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Roasted Root Vegetables

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Roasted Root Vegetables -- super-easy to make, and extra delicious thanks to one secret ingredient |

Happy Thanksgiving Eve, everyone!

I thought I was done with posting T-Day recipes for the year, but after roasting up a pan of root veggies today, I decided to chime in briefly one more time. Because whether you’re looking for a last-minute recipe for tomorrow, or just looking for some veggie inspiration for any ol’ day, I’ve stumbled upon a new little secret for amazing roasted vegetables that I had to share with you.

It’s so simple, that I’m not sure why I never considered it before. All you need are your veggies (I chose some pretty seasonal root vegetables), some cooking oil (olive for the win!), lots of freshly-cracked black pepper, and…

Roasted Root Vegetables -- super-easy to make, and extra delicious thanks to one secret ingredient |

smoked sea salt.

A.K.A = game changer.

I’ve been using smoked sea salt on my shishito peppers, popcorn, baked chicken breasts, and a host of other recipes for years and years now. But for some strange reason, I never thought to add it to a simple pan of roasted veggies until now. And now, there’s no turning back.

Roasted Root Vegetables -- super-easy to make, and extra delicious thanks to one secret ingredient |

Of course, regular sea salt is always a winner when it comes to roasted veggies. And if you can’t find smoked sea salt at your grocery store (although it’s pretty widely available with a number of brands now in stores or online), you can totally just stick with regular sea salt. But man, that extra hint of smoky flavor along with those sweet, crispy, roasted veggies is like the savory equivalent of the icing on the cake. :)
Roasted Root Vegetables -- super-easy to make, and extra delicious thanks to one secret ingredient |

Perfect for Thanksgiving, or any lovely time that you have a bunch of veggies on hand and want to give them a roast. I’m telling you now — I think you’re going to be hooked.

Happy roasting!

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Roasted Root Vegetables

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 -6 servings 1x


This easy Roasted Root Vegetables recipe is simple to make, and is made all the more delicious with one special ingredient.


  • 1 pound Yukon gold potatoes, quartered (or cut into roughly 1-inch cubes)
  • 4 carrots, peeled and chopped into 2-inch pieces
  • 3 parsnips, peeled and chopped into 2-inch pieces
  • 2 small red onions, peeled and quartered
  • 2 Tablespoons olive oil
  • smoked sea salt
  • freshly-cracked black pepper


  1. Preheat oven to 425°F.
  2. Add potatoes, carrots, parsnips and onions to a large bowl.  Drizzle evenly with the olive oil, sprinkle with a few generous pinches of salt and pepper, then toss gently to coat all of the vegetables (being careful not to break up the onion chunks, if possible).
  3. Spread the vegetables out evenly on a baking sheet.  Sprinkle evenly with a little extra salt and pepper.
  4. Bake for 20-25 minutes, or until the vegetables are tender and cooked through, flipping once halfway through cooking.
  5. Serve warm.

Roasted Root Vegetables -- super-easy to make, and extra delicious thanks to one secret ingredient |

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11 comments on “Roasted Root Vegetables”

  1. I love your website and am trying your Grandma’s pecan pie recipe for Thanksgiving tomorrow. I was wondering if you had your Grandma’s chicken and noodles recipe to share? Much thanks.

    Chris Majji

    • Thanks for your sweet compliment Christine, we hope you enjoyed the pecan pie, and that you had a great Thanksgiving! We’re working on the chicken and noodles recipe, so stay tuned! :)

  2. I’ve been doing roasted veggies, primarily Brussels sprouts, but also rutabagas, carrots, etc. with black pepper and olive oil for quite a few years now.  But I’ve never put salt on them, let alone smoked sea salt.  I’ll have to give that consideration, because I’m sure it would add an interesting note to the flavor. 

  3. I roasted my veggies on a foil covered cookie sheet on the BBQ as the oven was already in demand.  Added minced garlic and balsamic just as they were finishing and crumbled goat cheese to top it off before serving.  Big hit 

    • We’re glad to hear that Carole, thanks for sharing! That garlic, balsamic and goat cheese sound like wonderful additions too! :)

  4. I’ve tried roasted veggies in the past and I’ve added sweet potatoes and squash or pumpkin. They Re delicious. A little bit of herbs of Provence add a wonderful earthy flavor. Thank you for sharing this recipe.

  5. My favourite food! <3 roasted veggies are my best friends .. I mix them with beef steak.  

  6. I think I found my new favorite fall recipe! I have been on a roasting kick (even though it’s still 80 degrees here), but was getting tired of using the same old veggies I always use. My husband and I almost skipped dessert to have second helpings. I used regular sea salt and sweet potatoes instead of parsnips, and will be using this very easy recipe when entertaining this fall because it was delicious and looks pretty, too!