Roasted Root Vegetables

5 from 1 vote

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The combination in this roasted root vegetables recipe is up to you, and that is one of the reasons why it’s so great. Sweet potatoes, fingerling potatoes, turnips, carrots onions and more roast in a chili lime marinade. Or you can change the citrus and spices and go in another flavor direction.

Assorted roasted vegetables in a bowl.

Why You Need This Recipe

It’s a great way to use a mix of vegetables at once. We’ve all been there. You don’t use all the veggies you bought for a recipe, and now you don’t know what to do with those extras. Since root vegetables last longer, you can wait a bit to accumulate more. Then pull out your sheet pan and everything.

This is a 10-ingredient recipe. And a majority of those ingredients you can probably already find in your collection of dried spices.

You can change the flavors. I love this chili lime marinade, but you can keep it more traditional and stick to just lemon juice, salt and pepper and add some rosemary or thyme. Root veggies can be your blank canvas. Get creative with what you have in your spice drawer.

This is a healthy side dish. Vegan, gluten-free and packed with nutrition, roasted vegetables go with most main dishes. You never can have too many veggies.

What are Root Vegetables?

It’s easiest to say that root vegetables are veggies that grow underground. The list is long, which is great because these vegetables are hearty. They stay fresh longer than more delicate produce.  Potatoes and onions especially can be thought of almost as pantry ingredients because they have a good shelf life.

Types of Root Vegetables Include:

  • Potatoes
  • Sweet Potatoes
  • Carrots
  • Rutabagas
  • Turnips
  • Onions
  • Parsnips
  • Celery Root
  • Beets

Also, remember that pumpkin and butternut squash are botanically fruits, so they are not categorized as root vegetables. But if you are trying to put them to use, go ahead and add them to this recipe, after you remove the peel, of course.

The Ingredients

Ingredients including root vegetables, olive oil, spices, lime and fresh herbs.

This is what you need:

  • Root vegetables: My preference is to go for variety because I love textures and bites from soft to crisp, but it’s up to you. If you only have 2 different kinds of veggies, still go ahead and roast them. I like to include a red onion.
  • Lime juice: Always use fresh citrus juice, never the bottled version. The recipe calls for 2 limes. If you store them in the fridge, put them on the counter so they warm up to room temperature. Then they will juice more easily.
  • Spices: I combine cumin, chili powder, onion, powder, and garlic powder along with kosher salt and black pepper. When you stir them with the olive oil and lime juice, you create a thick marinade.
  • Olive oil: For the best taste, reach for a bottle of extra-virgin olive oil.
  • Cilantro works well with this spice mixture. You could also add sliced scallions in place of fresh herbs.


As mentioned, you can use this recipe as a base for roasted vegetables. While I highly recommend this chili lime version, you can switch up the seasonings:

  • The most minimal version is to toss the vegetables with 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. For fresh herbs to finish, try chopped parsley or minced chives.
  • Change the citrus to lemon juice. You can juice 1 lemon and mix that with 2 tablespoons olive oil, 1/4 teaspoon dried rosemary, 1/4 teaspoon dried thyme, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Again, for fresh herbs, parsley and chives are good options.

How To Make Roasted Root Vegetables

Preheat the oven to 425 degrees F.

1. Make the marinade. In a big bowl, stir together the lime juice, olive oil, cumin, chili powder, onion powder, garlic powder, salt and pepper.

2. Stir the veggies in the marinade. Make sure they are all evenly coated.

Marinade in a bowl. Vegetables stirred into marinade.

3. Spread the marinated vegetables across a baking sheet. Use every square inch of the sheet pan. Each vegetable should make contact with the metal on the pan. They should not be overlapping.

4. Roast the vegetables. This will take about 40-45 minutes. The veggies should turn out browned on the outsides and tender enough in the middle that you can pierce them with a paring knife. About halfway through roasting, toss them around on the pan. Garnish the roasted veggies with cilantro.

Raw root vegetables on a sheet pan. Roasted root vegetables on a sheet pan.


Store leftover vegetables in an airtight container in the refrigerator up to 3 days. You can eat them cold in a mixed greens salad or pasta salad. If you want to serve them as a side dish again, rewarm the veggies in a 350-degree F. They will lose their crisp edges after being stored in the fridge.


