Oven Roasted Seasonal Root Vegetables

Ingredients

• 3multicoloured carrots
• 2 smallbeetroots
• 1yellow beet
• 1sweet potato
• 1red onion
• 1 big clove, mincedgarlic
• 3 tbsp (45 ml)olive oil
• 1/3 tsp, or more to tasteHimalayan salt
• Pinch, or more to tastefreshly ground black pepper
• 3/4 tbspHerbes de Provence
• 4 sprigsfresh rosemary

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C.

2. 2

   Prepare the vegetables

   Clean and peel all the vegetables. Cut the yellow beet, onion, beetroots and carrots into pieces of similar size and thickness, keeping the beetroots to one side. Cut the sweet potato into slightly larger pieces, as it roasts more quickly than the other vegetables.

3. 3

   Season the vegetables

   Put the chopped vegetables, except the beetroots, in a large mixing bowl. Stir until they are evenly coated with the olive oil, garlic, salt, pepper and Herbes de Provence.

4. 4

   Arrange on trays

   Spread the seasoned vegetables evenly on a baking sheet and top with the fresh rosemary. Arrange the beetroots on a baking sheet of their own, then drizzle with olive oil and sprinkle with spices and herbs.

5. 5

   Roast until tender

   Roast for about 50–60 minutes, until the vegetables are tender and golden. Stir them after 25–30 minutes to help them roast evenly.

What are roasted root vegetables?

Root vegetables are the edible underground parts of plants, including carrots, beetroot and sweet potatoes. Roasting is a simple way to bring out their natural sweetness while giving their surfaces a little colour.

This version combines several roots with onion, garlic and Mediterranean-style herbs. Cutting the vegetables to similar thicknesses helps them cook at a similar rate, while the beetroots are kept apart during preparation.

Nutrition and macros by portion

The nutrition label shows one serving as written: 214 calories, 3g protein, 22g carbs, 14g fat.

Most of the carbohydrates come from the root vegetables, especially the sweet potato, carrots and beetroot. Olive oil supplies most of the fat, while the vegetables contribute modest amounts of protein. Balance a serving with a protein-rich main such as lentils, beans, fish or chicken.

Choosing and preparing the vegetables

Similar sizes: Cut the carrots, yellow beet, onion and beetroots to roughly the same thickness so they become tender at a similar pace.

Sweet potato: Make these pieces slightly larger, as the method notes that they cook more quickly than the other vegetables.

Beetroot: Keep it aside while preparing the rest, then arrange it separately on a baking sheet as directed.

Coating the vegetables

Oil and seasoning: Toss the vegetables in a large bowl so the oil, minced garlic, salt, pepper and Herbes de Provence are distributed across their surfaces.

Rosemary: Place the fresh sprigs over the vegetables on the tray. Add oil and herbs to the beetroot separately when arranging it.

Roasting for colour and tenderness

Tray spacing: Spread the vegetables evenly rather than piling them up, so they can roast and brown instead of steaming in a crowded heap.

Midway stir: Stir the vegetables after 25–30 minutes, then continue roasting until tender and golden. The stated total roasting time is about 50–60 minutes.

How to serve the vegetables

Serve them warm as a side with roast chicken, fish, lentils or a savoury pie. Their sweetness and herbal seasoning also work well alongside a simple grain such as couscous or barley.

For a more substantial plate, add a protein-rich main and a fresh green salad. Taste the vegetables before serving and adjust the seasoning if needed.

Making the recipe your own

Keep the same cutting approach if you swap in other roots: aim for similar thicknesses and account for vegetables that cook more quickly by cutting them larger.

The recipe uses Herbes de Provence and rosemary for its herbal character. You can adjust the salt and pepper to taste, while keeping the olive oil coating even.

Recipe notes & tips

• Cut the vegetables to similar thicknesses, even if their shapes differ.
• Keep the beetroots separate during preparation as the method directs.
• Coat the vegetables evenly with oil and seasoning before spreading them on the tray.
• Leave space between pieces to encourage browning.
• Stir the vegetables after 25–30 minutes for more even roasting.
• Check tenderness towards the end of the 50–60 minute roasting time.

Variations

• Add parsnip: Swap in peeled parsnip pieces cut to a similar thickness.
• Change the herbs: Use another dried herb blend in place of Herbes de Provence.
• Add carrots: Include extra carrots while keeping the pieces a similar size.
• Finish with lemon: Squeeze a little lemon over the vegetables just before serving.
• Add a topping: Scatter chopped parsley over the roasted vegetables at the table.

Common mistakes to avoid

• Uneven cuts: Pieces cook at different rates; aim for similar thicknesses.
• Small sweet potato pieces: They may cook too quickly; cut them slightly larger as directed.
• Crowded tray: The vegetables can steam rather than brown; spread them out evenly.
• Skipping the stir: The tray may roast unevenly; turn the vegetables after 25–30 minutes.
• Rushing the roast: The roots may still be firm; cook until tender and golden, within the stated 50–60 minutes.

How to store

Cool the vegetables and refrigerate them in a covered container for up to 3–4 days. Reheat in an oven until hot, or warm them in a pan; the oven helps restore some of their roasted edges.

Frequently asked questions