Roasted Root Vegetables | Cook for Your Life

Roasted Root Vegetables

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Clock Icon for Prep Time 15 min prep
Clock Icon for Prep Time 55 min total
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

Roasting is a great way to use seasonal vegetables at any time of year — just adjust the recipe to the vegetables you have at home. By leaving the skin on when able, you will...


  • 3 medium carrots (orange, red, yellow, white, or purple), washed
  • 2 medium Yukon gold potatoes, washed
  • 1 medium rutabaga, washed and peeled
  • ½ large red onion, peeled
  • 2 tablespoons olive or avocado oil
  • 1 teaspoon dried thyme
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
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  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. 
  2. Cut the carrots, potatoes, rutabaga, and red onion into similar-sized pieces, approximately 1-inch thick. This ensures even baking.
  3. In a large bowl, toss the cut carrots, potatoes, rutabaga, and red onion with olive or avocado oil, dried thyme, sea salt, and black pepper. 
  4. Transfer the vegetables to the baking sheet, arranging them in a single layer.
  5. Roast the vegetables on the middle rack of the oven for 20 minutes. Gently stir the vegetables, rotate the baking sheet, and bake for another 20 minutes or until tender and golden brown around the edges.  

Chef Tips

When using an unlined sheet pan, the vegetables have direct contact with the hot surface, allowing for better and faster caramelization. On the other hand, parchment paper creates a barrier that inhibits direct contact and helps retain moisture in vegetables. 

In addition to vegetable combinations, try using different herbs or spices, either fresh or dried. Some examples are rosemary, oregano, or basil. 

Other vegetable variations are suggested below but the combinations are endless.
Broccoli, peppers, mushrooms and onions
Zucchini, peppers, asparagus, onion
Butternut squash, parsnips, onions, sweet potatoes, red potatoes 

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society