Sheet Pan Root Vegetable Medley

• 2 large beets, peeled and cubed
• 2 medium carrots, peeled and sliced
• 1 large parsnip, peeled and sliced
• 1 medium sweet potato, peeled and cubed
• 1 small red onion, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt to taste
• Freshly ground black pepper to taste
• Optional: 2 tablespoons balsamic glaze for drizzling

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss all the vegetables with olive oil, thyme, paprika, and garlic powder. Season with salt and pepper.
3. 3 Spread the vegetables in a single layer on a large sheet pan.
4. 4 Roast in the preheated oven for 40 minutes, stirring halfway through, until tender and caramelized.
5. 5 If using, drizzle with balsamic glaze before serving.
6. 6 Serve hot and enjoy!

Nutrition

Tips

• For extra flavor, roast a few garlic cloves alongside the vegetables.
• Experiment with different root vegetables like turnips or rutabaga.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven to maintain crispiness.

Serving Suggestions

• Pair with a hearty grain salad or grilled chicken for a complete meal.
• Serve alongside your favorite roasted protein for a colorful plate.

FAQ