Oven-roasted sheet pan root vegetables are one of the easiest ways to serve a flavorful side dish. Roasting brings out the natural sweetness, creating a lightly caramelized finish. We chose a mix of favorites, carrots, fingerling potatoes, sweet potatoes, and cipollini onions, for a colorful, delicious blend perfect for any meal.

A serving dish with roasted root vegetables.

This is a quick, almost hands-free method for an easy side dish. These root vegetables make a a great side dish to serve with a pork roast and a Little Gem Caesar Salad.

You can also use them to make an easy sheet pan dinner. Just scooch the vegetables around a little to make space for a couple of seasoned chicken thighs or your favorite fish fillets.

Ingredients used to cook root vegetables in the oven.

Ingredients for These Oven Roasted Root Vegetables:

Roasting root vegetables on a sheet pan is a huge time saver when preparing dinner for a crowd of people! You can peel, scrub and prep the vegetables in advance then pop them in the oven just at the right time! Feel free to double the ingredients and use more than one sheet pan to accommodate your dinner guests.

Carrots
Parsnips
Fingerling potatoes
Cipollini onions
Sweet potato
Olive oil
Salt/pepper
Fresh Thyme

Some other root vegetables that would work with this recipe are beets, rutabagas, celeriac, and sunchokes (Jerusalem artichokes).

Seasoned root vegetables on a baking sheet ready for the oven.

How to Roast Root Vegetables in the Oven:

As I said, this is an easy way to serve up a side dish! Here’s a brief run-down of the process but please scroll to the printable recipe card for the full instructions plus the notes.

Prep the veggies. Peel, scrub, and slice the vegetables.
Coat with oil: Put the vegetables in a large bowl and toss with the olive oil.
Season: Transfer them to a baking sheet and season them with salt and pepper.
Roast: Cook them until they are fork tender.

Freshly cooked root vegetables on a roasting tray.

Helpful Tips for Perfectly Roasted Root Vegetables

To save clean-up time, line the sheet pan with parchment paper or foil.
Select or cut the vegetable all the same size.
For crisp, caramelized vegetables keep them in one layer and not too close together. Use more than one pan if necessary.
Check during the roasting process and remove any vegetables that finish cooking before others.

If you want to roast these root vegetables in an air fryer, you can use this air fryer calculator for oven to air fryer conversions. Just make sure you don’t crowd the veggies.

More Flavorful Additions

This recipe is easy to build on by adding additional flavorings and seasonings. A simple way to add a pop of flavor is to substitute the oil for a flavored oil like roasted garlic olive oil. You could also add a splash of lemon juice, apple cider vinegar, or balsamic vinegar.

A quick way to add interest and variety to these oven-roasted vegetables is to toss them with premade seasonings. Try tossing the veggies in one of the following.

Roasted root vegetables with char marks from the oven.

Some Other Recipes We Are Sure You Will Love:

Whole Roasted Chicken and Vegetables is a classic Sunday dinner or for any weeknight. The chicken is moist and tender plus a whole chicken is budget-friendly and will serve the entire family. It is an easy one-pot dinner!

Try this easy one-pot meal of Slow-Roasted Lamb Shoulder and Root Vegetables, I guarantee you will not be disappointed! The lamb is moist and tender while the vegetables are perfectly cooked.

Our Cast Iron Roast Chicken with Root Vegetables makes a full meal. Pull out your largest cast-iron skillet and roast up this easy dinner including your vegetables! Tender, roasted chicken leg/thighs roast right on top of your favorite root vegetables!

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Overhead view of a bowl of roasted veggies

Roasted Root Vegetables

Roasting root vegetables is an easy method of cooking vegetables. Roasting intensifies their flavors and brings out the vegetables' natural sweetness.

4.94 from 15 votes

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Prep Time: 7

Cook Time: 25

Total Time: 32

Servings: to 6 servings

Calories: 271kcal

Author: Pat Nyswonger

Ingredients

3 carrots
3 parsnips
10-12 fingerling potatoes
5 cipollini onions or small yellow onions
1 large sweet potato
3-4 Tablespoons olive oil
Salt and fresh pepper
2 tablespoons fresh thyme leaves plus sprigs

Instructions

Pre-heat the oven to 425°
Peel the carrots, parsnips and sweet potato then cut them into 2-inch pieces of approximately the same size for even cooking.
Scrub the potatoes and if they are large, cut into pieces approximating the same size as the carrots, parsnips, and sweet potato.
Trim and peel the onions.
Put the vegetables in a large bowl and toss with the olive oil. Transfer to a baking sheet in a single layer. If they are too close together and heaped on each other they will end up 'steamed' rather than roasted.
Sprinkle generously with salt and black pepper.
Roast the vegetables at 425 degrees for 20-25 minutes. Check often and remove when they are fork-tender but still have a little resistance when pierced. Enjoy!

Notes

For added color include red cipollini onions or chunks of red onion
Divide the vegetables onto two sheet pans if necessary
Other options for the vegetables would be rutabagas, turnips, beets and fennel.
Check the vegetables after 15 minutes. If any of the vegetables appear to be done transfer them to a plate cover with foil and keep warm until all the vegetables are tender.