Deisceart Herb-Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A vibrant side dish featuring seasonal root vegetables roasted with fresh herbs until caramelized and tender. This Irish-inspired vegetarian recipe, ready in about 45 minutes, pairs carrots, parsnips, sweet potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 1 medium, peeled and cut into 1-inch chunks sweet potato
• 1 large, cut into 1-inch wedges red onion
• 3 tbsp olive oil
• 2 tbsp, finely chopped rosemary
• 1 tbsp, fresh leaves thyme
• 1 tsp sea salt
• 1/2 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 medium carrots (peeled and cut into 1-inch chunks), 2 medium parsnips (peeled and cut into 1-inch chunks), 1 medium sweet potato (peeled and cut into 1-inch chunks), and 1 large red onion (cut into 1-inch wedges) with 3 tbsp olive oil, 2 tbsp fresh rosemary (finely chopped), 1 tbsp fresh thyme leaves, 1 tsp sea salt, and 1/2 tsp black pepper in a large bowl until evenly coated.
2. Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, stirring once halfway through, until golden brown and tender when pierced with a fork.
3. Step 3: Transfer to a serving dish and serve warm.