Sheet-Pan Roasted Root Vegetables

⏱ 55 min · 🍽️ 4 Servings · 🧂 8 Ingredients

Ingredients

  • 300 g carrots
  • 300 g parsnips
  • 300 g beetroot
  • 300 g potatoes
  • 40 ml olive oil
  • 10 g fresh rosemary
  • 20 g maple syrup
  • 1 pinch salt

Instructions

  1. Heat the oven to 200 degrees. Peel the root vegetables and cut them into evenly sized, bite-sized pieces.
  2. Toss the vegetables with olive oil, chopped rosemary and salt on a baking tray and spread them out evenly.
  3. Roast in the oven, turning once halfway through, until the edges are golden and caramelized.
  4. Drizzle with maple syrup for the final minutes so a glossy glaze forms, then serve hot.
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Sheet-Pan Roasted Root Vegetables – Recipe and image AI-created, editorially reviewed
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🤖 Recipe and image AI-created, editorially reviewed · About our AI transparency

vegangluten-freeeasymeal-prep

Sheet-Pan Roasted Root Vegetables

Colorful root vegetables roasted until golden with rosemary and a touch of maple syrup. The flexible autumn side for roasts, bowls and grills..

⏱

Cook time

55 min

🍽️

Servings

4

🧂

Ingredients

8

View Original ↗

Nutrition

per serving

224 kcal

Calories

4 g

Protein

8 g

Fat

34 g

Carbs

Ingredients

For 4 servings

Estimated cost~€1.45 · ~€0.35/serving
  • 🛒

Instructions

  1. 1

    Heat the oven to 200 degrees. Peel the root vegetables and cut them into evenly sized, bite-sized pieces.

  2. 2

    Toss the vegetables with olive oil, chopped rosemary and salt on a baking tray and spread them out evenly.

  3. 3

    Roast in the oven, turning once halfway through, until the edges are golden and caramelized.

  4. 4

    Drizzle with maple syrup for the final minutes so a glossy glaze forms, then serve hot.

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