Herb Roasted Root Veggie Tray

Name: Herb Roasted Root Veggie Tray
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 large carrots, peeled and cut into wedges; 2 parsnips, peeled and cut into wedges; 2 medium beets, peeled and cut into wedges; 1 red onion, sliced into wedges; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste

Highlighted under: Fresh Inspiration

I love preparing this Herb Roasted Root Veggie Tray, especially during the cooler months when hearty vegetables are abundant. It’s such a simple yet delicious way to showcase the natural flavors of root veggies. The combination of thyme, rosemary, and garlic elevates the dish, making it a delightful side for any meal. Plus, the vibrant colors of the veggies make for a beautiful presentation on the dinner table, ensuring that this dish never goes unnoticed.

Created by

Kerensa Trelawney

Last updated on 2026-01-19T21:17:39.246Z

When I first tried making an Herb Roasted Root Veggie Tray, I was amazed at how easy it was to turn simple vegetables into something spectacular. Using a variety of root vegetables like carrots, parsnips, and beets brings out their natural sweetness when roasted. The herbs add depth and aroma, creating a dish that's both comforting and flavorful.

One tip I discovered is to slice the vegetables into similar sizes to ensure even cooking. This way, every bite is perfectly tender and infused with the herbaceous notes. It's an effortless way to impress guests and my family!

Why You Will Love This Recipe
A colorful medley of seasonal vegetables
Herbs create a fragrant and savory aroma
Simple preparation makes it perfect for busy weeknights

Maximizing Flavor with Fresh Herbs

Using fresh herbs can significantly enhance the taste of your Herb Roasted Root Veggie Tray. If you have access to fresh thyme and rosemary, swap out the dried versions for about one tablespoon each. Fresh herbs release aromatic oils while roasting, elevating the dish’s overall flavor profile. Simply chop the fresh herbs finely and toss them with the vegetables just before roasting.

If you're looking to add a bit of variation, consider incorporating other herbs such as oregano or sage, which can provide a unique twist to the familiar combination. However, remember that strong herbs like sage can overwhelm the sweetness of the root vegetables, so use them sparingly.

Perfect Roasting: Timing and Temperature

Achieving the perfect roast for your veggies requires understanding how they cook at different temperatures. At 400°F (200°C), the vegetables should caramelize beautifully, developing a golden-brown exterior while remaining tender inside. Make sure to check them around the 30-minute mark; the ideal state is fork-tender and slightly charred on the edges, contributing to the flavor depth. For smaller or more delicate vegetables, reduce the roasting time to 20-25 minutes.

If you notice some veggies are browning faster than others, consider cutting them into uniform sizes next time or removing them from the sheet earlier. This prevents uneven cooking and ensures each piece is perfectly done, enhancing your veggie tray's overall texture.

Storage and Make-Ahead Tips

You can prepare this Herb Roasted Root Veggie Tray ahead of time, which is perfect for meal prep. After preparing the vegetables and tossing them in oil and herbs, store them in an airtight container in the fridge for up to two days. When you're ready to cook, simply spread them onto the baking tray and roast as instructed. This not only saves prep time but also allows the flavors to meld together, enhancing the dish.

For leftovers, store any uneaten roasted veggies in the fridge for up to three days. They can be reheated in a microwave or returned to the oven for a few minutes at 350°F (175°C) until warmed through. Try adding the leftovers to salads, grain bowls, or omelets for a quick and flavorful meal.

Ingredients

Gather these fresh ingredients to create your Herb Roasted Root Veggie Tray.

Root Vegetables

2 large carrots, peeled and cut into wedges
2 parsnips, peeled and cut into wedges
2 medium beets, peeled and cut into wedges
1 red onion, sliced into wedges
3 cloves garlic, minced

Herbs and Seasoning

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

Make sure to wash and peel your vegetables for the best flavor.

Instructions

Follow these simple steps to create your delicious Herb Roasted Root Veggie Tray.

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Vegetables

In a large bowl, combine the carrots, parsnips, beets, red onion, and garlic.

Season the Veggies

Drizzle the olive oil over the vegetables and sprinkle with thyme, rosemary, salt, and pepper. Toss until well coated.

Arrange on Baking Sheet

Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper.

Roast in Oven

Roast in the preheated oven for 30-40 minutes, or until the vegetables are tender and caramelized, tossing halfway through.

Serve

Remove from the oven and let cool slightly before serving. Enjoy your colorful Herb Roasted Root Veggie Tray!

This dish pairs wonderfully with roasted meats or can be enjoyed as a standalone vegetarian option.

Pro Tips

For extra flavor, consider adding a splash of balsamic vinegar before serving or tossing in some fresh chopped parsley for garnish.

Serving Suggestions

This Herb Roasted Root Veggie Tray makes a stunning side dish for many main courses, especially roasted meats like chicken or pork. The earthy, sweet flavors of the vegetables complement savory dishes beautifully. When serving, consider drizzling a balsamic reduction over the tray for added depth and a touch of acidity that enhances the sweetness of the roots.

For a vegetarian option, serve it alongside a quinoa salad or a lentil dish to create a balanced meal. You can also serve the roasted veggies on a platter with a tangy dipping sauce, such as tahini or a yogurt-based dressing, to ignite the palate.

Adapting Ingredients for Dietary Needs

If you or your guests have specific dietary restrictions, this recipe is highly adaptable. For a low-carb option, you can replace beets with radishes, which roast well and keep the vibrant color without the carbs. If you need a gluten-free side, rest assured this dish naturally adheres to those guidelines without any modifications.

For those who prefer more protein, consider tossing in some chickpeas or white beans alongside the veggies before roasting. They will soak up the herb-infused oil and add a hearty texture, making the dish more filling and nutritious overall.

Questions About Recipes

→ Can I use other vegetables?

Absolutely! Feel free to substitute with sweet potatoes, turnips, or any seasonal root vegetables you love.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best results.

→ Is this recipe vegan?

Yes, this Herb Roasted Root Veggie Tray is completely vegan and a great option for plant-based diets.

→ Can I prepare the veggies ahead of time?

Yes! You can chop the vegetables a few hours in advance and toss them with oil and herbs just before roasting.