November's Roasted Root Vegetable Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A hearty, colorful medley of roasted root vegetables, seasoned with herbs and garlic for autumnal comfort. This american-inspired sheet pan ready in about 45 minutes pairs cut into 1/2-inch wedges Red onion, Olive oil, minced Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 cups, peeled and cut into 1/2-inch pieces Carrots
• 2 cups, peeled and cut into 1/2-inch pieces Parsnips
• 2 cups, peeled and cut into 1/2-inch pieces Sweet potatoes
• 1, cut into 1/2-inch wedges Red onion
• 3 tbsp Olive oil
• 3 cloves, minced Garlic
• 1 tsp, dried Thyme
• 1/2 tsp, dried Rosemary
• 1/2 tsp Salt

Instructions

1. Step 1: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, combine 2 cups peeled and chopped carrots, 2 cups peeled and chopped parsnips, 2 cups peeled and chopped sweet potatoes, and 1 cut red onion into wedges.
3. Step 3: Drizzle with 3 tbsp olive oil, add 3 minced garlic cloves, 1 tsp dried thyme, 1/2 tsp dried rosemary, and 1/2 tsp salt, then toss until evenly coated.
4. Step 4: Spread vegetables in a single layer on the prepared baking sheet, ensuring they aren't crowded.
5. Step 5: Roast for 25-30 minutes, stirring once halfway through, until vegetables are tender and golden brown at the edges.