Sheet-Pan Roasted Root Vegetables


One pan is all you need for a heaping pile of nutritious, tender and colorful roasted root vegetables. Whip up this recipe at the beginning of the week to use in easy, healthy dinners all week long.

Prep Time:
20 mins
Additional Time:
30 mins
Total Time:
50 mins
8 servings

Are Root Vegetables Good for You?

Absolutely! There are numerous health benefits to eating root vegetables. Eating more vegetables is one of the simplest and most effective things you can do to eat healthier. Adding nutrient-dense root vegetables to your diet can help you meet the recommended amount of vegetable servings a day. Our recipe for sheet pan roasted root vegetables includes carrots, parsnips, beets, red onion and sweet potato. This variety of vegetables helps you get the vitamins, minerals, fiber and antioxidants your body needs for a healthy diet.

Should You Soak or Boil Root Vegetables before Roasting Them?

You don't need to soak or boil root vegetables before roasting them. Boiling dilutes the flavor and can leach nutrients from the vegetables into the liquid. Boiling will also give the vegetables a mushy, waterlogged texture. The best technique for roasting vegetables is to roast them at higher temperatures so that the natural sugars caramelize. The resulting veggies are browned and crisp on the outside and tender on the inside. For extra-crispy roasted vegetables, add some cornstarch.

Additional reporting by Jan Valdez


  • 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

  • 1 ½ 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 degrees F. Line 2 large rimmed baking sheets with parchment paper.

  2. Cut carrots and parsnips into 1/2-inch-thick slices on a diagonal, then cut into half moons. Cut beets and onion into 1/2-inch-thick wedges. Cut sweet potato into 3/4-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 baking sheets top to bottom halfway through, until fork-tender, 30 to 40 minutes.

    Sheet-Pan Roasted Root Vegetables


2 large rimmed baking sheets, parchment paper

To make ahead

Refrigerate in an airtight container for up to 5 days.

Nutrition Facts (per serving)

112 Calories
6g Fat
15g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 cup
Calories 112
% Daily Value *
Total Carbohydrate 15g 6%
Dietary Fiber 3g 12%
Total Sugars 6g
Protein 2g 3%
Total Fat 6g 7%
Saturated Fat 1g 4%
Vitamin A 5767IU 115%
Vitamin C 12mg 13%
Folate 53mcg 13%
Sodium 203mg 9%
Calcium 34mg 3%
Iron 1mg 3%
Magnesium 24mg 6%
Potassium 362mg 8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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