Sheet Pan Roasted Root Vegetables
Sheet Pan Roasted Root Vegetables is the perfect side dish to any meal! It’s easy to put together, a great way to add in some extra vegetables, and is incredibly flavorful.
Sheet pan dinners are some of my all-time favorites! Add everything to the pan, and boom — dinner is served! If you’re of the same mind, then you’ll love trying my Sheet Pan Shrimp Fajitas, Sheet Pan Italian Sausage and Veggies and Sheet Pan Chili Lime Salmon!
Why This Recipe Works
- Delicious side dish. This roasted roots recipe is the perfect side dish to whip up for any meal!
- Scale up or down. This is a great recipe to scale up for a larger crowd or for leftovers throughout the week.
- Flavorful. The combination of spices really amps up the flavor of the roasted root veggies recipe!
- Vegetables: You really can use whatever vegetables you like, but I used a combination of sweet potatoes, yukon gold potatoes (or fingerling potatoes), carrots, and yellow onion.
- Spices: The combination of dried basil, parsley, rosemary, and oregano is perfection! You can use fresh herbs if you have them or if you prefer!
- Garlic Cloves: Adding some fresh garlic really enhances the flavor. If you don’t have fresh garlic you can use garlic powder. I would keep it to 1/2 teaspoon or less since garlic powder is fairly strong
- Fresh Lemon: The burst of citrus to this roasted root vegetables recipe adds a delicious flavor complexity.
- Prepare the vegetables. Wash and chop the vegetables into small cubes.
- Prepare the pan. Spray a baking sheet with nonstick cooking spray. Add the veggies and drizzle with olive oil.
- Season. Sprinkle the seasonings on then toss to coat.
- Bake. Place in an oven preheated to 425°F. Roast for 30-40 minutes or until the vegetables have turned golden and they are fork tender. Remove and squeeze with the fresh lemon. Serve the sheet pan roasted root vegetables with a delicious chicken recipe or a pasta dish!
Some additional favorite root veggies my family likes are red beets, parsnips, and turnips! You can also add celery root, Brussels sprouts, bell pepper, or other favorite vegetables your family enjoys.
You’ll want the vegetables to be cut into fairly small cubes or else they will take much longer to bake.
Place the vegetables in a single layer on the pan so they will all roast evenly.
Feel free to line the pan with some parchment paper or aluminum foil for easy cleanup!
Make Ahead, Storing, and Freezing
You can make this roasted vegetables recipe in a large batch and then serve it as a side to a few dinners throughout the week!
Store any leftover roasted root vegetables in an airtight container in the ridge for 4-5 days. Reheat in the oven or microwave.
If you reheat in the oven, they’ll get crispy ahead. If you reheat in the oven, they’ll get warm but they’ll go soft. Keep that in mind!
Yes! Just let the baked root vegetables cool completely and then you can store them in a freezer safe bag or container. They will keep in the freezer for up to 2 months. Remove and let thaw in the fridge overnight or return to the oven and reheat from frozen.
I would pop them back in the oven. You don’t need them to bake for 30 minutes since they are already cooked. Just put them in there until they are warmed through. Reheating in the oven will help crispen up their exteriors again — if you reheat in the microwave, they’ll get warm, but they’ll be soft.
More Vegetable Recipes
Sheet Pan Roasted Root Vegetables
- 1 tablespoon olive oil
- 2 sweet potatoes - rinsed and chopped
- 3 yukon gold potatoes - rinsed and chopped
- 2 cups carrots - chopped, can also use baby carrots and cut them
- 1 small yellow onion - chopped
- 1 tablespoon kosher salt
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 2 garlic cloves - minced
- 1 small lemon - freshly squeezed
- Preheat the oven to 425°F.
- Spray a rimmed baking sheet with nonstick cooking spray. Add the veggies to the baking sheet and drizzle with the 1 T olive oil. Toss to coat.
- Sprinkle the salt, rosemary, oregano, basil, parsley, dill weed, and garlic over the veggies. Toss to coat.
- Roast in the oven for 30-40 minutes or until golden and fork tender. Remove from the oven and squeeze the fresh lemon juice overtop. Serve immediately.