Low-Heat Herb-Roasted Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

Root vegetables roasted at a gentle temperature to enhance natural sweetness without browning. This American-inspired vegetarian recipe, ready in about 90 minutes, pairs carrots, beets, 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.

Ingredients

• 1 lb, peeled and cut into 1-inch chunks carrots
• 1 lb, peeled and cut into 1-inch chunks beets
• 1 lb, peeled and cut into 1-inch chunks potatoes
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 300°F. Toss 1 lb carrots, 1 lb beets, and 1 lb potatoes (all cut into 1-inch chunks) with 2 tbsp olive oil, 1 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl.
2. Step 2: Spread the vegetables in a single layer on a baking sheet. Roast for 60-75 minutes at 300°F, stirring once halfway, until tender and slightly caramelized.