Sheet Pan Roasted Root VegetablesPerfect Veggies to Accompany a Roast

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  • Sheet Pan Roasted Root Vegetables

Sheet Pan Roasted Root Vegetables Oh my!  Sheet pan vegetables are the best!  I’ve made them forever as it is so easy as opposed to steaming in individual lots.  I do recommend placing baking paper down on the sheet pan…

Sheet Pan Roasted Root Vegetables

Oh my!  Sheet pan vegetables are the best!  I’ve made them forever as it is so easy as opposed to steaming in individual lots.  I do recommend placing baking paper down on the sheet pan first so the vegetables don’t stick, this also makes clean up much easier!

Root vegetables grouped together tend to cook evenly (which is good).  They are good with a roast meat of some variety with some gravy.

Sheet Pan Roasted Root Vegetables

serves
6
time needed
prep cook
ingredients
7
difficulty
Easy
rating (click to rate)
4.3 based on 3 ratings, click to rate

Ingredients

  • 4 Carrots
  • 4 Beetroot
  • 1 Spanish Onion
  • 1 Lemons
  • 4 Potatoes
  • 6 Garlic Cloves
  • 1/2 cup Parsley (to Serve)


Method

  1. Preheat the oven to 180 degrees.  Line a baking tray with baking paper and spray with canola or olive oil.
  2. Cut up the root vegetables and spread evenly on the tray.
  3. Season with salt and pepper.
  4. Bake for 35 minutes or until the vegetables are cooked through and lightly browned.
  5. Sprinkle with parsley and serve immediately.

Notes

Hints and Tips:

  • This recipe is not suitable for freezing.

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