Baked Herb-Roasted Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

An assortment of root vegetables roasted with olive oil, garlic, and herbs for a general side dish that complements many meals. This international-inspired vegetarian ready in about 55 minutes pairs carrots, parsnips, red potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (12 ratings) Prep: 15 min Cook: 40 min Serves 6 International cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, combine 3 medium peeled and chunked carrots, 3 medium peeled and chunked parsnips, and 4 quartered red potatoes.
  2. Step 2: Add 3 tbsp olive oil, 4 minced garlic cloves, 1 tbsp chopped fresh rosemary, and 1 tbsp chopped fresh thyme. Toss to coat evenly.
  3. Step 3: Season the vegetables with 1 tsp salt and 1/2 tsp black pepper, then spread them in a single layer on a large rimmed baking sheet.
  4. Step 4: Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the vegetables are tender and edges are golden brown.
  5. Step 5: Remove from oven and serve warm as a versatile side dish.

Frequently asked questions

How long does Baked Herb-Roasted Root Vegetables take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Herb-Roasted Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep carrots from drying out.

Can I substitute ingredients in Baked Herb-Roasted Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Herb-Roasted Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Herb-Roasted Root Vegetables?

International vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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