Burdock roots can be eaten raw, cooked, or in beverages. Its limited postharvest storage due to the high moisture (78%) can be prevented by dehydration processes, thus improving its commercial use. This study evaluated the technological and functional characteristics of burdock roots subjected to different dehydration processes. Burdock roots were blanched at 98°C/4 min (B1, control). The roots were sliced (2 mm) and subjected to three processes: oven drying (60ºC/4h, B2) and chip production; baking (120ºC/20 min, B3), and frying (153°C/4 min, B4) in palm kernel oil. The results (in dry basis) were analyzed by analysis of variance (ANOVA) and Scott-Knott comparison test (p <0.05). The control (B1) presented light yellow color with values of L: 52.44 ± 1.16; a*: 2.05 ± 0.16; and b*: 14.36 ± 0.71. Samples B2, B3, and B4 presented E>2.3 (just noticeable difference). No significant differences were observed for hardness between B3 and B4, with a value of 44.29 ± 4.27 N. The total phenolics and antioxidant capacity of B1 were 825.75 ± 32.47 mg gallic acid/100 g and 2.11 ± 0.09 mmol Trolox/100 g, respectively. There was a 45% reduction of total phenolics in B2, and 94% reduction in B3 and B4. Drying (B2) and baking (B3) reduced the antioxidant capacity of the roots by 50%, while a 100% reduction was obtained after frying. No significant difference was observed in total fructooligosaccharides (FOS) between B1 and B2 (3.70 ± 0.34 g FOS/100g), with a reduction of 40 and 60% in B3 and B4, respectively. An improvement in B. bifidum growth in vitro was observed for all samples, which was higher in B3 and B4. The blanched (B1), dried (B2), and baked (B3) roots; subjected to bland heat treatments have proven to be the best form of consumption due to the preservation of functional properties.