Holiday Roasted Root Vegetables with Herb Butter

Hi, I’m Chef Emma! When it comes to holiday meals, the main course often gets all the attention, but I firmly believe the sides are where the real magic happens.

This platter of Roasted Root Vegetables with Herb Butter is one of those dishes that looks like a centerpiece all on its own. It’s vibrant, colorful, and glistening with a rich, savory butter that smells absolutely incredible.

“Looking for more holiday side dish ideas? Check out our complete guide: 10 Best Seasonal and Holiday Side Dishes“

What I love about this recipe is its simplicity. Root vegetables like carrots, parsnips, and beets are naturally sweet and earthy, and when you roast them, that flavor just deepens.

Tossing them in a homemade garlic and herb butter right before serving takes them from “just veggies” to “can I have the recipe?” status. It’s a rustic, heartwarming dish that feels right at home on any festive table.​​

Holiday Roasted Root Vegetables with Herb Butter

A colorful medley of roasted carrots, parsnips, and sweet potatoes tossed in a rich garlic-herb butter. The perfect easy but elegant side dish for your holiday table.

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Ingredients Equipment Method Notes

Ingredients

  

• 3 large Carrots peeled and cut into 1-inch chunks
• 3 large Parsnips peeled and cut into 1-inch chunks
• 2 medium Sweet potatoes peeled and cubed
• 2 medium Beets golden or red, peeled and cubed
• 3 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper
• Herb Butter:
• 4 tbsp Unsalted butter
• 2 cloves Garlic minced
• 1 tbsp Fresh rosemary finely chopped
• 1 tbsp Fresh thyme leaves
• 1 tbsp Fresh parsley chopped (for garnish)

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Equipment

• 2 Large Baking Sheets
• – Small saucepan
• Peeler
• Chef’s Knife

Method

 

1. Preheat & Prep: Preheat oven to 425°F (220°C). Place the carrots, parsnips, and sweet potatoes on one large baking sheet. Place the beets on a separate section or small sheet to prevent color bleeding.
2. Season: Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper. Toss well to coat. Spread them out in a single layer, ensuring they aren’t crowded (use two pans if needed).
3. Roast: Roast for 30-40 minutes, tossing halfway through, until the vegetables are tender and caramelized on the edges.
4. Make Herb Butter: About 5 minutes before the veggies are done, melt the butter in a small saucepan over low heat. Add the minced garlic, rosemary, and thyme. Cook for 1-2 minutes until fragrant, but do not let the garlic burn.
5. Toss & Serve: Remove the vegetables from the oven and transfer them to a large serving platter. Pour the warm herb butter over the top and toss gently to coat. Garnish with fresh parsley and serve immediately.

Notes

Leftovers can be reheated in a skillet for a few minutes to regain their crisp edges.
Calories: 185
Protein: 2

Nutrition Facts in Holiday Roasted Root Vegetables with Herb Butter

Tips and Variations for Holiday Roasted Root Vegetables with Herb Butter

• Size Matters: Cut all your vegetables into uniform 1-inch chunks. This ensures they all cook at the same rate so you don’t end up with some mushy and some crunchy pieces.​
• Beet Warning: If you are using red beets, keep them on a separate section of the baking sheet or toss them in oil separately, otherwise, they will turn all your beautiful carrots and parsnips pink!​
• Add Some Crunch: For texture, sprinkle toasted hazelnuts, pecans, or walnuts over the finished dish. The nutty crunch contrasts perfectly with the tender vegetables.​
• Brighten it Up: A squeeze of fresh lemon juice or a splash of balsamic vinegar right before serving cuts through the richness of the butter and highlights the veggies’ natural sweetness.​

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Summary: A colorful medley of roasted carrots, parsnips, and sweet potatoes tossed in a rich garlic-herb butter. The perfect easy but elegant side dish for your holiday table.
Equipment:

• 2 Large Baking Sheets
• Small Saucepan
• Peeler
• Chef’s Knife

Ingredients:

• 3 large Carrots, peeled and cut into 1-inch chunks
• 3 large Parsnips, peeled and cut into 1-inch chunks
• 2 medium Sweet potatoes, peeled and cubed
• 2 medium Beets (golden or red), peeled and cubed
• 3 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper
• Herb Butter:
• 4 tbsp Unsalted butter
• 2 cloves Garlic, minced
• 1 tbsp Fresh rosemary, finely chopped
• 1 tbsp Fresh thyme leaves
• 1 tbsp Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat & Prep: Preheat oven to 425°F (220°C). Place the carrots, parsnips, and sweet potatoes on one large baking sheet. Place the beets on a separate section or small sheet to prevent color bleeding.
2. Season: Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper. Toss well to coat. Spread them out in a single layer, ensuring they aren’t crowded (use two pans if needed).
3. Roast: Roast for 30-40 minutes, tossing halfway through, until the vegetables are tender and caramelized on the edges.
4. Make Herb Butter: About 5 minutes before the veggies are done, melt the butter in a small saucepan over low heat. Add the minced garlic, rosemary, and thyme. Cook for 1-2 minutes until fragrant, but do not let the garlic burn.
5. Toss & Serve: Remove the vegetables from the oven and transfer them to a large serving platter. Pour the warm herb butter over the top and toss gently to coat. Garnish with fresh parsley and serve immediately.

Notes: Leftovers can be reheated in a skillet for a few minutes to regain their crisp edges.
Calories: 185
Protein: 2