This easy, roasted Root Vegetable Medley is a one-pan side dish. Tender vegetables with crisp edges are tossed in a maple ginger dressing that caramelizes beautifully in the oven. It's a naturally gluten-free, dairy-free recipe that works just as well for busy weeknight dinners as it does for meal prep.
"Absolutely obsessed with the sauce on these veggies. It totally makes roasted vegetables taste next level. The whole tray was devoured!" -Gina
A Quick Look At The Recipe
- ⏲️Ready In: 1 hr 5 mins
- 👪Serves: 4
- 🍽 Calories and Protein: 250 kcals and 4 grams of protein
- 📋Main Ingredients: Beets, carrots, parsnips, brussels sprouts, and avocado oil.
- 📖 Dietary Notes: Dairy-free, gluten-free, and apelo.
- ⭐ Why You'll Love It: These root vegetables are roasted into tender, caramelized bites with crispy edges and a lightly sweet ginger finish that makes even simple veggies feel special.
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This roasted root vegetable medley makes an easy, colorful side dish that actually gets eaten, even by kids who usually side-eye Brussels sprouts and beets (unless they’re these maple candied Brussels sprouts!). When roasted at a high temp, root veggies turn naturally sweet with crispy edges and tender centers, making them perfect alongside easy dinners like a slow cooker chicken teriyaki or tucked into grain bowls.
They come out caramelized and flavorful every time, and I almost always double the batch because they’re great for meal prep all week. Toss leftovers into salads, wraps, or even breakfast hash, it’s one of those simple roasted vegetable recipes that quietly makes busy nights way easier.
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💭Why You'll Love This Recipe
Crisp veggies: The paleo roasted root vegetables come out tender but crisp.
Flavor: Thanks to the easy maple dressing, the vegetables have a uniquely sweet and savory taste to them.
Roasted: Though they take a bit longer than air frying, roasting the vegetables brings out their natural sweetness.
Ingredients and Substitutions
Root vegetables make up the base of this recipe. You'll need carrots, beets, Brussels sprouts, and turnips.
- Root vegetables: Root vegetables are made up of carrots, beets, parsnips, and turnips. They're naturally sweet when roasted. You can use any mix of vegetables here, though, so grab what you have. I like adding Brussels sprouts in for a bite of crunchy sweetness.
- Avocado oil: This oil has a high-heat point, so it's the best choice for roasting.
- Coconut aminos: This is essentially soy sauce but paleo-friendly. If you don't need strict paleo, grab gluten-free soy sauce as needed.
- Apple cider vinegar: This helps the maple dressing come together. In a pinch, rice vinegar could be used.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
Though maple ginger is a delicious flavor, these roasted vegetables are easy to customize, just like roasted carrots and zucchini.
Sauce variations: Opt for just sea salt and oil, adding some garlic powder, or making a blend of balsamic vinegar and maple syrup.
Vegetables: Interchange the vegetables as you like, using a mix of golden and red beets or colored carrots is always fun for special occasions.
How To Make a Root Vegetable Medley
Step 1: Mix together all the dressing ingredients.
Step 2: Prep the veggies and lay them on a baking tray.
Step 3: Bake until mostly tender and then toss them in the sauce. Bake again. Sprinkle sesame seeds on top before serving.
Expert Tips To Make It
Slicing hack: When cutting up the veggies, make sure to slice the carrots and beets rather thin. This makes it so that they cook at the same time as the Brussels Sprouts, and everything comes out crisp and not soggy. For Brussels, de-stem them and then halve or quarter them for ultimate crispiness.
Roasting at a higher temperature (375–425°F) helps the natural sugars in root vegetables caramelize, giving you that sweet, deep flavor, without needing extra seasoning.
Make sure the vegetables are spread in a single layer with a little space between pieces. If they’re piled on top of each other, they’ll steam instead of roast, and you’ll miss out on those crispy edges.
Store leftover roasted root veggies in an airtight container in the fridge for 3-4 days. Reheat them in the oven on low until warmed through.
How To Serve Them
This roasted root vegetables recipe works with just about everything, which makes it an amazing meal prep recipe. You can serve the veggies alongside any of the following for a complete meal:
- Dutch oven roasted chicken
- Char siu
- Homemade Montreal smoked meat
- Teriyaki steak bites
- Spicy chicken bites
However, know that paleo roasted veggies are also delicious the next day, thrown into a soba noodle bowl, stir fry, or bowl.
