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 chunks; 1 large parsnip, peeled and cut into chunks; 1 medium beet, peeled and diced; 1 large potato, peeled and diced; 1 small sweet potato, peeled and cut into chunks; 3 tablespoons olive oil; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1 teaspoon dried oregano; Salt and pepper to taste

Highlighted under: Simple Recipes

I love creating vibrant and flavorful dishes, and this Herb Roasted Root Veggie Tray is a favorite in my kitchen. It beautifully combines a medley of root vegetables, expertly seasoned with fragrant herbs. The roasting process brings out their natural sweetness while enhancing the dish's aromatic profile. It’s not only a feast for the eyes but also a delicious side that pairs well with any main course. Plus, it’s incredibly easy to prepare, making it a perfect addition to any gathering.

Created by

Wendy Ashbourne

Last updated on 2026-01-19T23:25:34.716Z

When I first tried making a veggie tray, I wanted to elevate the experience beyond the usual steamed options. Roasting the vegetables at a high temperature allows the natural sugars to caramelize, yielding a depth of flavor that you just can't get from boiling. To enhance this, I experimented with different herbs and settled on a blend of rosemary, thyme, and oregano, which I believe gives the veggies a delightful aroma.

One of the tips I learned is to cut the vegetables into similar sizes for even cooking. I also recommend using a mix of colors - like carrots, beets, and radishes - to add visual appeal to the dish. When served warm, this Herb Roasted Root Veggie Tray becomes not just a side dish, but a vibrant centerpiece that impresses everyone.

        Why You Will Love This Recipe
        Aromatic blend of fresh herbs harmonizes beautifully with sweet, roasted vegetables
Versatile dish that complements any main course or stands alone as a vegetarian delight
Colorful presentation that brightens up your dinner table, making it a feast for the eyes

      

Choosing Your Vegetables

The beauty of this Herb Roasted Root Veggie Tray lies in the selection of root vegetables. While carrots, parsnips, and potatoes are classic choices, feel free to experiment with other varieties like turnips or rutabagas. These vegetables not only provide a range of flavors, from the sweetness of carrots to the earthiness of beets, but they also contribute different textures. Look for vibrant colors, firm skins, and avoid any that are soft or bruised to ensure the best roasting results.

When preparing your vegetables, uniform cutting is essential. Aim for similar sizes in your chunks to ensure even cooking, as smaller pieces will cook faster and larger pieces may remain crunchy. I typically cut my root vegetables into approximately 1-inch pieces. This size allows for a tender interior while achieving those delightful caramelized edges that make roasted veggies so irresistible.

Herb Selection and Application

The dried herbs in this recipe—rosemary, thyme, and oregano—are complementary, but don’t hesitate to swap them out for fresh versions if you have them on hand. Fresh herbs can deepen the flavor profile; just double the quantity since they are less concentrated than dried. Additionally, you can tailor the seasoning to your taste, perhaps adding a pinch of smoked paprika for a subtle smokiness or garlic powder for an aromatic lift that pairs beautifully with the sweetness of the vegetables.

Properly coating the vegetables with oil and seasonings not only enhances flavor but also promotes better roasting. Keep in mind that too little oil can result in dry vegetables, while too much can lead to sogginess. A good rule of thumb is to lightly coat the vegetables until they shine—this usually amounts to about 1.5 tablespoons of oil per pound of veggies. Experimenting with the quantities can yield a dish tailored perfectly to your preference.

Serving and Storing

This veggie tray is best served fresh out of the oven while it’s still warm, as the heat heightens the aroma and flavor. If you want to elevate the presentation, consider garnishing with a sprinkle of freshly chopped parsley or a dash of balsamic reduction for a touch of acidity and color. This simple step can transform your roasted veggies into a stunning centerpiece at any meal, especially during festive seasons or gatherings.

If you have leftovers, they store well in an airtight container in the refrigerator for up to three days. To reheat, simply spread them on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through. You can also toss them into a warm salad or grain bowl, bringing life to another meal with minimal effort.

Ingredients

Root Vegetables

2 large carrots, peeled and cut into chunks
1 large parsnip, peeled and cut into chunks
1 medium beet, peeled and diced
1 large potato, peeled and diced
1 small sweet potato, peeled and cut into chunks

Herbs and Seasoning

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

Instructions

Preparation Steps

Preheat the Oven

Preheat your oven to 425°F (220°C).

Prepare the Vegetables

In a large bowl, combine the root vegetables. Drizzle with olive oil, then sprinkle with rosemary, thyme, oregano, salt, and pepper. Toss until the vegetables are well coated.

Roast the Vegetables

Spread the seasoned veggies evenly on a baking sheet. Roast in the preheated oven for 30-40 minutes or until tender and lightly caramelized, stirring halfway through for even cooking.

Serve

Remove the veggie tray from the oven and let it cool slightly. Serve warm as a delightful side dish.

Enjoy Your Meal!

Pro Tips

For an extra flavor boost, consider adding some minced garlic or a splash of balsamic vinegar to the vegetable mix before roasting.

Nutritional Benefits

Root vegetables are not only delicious but also packed with essential vitamins and minerals. Carrots and sweet potatoes are high in beta-carotene, which converts to Vitamin A in the body, supporting eye health. On the other hand, beets are known for their rich antioxidant content, promoting heart health and better blood flow. By combining these vegetables, you're not only indulging in a flavorful dish but also nourishing your body with a variety of important nutrients.

This recipe is naturally vegetarian and gluten-free, catering to a range of dietary preferences. If you want to make it vegan, rely solely on the vegetables for your flavor base and season to your liking, avoiding any dairy or animal products. These adjustments allow for versatility without compromising on taste.

Variations and Additions

Feel free to customize the root vegetable mix based on seasonal availability or personal preferences. Adding some cauliflower or Brussels sprouts can introduce new flavors and textures, creating a delightful veggie medley. You might also experiment by incorporating some apples or pears for a subtle sweetness along with a lovely caramelization, which pairs beautifully with the savory herbs.

For added protein, consider tossing in chickpeas or lentils mixed with the other vegetables as you roast them. This adjustment transforms the dish into a more substantial vegan main dish or a hearty side, increasing satiety while still being remarkably delicious. Just make sure to adjust the cooking time slightly, as beans can roast faster than root vegetables.

Questions About Recipes

→ Can I use frozen vegetables for this recipe?

Fresh vegetables work best for roasting as they retain their texture better than frozen, which may become mushy.

→ What other vegetables can I add?

Feel free to mix in your favorites such as turnips, celery root, or even Brussels sprouts for variety.

→ How can I store leftovers?

Leftover roasted veggies can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

→ Is this recipe gluten-free?

Yes, all the ingredients used in this recipe are naturally gluten-free.