Recipe Image

Sheet-Pan Roasted Root Vegetables

  • 20 m
  • 50 m
Sylvia Fountaine
“One pan is all you need for a heaping pile of nutritious, tender and colorful root vegetables. Whip up this large-batch recipe at the beginning of the week to use in easy, healthy dinners all week long.”


    • 2 large carrots
    • 2 medium parsnips, peeled
    • 2 medium beets, peeled
    • 1 medium red onion
    • 1 medium sweet potato
    • 3 tablespoons extra-virgin olive oil
    • 1½ tablespoons apple cider vinegar or balsamic vinegar
    • 1 tablespoon fresh herbs, such as thyme, rosemary or sage
    • ½ teaspoon kosher salt
    • ½ teaspoon ground pepper


  • 1 Position racks in upper and lower thirds of oven; preheat to 425°F. Line 2 large baking sheets with parchment paper.
  • 2 Cut carrots and parsnips into ½-inch-thick slices on a diagonal, then cut into half moons. Cut beets and onion into ½-inch-thick wedges. Cut sweet potato into ¾-inch cubes. You should have about 12 cups raw vegetables.
  • 3 Toss the vegetables with oil, vinegar, herbs, salt and pepper in a large bowl until well coated. Divide between the prepared baking sheets, spreading into a single layer.
  • 4 Roast the vegetables, rotating the pans top to bottom halfway through, until fork-tender, 30 to 40 minutes.
  • To make ahead: Refrigerate roasted vegetables in an airtight container for up to 5 days.
  • Equipment: Parchment paper
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