Finger Lakes Herb-Roasted Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A vibrant medley of seasonal roots roasted to caramelized perfection with fresh herbs, showcasing the Finger Lakes' abundant harvest. This american-inspired sheet pan (vegetarian) ready in about 50 minutes pairs cut into 1-inch wedges red onion, olive oil, leaves only fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
• 1 large, peeled and cut into 1-inch chunks parsnip
• 1 medium, peeled and cut into 1-inch chunks sweet potato
• 1, cut into 1-inch wedges red onion
• 3 tbsp olive oil
• 2 tsp, leaves only fresh thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Place the carrots, parsnip, sweet potato, and red onion in a large bowl, then drizzle with 3 tbsp olive oil and toss to coat evenly.
2. Step 2: Add 2 tsp fresh thyme, 1 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper to the vegetables, then toss again until all pieces are evenly coated with the herbs and seasonings.
3. Step 3: Spread the vegetables in a single layer on a large rimmed baking sheet. Roast for 35 minutes, stirring once halfway through, until the vegetables are tender and have deep golden-brown edges.