Sheet Pan Roasted Root Vegetables – one of the simplest and most delicious dishes of the season! A “no-recipe” recipe you’ll remember and make often!
Funny that if anyone had told my 10-year-old self that I’d one day be writing about the joy I get from cooking and eating beets, parsnips, fennel and turnips, I’d have laughed until I had fallen over. But that’s just what I’m here to do. These super-simple Roasted Vegetables are nothing short of amazing!
Roasting vegetables softens their intensity a bit, both in texture and flavor, while increasing their sweetness, from caramelization at high temperature. Adding a few fresh herbs or roasting them with herbs further elevates all of that goodness and makes them feel and taste positively gourmet! Maybe when I was a kid roasted vegetables just weren’t a thing. Because I’m pretty sure I’d have liked them prepared this way, had I tried them. I guess that’s beside the point, though, since I likely wouldn’t have even tried them.🙁
I like making a big tray or two of these veggies, serving them alongside a simple fillet of fish or chicken for a super healthy and delicious meal. The veggies add fiber, vitamins, minerals, and abundant flavor. And the leftovers keep well in the fridge, for lunch the next day (or 3!).
This colorful array would also be nice at a Holiday gathering. I try to have a super healthy dish alongside richer, more traditional offerings, for Thanksgiving and Christmas. Makes me feel better about all those pies, you know?
So, tell me, is it just me, or did you happily enjoy parsnips, fennel, and beets as a child?
If you’re looking for other vegetable dishes or side dishes, check out my Green Beans Mediterranean Style or this flavorful Za’atar Sweet Potatoes and Kale.
Recipe Details
Sheet Pan Roasted Root Vegetables is a simple recipe. You can use any root vegetables you like, just make sure you have 4 lbs. of veggies total. If you want just 1 sheet pan-worth of vegetable, just cut everything in half, and use 2 lbs total of vegetables.
It’s important to keep veggies in a single layer on the pan, as if they are too crowded, they will steam rather than roast. Not a huge problem to steam them, but I like them to be browned with that caramelized flavor.
Feel free to add other hearty vegetables you like, including Brussels Sprouts, cauliflower, broccoli. Just keep the total weight around 4 lb.
You could use an alternative vinegar as well – cider vinegar of wine vinegar would be delicious as well!
Root Vegetables I used 
Spread over sheet pan
Sheet Pan Roasted Root Vegetables
- Prep Time: 20 min
- Cook Time: 40-45 min
- Total Time: 60-65 min
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Oven roast
- Cuisine: American
Ingredients
Vegetables:
- 1 large sweet potato
- 1 Fennel bulb
- 2 large carrots
- 2 large parsnips
- 1 turnip
- 1 large, or 3 small, beets
- 1 Med-Large yellow or sweet onion
Dressing:
- 4 Tbsp Olive Oil (or other neutral oil)
- 2 Tbsp Balsamic Vinegar
- 4 tsp Salt
- 1 tsp Ground Black Pepper
Garnishes: (optional)
- Fennel fronds, chopped
- Thyme
- Rosemary
- Parsley
Instructions
Preheat:
- Preheat oven to 400F (standard) or 375F for Convection.
- Drizzle 2 sheetpans with olive oil, or oil of choice.
Slice the veggies:
- Wash all of the vegetables, peel the potato, onion, carrots, parsnips and beets, if desired. Cut each into “planks” of around 1/2” x 2-3” of 1/2” inch thick. Place all cut vegetables into a large bowl.
- Mix together the olive oil, vinegar, salt and pepper. Drizzle over the cut vegetables and stir until all are coated.
- Pour the cut vegetables out onto the two oil-coated baking sheets, making sure they are in a single layer.
- Place in the oven for 40-45 minutes, turning half-way through.
- Vegetables are done when golden brown and tender.
- Garnish with chopped herbs, if desired.
Notes
1. I used about 4 lb vegetables to fill 2 sheet pans. You could easily cut the recipe in half, but using 2 lbs of veggies.
