even layers so there isn’t much or any overlap. Then bake until golden brown and tender (anywhere from 20-30 minutes for cruciferous vegetables, onions, and garlic, and anywhere from 25-40 minutes for root vegetables).

Remove from oven and enjoy immediately on salads (as in recipe #1), bowls, in pasta salads and more! Another great way to use beets is blended into hummus.

Enjoy when fresh, or store leftovers covered in the refrigerator up to 4-5 days. Reheat in a cast-iron skillet over medium heat, or in a 375 degrees F (190 C) oven until hot.

You can freeze these vegetables for up to 1 month, but it’s usually best to add these frozen roasted vegetables to things like smoothies, stews, and vegetable broth where their texture will be masked.

You can use them in:

Kale salad

Pasta salad

Beet hummus

Grain bowl


Adapted from *minimalist baker

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