Recipe Image
serving bowl of roasted root mixed vegetables
Time to make
Time to make:
40 minutes

Roasted Root Vegetables

Recipe Type

You just might become a vegetable fan after trying these delicious roasted vegetables!



  • 2 carrots
  • 1 onion, quartered and layers separated
  • 1 medium white potato, diced into ½-inch cubes
  • 1 medium sweet potato, diced into ½-inch cubes
  • 3 to 4 medium fresh beets, peeled and diced into ½-inch cubes
  • 4 teaspoons olive oil, canola oil or other salad oil, divided

Dried Herb Mixture

  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary

(Note: You can substitute equal amounts of your favorite vegetables if you see a vegetable that is not your favorite.)



Preheat oven to 425 F. Line a large baking sheet with foil and coat with nonstick vegetable spray. With an extra piece of foil, create a separate foil boat to hold the diced beets. Coat with nonstick spray and place it on top of the baking sheet. Combine dried rosemary, dried oregano and dried thyme in a small dish. Set aside. Remove dry outer layer, quarter and separate onion. Chop carrots into 1-inch-thick pieces. Wash, scrub, peel and dice white and sweet potatoes. Toss white and sweet potatoes, carrots and onions with 2¼ teaspoons oil and 2 teaspoons dried herb mixture. Place on baking sheet. Wash, peel and dice beets. Toss beets with 1 teaspoon oil and 1 teaspoon dried herb mixture. (Caution: Beet juice can stain hands, cutting boards and counters). Place beets in foil boat on baking sheet. Bake uncovered for 25 to 30 minutes or until vegetables are soft and the edges are a light brown.

Dietary and Nutrition


Vegetables are important sources of many nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A, vitamin E and vitamin C. 

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Field to Fork: Beets (FN2034, August 2021)

B eets can be red, purple, white, golden yellow and other colors. Varieties include Detroit Dark Red, Red Ace, Merlin, Early Wonder Tall Top, Cylindra, Bull’s Blood and Touchstone Gold.

Field to Fork: Carrots (FN2037, August 2021)

Did you know that carrots first were used as a medicine for a variety of ailments, not for eating? Carrots come in more colors than just orange. You can find purple, red, white and yellow varieties of this vegetable.

Field to Fork Potatoes! (FN1795, Reviewed Jan. 2020)

More than 5,000 varieties of potatoes are grown throughout the world. The average person in the U.S. eats 124 pounds of potatoes every year. Potatoes can be used in a wide variety of recipes.

This recipe was analyzed for nutrition using Food Processor SQL Nutrition and Fitness Software and tested in the kitchen.