Winter Root Veggie Roast

This Winter Root Veggie Roast combines carrots, parsnips, beets, fennel, and more until crisp with a flavorful lemon-parsley vinaigrette. It is the perfect way to enjoy the season’s bounty of root vegetables!

This recipe is…
Why You’ll Love This Recipe
Roasted Vegetables Recipe Ingredients
Recipe Variations and Modifications
How to Make Roasted Root Vegetables
Recipe Tip
How to Serve Roasted Veggies
How to Store and Reheat
Frequently Asked Questions
More Favorite Root Vegetable Recipes
Winter Root Veggie Roast Recipe

GFGluten Free PPaleo VGVegetarian

Have you ever walked through the produce section and thought, “there are SO MANY VEGGIES! I would love to try them all, but it would take me years” ...? I have that thought pretty often. I’m always floored by spring’s tender greens, summer’s berries and tomatoes, fall’s squash and hearty greens, and winter’s vibrant root vegetables.

There are such beautiful fresh foods available and I feel like I’d have to come up with a highly strategic meal plan to enjoy each one at least once before the season passes. THAT desire, to try them all, is where this recipe comes from. It encourages you to grab the Winter root veggies that you find intriguing and then strategically cook them up in one cohesive dish.

In ONE dish, we can enjoy beets, fennel, parsnips, carrots, and any other roots that you’ve got your heart set on. Chop the roots and then toss them in a simple lemon + parsley vinaigrette. Spread them out on a rimmed baking sheet and bake until crispy perfection! This Winter Root Veggie Roast side veggie dish is delicious and would go well served with some Crispy Oven Baked Chicken Thighs, Baked Red Snapper, or Honey Mustard Pork Loin Roast.

Why You’ll Love This Recipe

A vibrant medley of root veggies tossed in a bright lemon-parsley vinaigrette
A great way to meal prep for the busy week ahead
Add the roasted veg to everything from salads to grain bowls

Roasted Vegetables Recipe Ingredients

These are all the root vegetables and other veggies we used for this delicious medley…but the sheet pan is your canvas for whatever veggies you’d like. Find ingredient notes (including substitutions and swaps) below.

Ingredients for winter root veggie roast sit in a variety of bowls and plates on a light grey surface.

Parsley – 1/2 cup parsley chopped
Lemon juice – 2 tablespoons lemon juice
Olive oil – 1/4 cup extra virgin olive oil
Carrots – 3 carrots
Parsnips – 3 parsnips
Rutabaga – 2 rutabaga
Beets – 2 large or 3 small beets
Onion – 1/2 medium yellow onion
Fennel – 1 bulb fennel
Salt – 1 teaspoon sea salt

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe Variations and Modifications

Customize this recipe to your liking with a few easy tweaks:

Mix up your veg – we love this colorful combination of roasted root vegetables, but the sky’s the limit! Swap in whatever you’re craving, or have on hand. Maybe butternut squash, sweet potatoes, or cruciferous veggies like regular or purple cauliflower, Brussels sprouts, romanesco?
Swap the parsley – basil, sage, thyme, or chives would all be delicious too!

How to Make Roasted Root Vegetables

Here’s how this recipe yields a lot of delicious roasted veggies in a few easy steps!

Step 1: In a medium bowl, whisk together the chopped parsley, lemon juice, and olive oil.

Step 2: Chop the carrots, parsnips, rutabaga, and beets into 1-inch cubes, then slice the fennel and onion into large chunks. Place in a large bowl and toss with the lemon-parsley sauce and salt. Spread the vegetables onto one large or two medium rimmed sheet pans, ensuring they don’t overlap.

Step 3: Bake in a 375 F oven for 45 minutes to 1 hour, or until outside of vegetables is crisp and they are easily pierced with a fork.

Recipe Tip

Sheet pan spacing – this recipe uses A LOT of hearty veggies! So use your largest sheet pan, or two, to avoid overloading the pan/s with veggies. If the vegetables are crowded and overlapping, they’ll steam, and not all of them will make contact with the pan as it cooks (which means less crispy bits). Veggies in a single layer with some space around them will yield deliciously caramelized results and better texture.

How to Serve Roasted Veggies

Serve the roasted vegetables warm, garnished with some extra herbs if you’d like. The veggie medley is great for lunchtime salads or grain bowls, or at dinner served with seared fish, a beef roast, or crispy chicken thighs.

How to Store and Reheat

Store any extra root veggies in the fridge for up to 5 days. Reheat in a microwave, or in the oven to re-crisp.

Frequently Asked Questions

What’s the secret to making crispy vegetables in the oven?

When roasting veggies on a sheet pan, the key to crispy, caramelized, perfectly-blackened bits that give the veg another layer of texture is giving the produce enough room on the pan. Ideally, each piece should have enough space around it that it can roast and crisp. When the vegetables are too close, or on top of each other, the moisture steams instead of cooking off, resulting in a softer texture.

How do you cook vegetables evenly in the oven?

No matter if you’re roasting, sauteing, or steaming, the secret to cooking vegetables evenly starts with your prep: whether you’re cooking one type of vegetable or many, cut them to roughly the same size so they’ll cook at the same rate.

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