Five-Spice Roasted Root Vegetables
A vibrant medley of beets, carrots, and parsnips roasted with Chinese five-spice for a sweet, aromatic side dish. This asian-inspired sheet pan (vegetarian) ready in about 43 minutes pairs medium beets, medium carrots, medium parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, 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 beets
- 3 medium carrots
- 2 medium parsnips
- 1 tsp five-spice powder
- 1 tbsp honey
- 2 tbsp olive oil
- 2 rosemary sprigs
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tsp thyme leaves
Instructions
- Step 1: Preheat oven to 400°F. Peel and dice 2 medium beets, 3 medium carrots, and 2 medium parsnips into 3/4-inch chunks. Toss in a bowl with 2 tbsp olive oil, 1 tsp five-spice powder, 1/4 tsp salt, and 1/8 tsp black pepper.
- Step 2: Spread vegetables evenly on a parchment-lined baking sheet. Roast for 25 minutes, stirring halfway, until vegetables are tender and caramelized at the edges.
- Step 3: Remove from oven and toss with 1 tbsp honey and 2 chopped rosemary sprigs. Return to oven for 3 more minutes until honey glazes the vegetables. Sprinkle with 1 tsp fresh thyme leaves and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Five-Spice Roasted Root Vegetables take to make?
Total time is about 43 minutes (15 min prep + 28 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Five-Spice Roasted Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium beets from drying out.
Can I substitute ingredients in Five-Spice Roasted Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Five-Spice Roasted Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Five-Spice Roasted Root Vegetables vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
