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Home » Side-Dish and Vegetables » Roasted Root Vegetables [Sheet Pan Recipe]

Roasted Root Vegetables [Sheet Pan Recipe]

July 18, 2016 , Updated June 18, 2020 Maria 18 Comments

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A medley of roasted root vegetables in a sheet pan.

Roasted root vegetables never tasted so good! A colorful and healthy “salad” recipe which is naturally sweet, delicious warm, cold, or at room temperature. Makes the perfect vegetable side dish.

An overhead shot of roasted root vegetable medley in a round bowl.

Healthy eating is important to me, and so I’m always looking for new and unique salad recipes to introduce into my home. I recently visited one of my cousins, and she served these colorful root vegetables …I just couldn’t leave without the recipe!

Beets and turnips, along with carrots, parsnips, sweet potatoes, red onions, celeriac, a sprinkle of walnuts, and a simple balsamic vinaigrette – does that sound good to you?

Beets and turnips, along with a medley of root vegetables in a dish.

This colorful vegetable “salad” is unbelievably naturally sweet, delicious warm, cold, or at room temperature. 

I was first introduced to this oven roasted veggies recipe a few months ago, but have made it up for family and guests many times since …it never fails to get a great deal of compliments!

It’s very easy to throw together, and it’s very filling as well – and the leftovers (if there are any) make for very delicious lunches the next day 😉

But my very favorite thing about this recipe for these Roasted Root Vegetables is how healthy it is!

Let’s take a look at a few of these root vegetables …

Two fresh beets on a sheet pan.

Beets:

Who doesn’t like this jewel-like vegetable? Truly a powerhouse of nutrients, as far as anti-oxidants are concerned. Beets are also a great source of beta-carotene.

When roasted, the natural sweetness of this root vegetable is truly appreciated. Did you know there are also golden beets which are sweeter than their counterpart? Who says vegetables are boring?

Fresh parsnips on a sheet pan, about to be roasted.
Parsnips:

This vegetable can easily be described as “white carrots”. Parsnips will provide you with a good source of fiber, as well as Vitamin C and some all-important anti-oxidants (to name but a few benefits).

 A close up of a gnarly celeriac root.
Celeriac:

The vegetable that looks like a planet! 

In order to get to the creamy white interior of this vegetable, you need to scrub and wash the root in cold running water. Once that’s done, start the trimming process. With a sharp knife, you should have no problem slicing through the exterior skin – the celery root only looks tough and hard.

As far as the health benefits are concerned, celeriac (also known as celery root) is another powerhouse of nutrients …for example, vitamins C and K as well as micro-nutrients.

 A red onion on a sheet pan.
Red onion:

As with the other root vegetables, red onions are a great source of anti-oxidants. Interesting to note that most of the nutrients are on the outer layers. So be mindful when peeling away at your onion.

A photo collage of chopped root vegetables.

Did you know that root vegetables were once considered “peasant food”?

I am sure you won’t object to eating these roasted beets and root vegetables recipe.

But don’t just take my word for it – try it and see for yourself!

Roasted Vegetables we love:

  • Marinated Roasted Bell Peppers
  • Roasted Broccoli
  • Roasted Beet Salad
  • Italian Roasted Potatoes
  • Roasted Garlic Brussel Sprouts
  • Roasted Fennel

Roasted beets and root vegetables on a sheet pan.

Origin of the recipe for Easy Sheet Pan Oven Roasted Root Vegetables:

My cousin, Maria, originally found the recipe for this Oven Roasted Root Vegetables in the Food section of the local paper (recipe adapted from Sophie Dahl). 

Maria and I grew up in the same house, as a result, we became particularly close. I guess you could say my childhood was a little like Full House – me, Mom, Dad, brother, sister, Uncle, Aunt, Grandmother, Grandfather, and two cousins, all under one roof!

It was a really lively and fun way to grow up for sure. 🙂  Side-note – did you notice that Cousin Maria and I share a name? A lively and fun way to grow up, and a little confusing as well, ha!

So I just want to express my gratitude to my older cousin Maria, for this great recipe!

Have lots of fun making this Roasted Vegetables with balsamic vinegar. I know you will love it! It truly is a great way to eat your veggies.

Easy Sheet Pan Oven Roasted Root Vegetables

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

Ciao for now,

Maria 

★★★★★ If you have made this absolutely delicious baked root vegetables recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

Beets and turnips, along with a medley of root vegetables in a dish.

Roasted Root Vegetables

Easy Sheet Pan Oven Roasted Root Vegetables -a colorful & healthy “salad” recipe which is naturally sweet, delicious warm, cold, or at room temperature.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 234kcal
Author: Maria Vannelli RD

Ingredients

Root vegetables:

  • 1 sweet potato
  • 1 red onion
  • 2 carrots
  • 2 parsnips
  • 1 celeriac small
  • 2 beets red
  • 2 beets yellow
  • 1 turnip
  • 2-3 tablespoons olive oil
  • 1/2 - 3/4 cup chopped walnuts
  • 1/2 - 3/4 cup crumbled feta or goat cheese optional

Balsamic Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice freshly squeezed
  • 1/3 cup fresh parsley chopped
  • salt and pepper to taste

Instructions

  • Preheat oven to 425° F (220° C)
  • Peel and chop all the vegetables into similar sizes.
  • Place on a large sheet pan.
  • Toss with olive oil.
  • Arrange vegetables as a single layer and roast for about 30 - 40 minutes.
  • Turn over a few times during this time.
  • Add walnuts during last 5 minutes of cooking time (if using).
  • Remove for oven.
  • Transfer vegetables to a serving dish.
  • Drizzle with balsamic dressing (see below).
  • Sprinkle crumbled cheese (if using).

