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+ servings
Roasted root vegetables on a baking sheet

Perfectly Roasted Root Vegetables for Kids

Serve these perfectly roasted vegetables with any meal for a nice pop of color, tons of nutrients, and flavor that your kids (and you) will love!
Course Recipes
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 190kcal
Author Kristi


  • 1 beet Medium to large sized or two small beets. Cut into strips. About 1.5 cups.
  • 1 sweet potato Medium sized. Cut into strips. About 1.5 cups.
  • 2 parsnips
  • 1 red onion Small red onion. About 0.5 cups when sliced.
  • 1 clove garlic
  • ½ teaspoon salt
  • 2 tablespoon olive oil extra virgin


  • Preheat oven to 425° Fahrenheit.
  • Wash and scrub beets and sweet potatoes well. Cut into strips. Pieces should be about the size of a quarter to half of a french fry (see picture in post).
  • Wash and peel parsnips. Slice parsnips. Discard ends. Cut each slice in half, so they are moon shaped.
  • Thinly slice red onion
  • Smash garlic with the flat side of a knife. Discard skin. Quarter smashed garlic clove lengthwise.
  • Mix all ingredients together.
  • Spread vegetable mixture evenly in a single layer. Use two pans, if necessary.
  • Roast in the oven for 30 minutes, tossing once after the first 15 minutes.
  • Remove from oven and serve.


If you scrub the vegetables well, you do not need to peel them.
Potatoes, butternut squash, and/or carrots can be used to substitute any of the vegetables called for in this recipe. 
Cutting the vegetables into small pieces allows them to cook quicker and makes them more appealing to kids. 


Calories: 190kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 347mg | Potassium: 591mg | Fiber: 7g | Sugar: 9g | Vitamin A: 8023IU | Vitamin C: 18mg | Calcium: 56mg | Iron: 1mg