Crispy, full flavored, salty, delicate and incredibly easy to make! This 10 minute, throw in the oven recipe is a go-to quick meal starter!

Pair these amazing roasted root vegetables with a salad or some barbecue tempeh!

A baking sheet with a full layer of roasted mixed root vegetables like carrots, parsnips, potatoes, and sweet potatoes.
Fresh out of the oven, these crispy brown edges are the perfect texture!

It’s finally September so you know what that means, trying to convince my Florida brain that’s its not mid July anymore by making food with fall root veggies, drinking chai lattes and adding cinnamon to everything!!

It should be known that its 88 degrees outside right now… but I don’t think you can ever go wrong with roasted veggies! Especially anything with sweet potatoes!!!!

In other words, if you are looking for something super easy, oil-free, 1 pan, and super delicious, you’ve come to the right place!

Have you ever had parsnips??

I had never tried them and neither had anyone in my family until this past year!

The flavor is sweet and a little spiced they are starchy like a potato but also crunchy like a carrot!

Of course you don’t need all of these different veggies, this dish could be made with just one ingredient, just sweet potatoes and the spices would be amazing, or just parsnips, or carrots, or just potatoes!

Zesty Herb Roasted Root Veggies

Print Recipe
Crispy, full flavored, delicate roasted root vegetables that are incredibly easy to make!
This 10 minute, throw in the oven recipe is a go-to quick meal starter!
This recipe is: 1-pan, oil-free, and packed with veggies!
Course Appetizer, Side Dish
Keyword carrots, fall, herbs, oil free, parsnips, roasted vegtables, root veggies, sweet potato
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4 People

Ingredients

Root Veggies

  • 2 Medium sweet potatoes
  • 2 Medium parsnips
  • 3 Small or 2 medium russet potatoes
  • 2-4 carrots depending on size

Herbs

  • 2 Tbsp red wine vinegar
  • 2 Tbsp rosemary
  • 2 Tbsp thyme
  • 1 Tsp pepper
  • ½ Tsp salt

Instructions

  • Preheat oven to 425° F
  • Scrub all of your produce with a veggie brush well to reduce exposure to pesticides
  • Chop sweet potatoes, parsnips, carrots, and potatoes into about 1 inch cubes/pieces, just try to make everything a somewhat similar size so it will cook evenly.
    Place in a large bowl.
  • Add the vinegar, rosemary and thyme, salt and pepper to the bowl with the chopped vegetables.
    Stir until everything is coated evenly and looks delicious
  • Pour onto nonstick baking mat or lined baking sheet and spread out into an even layer.
    Bake for 30-40 minutes, give it a stir halfway through and when the timer goes off, poke a piece with a fork to check the tenderness, if they seem soft but not crispy, add 5 minutes.
  • Optional: sprinkle with vegan Parmesan shreds in the last 5-10 minutes of cooking for a creamy melted topping! I like this brand!

I would be so thankful if you left a comment or tagged me on instagram if you made this recipe!