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
Pan roasted root vegetables are the perfect compliment to any meal.
- 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.
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