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Sheet-Pan Roasted Root Vegetables

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 150
A simple and flavorful way to enjoy a medley of roasted root vegetables, perfect as a side dish or a healthy main.

Ingredients

Vegetables

  • 2 large carrots (sliced into half moons)
  • 2 medium parsnips (peeled and sliced)
  • 2 medium beets (peeled and cut into wedges)
  • 1 medium red onion (cut into wedges)
  • 1 medium sweet potato (cut into ¾-inch cubes)
  • 3 tablespoons extra-virgin olive oil
  • 1.5 tablespoons apple cider vinegar or balsamic vinegar
  • 1 tablespoon fresh herbs (thyme, rosemary, or sage)
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon ground pepper

Instructions 

  • Preheat oven to 425°F (220°C) and line baking sheets with parchment paper.
  • Slice carrots and parsnips into half moons; cut beets and onion into wedges; cube sweet potato.
  • Toss vegetables with oil, vinegar, herbs, salt, and pepper; spread on baking sheets.
  • Roast for 30-40 minutes, rotating sheets halfway, until tender.

Notes

For extra flavor, sprinkle with fresh herbs before serving.
Calories: 150kcal
Cost: $15
Course: Side Dish
Cuisine: American
Keyword: Vegetables