Sheet Pan-Roasted Root Vegetables Recipe
Sheet Pan-Roasted Root Vegetables pair perfectly with grilled or slow-cooked meats, BBQ chicken, and roast pork.
Sheet Pan Roasted Root Vegetables
Ingredients
- 1 butternut squash - halved, seeded and peeled
- 3 large Yukon gold potatoes - scrubbed and peeled if desired
- 2 large sweet potatoes
- 1 bunch medium beets - scrubbed and tops trimmed
- 1 large red onion - peeled
- 12 carrots - peeled and cut lengthwise
- 1 head garlic - cloves separated and peeled (about 16)
- 2 tablespoons extra-virgin olive oil - plus more for drizzling
- 1 1/2 teaspoons coarse sea salt
- Freshly ground black pepper
Instructions
- Preheat oven to 475 degrees F. If you have a convection oven with the roast setting, use that setting.
- Place 2 baking sheets in the oven to preheat.
- While baking pans preheat cut all the vegetables (except carrots) into 1 1/2-inch pieces. Cut the onions through the base to keep layers in chunky pieces.
- Carrots should be cut lengthwise.
- Toss all the vegetables with garlic, olive oil and salt in a large bowl.
- Liberally grind fresh pepper over vegetables.
- Carefully remove the heated baking sheets from the oven, line with parchment paper or non-stick foil
- Divide the vegetables between the 2 pans, leaving space between vegetables to avoid steaming while roasting.
- Roast the vegetables until tender and golden brown, stirring occasionally, about 30 minutes.
- Check vegetables for doneness - some vegetables are cooking faster than others (remove them and keep them warm while the remaining vegetable reached the desired doneness.
- Reduce heat to 425 and cook for an additional 15 to 30 minutes, checking vegetables every 15 minutes. Cook until vegetables are tender.
Notes
Nutrition
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