12 Roasted Root Vegetable Side Dishes

Roasting coaxes deep, caramelized sweetness out of humble root vegetables. These 12 side dishes prove that carrots, beets, parsnips, and squash can absolutely steal the show at any dinner table.

Serve them alongside roast chicken or holiday ham, or enjoy them as a hearty vegetarian main.

1. Honey Glazed Roasted Carrots & Parsnips

Caramelized edges, buttery honey glaze — the side dish that disappears first.

Ingredients

• 1 1/2 lbs carrots, peeled and halved lengthwise
• 1 lb parsnips, peeled and cut into sticks
• 3 tbsp olive oil
• 3 tbsp honey
• 2 tbsp butter, melted
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat the oven to 425°F and line a large baking sheet with parchment.
2. Toss the carrots and parsnips with olive oil, salt, and pepper; spread in a single layer.
3. Roast 20 minutes, turning once.
4. Whisk the honey, melted butter, and thyme together.
5. Drizzle the glaze over the vegetables and roast 10-12 minutes more until caramelized and tender.
6. Serve warm, spooning any pan glaze over the top.

2. Crispy Roasted Sweet Potato Wedges

Shatteringly crisp outside, fluffy inside — the cornstarch trick makes all the difference.

Ingredients

• 2 large sweet potatoes, cut into wedges
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp cornstarch

Instructions

1. Heat the oven to 425°F and line a baking sheet with parchment.
2. Toss the wedges with cornstarch until lightly coated.
3. Add olive oil, paprika, garlic powder, salt, and pepper; toss again.
4. Arrange cut-side down with space between wedges.
5. Roast 20 minutes, flip, and roast 15 minutes more until crisp and browned.
6. Serve hot with your favorite dipping sauce.

3. Maple Roasted Butternut Squash

Maple and cinnamon turn butternut squash into candy-sweet autumn perfection.

Ingredients

• 1 butternut squash, peeled and cubed
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 2 tbsp chopped pecans

Instructions

1. Heat the oven to 400°F and line a baking sheet with parchment.
2. Toss the squash cubes with olive oil, maple syrup, cinnamon, salt, and nutmeg.
3. Spread in a single layer.
4. Roast 25-30 minutes, turning once, until tender and caramelized at the edges.
5. Sprinkle with chopped pecans and roast 3 minutes more.
6. Serve warm.

4. Garlic Herb Roasted Beets

Earthy-sweet beets roasted with garlic and finished with tangy goat cheese.

Ingredients

• 1 1/2 lbs beets, peeled and cut into wedges
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp balsamic vinegar
• 1 tsp fresh rosemary, chopped
• 1/2 tsp salt
• 1/4 cup crumbled goat cheese

Instructions

1. Heat the oven to 400°F and line a baking sheet with foil.
2. Toss the beet wedges with olive oil, garlic, rosemary, and salt.
3. Cover with foil and roast 30 minutes.
4. Uncover, drizzle with balsamic vinegar, and roast 15 minutes more until tender.
5. Transfer to a serving dish and crumble goat cheese over the top.
6. Serve warm or at room temperature.

5. Roasted Turnips with Brown Butter

Nutty brown butter transforms mild turnips into something truly special.

Ingredients

• 1 1/2 lbs turnips, peeled and cubed
• 3 tbsp butter
• 1 tbsp olive oil
• 2 cloves garlic, smashed
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat the oven to 425°F.
2. Toss the turnips with olive oil, salt, and pepper on a baking sheet.
3. Roast 25-30 minutes until golden and tender.
4. Meanwhile, melt the butter in a small pan over medium heat until it foams and turns nutty brown, about 4 minutes.
5. Add the garlic and thyme to the brown butter; cook 30 seconds.
6. Drizzle over the roasted turnips and toss to coat before serving.

6. Roasted Rutabaga Fries

A lower-carb fry that crisps up beautifully with a smoky paprika kick.

