Herb Roasted Root Vegetables

A photo of an finished sheet of our herb roasted root vegetable recipe.

This amazing herb roasted root vegetable recipe is a perfect side for your weekend meal.

This Herb Roasted Root Vegetable recipe is a great dish whenever you need a perfect side for your next family dinner. For this recipe, we’ve included the hearty and healthy tastes of sweet potato, beets, carrots, and parsnips; but you can fully customize this dish and add your family’s favourite vegetables as you please! We’ve chosen the aromatic flavours of balsamic vinegar, rosemary, thyme, basil, and oregano to bring the natural flavours of the root vegetables to life. A healthy and delicious addition to any family meal!

Herb Roasted Root Vegetables recipe

Yields 8 to 10 servings


880 g / 2 large sweet potatoes, washed, peeled, and cut into 1 in (2.5 cm) pieces
620 g / 4 medium beets, washed, peeled, and cut into 1 in (2.5 cm) inch pieces
600 g / 6 medium carrots, washed, peeled, and cut diagonally into 1 in (2.5 cm) pieces
590 g / 6 medium parsnips, washed, peeled, and cut diagonally into 1 in (2.5 cm) pieces
27 g / 6 whole garlic cloves, peeled and lightly smashed
43 g / 3 tbsp Canola Harvest margarine with olive oil, melted
15 ml / 1 tbsp balsamic vinegar
10 g / 2 tbsp fresh rosemary, roughly chopped
4 g / 2 tbsp fresh thyme, roughly chopped
6 g / 1 tsp salt
2 g / 1 tsp dried oregano
2 g / 1/2 tsp black pepper
1 g / 1/2 tsp dried basil


1. Preheat oven to 425ºF (220ºC). Line a large baking sheet with parchment paper.
2. In a large bowl, toss together the sweet potato, beets, carrots, parsnips and garlic cloves.
3. Drizzle the melted Canola Harvest margarine and balsamic vinegar over the root vegetables. Toss to coat all the vegetables with the Canola Harvest margarine and vinegar.
4. Sprinkle the roughly chopped rosemary and the thyme over the vegetables; toss again.
5. Spread the vegetables onto the prepared pan.
6. In a small bowl, combine the salt, oregano, basil and black pepper. Evenly sprinkle the seasoning over the root vegetables.
7. Place into the preheated oven and bake for 35 to 40 minutes, or until vegetables are tender and edges are browned.


• Feel free to add or substitute additional root vegetables to the mix, such as: rutabaga, celeriac root, fennel, or onions.
• Try apple cider vinegar, or freshly squeezed lemon juice, instead of balsamic vinegar.

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