Prep Time:20 minsAdditional Time:30 minsTotal Time:50 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:30 minsTotal Time:50 minsServings:8Yield:8 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:50 mins
Total Time:
50 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Jump to recipeWhat Are Root Vegetables?Root vegetables are edible plants that grow underground. Carrots, potatoes (including sweet potatoes), onions, parsnips and beets are a few common examples of root vegetables. While they all grow underground, each one has a distinct nutritional profile. Several root vegetables made ourlist of veggies to eat every week, emphasizing their nutritional contributions.Are Root Vegetables Good for You?Yes, there are numerous health benefits to eating root vegetables. Eating more vegetables is one of the simplest and most effective things you can do to eat healthier. Adding nutrient-dense root vegetables to your diet can help you meet the recommended 2 1/2 cups ofvegetables a dayaccording to the 2020-2025Dietary Guidelinesfor Americans. Our recipe for sheet pan roasted root veggies includescarrots, parsnips,beets, red onion, andsweet potato. Thisvariety of vegetableshelps you get the vitamins, minerals, fiber and antioxidants your body needs for a healthy diet.Should You Soak or Boil Root Vegetables Before Roasting Them?You don’t need to soak or boil root vegetables before roasting them. Boiling dilutes the flavor and can leach nutrients from the vegetables into the liquid. Boiling will also give the vegetables a mushy, waterlogged texture. Thebest technique for roasting vegetablesis to roast them at higher temperatures so that the natural sugars caramelize. The resulting veggies are browned and crisp on the outside and tender on the inside. For extra-crispy roasted vegetables,add some cornstarch.Photographer: Rachel Marek, Food Stylist: Holly Dreesman, Prop Stylist: Sue Mitchell
Jump to recipe
What Are Root Vegetables?Root vegetables are edible plants that grow underground. Carrots, potatoes (including sweet potatoes), onions, parsnips and beets are a few common examples of root vegetables. While they all grow underground, each one has a distinct nutritional profile. Several root vegetables made ourlist of veggies to eat every week, emphasizing their nutritional contributions.Are Root Vegetables Good for You?Yes, there are numerous health benefits to eating root vegetables. Eating more vegetables is one of the simplest and most effective things you can do to eat healthier. Adding nutrient-dense root vegetables to your diet can help you meet the recommended 2 1/2 cups ofvegetables a dayaccording to the 2020-2025Dietary Guidelinesfor Americans. Our recipe for sheet pan roasted root veggies includescarrots, parsnips,beets, red onion, andsweet potato. Thisvariety of vegetableshelps you get the vitamins, minerals, fiber and antioxidants your body needs for a healthy diet.Should You Soak or Boil Root Vegetables Before Roasting Them?You don’t need to soak or boil root vegetables before roasting them. Boiling dilutes the flavor and can leach nutrients from the vegetables into the liquid. Boiling will also give the vegetables a mushy, waterlogged texture. Thebest technique for roasting vegetablesis to roast them at higher temperatures so that the natural sugars caramelize. The resulting veggies are browned and crisp on the outside and tender on the inside. For extra-crispy roasted vegetables,add some cornstarch.Photographer: Rachel Marek, Food Stylist: Holly Dreesman, Prop Stylist: Sue Mitchell
What Are Root Vegetables?
Root vegetables are edible plants that grow underground. Carrots, potatoes (including sweet potatoes), onions, parsnips and beets are a few common examples of root vegetables. While they all grow underground, each one has a distinct nutritional profile. Several root vegetables made ourlist of veggies to eat every week, emphasizing their nutritional contributions.
Are Root Vegetables Good for You?
Yes, there are numerous health benefits to eating root vegetables. Eating more vegetables is one of the simplest and most effective things you can do to eat healthier. Adding nutrient-dense root vegetables to your diet can help you meet the recommended 2 1/2 cups ofvegetables a dayaccording to the 2020-2025Dietary Guidelinesfor Americans. Our recipe for sheet pan roasted root veggies includescarrots, parsnips,beets, red onion, andsweet potato. Thisvariety of vegetableshelps you get the vitamins, minerals, fiber and antioxidants your body needs for a healthy diet.
Should You Soak or Boil Root Vegetables Before Roasting Them?
You don’t need to soak or boil root vegetables before roasting them. Boiling dilutes the flavor and can leach nutrients from the vegetables into the liquid. Boiling will also give the vegetables a mushy, waterlogged texture. Thebest technique for roasting vegetablesis to roast them at higher temperatures so that the natural sugars caramelize. The resulting veggies are browned and crisp on the outside and tender on the inside. For extra-crispy roasted vegetables,add some cornstarch.
