Cooking Times for Root Vegetables: How Long to Roast, Boil, or Steam Them Right

When you're cooking root vegetables, edible plant parts that grow underground and store energy, like carrots, potatoes, beets, parsnips, and turnips. Also known as underground vegetables, they're the backbone of hearty meals, stews, and roasted sides. The problem isn’t finding them—it’s getting them right. Too long, and they turn to mush. Too short, and they’re crunchy in the middle. You don’t need a chef’s degree to fix this. Just know the numbers.

Roasting, baking vegetables in dry heat at high temperatures to caramelize their natural sugars is the most popular method. For chopped root vegetables—say, 1-inch cubes—roasting at 400°F takes 25 to 35 minutes. Stir them halfway. Larger pieces, like whole baby potatoes or whole beets, need 45 to 60 minutes. Don’t toss them in oil and forget them. They’ll burn on the outside and stay hard inside. And yes, you can roast them together, but group them by density. Potatoes and carrots cook slower than onions or radishes. Put the slow ones in first.

Boiling, cooking vegetables in hot water until tender is faster but trickier. Cubed carrots take 8 to 10 minutes. Whole medium potatoes? About 15 to 20 minutes. Always start them in cold water, then bring to a boil. If you drop them into boiling water, the outside cooks too fast while the center stays raw. Drain them as soon as a fork slides in easily. Overboiling turns them to glue. And skip the salt until the very end—adding it early pulls out moisture and makes them tough.

Steaming, cooking with hot vapor instead of direct water contact is the gentlest way. It keeps nutrients locked in and color bright. Cubed root vegetables take 10 to 15 minutes in a steamer basket. Whole small beets? Around 25 minutes. You’ll get better texture than boiling and more flavor than roasting. It’s the go-to for people who hate soggy veggies.

Don’t forget the size matters more than the type. A big chunk of sweet potato takes longer than a small carrot, even if they’re both root vegetables. Always cut them evenly. Uneven pieces mean uneven cooking. And always test with a fork—not by guessing. That’s how you avoid the disappointment of a half-cooked potato in your stew.

These aren’t guesses. These are the times that work in real kitchens, tested over and over. You won’t find magic tricks here. Just clear, repeatable results. Whether you’re making a weeknight side or prepping for Sunday dinner, knowing how long to cook each vegetable saves time, reduces waste, and makes your meals taste better.

Below, you’ll find real posts that break down exactly how to handle these vegetables in different recipes—from roasting them with herbs to boiling them for soups, and even why some methods just don’t work. No theory. No fluff. Just what happens when you put them in the oven, pot, or steamer.