Balsamic Dressing

  • While vegetables are roasting, whisk together all of the ingredients for the dressing.
  • Set aside until ready to use.
Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Notes

Recipe can be served hot, room temperature or cold.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
*recipe adapted from the Gazette

Nutrition

Serving: 1serving | Calories: 234kcal | Carbohydrates: 34g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 208mg | Potassium: 918mg | Fiber: 8g | Sugar: 11g | Vitamin A: 6770IU | Vitamin C: 32.8mg | Calcium: 102mg | Iron: 2mg
Tried this recipe?Mention @shelovesbiscotti or tag #shelovesbiscotti!

 

 

 

Salads, Side-Dish and Vegetables, Vegetarian

About Maria

Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

Comments

  1. Christine says

    October 7, 2019 at 10:53

    Tried this on the weekend, using the root vegetables I had on hand. My husband thought I had too much but the whole sheet pan disappeared! Can’t wait to try again and follow the recipe.
    Thanks for sharing this,
    Chris

    Reply
    • Maria says

      October 8, 2019 at 21:34

      Thanks Christine! This is an older recipe but truly one of my favorites! Thanks so much for taking the time to comment, appreciate it!

      Reply
  2. [email protected] says

    July 19, 2016 at 07:58

    I so love root vegetables, but I never think of roasting them in the summertime. Love this rendition as a salad. I’m always surprised when people tell me they don’t like beets. They for sure have never tried them this way. Celeriac might be difficult to find in Southeast Georgia – our shopping is very, very limited – but can’t wait to make this.

    Reply
    • Maria says

      July 19, 2016 at 13:05

      I’m with you Deb …although I’m surprised to hear that shopping is limited. I guess I am very fortunate to live in a city where there is such a variety of produce available year round. Thanks for dropping by 🙂

      Reply
  3. Dr. Kimberley @HealthyLifeRedesign says

    July 18, 2016 at 22:51

    This recipe looks delicious Maria! I absolutely love roasted vegetables. Such a healthy yet satisfying addition to a meal…my fave is to make a big batch and have leftovers for days!

    Reply
    • Maria says

      July 18, 2016 at 23:45

      Sounds like a plan to me 🙂 Thanks so much for dropping by 🙂

      Reply
  4. Vicky Chin says

    July 18, 2016 at 22:02

    Yummy and healthy, fantastic ! It’s really easy to make too! Thanks for the recipe!

    Reply
    • Maria says

      July 18, 2016 at 22:28

      Thanks Vicky! Appreciate your comment 🙂

      Reply
  5. Elaine @ Flavour and Savour says

    July 18, 2016 at 15:47

    5 stars
    Wow! This recipe has it all! So healthy! Pinning and sharing!

    Reply
    • Maria says

      July 18, 2016 at 16:49

      That’s exactly how I felt when I first tasted it! Appreciate you dropping by 🙂

      Reply
  6. Nicoletta @sugarlovespices says

    July 18, 2016 at 12:49

    Love love all roasted vegetables and these oven roasted root vegetables look so tasty! It is so nice to hear family stories, especially stories coming from an Italian family ?. So thank you for sharing your story and this great recipe!

    Reply
    • Maria says

      July 18, 2016 at 16:53

      So many stories …so little time 😉 Thanks for taking the time to comment 🙂

      Reply
  7. Meaghan says

    July 18, 2016 at 12:48

    This is so beautiful! Love all the colours. Looks absolutely delicious, no wonder you couldn’t leave without the recipe 😉

    Reply
    • Maria says

      July 18, 2016 at 16:56

      I can’t even tell you how many times I have made this recipe …but tooo much of a good thing is never good, right? (or something like that …lol) Thanks so much for dropping in Meaghan …I’m heading over to grab some crab cakes 🙂

      Reply
  8. Gloria @ Homemade & Yummy says

    July 18, 2016 at 08:14

    I totally agree that roasting veggies are the way to go (if not grilled). This sounds wonderful, and I totally love celery root….can’t get enough of it. This was a fun collaboration.

    Reply
    • Maria says

      July 18, 2016 at 16:57

      Yes, I love how creative and different the recipes are! Thanks for dropping by Gloria 🙂

      Reply
  9. Diane says

    July 18, 2016 at 07:24

    Belle histoire de famille!
    Belle recette!
    Je surnommerai ce magnifique plat Les légumes des deux cousines

    Reply
    • Maria says

      July 18, 2016 at 07:31

      Ha, ha, ha! 🙂 🙂 🙂 Oui, en effet, on a fait beaucoup de choses ensemble dans la cuisine. Merci Diane 🙂

      Reply

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Hello and Welcome to She Loves Biscotti!
I'm Maria: dietitian and full time content creator. Join me as I share traditional Italian recipes from my youth, to modern twists on classics using fresh and seasonal ingredients.

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