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!

A gray plate on a white background with Sheet Pan Roasted Root Vegetables on the plate.

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! 

Ingredient Notes

A sheet pan with ingredients used to make roasted root vegetables: sweet potato, potatoes, onion, carrots, and seasonings.
  • 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. 

Step-by-Step Instructions

  1. Prepare the vegetables. Wash and chop the vegetables into small cubes. 
  2. Prepare the pan. Spray a baking sheet with nonstick cooking spray. Add the veggies and drizzle with olive oil.
  3. Season. Sprinkle the seasonings on then toss to coat. 
  4. 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!   

Recipe Tips

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! 

Easy roasted fall vegetables on a baking sheet.

Recipe FAQs

Do roasted root vegetables freeze well?

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. 

How to reheat roasted vegetables?

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. 

What to serve with roasted vegetables?

Serve this easy root vegetable recipe alongside some easy Boursin Pasta, Creamy Lemon Chicken Pasta or my delicious Italian Grilled Chicken

A close up photo of chopped roasted root vegetables on a plate.

More Vegetable Recipes

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A gray plate on a white background with easy Sheet Pan Roasted Root Vegetables topped with herbs on it.
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Sheet Pan Roasted Root Vegetables

These Sheet Pan Roasted Root Vegetables come together so easily. They're a perfect side dish for so many meals!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8 side dish servings

Ingredients
 

  • 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

Equipment

Instructions
 

  • 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. 

Notes

Other veggie options: beets, parsnips, celery root, or turnips! 
Store in an airtight container in the fridge for 4-5 days. Reheat in the oven to return to a crispy exterior texture. 

Nutrition

Calories: 135kcal (7%)Carbohydrates: 28g (9%)Protein: 3g (6%)Fat: 2g (3%)Saturated Fat: 0.3g (2%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 930mg (39%)Potassium: 601mg (17%)Fiber: 5g (20%)Sugar: 5g (6%)Vitamin A: 13370IU (267%)Vitamin C: 24mg (29%)Calcium: 48mg (5%)Iron: 1mg (6%)
Course: Side Dish
Cuisine: American
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