Ingredients

• 1 lb rutabaga, peeled and cut into fries
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp grated Parmesan

Instructions

1. Heat the oven to 425°F and line a baking sheet with parchment.
2. Toss the rutabaga fries with olive oil, paprika, garlic powder, salt, and pepper.
3. Spread in a single layer without crowding.
4. Roast 20 minutes, flip, and roast 15-20 minutes more until crisp and golden.
5. Sprinkle with Parmesan while hot.
6. Serve immediately with ketchup or aioli.

7. Spicy Roasted Radishes

Roasting tames radishes' bite into mellow, juicy sweetness with caramelized edges.

Ingredients

• 2 bunches radishes, halved
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp fresh thyme
• 1/2 tsp salt
• 1 tbsp butter

Instructions

1. Heat the oven to 425°F.
2. Toss the radishes with olive oil and salt on a baking sheet, cut-side down.
3. Roast 18-20 minutes until tender and browned.
4. Melt the butter with honey and thyme in a small pan.
5. Drizzle the honey butter over the radishes and toss.
6. Serve warm as a surprising side.

8. Rosemary Roasted Fingerling Potatoes

Crispy-skinned, creamy-centered potatoes perfumed with rosemary and garlic.

Ingredients

• 1 1/2 lbs fingerling potatoes, halved
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 3 cloves garlic, minced
• 3/4 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat the oven to 425°F.
2. Toss the potatoes with olive oil, rosemary, garlic, salt, and pepper.
3. Arrange cut-side down on a baking sheet.
4. Roast 25-30 minutes until crisp and golden.
5. Flip once halfway through for even browning.
6. Serve hot.

9. Roasted Celery Root Mash

Silky, nutty, and lighter than potato mash — an elegant twist on a classic.

Ingredients

• 1 large celery root, peeled and cubed
• 2 tbsp butter
• 1/2 cup warm milk
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 tbsp chopped chives

Instructions

1. Heat the oven to 400°F.
2. Toss the celery root cubes with 1 tbsp melted butter and salt on a baking sheet.
3. Roast 30-35 minutes until very tender and lightly browned.
4. Transfer to a food processor with the remaining butter, warm milk, and garlic.
5. Blend until silky smooth, adding more milk if needed.
6. Season with white pepper, top with chives, and serve.

10. Cumin Roasted Carrot & Chickpea Side

Warmly spiced carrots and crispy chickpeas with a bright lemon finish.

Ingredients

• 1 lb carrots, cut into sticks
• 1 can (15 oz) chickpeas, drained
• 2 tbsp olive oil
• 1 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 2 tbsp chopped cilantro
• 1 tbsp lemon juice

Instructions

1. Heat the oven to 425°F.
2. Toss the carrots and chickpeas with olive oil, cumin, paprika, and salt.
3. Spread on a baking sheet in a single layer.
4. Roast 25 minutes, shaking once, until the carrots are tender and chickpeas crisp.
5. Drizzle with lemon juice and toss.
6. Sprinkle with cilantro and serve warm.

11. Roasted Parsnip & Apple Medley

Sweet apples and earthy parsnips roast into the coziest fall side imaginable.

Ingredients

• 1 lb parsnips, cut into sticks
• 2 apples, cut into wedges
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1 tbsp chopped walnuts

Instructions

1. Heat the oven to 400°F and line a baking sheet with parchment.
2. Toss the parsnips and apples with olive oil, maple syrup, cinnamon, and salt.
3. Spread in a single layer.
4. Roast 25-30 minutes, turning once, until tender and caramelized.
5. Sprinkle with walnuts.
6. Serve warm.

12. Herb Roasted Mixed Root Vegetables

A colorful medley of roots roasted with fresh herbs — simple, rustic, perfect.

Ingredients

• 2 carrots, chunked
• 2 parsnips, chunked
• 1 sweet potato, cubed
• 1 red onion, wedged
• 2 tbsp olive oil
• 1 tbsp fresh thyme
• 1 tbsp fresh rosemary, chopped
• 3/4 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat the oven to 425°F.
2. Toss all the vegetables with olive oil, thyme, rosemary, salt, and pepper.
3. Spread in a single layer on a large baking sheet.
4. Roast 30-35 minutes, turning once, until tender and browned at the edges.
5. Taste and adjust salt.
6. Serve hot straight from the pan.