Sheet Pan Roasted Root Vegetables

Summary

Servings
6

Time Needed

5 mins Prep

30 mins Cook

Ingredients
7

Difficulty
Easy

Ingredients

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

Nutrition Information

Qty per
273g serve
Qty per
100g
Energy 237cal 87cal
Protein 6.3g 2.3g
Fat (total) 1.83g 0.67g
 – saturated 0.26g 0.1g
Carbohydrate 44g 16g
 – sugars 7.9g 2.9g
Dietary Fibre 6.5g 2.4g
Sodium 180mg 66mg

Please Note – Nutritional information is provided as a guide only and may not be accurate.

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.

bigstock Baked Carrots Sweet Potatoes 315502942 | Stay at Home Mum.com.au

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!

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.

  6. This recipe is not suitable for freezing.

Sheet Pan Roasted Root Vegetables | Stay At Home Mum

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