Overhead view of Roasted Root Vegetables on a white platter with fresh cilantro on top and purple napkins under the platter

Roasted Root Vegetables Recipe

While you’re thinking about which gluten-free pie and turkey and stuffing recipes you’ll be making for next week’s holiday, don’t forget your veggies, too! This Roasted Root Vegetables recipe is a great holiday side dish. If you are short on oven space, this can be made a day or two ahead and then reheated while the turkey or roast rests. Plus, these veggies are also good at room temperature, so don’t fret if they aren’t piping hot when you serve them.

These veggies are roasted to perfection first with just a bit of olive oil, salt, and pepper, and then they’re tossed in a sauce after roasting. The sauce is made from honey, Dijon mustard, and vinegar. I used Marukan Seasoned Gourmet Rice Vinegar, which has the perfect amount of seasoning to help boost the sauce flavor.

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Roasted Root Vegetables with fresh herbs on top on a white platter with purple napkins underneath

5 from 3 votes
Overhead view of Roasted Root Vegetables on a white platter with fresh cilantro on top and purple napkins under the platter
Print Recipe

Roasted Root Vegetables

Prep Time35 mins
Cook Time30 mins
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: American
Servings: 8 servings
Calories: 218kcal
Author: Gluten Free & More


  • 2 pounds rainbow carrots
  • 4 parsnips
  • 4 large golden beets
  • 1 large red onion
  • 1 whole garlic bulb
  • 5 tablespoons olive oil
  • Kosher or fine sea salt
  • Black pepper
  • 2 tablespoons Marukan Seasoned Gourmet Rice Vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 shallot , finely minced
  • ½ cup chopped Italian parsley


  • Preheat the oven to 400 degrees. Line two baking pans with parchment paper.
  • Peel the carrots and parsnips. If the carrots are thick, cut in half lengthwise. Cut the parsnips lengthwise in half or in quarters if thick. Scrub the beets and cut into quarters. Cut the onion into 8 segments. Cut the garlic bulb in half. Divide the vegetables evenly among the prepared pans. Drizzle with 1 tablespoon of oil per pan and sprinkle each with a large pinch of salt and pepper. Toss to coat and roast for 25-30 minutes or until tender, tossing the vegetables halfway through cooking time.
  • Combine 3 tablespoons olive oil with the vinegar, honey, mustard, shallot, and a pinch of salt and pepper in a small jar and shake well. Pour over the hot vegetables and toss gently to coat. Place on a serving platter and sprinkle with chopped parsley.


Nutrition Facts
Roasted Root Vegetables
Amount Per Serving
Calories 218 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Sodium 129mg5%
Potassium 842mg24%
Carbohydrates 33g11%
Fiber 9g36%
Sugar 15g17%
Protein 3g6%
Vitamin A 19275IU386%
Vitamin C 28mg34%
Calcium 83mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Beets Carrots Marukan Onions Parsnips Vegetables
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