Root Vegetable Medley FAQs
A higher temperature is best for roasting vegetables. Anywhere from 375 to 400 degrees Fahrenheit will allow the root vegetables to cook quickly but without losing their juicy flavor.
To make roasted veggies crispy, you need to make sure you are slicing them thinly as well as cooking at a higher temperature. Spreading them out on the baking tray in a single layer is important as well. If the veggies are stacked upon each other, they won't crisp up.
Any root vegetables can work in a medley, but the best pairings are a mix of sweet root vegetables like beets, carrots, and even sweet potatoes, with other vegetables like turnips.
Roasted vegetables will last in the fridge for 3-4 days if stored in an airtight container once cooled. You can reheat them in the air fryer, the oven, or even the microwave.
Roasted vegetables become soggy when they're not spread in a single layer or they're cooked at a low temperature. Make sure to lay your veggies out flat on the tray. Likewise, make sure the vegetables are sliced or cut smaller to allow enough time to get crispy.
More Easy Recipes You'll Love
If you tried this Paleo Root Vegetable Medley Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Roasted Root Vegetable Medley
Equipment
- Large cooking tray
- Silicone cooking mat (optional)
Ingredients
The root vegetables
- 2 beets peeled and thinly sliced
- 2 carrots large, peeled and sliced
- 2 parsnips large, peeled and sliced
- 15 brussels sprouts de-stemmed and quartered
- 3 tablespoons avocado oil
- 1 teaspoon sea salt
The dressing
- 1 tablespoons avocado oil
- 1 teaspoon coconut aminos or gluten-free soy sauce
- 2 teaspoons apple cider vinegar
- ½ teaspoon ground ginger
- 1 teaspoon maple syrup
Instructions
- Preheat the oven to 375 degrees Fahrenheit
- Prep all the veggies and place them in a large bowl. Drizzle with 3 tbs of avocado oil and sprinkle on the sea salt. Toss to coat.
- Line a pan with parchment paper. Spread the vegetables out evenly and in one single layer. Bake them on a low rack for 35 minutes.
- Meanwhile, whisk together the apple cider vinegar, remaining oil, sea salt, ginger, and soy sauce.
- After 35 minutes when the roasted vegetables are semi-tender, remove them from the oven and pour the sauce over top. Use the spatula to toss and spread them around on the pan.
- Return them to the oven and for 10-15 more minutes. Turn the oven off.
- Let them sit for 5-10 minutes to absorb the sauce. Sprinkle with sesame seeds if you have them and serve.
Notes
- Make sure to slice the veggies rather thinly. This makes it so that they cook at the same time as the Brussels Sprouts.
- Similarly, you want to cut off the stem of the sprouts and then quarter the Brussels. This is how they come out somewhat crispy and candy-like. Make sure you get all those leaves!
- Keep an eye on the veggies towards the end to make sure that they don’t burn. Every oven cooks differently.
- When you stir the vegetables halfway through, make sure you lay them back in a single layer.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Allie says
I was already on board to try this recipe from the moment I found it because of the Maple Sesame Dressing-- like how heavenly does that sound?? It definitely lived up to expectation. The veggies turned out great and this sauce was SO good. Def a keeper.
fitasamamabear says
Haha maple makes everything better lol
Allie says
GREAT!! We loved the combination of the aminos and the maple - so delicious! Delicious!
fitasamamabear says
It's definitely one of my favorite flavors!
Erin says
I love the addition of coconut aminos! These veggies were so great that even my kid liked them. Yay!
fitasamamabear says
Wahoo!
Janice says
This roasted veggies was so good! I recently made it, and my kids loved it already! I would definitely make this again!
fitasamamabear says
Happy the kids liked them!
Gina says
Absolutely obsessed with the sauce on these veggies. It totally makes roasted vegetables taste next level. The whole tray was devoured!
fitasamamabear says
Right?! Such a great flavor.
Emily says
OMGSH! These turned out amazing!!!! My kids even loved it!
fitasamamabear says
That is literally the biggest win ever- happy to hear it!