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?
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!
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
- 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
- 4 Tbsp Olive Oil (or other neutral oil)
- 2 Tbsp Balsamic Vinegar
- 4 tsp Salt
- 1 tsp Ground Black Pepper
- Fennel fronds, chopped
- 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.
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