Herb-Roasted Root Vegetables with Lemon

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A simple, vibrant side dish featuring roasted carrots, parsnips, and sweet potatoes with fresh herbs and citrus. This American-inspired Mother’s Day recipe, ready in about 35 minutes, pairs carrots, parsnips, sweet potatoes 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 cups carrots
• 2 cups parsnips
• 2 cups sweet potatoes
• 3 tbsp olive oil
• 1 tbsp fresh thyme
• 1 lemon
• 1/2 tsp salt
• 1/4 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. Toss 2 cups diced carrots, 2 cups diced parsnips, and 2 cups diced sweet potatoes with 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl.
2. Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, stirring once, until edges are caramelized and tender.
3. Step 3: Remove from oven and sprinkle with 1 tbsp chopped fresh thyme. Squeeze juice from 1 halved lemon over vegetables and serve immediately.