dinner · Best in fall
Sheet Pan Roasted Root Vegetables
Every root vegetable from the garden, chopped roughly, tossed in olive oil and herbs, and roasted until caramelized and tender. A technique masquerading as a recipe — master the method and you'll never need to look it up again.
Ingredients
🌱 From Your Homestead
- mixed root vegetables (carrots, beets, parsnips, sweet potato — 2 lbs total)
- garlic (1 whole head)
- fresh rosemary and thyme
🛒 From the Store
- olive oil (3 tbsp)
- balsamic vinegar (1 tbsp, for drizzle)
- salt
- pepper
- honey (1 tsp)
- feta for serving optional
How to Make It
- Gather your ingredients: mixed root vegetables (carrots, beets, parsnips, sweet potato — 2 lbs total), garlic (1 whole head), fresh rosemary and thyme, olive oil (3 tbsp), balsamic vinegar (1 tbsp, for drizzle), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: mixed root vegetables (carrots, beets, parsnips, sweet potato — 2 lbs total), garlic (1 whole head), fresh rosemary and thyme.
- Cut everything to roughly the same size and don't crowd the pan — vegetables in a single layer with breathing room will roast and caramelize. Piled up, they steam and go soft. Use two pans if you have a lot.
- Cook for approximately 45 min. Adjust to taste and serve 4 portions.
- Plate, enjoy, and share with your household!
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