Sheet Pan-Roasted Root Vegetables Recipe

Sheet Pan-Roasted Root Vegetables pair perfectly with grilled or slow-cooked meats, BBQ chicken, and roast pork.

  • Save

Sheet Pan Roasted Root Vegetables

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Calories: 186kcal
Author: Kelly DiMascio
Pan roasted root vegetables are the perfect compliment to any meal.
Print Recipe


  • 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


  • 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.


Feel free to choose your favorite vegetables for this dish.
This is wonderful with just potatoes and sweet potatoes or beets and butternut squash.


Calories: 186kcal | Carbohydrates: 36g | Protein: 4g | Fat: 3g | Sodium: 535mg | Potassium: 1049mg | Fiber: 7g | Sugar: 9g | Vitamin A: 29860IU | Vitamin C: 34.7mg | Calcium: 109mg | Iron: 3.3mg
Did you love this recipe? Please Share!Mention @MermaidsandMojitos or tag #mermaidsandmojitos!



  1. Mother's Day Brunch Menu | Happy Mother's Day | Mermaids & Mojitos - […] Sheet Pan-Roasted Root Vegetables […]

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Save
Learn WordPress 50% off
  • Save

Recent Posts

Work Anywhere
  • Save

More Recipe(

 < Eat  < Drink < Party <

  • Save


  • Save

DIY + Create

Food Philosophy

I love serving homemade meals and entertaining, but I don’t love spending all my time in the kitchen… Sound familiar?  I’ll share my shortcuts for getting delicious, healthy food on the table – easy, fast & stress-free. All of my recipes have been tested on family and friends.  We love them and I hope you will too.

  • Save


Chief Mermaid & Mojito Maker

This is me hangin’ out on the boat – it’s an absolutely gorgeous day in the Florida Keys – doing what wannabe mermaids do best…splashing in the waves + soaking up the sun. Life’s amazing.  Want to learn more?  
Sheet Pan Roasted Root Vegetables via @mermaidsandmojitos
  • Save

Pin It on Pinterest

Share This

Share the Love.

Tell your friends!

Share via
Copy link
Powered by Social Snap