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Recipe

Sheet Pan-Roasted Root Vegetables with Lemon and Thyme

Servings: 12

This is a perfect do-ahead side dish that has many possible variations to suit your tastes. It’s generously sized to serve a crowd, but also because it makes for terrific leftovers. It can be reheated just as is or turned into a root vegetable hash with a runny fried egg on top. Use the leftovers as the basis for a vegetable curry or pot pie. Or simply toss this medley of roots with toasted homemade bread cubes for a wintertime root vegetable panzanella.

Ingredients

  • 5 medium parsnips (about 1-1/4 lb.)
  • 4 large carrots (about 1 lb.)
  • 1 lb. Brussels sprouts, trimmed and halved
  • ¾ lb. baby white or red potatoes, scrubbed and halved
  • 3 medium golden beets (about 1-1/4 lb.), trimmed, peeled, and cut into thin wedges
  • 1 large red onion, cut into 1/2 -inch-thick wedges
  • 1/4 cup extra-virgin olive oil
  • 2 Tbs. pure maple syrup
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. fresh lemon juice
  • 1/2 cup loosely packed, chopped fresh flat-leaf parsley leaves and tender stems
  • 2 Tbs. fresh thyme leaves
  • 1 tsp. sambal oelek (optional)

Nutritional Information

  • Calories (kcal) : 167
  • Fat Calories (kcal): 45
  • Fat (g): 5
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 0
  • Sodium (mg): 133
  • Carbohydrates (g): 29
  • Fiber (g): 7
  • Sugar (g): 12
  • Protein (g): 4

Preparation

  • Position a rack in the center of the oven, and a second rack in the lower third of the oven. Preheat the oven to 425°F. Trim and peel the parsnips and carrots; cut in half lengthwise, then cut into 1-1/2 -inch pieces. In a large bowl, toss the parsnips, carrots, Brussels sprouts, potatoes, beets, and red onion with the olive oil, maple syrup, 1/2 tsp. salt, and 1/2 tsp. pepper. Spread the vegetables in an even layer on 2 large rimmed baking sheets, potatoes and Brussels sprouts cut-side down. Roast for 20 minutes. Stir and rotate the pans. Continue to roast, until the vegetables are crisp-tender and slightly browned around edges, about 20 to 25 minutes more.
  • Transfer the vegetables to the large bowls, scraping the pan juices into the bowl. Drizzle vegetables with the lemon juice, and sprinkle with the parsley and thyme. Add the sambal oelek, if using. Toss gently. Transfer to a warmed serving bowl, and serve immediately.

Tip

To make ahead: The vegetables can be roasted up to 4 hours ahead. Leave on the sheet pans, and leave at room temperature, uncovered. Just before serving, warm in a 300°F oven for 10 minutes, then toss with the lemon and herbs.

Reviews

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Reviews (2 reviews)

  • User avater
    caroljay99 | 01/13/2021

    Great recipe. It should be noted that onions, potatoes, and brussels sprouts are not root vegetables, as they are not roots. Botanically speaking, they are underground stems.

  • cathy | 01/01/2021

    Lovely. Once when I made it guests cancelled due to covid exposure so lots of left overs. I removed Brussel sprouts and cooked until a little softer in low sodium chicken broth and added a cup of cooked dried beans. Then used an immersion blender to create a soup very warming after a cold walk. The roast veg are great left over as they are but this gives an easy additional choice.

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