This roasted root vegetable recipe is a versatile side dish for proteins including beef, pork and chicken. I pair them with my Dry Rubbed Turkey, which is one of my go-tos for Thanksgiving.

You can also transform these roasted veggies from a side to a vegan or vegetarian-friendly main dish. With those chili lime flavors, you can turn them into tacos with tortillas and store-bought guacamole and salsa. Cotija cheese is optional. 

Recipe Tips

Do your best to cut the vegetables about the same size. I know this can be a challenge when you have different kinds of veggies, but this will help them cook more evenly.

Don’t use old spices. It is easy to lose track of how long dried spices have been sitting in your pantry. After a year, they will lose their flavor. I like to take a permanent marker and write the date I opened them right on the label, so then I know how old they are.

Do not crowd the pan. If the vegetables are too snug on the pan, they will end up steaming instead of roasting. Don’t hesitate to split them on two sheet pans, if necessary.


How should you cook root vegetables?

Roasting root veggies is the easiest way to cook them. You will end up with veggies that are tender in the insides and lightly browned and crisp on the edges.

What is the best temperature for roasting root vegetables? It

It is important to roast them at a high temperature. I roast them at 425 degrees F.

Is parchment paper or foil better for roasting vegetables?

Do not line the pan. Then the vegetables will make direct contact with the pan, so you can maximize browning. Just toss the veggies in olive oil and they won’t stick to the baking sheet.

More Root Vegetable Recipes

Rosemary Roasted Potatoes
Hasselback Sweet Potatoes
Smashed Roasted Potatoes
Arugula Salad with Roasted Golden Beets
Pear Orange Salad with Red Beets
Roasted Sweet Potato Chickpea Salad
Carrot Ginger Soup
Golden Beet Soup

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Easy Roasted Root Vegetables

5 from 1 vote
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Servings: 4
Fresh citrus and a blend of dried spices make up the marinade for these roasted root vegetables. This is an exciting side that can be paired with all sorts of mains.


  • Juice of 2 limes
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2-1/2 pounds root vegetables peeled and cut into 1-inch chunks (sweet potatoes, potatoes, onions, turnips, carrots, parsnips)
  • 1 tablespoon chopped cilantro


  • Preheat the oven to 425 degrees F.
  • In a large bowl, whisk together the lime juice, olive oil, cumin, chili powder, onion powder, garlic powder, salt and pepper.
  • Add the vegetables. Stir them around, so they are coated in the marinade.
  • Spread the veggies across a sheet pan. They should be in a single layer and not overlapping.
  • Roast the vegetables for 40-45 minutes until they are browned at the edges and tender in the middle. Toss them halfway through roasting.
  • Sprinkle with cilantro before serving.


Small potatoes such as fingerling or red potatoes do not need to be peeled.
Substitutions (Option 1): Use 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. For fresh herbs, try chopped parsley or minced chives.
Substitutions (Option 2): Use the juice of 1 lemon, 2 tablespoons olive oil, 1/4 teaspoon dried rosemary, 1/4 dried thyme, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. For fresh herbs, try chopped parsley and chives or minced chives.
You can store leftovers in an airtight container in the refrigerator up to 3 days. Rewarm them in a 350-degree F oven. Or you can eat the vegetables cold in a salad.


Calories: 283kcal | Carbohydrates: 53g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 620mg | Potassium: 1107mg | Fiber: 14g | Sugar: 14g | Vitamin A: 170IU | Vitamin C: 53mg | Calcium: 113mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: American, Tex-Mex
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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    1. Hi Niki. Pardon the technical glitch! The recipe should be showing up now with ingredients and instructions. Let me know if you have any trouble seeing it.

  1. Sounds wonderful. Haven’t tried it yet.
    Q: Don’t understand 4–1 lbs root veggies. Am assuming I need 4 lbs worth of 4 different veggies at 1 lb each?
    Q: in Substition 2, After 1/4 tsp dried rosemary, 1/4 tsp dried is listed but no ingredient. Please advise. Want to get recipe right. It sounds so good and 1/4 tsp spice/herb can make a difference. Thanks for your help.

    1. The quantity should be 2-1/2 pounds total of assorted root vegetables. For the spice substitution, it’s 1/4 teaspoon dried rosemary, 1/4 teaspoon dried thyme, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.