Easy Root Vegetables TrayBake! Winter root vegetables like sweet potatoes, carrots, and parsnips are tossed in garlic, Italian seasoning, and fresh herbs. Fuss-free, Healthy, and a delicious side!
About this Oven-roasted Root Vegetables tray bake
I make tray bakes at least once a week, especially because it is soo easy and the cooking time is completely hands-off. While I am cooking the soup or pasta, these root vegetables are roasted and ready in time to serve together.
Depending upon the season, I choose my vegetables and roast them in the oven to serve as a side dish. While these roasted winter vegetables are great as an everyday side, they also make a fantastic holiday side.
Traybakes are the easiest way to cook a dish. Simply add the vegetables to a traybake together with the remaining ingredients and bake until roasted.
I love to use fresh herbs like thyme, rosemary, and sometimes bay leaf from my garden and add them to the vegetables for roasting.
They are a delicious side on their own or serve with onion gravy.
Alongside oven roasted vegetables, I love air fryer roasted vegetables too and they make a fantastic side. Just like 20 minutes Air fryer roast potatoes, air fryer roasted green beans, roasted broccoli and Mexican roasted sweet potato cubes.
Why you’ll love this recipe
Simple & Easy – This traybake like many others is easy and simple. I don’t call it quick, because it takes 10 minutes to prep the vegetables and about 30-35 minutes to roast. However it is simple because the recipe is all about Chop, Throw and Forget ( as in bake! )
Easy clean-up – What I really love about this root vegetable traybake is that you only need one tray to cook and clean up. Simply fuss-free and straightforward recipe.
Versatile – Use as many or as few seasonal vegetables in this traybake. I have used carrots, parsnips, and sweet potatoes along with other aromatics. Sometimes I also love to use Red Potatoes or New Potatoes and Turnips too.
Budget-friendly – The recipe uses root vegetables and frugal ingredients available at home.
Healthy – Roasted winter vegetables are super healthy and delicious too.
Dietary needs – Vegan, Gluten-free, and Dairy-free
Parsnips – Wash, dry, top, tail, and peel the parsnips. Core the parsnips to remove the woody centre, so that we have no stringy bits after cooking. You can easily distinguish the color of the core and rest. Then cut them into cubes. For step by step instructions on how to cut the parsnips, check out my Roasted Parsnips recipe.
Carrots – Wash, dry, peel the carrots. Dice them into cubes or the desired size.
Sweet potatoes – Wash, dry, peel, and dice the sweet potato into cubes.
Onion – Both Yellow and Red works. Slice the onion into wedges.
Italian Seasoning – Make your own or use the packaged kind. You can also use Mixed spices with all the dried herbs for an alternative.
Salt, Pepper – Season to your liking
Garlic – I prefer minced fresh garlic in the traybake. Garlic powder would certainly work too.
Olive Oil – This is used to toss the root winter vegetables. You can use any of your preferred neutral-flavored oil for this.
How to make roasted winter root vegetables traybake?
Preparation – The only time-consuming prep step involved is peeling and dicing the vegetables. This can take about 10 minutes.
Seasoning – Add the diced sweet potatoes, carrot, parsnips, onion wedges, fresh herbs to the baking tray. Drizzle olive oil, Italian seasoning, salt, pepper, and lemon juice. Toss to combine the vegetables gently – either by hand or using a wooden spatula.
Bake -Transfer the tray to the oven and roast for 30 minutes in the preheated oven. Serve with a little more fresh herbs.
How to serve roasted root vegetables traybake?
While these roast vegetables are delicious on their own, they taste fantastic with Onion Gravy or Mushroom gravy.
If you love this recipe, you will also love these easy Vegan Tray Bakes
Oven-roasted Root Vegetables traybake recipe below
- 2 Large Carrots cut into cubes 200g
- 2 Large Parsnip cut into cubes 200g
- 2 Sweet potatoes 200g
- 1 Large onion cut into wedges 150g
- 2 Tbsp Olive Oil
- Salt & Pepper to taste
- 3 cloves garlic minced or 1 Tsp Garlic Powder
- Herbs – Rosemary plus more for garnishing
- Preheat the oven at 200 C / 180 fan-assisted oven.
- Peel and cut the sweet potato, carrot and parsnip into cubes or batons
- Peel and cut the red onion into wedges.
- Add all the vegetables into a large baking tray. Drizzle with olive oil, season with salt, pepper, garlic and herbs. Mix them well with your hands or use a pair of wooden spoons.
- Bake for 30-35 minutes. Taste and season more if needed. Remove the herbs and garnish with the fresh ones just before serving.