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
Scale
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
Find it online: https://hummingbirdthyme.com/sheet-pan-roasted-vegetables/
