Sheet Pan Roasted Root Vegetables

  • Author: Laura
  • 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

Garnishes: (optional)

  • Fennel fronds, chopped
  • Thyme
  • Rosemary
  • Parsley



  1. Preheat oven to 400F (standard) or 375F for Convection.
  2. Drizzle 2 sheetpans with olive oil, or oil of choice.

Slice the veggies:

  1. 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. 
  2. Mix together the olive oil, vinegar, salt and pepper. Drizzle over the cut vegetables and stir until all are coated.
  3. Pour the cut vegetables out onto the two oil-coated baking sheets, making sure they are in a single layer. 
  4. Place in the oven for 40-45 minutes, turning half-way through. 
  5. Vegetables are done when golden brown and tender.
  6. 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

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