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Roasted Root Vegetables

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Photo of a sheet pan of roasted root vegetables
Ready In: 40 minutes
Serves: 6
Gluten-freeLow Added SugarVeganVegetarian
Even picky eaters can enjoy this fresh spin on homefries.

What you'll need

Sharp knife
2 baking sheets
Aluminum foil
Tongs or 2 large spoons
Oven mitt


Serves 6
of Nonstick Cooking Spray
2 Beets
6 Carrots
2 Sweet Potatoes
1 tablespoon Thyme Fresh, chopped or 1 teaspoon Dried Thyme
1 tablespoon Fresh Parsley chopped or 1 teaspoon Parsley dried
1/2 teaspoon Salt (feel free to use less)
1 1/2 tablespoons Vegetable Oil

Video Directions


1.Preheat oven to 450°F. Line 2 baking sheets with aluminum foil and lightly spray with nonstick cooking spray. Set aside.
2.Peel beets, carrots, and sweet potatoes and cut each one lengthwise into 1⁄2-inch slices.
3.In a bowl, mix thyme, parsley, and salt.
4.In a bowl, toss vegetables with vegetable oil. Sprinkle in mixed herbs. Toss again.
5.Spread vegetables in a single layer on prepared baking sheets. Bake until vegetables are tender and golden, turning occasionally with tongs, 20 to 25 minutes.
6.Transfer to a dish and serve.

Nutrition Facts

Serving Size 1.00 cup

Serving Per Container 6

Amount Per Serving
Calories 100
% Daily Value*
Total Fat 4 g5%
Saturated Fat <1 g3%
Sodium 260 mg11%
Total Carbohydrate 15 g5%
Dietary Fiber 4 g14%
Protein 2 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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