Herb Roasted Root Veggie Tray

Name: Herb Roasted Root Veggie Tray
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 medium carrots, peeled and chopped; 2 medium potatoes, peeled and chopped; 1 medium sweet potato, peeled and chopped; 1 large beet, peeled and chopped; 1 medium parsnip, peeled and chopped; 3 tablespoons olive oil; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; Salt and pepper to taste

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I absolutely love making an Herb Roasted Root Veggie Tray, especially during the cooler months. There's something so satisfying about roasting vegetables until they caramelize and bring out their natural sweetness. This recipe is incredibly simple and highlights the lovely flavors of seasonal root vegetables like carrots, potatoes, and beets, all seasoned with fragrant herbs. It’s the perfect side dish for any meal and makes my kitchen smell heavenly as they roast. I can’t wait for you to try it!

Created by

Helena Whitby

Last updated on 2026-01-21T20:02:37.513Z

When I first made this Herb Roasted Root Veggie Tray, I was amazed by how easy it was to prepare and how delightful it tasted. The key is to choose a variety of root vegetables for contrasting flavors and textures. I often include sweet potatoes for their creaminess and turnips for a bit of bite. Tossing them in olive oil and herbs before roasting allows them to absorb all those lovely flavors.

One technique I’ve learned is to cut the veggies into uniform sizes to ensure even cooking. I especially love using fresh rosemary and thyme to elevate the dish. It’s fun to experiment with different herbs, and every time I make it, it feels like a new creation!

        Why You'll Love This Recipe
        Vibrant colors that brighten up any table
Customizable with your favorite herbs and veggies
Healthy and satisfying side dish for any occasion

      

Choosing the Right Vegetables

When creating your Herb Roasted Root Veggie Tray, the selection of vegetables can significantly impact the overall flavor and texture. Carrots, potatoes, sweet potatoes, beets, and parsnips are excellent choices because each brings its unique sweetness and earthiness when roasted. Be sure to choose firm, fresh vegetables without any blemishes or soft spots to ensure even cooking and optimal taste. If you're feeling adventurous, you can substitute turnips or rutabagas for a different flavor profile.

Cutting the vegetables into uniform pieces is crucial as it ensures they cook evenly. Aim for roughly 1-inch cubes or sticks; this size will roast perfectly within the 30–40 minute range. Larger pieces will require additional time, while smaller pieces can burn. Additionally, consider roasting seasonal vegetables according to what's available in your market—this not only keeps the dish fresh but also aligns with the seasonal eating philosophy.

The Role of Herbs and Seasoning

The combination of herbs you use can elevate your roasted root veggies significantly. Rosemary and thyme are a fantastic pairing due to their robust flavors that enhance the natural sweetness of the vegetables. For a more aromatic dish, consider adding a pinch of garlic powder or fresh minced garlic. If you're looking for a Mediterranean twist, thyme pairs wonderfully with oregano or basil, giving the dish a fresh and zesty profile.

Don’t shy away from adjusting the seasoning based on personal preference. If you love heat, try adding a pinch of red pepper flakes or smoked paprika for a subtle kick. Additionally, taste the vegetables before you cook them; if they seem bland, don't hesitate to add a bit more salt or seasoning. A drizzle of balsamic vinegar just before serving also brightens the flavors dramatically.

Serving and Storing Leftovers

The Herb Roasted Root Veggie Tray can be served hot right from the oven, or at room temperature, making it versatile for gatherings. To give your tray a colorful finish, garnish it with fresh parsley or a squeeze of lemon juice to brighten the flavors just before serving. These veggies pair beautifully with roasted meats, or can stand alone as a hearty vegetarian dish alongside grains like quinoa or farro.

If you have leftovers, store the vegetables in an airtight container in the refrigerator for up to 3-4 days. They can be reheated in the oven at 350°F (175°C) for about 10-15 minutes or until warm, which helps retain their roasted texture. Alternatively, throw them into a stir-fry or salad for an easy meal that makes use of leftover veggies—no waste here!

Ingredients

Root Vegetables

2 medium carrots, peeled and chopped
2 medium potatoes, peeled and chopped
1 medium sweet potato, peeled and chopped
1 large beet, peeled and chopped
1 medium parsnip, peeled and chopped

Seasoning

3 tablespoons olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
Salt and pepper to taste

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Vegetables

In a large bowl, combine the chopped root vegetables. Drizzle with olive oil, and sprinkle with rosemary, thyme, salt, and pepper. Toss until evenly coated.

Arrange on Baking Sheet

Spread the coated vegetables in a single layer on a large baking sheet, ensuring they are not cramped.

Roast

Roast the vegetables in the preheated oven for 30–40 minutes, stirring halfway through, until they are golden brown and tender.

Serve

Remove the veggie tray from the oven and let it cool for a few minutes before serving.

Pro Tips

Feel free to experiment with different root vegetables, such as turnips or rutabagas. Add garlic cloves for an extra layer of flavor!

Troubleshooting Common Issues

If you find your vegetables are not browning as expected, it may be due to overcrowding on the baking sheet. Make sure there's enough space between the pieces to allow for proper circulation of heat, which helps in achieving those lovely caramelized edges. You can batch roast if necessary, or use two baking sheets to increase the surface area.

Overcooked vegetables can often turn mushy and unappetizing. Keep a close eye during the last 10 minutes of cooking, stirring occasionally to ensure even roasting. If you notice they’re becoming too soft, reduce your cooking time and check for doneness with a fork. The goal is tender vegetables that still hold their shape.

Scaling the Recipe

This recipe is easily scalable depending on the size of your gathering. If you need to double the batch, simply use two baking sheets and ensure you distribute the vegetables evenly. It’s best to roast them in batches to maintain proper cooking temperatures and techniques. If you're unsure about timing, remember to check for doneness periodically after the first 30 minutes.

For holiday gatherings, consider complementing the root veggie tray with seasonal ingredients like Brussels sprouts or butternut squash. These can be roasted alongside your root vegetables but may require slightly adjusted cooking times, so be sure to toss them in the oven earlier if necessary to keep everything cohesive.

Questions About Recipes

→ Can I use frozen vegetables?

While fresh vegetables work best for roasting, you can use frozen ones. Just adjust the cooking time as they often take longer to brown.

→ How can I make this dish vegan?

This recipe is naturally vegan since it only contains vegetables and oil. You're good to go!

→ What if I don't have fresh herbs?

Dried herbs can be used instead; just reduce the amount to 1/3 of the fresh herb measurement.

→ Can I add cheese on top?

Absolutely! A sprinkle of feta or parmesan added in the last few minutes of roasting can provide a deliciously salty contrast.