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Easy Sheet Pan Root Vegetable Roast with Rosemary

easy sheet pan root vegetable roast with rosemary - featured image
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A simple, one-pan roasted root vegetable dish with rosemary, garlic, and lemon zest. Perfect for weeknights, this forgiving recipe delivers caramelized edges and tender interiors with minimal cleanup.

Ingredients

Scale
  • 4 medium carrots, peeled and cut into 2-inch chunks
  • 3 medium parsnips, peeled and cut into 2-inch chunks
  • 2 large russet potatoes, peeled and cut into 1-inch cubes
  • 2 sweet potatoes, peeled and cut into 1-inch cubes
  • 1 large red onion, cut into 1-inch wedges
  • 4 cloves garlic, smashed
  • 3 tablespoons olive oil
  • 2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried rosemary)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Zest of 1 lemon (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Place the oven rack in the middle position.
  2. Parboil the dense vegetables: Bring a large pot of salted water to a boil. Add the carrots, parsnips, and russet potatoes. Boil for 5 minutes. Drain well and let them steam dry for a minute.
  3. Combine everything in a large bowl: Add the parboiled vegetables, sweet potatoes, red onion, and smashed garlic cloves. Drizzle with olive oil. Add the chopped rosemary, salt, pepper, and lemon zest. Toss with your hands until every piece is coated.
  4. Spread on the sheet pan: Line your pan with parchment paper if using. Arrange the vegetables in a single, even layer. Don’t overcrowd.
  5. Roast for 20 minutes.
  6. Flip and rotate: Remove the pan from the oven. Using a spatula, flip each piece over. Return the pan to the oven, rotating it front to back for even heat distribution.
  7. Roast for another 15-20 minutes, until golden brown with crispy edges and a fork slides easily into the center of a potato or carrot.
  8. Rest for 5 minutes: Remove from the oven and let the pan sit on the counter.
  9. Serve immediately: Transfer to a platter or serve straight from the pan. Sprinkle with a little extra fresh rosemary or a pinch of flaky salt if desired.

Notes

Don’t skip the parboil for denser vegetables. Cut everything the same size for even cooking. Use a hot oven (425°F). Don’t crowd the pan. Flip halfway through. Let the pan rest for 5 minutes before serving. For dried rosemary, sprinkle on halfway through roasting to prevent burning. Double the garlic if desired.

Nutrition

Keywords: sheet pan, root vegetables, roasted vegetables, rosemary, easy, weeknight dinner, vegetarian, gluten-free, vegan

Find it online: https://freshforkful.com/easy-sheet-pan-root-vegetable-roast-with-rosemary/