Sheet Pan Roasted Root Veggies

DID YOU KNOW??? Roasted root veggies are considered nature’s “candy !”

 
During the roasting process, naturally occurring sugars slowly caramelize until the veggies are just crispy on the outside yet soft and creamy on the inside- making them soooooooo incredibly sweet!

 
Complete Vegetable Recipe Collection
 
As these veggie gems are quite addicting, I highly suggest you make a large batch at once as they are always guaranteed to disappear in a flash!

 
Golden and red beets, parsnips, turnips, sweet potatoes, carrots some of the ones I chose, however, don’t be afraid to explore other delicious root veggies such as yams, sunchokes and celery root.

 

Sheet Pan Roasted Root Veggies

Yield: 4 to 6 servings

 
Click HERE for the full recipe, but in the nutshell, here is what you do:
 

Instructions

 
Prepare vegetables as directed in recipe. Try to cut vegetables into as equal-sized pieces as possible for even roasting. (As red beets will “bleed,” do not mix with other vegetables.)

 

 
Place cut vegetables on 2 to 3 prepared baking sheets; toss evenly with olive oil. Sprinkle with salt and pepper as desired.

 

 
Roast for 20 minutes. Turn vegetables with a spatula to prevent sticking.

 
Continue roasting for 15 to 20 minutes or until vegetables are tender and caramelized.

 

 

Sheet Pan Roasted Root Veggies
 
DID YOU KNOW??? Roasted root veggies are considered nature’s “candy!” During the roasting process, naturally occurring sugars slowly caramelize until the veggies are just crispy on the outside yet soft and creamy on the inside- making them soooooooo incredibly sweet!

As these veggie gems are quite addicting, I highly suggest you make a large batch at once as they are always guaranteed to disappear in a flash! Golden and red beets, parsnips, turnips, sweet potatoes, carrots some of the ones I chose, however, don’t be afraid to explore other delicious root veggies such as yams, sunchokes and celery root.

Yield:4 to 6 servings
Author:
Ingredients
Vegetables (feel free to choose your favorites-adjust quantities as needed)
  • 2 large sweet potatoes, peeled and cut into chunks
  • 4 large parsnips, peeled and cut into chunks
  • 1 small bunch golden beets, scrubbed, trimmed, cut into chunks
  • 1 small bunch red beets, scrubbed, trimmed, cut into chunks
  • 1 pound carrots, peeled and cut into chunks
  • 1 pound small red or yellow potatoes, scrubbed, cut into chunks
  • 2 medium turnips, scrubbed, trimmed, cut into chunks
  • 1 large rutabaga, scrubbed, trimmed, cut into chunks
  • Olive oil spray
  • About 2 tablespoons olive oil
  • Coarse salt and pepper as desired
Instructions
  1. Preheat oven to 425 degrees F. Lightly coat 2 to 3 baking sheets with olive oil spray. (depending on quantity of vegetables)
  2. Place prepared vegetables on baking sheets; toss evenly with olive oil. Sprinkle with salt and pepper, as desired. (As red beets will “bleed,” do not mix with other vegetables.)
  3. Roast for 20 minutes.
  4. Turn vegetables with a spatula to prevent sticking.
  5. Continue roasting for 15 to 20 minutes or until vegetables are tender and caramelized.
MPM Mini-Bites
Make Ahead and Storage Tips: although best served immediately, vegetables may also be roasted up to 2 days ahead. Reheat at 325 degrees F for about 10 minutes or until hot. May also be served at room temperature. Freezing is not recommended as the vegetables may become mushy when defrosted.
 

Notes

Roasting vegetables is so easy to do and is a great way to get the most stubborn non veggie eaters in your house “on board.” (especially root vegetables as they are so sweet)
 
As long as you’re roasting, make multiple pans! Roasted veggies are delish in soups, on pizza or even for snacking!
 
Need a veggie dish to serve at a company dinner with WOW factor? Just set out an array of roasted veggies and watch how quickly they disappear!
 

Just about any veggie is incredibly yummy roasted! Some of our favorites:

 

 

 

 

 

 

 

 

 

Coming to the Blog: Crockpot “Rotisserie” Chicken 'n Vegetables

 

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3 Responses

  1. I just love simple sides like this! On its own, with a protein or tossed with a grain to make a warm salad... this is perfect!
  2. I adore roasted root veggies - they really are so sweet and delicious. Love your recipe, Linda. It's perfect for this time of year!
  3. Big fan of roasting vegetables - love your root vegetable one pan recipe!

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