A delicious side dish at the holidays or for a weeknight dinner has never been easier! These sheet pan roasted root vegetables cook four veggies all at once in a perfect blend of sweet, salty and tangy flavors.
The taste and smell of sheet pan roasted root vegetables remind me of Thanksgiving and Christmas. It's an easy crowd-pleasing side dish for any family gathering. Plus the nutritional value is maximized by using root vegetables that are in season in the winter including carrots, parsnips, sweet potatoes, and beets. Finally, a tangy maple balsamic sauce drizzled on top of these caramelized vegetables balances all the flavors. So make room on your plate for the veggies!
Cooking Tips for Sheet Pan Roasted Root Vegetables
- Don't crowd the pan. It's best to leave a little space between each vegetable on the baking sheet. If they are piled on top of each other, they will be become soft and steamed instead of roasted and caramelized.
- Red beets will stain. Betanin is a powerful natural dye in beets. It's a beautiful maroon color, but just know that if the beets touch the other vegetables, everything else will turn red too. I keep my beets on one edge of the pan and wash my hands after handling them.
- Play around with your vegetables. If you have other root vegetables available, you can substitute and play around with the flavors. Any type of potatoes and onions work in this recipe, along with radishes, turnips and yams.
- Cook other vegetables separately. Other types of vegetables like cruciferous vegetables may require different cooking times, so it's best to roast those on a separate baking sheet.
- Root vegetables - I use parsnips, carrots, sweet potatoes and beets. Feel free to use your favorite root vegetables.
- Extra virgin olive oil - Coats the vegetables as they roast and is used in the sauce.
- Salt and black pepper - The seasonings on the vegetables are kept simple so their natural flavor shines.
- Balsamic vinegar - Adds a tart tang to the sauce.
- Maple syrup - Adds a little extra sweetness to enhance the natural sugars in the roasted vegetables.
- Mustard - I recommend using yellow or Dijon mustard for the sauce. Adds a little heat, but can be omitted.
I know what you may be thinking about the sauce. Does that really taste good? Mustard with maple syrup and balsamic vinegar? Seriously? But trust me, the flavors are amazing together! The process of roasting naturally makes root vegetables a little sweeter, since they are caramelized. A tangy sauce perfectly balances every bite.
How to Make Sheet Pan Roasted Root Vegetables
- Prepare the vegetables and the oven - Preheat the oven to 400°F. Peel and chop the vegetables into two-bite sized pieces. Some folks say peeling carrots isn't necessary, but I like to peel them because I find their peels can be bitter.
- Line a baking sheet with parchment paper or foil - This step isn't necessary but it makes clean-up way easier.
- Toss the vegetables in olive oil, salt and pepper - Drizzle the olive oil onto the vegetables, then sprinkle the salt and pepper on top. Use your hands to mix the vegetables so they are well coated. Mix the beets last, so they don't stain the other vegetables.
- Roast in the oven - Roast the vegetables for 30 minutes until they're easily pierced with a fork. Rotate the baking sheet 180° halfway through the baking time, so all the vegetables are cooked evenly.
- Mix the sauce - While the root vegetables are roasting, whisk together the balsamic vinegar, olive oil, maple syrup, mustard and salt in a small mixing bowl. Set aside.
- Drizzle the sauce on the vegetables - Once the vegetables come out of the oven, drizzle the sauce on top. Serve and enjoy while they're warm!
What is the best way to cook root vegetables?
In my opinion, root vegetables taste best when roasted in the oven. Their fibrous texture is broken down and becomes softer and tasty. Plus the natural sugars in root vegetables are caramelized into a richly sweet flavor.
Should I boil root vegetables before roasting them?
No, you do not need to boil root vegetables before roasting them in the oven. The great thing about these sheet pan roasted root vegetables is there is minimal clean-up and all you need is a baking sheet!
What temperature should root vegetables be roasted at?
An oven temperature of 400°F or about 200°C is the perfect temperature to roast root vegetables.
Should I cover vegetables when roasting?
Covering vegetables with a lid or aluminum foil will cause the heat and moisture to circulate around the vegetables and they'll come out of the oven steamed rather than roasted. The flavor of roasted vegetables is far more delicious than steamed vegetables.
Fridge: You can store leftover roasted root vegetables in an airtight container in the fridge for up to 5 days. Let your vegetables cool completely before storing them in the fridge.
Freezer: You can store leftover roasted root vegetables in an airtight container in the freezer for up to 6 months. Let your vegetables cool completely before storing them in the freezer.
How to Serve Sheet Pan Roasted Root Vegetables
The easiest way to serve your sheet pan roasted root vegetables is to leave them on the baking sheet or transfer them to a large serving platter with a serving spoon. Then everyone can help themselves to this delicious dish!
If you're planning a holiday meal, sheet pan roasted root vegetables pair perfectly with one-pot Thanksgiving turkey stuffing. Or pack more veggies into a weeknight meal by serving these alongside ravioli or lentils and rice.
And if you find you have leftover roasted vegetables, mix them with eggs and cheese to make an easy vegetable quiche!
Sheet Pan Roasted Root Vegetables
- ½ pound parsnips
- ½ pound carrots
- 1 pound sweet potatoes or yams
- 1 pound beets
- ¼ cup extra virgin olive oil
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh thyme leaves (optional, to add after roasting)
Balsamic Maple Sauce
- 1 tablespoon balsamic vinegar
- 1 Tbsp maple syrup
- 1 tablespoon extra virgin olive oil
- 1 tablespoon yellow or dijon mustard
- pinch salt
- Preheat the oven to 400°F. Peel and chop the parsnips, carrots, sweet potatoes and beets into large bite-sized pieces.
- Toss the vegetables with the olive oil, salt and black pepper. Spread them out on a large 18-inch by 13-inch baking sheet.
- Roast the vegetables for 30 minutes, until they are easily pierced with a fork.
- In a small bowl, whisk the sauce ingredients, then drizzle over the roasted root veggies. Top with the optional fresh thyme leaves, and enjoy!!
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