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!
Servings 8 side dish servings
Calories 135kcal
Equipment
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
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 | Carbohydrates: 28g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 930mg | Potassium: 601mg | Fiber: 5g | Sugar: 5g | Vitamin A: 13370IU | Vitamin C: 24mg | Calcium: 48mg | Iron: 1mg