Photographer: Rachel Marek, Food Stylist: Holly Dreesman, Prop Stylist: Sue Mitchell
Cook Mode(Keep screen awake)Ingredients2largecarrots2mediumparsnips, peeled2mediumbeets, peeled1mediumred onion1mediumsweet potato3tablespoonsextra-virgin olive oil1 ½tablespoonsapple cider vinegar or balsamic vinegar1tablespoonfresh herbs, such as thyme, rosemary or sage½teaspoonkosher salt½teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
2largecarrots
2mediumparsnips, peeled
2mediumbeets, peeled
1mediumred onion
1mediumsweet potato
3tablespoonsextra-virgin olive oil
1 ½tablespoonsapple cider vinegar or balsamic vinegar
1tablespoonfresh herbs, such as thyme, rosemary or sage
½teaspoonkosher salt
½teaspoonground pepper
DirectionsPosition racks in upper and lower thirds of oven; preheat to 425°F. Line 2 large rimmed baking sheets with parchment paper.Cut 2 carrots and 2 parsnips into 1/2-inch-thick slices on a diagonal, then cut into half moons. Cut 2 beets and 1 onion into 1/2-inch-thick wedges. Cut 1 sweet potato into 3/4-inch cubes. You should have about 12 cups raw vegetables.Photographer: Rachel Marek, Food Stylist: Holly Dreesman, Prop Stylist: Sue MitchellToss the vegetables with 3 tablespoons oil, 1 1/2 tablespoons vinegar, 1 tablespoon herbs, 1/2 teaspoon salt and 1/2 teaspoon pepper in a large bowl until well coated. Divide between the prepared baking sheets, spreading into a single layer.Photographer: Rachel Marek, Food Stylist: Holly Dreesman, Prop Stylist: Sue MitchellRoast the vegetables, rotating the baking sheets top to bottom halfway through, until fork-tender, 30 to 40 minutes.Photographer: Rachel Marek, Food Stylist: Holly Dreesman, Prop Stylist: Sue MitchellEquipment2 large rimmed baking sheets, parchment paperTo make aheadRefrigerate in an airtight container for up to 5 days.EatingWell.com, April 2017; updated December 2022
Directions
Position racks in upper and lower thirds of oven; preheat to 425°F. Line 2 large rimmed baking sheets with parchment paper.Cut 2 carrots and 2 parsnips into 1/2-inch-thick slices on a diagonal, then cut into half moons. Cut 2 beets and 1 onion into 1/2-inch-thick wedges. Cut 1 sweet potato into 3/4-inch cubes. You should have about 12 cups raw vegetables.Photographer: Rachel Marek, Food Stylist: Holly Dreesman, Prop Stylist: Sue MitchellToss the vegetables with 3 tablespoons oil, 1 1/2 tablespoons vinegar, 1 tablespoon herbs, 1/2 teaspoon salt and 1/2 teaspoon pepper in a large bowl until well coated. Divide between the prepared baking sheets, spreading into a single layer.Photographer: Rachel Marek, Food Stylist: Holly Dreesman, Prop Stylist: Sue MitchellRoast the vegetables, rotating the baking sheets top to bottom halfway through, until fork-tender, 30 to 40 minutes.Photographer: Rachel Marek, Food Stylist: Holly Dreesman, Prop Stylist: Sue MitchellEquipment2 large rimmed baking sheets, parchment paperTo make aheadRefrigerate in an airtight container for up to 5 days.
Position racks in upper and lower thirds of oven; preheat to 425°F. Line 2 large rimmed baking sheets with parchment paper.
Cut 2 carrots and 2 parsnips into 1/2-inch-thick slices on a diagonal, then cut into half moons. Cut 2 beets and 1 onion into 1/2-inch-thick wedges. Cut 1 sweet potato into 3/4-inch cubes. You should have about 12 cups raw vegetables.
Toss the vegetables with 3 tablespoons oil, 1 1/2 tablespoons vinegar, 1 tablespoon herbs, 1/2 teaspoon salt and 1/2 teaspoon pepper in a large bowl until well coated. Divide between the prepared baking sheets, spreading into a single layer.
Roast the vegetables, rotating the baking sheets top to bottom halfway through, until fork-tender, 30 to 40 minutes.
Equipment
2 large rimmed baking sheets, parchment paper
To make ahead
Refrigerate in an airtight container for up to 5 days.
EatingWell.com, April 2017; updated December 2022
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Nutrition Facts(per serving)112Calories6gFat15gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Jan Valdez
