About this recipe

A classic, foolproof sheet pan of golden, caramelized root vegetables roasted with olive oil, garlic, and fresh herbs. Carrots, parsnips, potatoes, and beets come together in a hearty, colorful side dish that practically makes itself. The high oven heat brings out the natural sweetness of every vegetable, creating crispy edges and tender centers that pair beautifully with almost any main course.

Instructions

1. 1

   Preheat your oven to ![425°F]. Position a rack in the center of the oven. If using two baking sheets, position racks in the upper and lower thirds.

2. 2

   Peel and cut all the vegetables into roughly 1-inch pieces so they cook evenly. Cut the beets last (or wear gloves) to avoid staining your hands. Keep the beet pieces slightly separate from the others at this stage if you want to prevent them from turning everything pink.

3. 3

   Add all the vegetables, garlic, olive oil, salt, black pepper, dried thyme, and rosemary to a large mixing bowl. Toss thoroughly until every piece is well coated in oil and seasoning.

4. 4

   Spread the vegetables out in a single layer on a large baking sheet. This is the most important step — do not crowd them. Crowded vegetables steam instead of roast and won't caramelize. Use two baking sheets if needed.

5. 5

   Roast in the preheated oven for 25 minutes without disturbing them. This allows the undersides to develop a golden-brown crust.

6. 6

   After 25 minutes, use a spatula to flip and toss the vegetables. Return to the oven and roast for another 15–20 minutes, until all the vegetables are fork-tender and caramelized at the edges.

7. 7

   Remove from the oven. If using, drizzle with balsamic vinegar and toss gently — it adds a lovely sweet-tangy gloss. Taste and adjust salt if needed.

8. 8

   Transfer to a serving platter, scatter with fresh flat-leaf parsley if using, and serve immediately while hot and crispy.