Name: Rosemary Roasted Root Vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb. new baby potatoes or sweet potatoes, chopped into 1-inch pieces; 4 medium carrots, peeled and chopped; 2 medium-large parsnips, peeled and chopped; 3 small red onions, peeled and quartered; 1 large fennel bulb, sliced; 2 tablespoons olive oil or avocado oil; 5 sprigs fresh rosemary, chopped; 6 cloves fresh garlic, minced; 1 teaspoon sea salt, or to taste; Freshly ground black pepper, to taste

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This Rosemary Roasted Root Vegetables recipe is one of my favorite ways to bring comfort and color to the dinner table. With a medley of hearty root vegetables, fragrant rosemary, and rich garlic, I get a dish that’s both rustic and elegant. Whether I’m making it for a cozy family dinner or as a holiday side, it always earns compliments.

Why You’ll Love This Recipe

I love how simple yet flavorful this dish is. The natural sweetness of root vegetables caramelizes beautifully in the oven, while rosemary and garlic infuse everything with warmth. It’s naturally vegan, gluten-free, and packed with nutrients—plus, it makes my kitchen smell amazing as it roasts. Rosemary Roasted Root Vegetables

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb. new baby potatoes or sweet potatoes, or a combination, chopped into 1-inch pieces
4 medium carrots, peeled and chopped into 1-inch pieces
2 medium-large parsnips, peeled and chopped into 1-inch pieces
3 small red onions, peeled and quartered
1 large fennel bulb, sliced
2 tablespoons olive oil or avocado oil
5 sprigs fresh rosemary, chopped
6 cloves fresh garlic, minced
1 teaspoon sea salt, or to taste
Freshly ground black pepper, to taste

Directions

I preheat my oven to 400°F and line a large baking sheet with parchment paper. This makes cleanup easier and prevents sticking.
In a large bowl, I combine all the chopped vegetables. Then I add in the garlic, rosemary, and sea salt.
I drizzle the olive oil (or avocado oil) over the mixture and toss everything together until all the veggies are well-coated.
I spread the vegetables out in a single layer on the prepared baking sheet, making sure they’re not crowded so they roast evenly.
I roast the veggies for about 25 minutes, flipping them halfway through so they brown nicely on all sides.
Once they’re tender and golden, I taste and adjust with more salt and pepper if needed before serving.

Servings and timing

This recipe serves about 4 to 6 people as a side dish. From start to finish, it takes around 40 minutes—15 minutes to prep and 25 minutes to roast.

Variations

Sometimes I add chunks of beets or turnips for an earthier flavor.
When I want a spicy kick, I toss in a pinch of crushed red pepper flakes before roasting.
For an herby twist, I swap out rosemary with fresh thyme or sage.
I’ve even added a drizzle of balsamic vinegar or a squeeze of lemon after roasting for extra brightness.
To make it a complete meal, I toss the roasted veggies with cooked quinoa or lentils.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I spread them out on a baking sheet and warm them in a 375°F oven for 10–15 minutes, which helps bring back the crisp edges. Microwaving works too, but the texture is softer.

FAQs

Can I prep these vegetables ahead of time?

Yes, I often chop the veggies a day in advance and store them in the fridge. I wait to add the oil and seasonings until just before roasting.

Do I have to peel the vegetables?

Not necessarily. I sometimes leave the skin on baby potatoes and carrots for extra texture and nutrients. Just make sure to wash them well.

Can I use dried rosemary instead of fresh?

I can, but I prefer fresh rosemary for its vibrant flavor. If I use dried, I only add about 1 to 1½ teaspoons since it’s more concentrated.

What can I serve with these roasted vegetables?

I love pairing them with roasted chicken, baked tofu, or as a hearty side to grain bowls. They’re versatile enough for both everyday meals and holiday spreads.

How do I know when the veggies are done?

I check that they’re fork-tender and have golden, crispy edges. If they need more time, I roast them for an additional 5–10 minutes, checking regularly.

Conclusion

These Rosemary Roasted Root Vegetables are everything I want in a side dish—easy, wholesome, and full of flavor. Whether it’s a regular weeknight or a festive gathering, they always bring warmth and color to the table. I keep coming back to this recipe because it never fails to satisfy.