Sunday Herb Roasted Root Veggies

Name: Sunday Herb Roasted Root Veggies
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4.0
Ingredients: 4 medium carrots, peeled and chopped; 2 medium potatoes, diced; 2 medium turnips, peeled and chopped; 1 onion, cut into wedges; 3 tablespoons olive oil; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; Salt and pepper to taste

Highlighted under: Quick & Easy

I love making Sunday Herb Roasted Root Veggies as it brings together a delightful combination of flavors that perfectly complements any meal. The medley of carrots, potatoes, and turnips, seasoned with fresh herbs, creates a comforting dish that's both simple and incredibly satisfying. The best part? The aroma that fills my kitchen as they roast is simply irresistible! It’s the perfect side for family dinners or a cozy night in, showcasing the natural sweetness of the vegetables with a hint of herbaceous freshness.

Created by

Gwendolyn Reed

Last updated on 2026-01-14T03:25:08.144Z

When I first stumbled upon the idea of roasting root vegetables with herbs, I was skeptical about how simple ingredients could create such a flavorful dish. However, after my first attempt, I was hooked! The key is to ensure each piece of vegetable is well coated with olive oil and herbs, allowing them to caramelize beautifully in the oven.

One time, I added a sprinkle of smoked paprika, which gave the veggies a delightful smokiness that elevated the dish even further. This is a versatile recipe, and you can easily swap in your favorite root vegetables based on what you have on hand!

        Why You'll Love This Recipe
        A colorful, hearty side dish that complements any main course
Versatile recipe that allows for seasonal vegetable variations
Aromatic herbs enhance the natural sweetness of root vegetables

      

Choosing the Right Root Vegetables

The key to a great Sunday Herb Roasted Root Veggies dish lies in selecting the freshest root vegetables. When at the market, look for firm, unblemished vegetables. Carrots should be vibrant orange, potatoes should have a smooth skin, and turnips should feel heavy for their size. If you want to swap in seasonal varieties, consider parsnips, sweet potatoes, or beets; each adds a unique flavor profile and pairs beautifully with the herbs in this recipe.

Each root vegetable contributes its own texture and sweetness to the dish. Carrots become tender and caramelized, while potatoes create a creamy contrast with their starchiness. Turnips, on the other hand, lend a subtle peppery flavor. For a balanced bite, make sure to cut the vegetables into similar sizes; this ensures even cooking and promotes a lovely golden-brown color once roasted.

Herb Pairing and Flavor Enhancement

In this recipe, the dried rosemary and thyme play a pivotal role in enhancing the natural sweetness of the root vegetables. Dried herbs tend to have a concentrated flavor, so make sure to measure them accurately. If fresh herbs are available, consider using them for a brighter flavor—use three times the amount of fresh herbs as dried, as they are less potent. Toss the vegetables with these herbs just before roasting to infuse them with that delightful aroma.

The addition of olive oil is crucial as it not only helps to cook the vegetables evenly but also adds a rich flavor and helps to crisp the edges. Ensure every piece of vegetable is coated in oil and seasoning; a good coating will help develop those beautiful golden edges while preventing them from drying out during roasting.

Ingredients

Ingredients for Sunday Herb Roasted Root Veggies

Root Vegetables

4 medium carrots, peeled and chopped
2 medium potatoes, diced
2 medium turnips, peeled and chopped
1 onion, cut into wedges

Herbs and Seasoning

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

Mix everything in a large bowl and enjoy the beautiful colors!

Instructions

Instructions for Roasting

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Vegetables

In a large bowl, combine the chopped carrots, potatoes, turnips, and onion. Drizzle with olive oil, then sprinkle with rosemary, thyme, salt, and pepper. Toss until everything is well-coated.

Roast

Spread the vegetables out evenly on a baking sheet. Roast in the preheated oven for 30-40 minutes, stirring halfway through, until they are tender and golden brown.

Serve

Remove from the oven and serve warm, garnished with a sprinkle of fresh herbs if desired.

Enjoy the wonderful flavors of your Sunday Herb Roasted Root Veggies!

Pro Tips

Feel free to experiment with different herbs or add garlic for extra flavor. Also, adjusting the roasting time can give you varied textures—from tender to crispy.

Storage and Make-Ahead Tips

These roasted root veggies can be made ahead of time, making them a fantastic option for family meals or potlucks. After roasting, let the veggies cool completely, then store them in an airtight container in the refrigerator for up to three days. When you're ready to serve, simply reheat them in the oven at 350°F (175°C) for about 15-20 minutes until warmed through, reviving that lovely roasted aroma.

If you plan to make this dish in bulk, consider doubling the recipe. The vegetables can be roasted on multiple trays to ensure even cooking. Just remember to rotate the trays halfway through the roasting time for optimal results. Scaling up does require increased roasting time and checking doneness—so always look for that beautiful golden-brown finish to ensure they're cooked perfectly.

Serving Suggestions and Variations

These herb roasted root veggies pair wonderfully with a variety of main dishes, notably roasted meats or hearty grain bowls. For an extra touch, sprinkle with fresh herbs like parsley or chives just before serving for a fresh burst of color and flavor. A squeeze of lemon or a drizzle of balsamic reduction would also elevate the dish beautifully, balancing the sweetness with acidity.

Feel free to customize the seasoning to suit your taste or dietary needs. If you're looking for a bit of heat, try adding a pinch of crushed red pepper flakes along with the herbs. Alternatively, for a hint of sweetness, a drizzle of honey or maple syrup before roasting can create a lovely glaze that caramelizes beautifully during baking.

Questions About Recipes

→ Can I use other vegetables?

Absolutely! Feel free to substitute with your favorite root vegetables like sweet potatoes or parsnips.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ What can I serve these veggies with?

These roasted veggies pair beautifully with roasted chicken, fish, or as part of a vegetarian meal.

→ Can I make these ahead of time?

Yes, you can prep the veggies ahead of time. Just store them coated in oil and herbs in the fridge before roasting.