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These roasted root veggies are so colorful and full of flavor with minimal effort!

Update: This recipe was originally published in 2017 and has been republished with all new photos.

I’m continuing my celebration of all things Fall today with this recipe for Roasted Rosemary Root Vegetables.

This side dish is a feast for the eyes and belly! It’s so colorful and gorgeous. I’m such a sucker for colorful food, aren’t you?

Roasting brings out so much flavor. It’s far and away my favorite way to prepare any and all veggies. If you feel the same you’ll want to check out my other roasted vegetable recipes. I’ll include links to some of them at the bottom of the page.

Now let’s talk beets. Are you pro-beets are anti-beets? Y’all, this is a serious question. I’m pretty sure I made it all the way to my thirties before I ever even tried one! But now I’m a big fan. Especially when they’re roasted! The earthiness of the beet is especially good when paired with the sweetness of carrots and sweet potatoes.

Sweet potatoes, gold potatoes (my favorite), carrots, onion, and butternut squash all complement the beets beautifully.

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Gold or yellow potato
  • Sweet potato
  • Beets
  • Butternut squash
  • Carrots
  • Onion
  • Olive oil
  • Salt
  • Fresh rosemary

The preparation for this dish is simple. Just chop and toss on the baking sheet. You can usually find your butternut squash in the produce section already peeled, seeded, and diced! For this particular recipe I totally take advantage of that shortcut and purchase the container of fresh cubed butternut squash.

A little olive oil, salt, and a high oven temperature bring out all the yumminess. Your veggies come out of the oven glistening and a little brown. They’re tender to the touch and creamy on the inside.

Top with fresh rosemary and you have a perfect side dish that’s sure to brighten up your plate!

What potatoes are best in this dish?

I recommend sweet potatoes plus yellow or gold potatoes. I usually use organic yellow potatoes because I love the naturally buttery flavor they have.

Should you peel the potatoes?

No. The peel softens as the potatoes roast and holds the potato pieces together.

Fresh herbs vs Dried herbs

Don’t have fresh herbs on hand? Go ahead and use dried! Since dried herbs pack more of a flavor punch you’ll want to use 1/3 the amount of dried herbs as you would use in fresh. Since this recipe calls for one tablespoon fresh rosemary you could use a teaspoon of dried rosemary instead.

What size sheet pan should you use?

I use a 12 x 17 baking sheet for all my sheet pan recipes. This accommodates a lot of food without overcrowding. If your baking sheet is smaller, use two instead of one. (Don’t overcrowd.)

5 from 3 votes

Roasted Rosemary Root Vegetables

By Christina
These roasted root veggies are so colorful and full of flavor with minimal effort!
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4 servings


  • 1 medium gold or yellow potato
  • 1 medium sweet potato
  • 3 beets
  • 2 medium carrots
  • 1 cup butternut squash
  • 1/2 white or yellow onion
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tbsp fresh rosemary, chopped
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  • Preheat oven to 425 degrees.
  • Dice the potatoes into 1-inch cubes. (No need to peel them!) Spread the cubed potatoes on a baking sheet.
  • Peel and dice the beets and carrots into 1-inch cubes. Add to the baking sheet.
  • Peel, remove seeds, and dice butternut squash. Or just purchase it already prepared this way from the produce section of the grocery store and save yourself some time. (This is one veggie I like to buy already chopped when available.) Add to the baking sheet.
  • Peel and dice onion. Add to the baking sheet. Use a spatula to spread all the veggies in a single layer.
  • Drizzle olive oil over everything. Sprinkle with salt.
  • Bake for 20 to 25 minutes. Potatoes, squash, and carrots should be tender when finished.
  • Remove from oven and sprinkle rosemary over the vegetables before serving.


Calories: 243kcal, Carbohydrates: 35g, Protein: 4g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Sodium: 687mg, Potassium: 859mg, Fiber: 6g, Sugar: 10g, Vitamin A: 16868IU, Vitamin C: 25mg, Calcium: 65mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Jessie says:

    I’ve made these twice now. So simple and flavorful. My husband has requested they stay in the rotation, which is always the goal. 🙂

  2. Erin Rock-Ballard says:

    I used your recipe as inspiration but did a couple alterations. I took butter, chopped the rosemary fine, salt, pepper and some honey and melted it together and tossed the vegetables in it before roasting. It came out wonderful. 

    1. Christina says:

      So happy you enjoyed it, Erin!

  3. Kelly says:

    This sounds amazing. I’m always looking for a root vegetable recipe.

    I have a question though…… I love using parsnips in the winter when I make a root vegetable recipe.  Would I have to cook these down a little bit first before I added to the other vegetables??