2. Spread veggies into a single layer on sheet pan to ensure they roast, rather than steam cook.
Keywords: Roasted vegetables, root vegetables, oven-roast, carrots, fennel, beets
PIN Sheet Pan Roasted Root Vegetables->
This recipe is healthy and delicious. Thanks for sharing 🙂
★★★★★
Thank you so much, Marie! I love roasted veg so much, I could eat them every meal! Thanks for visiting!
Many people would say they weren’t too happy about eating vegetables when they were kids. That’s not my case! I did like allmost all veggies except onions (like most kids do). My love for them hasn’t disappeared. I do love nicely roasted root vegetables, and this dish looks and sounds perfect. Sweet, savoury, salty, and very aromatic – autumn vibes on a plate
★★★★★
Thanks, Ben! Good for you that you loved veggies as a kid! Wish I did. But I’m making up for it now! Thanks for your kind words.
I would enjoy these as my main meal Laura! Delicious combo of veggies and I love the addition of the balsamic. Pinned!
Thanks, Mary Ann! I love the balsamic, too! And I definitely eat a plate of these as a meal! They are so good, I make them as often as I can this time of year!
I never thought I’d be the one to get excited over a pan of vegetables, but I am that one!! I love how sweet and soft veggies are when they are roasted. I love to eat mine with a sprinkle of sea salt! So good, Laura!
★★★★★
Totally agree, Katherine! I never thought I’d be excited about veggies of any kind, but now I devote a lot of attention to making them delicious. And I love the idea of the sea salt on top, too! Thanks for visiting!
So pretty ane elegant as a side dish. Love veggies roasted. YUM!
★★★★★
Thanks Kim! It’s my favorite way to cook these veggies!
roasted vegetables are my favorite!!! 10 year old me would have loved them lol since I’ve been a vegetarian since I was 7 and had to heavily rely on vegetables for my diet lol!!!
Wish I was like that when I was 10, Camila! I liked roasted carrots, but would’ve strongly objected to a turnip, parsnip or beet on my plate! Thanks for visiting!
So many different colours! I love fennel but I haven’t tried roasting it yet, I bet it’s great with the beetroot.
Caroline – you’re totally right! The fennel is my favorite on this plate, and with the beet and onion, it’s spectacular! Thanks for visiting!
I’m fairly certain my 10-year-old self would’ve run the other direction away from a recipe like this. But now? I’d gladly fill my plate with this one! These photos are incredible (some of your best ever if you ask me), and the recipe is nice and easy. What’s not to love about this one?? 🙂
★★★★★
Thanks, David, so so much! I do love an easy dish, and you can’t get much easier than this! Your and my 10-year-old selves are quite similar! Ha! Thanks again for your kind words.
Love your selection of vegetables in this sheet pan roasted vegetables recipe Laura. I’m often roasting carrot and parsnips but I forget about the amazing flavours of fennel and turnip too. Thanks for the reminder. This would be an amazing recipe here for Christmas instead of the traditional boiled carrots, peas and sweetcorn. I’ll just have to persaude the parents to change from tradition. That’s the trouble! Ha ha. Maybe I’ll just save this for Lynne and I instead! Thanks for sharing your lovely recipe.
I get that, Neil! Same thing happens for me! I want to change a tradition, and it’s not necessarily my immediate family I need to convince, it’s everyone else! Regardless of when you cook it, these Veggies are delicious (the fennel is my favorite part!) thanks for visiting!
Roasting is my favorite way to prepare veggies and now I’m craving root veggies like nothing else. These look delicious, Laura!
★★★★★
Thanks, Kelsie! So much better than microwaving frozen broccoli, right? I agree, roasting root veggies is the BEST! Thanks for visiting!
Love one pan meals.
Balvinder! They are my favorites, too! Thanks for visiting!
This is one of my favorite things to make when it’s chilly. I’ve never added balsamic to mine, so I can’t wait to try this! I’ve added broth to the leftovers and used an immersion blender to turn it into a creamy soup.
★★★★★
Anne, that is a great idea! Thanks! It makes me want to cook up a whole new batch! Can’t wait to try this! 👍☺️
I love sheet pan recipe and this one full of root veggies is right up my alley! I could make a whole meal out of just this!! Definitely going to make 🙂
Thanks, Kelly! Totally one of my favorites, too. It does make a great meal, IMHO, too!