Sheet-Pan Roasted Root Vegetables

This recipe is a staple now in my house. I enjoy all the EatingWell recipes that use these colorful roasted veggies. You can also substitute in plenty of other veggies--broccoli, brussels sprouts, yellow potatoes, butternut squash, turnips--so it's very versatile for using up veggies hanging out in your fridge. I did up the temperature to 450 F to get more browning. Also, don't try to crowd all the veggies too closely together, or they'll get steamed rather than nice and roasted.

Oh my goodness!!! This was ian awesome meal I allowed my vegetables to marinate overnight with Rosemary versus thyme. The flavor is phenomenal thanks for sharing . I will use thyme next time.

Mine took a full 30 minutes - with an extra five for the beets. Next time I'll put all the beets at one end of the pan so I can take everything else off and just pop them back in. Also, a kitchen disaster turned these from very good to great ... my oven quit. So the trays, all ready to go, were covered in plastic wrap and sat o/night in the fridge until oven was fixed next morning. I think the extra time sitting in oil, balsamic and herbs really added flavor. And the caramelization on the bottom of the veggies was fantastic.

It took much longer to cook than suggested especially the beets. They need to be in small cubes. Overall good flavor.

This dish was seriously good. Way better than I expected and will definitely make again.

This dish was seriously good. Way better than I expected and will definitely make again.

Great recipe! I will definitely make it again!

Incredibly good. I wasn't expecting much and it was a great addition to foods all week. Never used parsnips before and I was pleasantly surprised. I used butternut squash too