Old-World Herb-Roasted Root Vegetables
A rustic medley of roasted root vegetables, glazed with balsamic reduction and fragrant with thyme, rosemary, and garlic. This french-inspired sheet pan ready in about 55 minutes pairs large sweet potatoes, large parsnips, celery root for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 large sweet potatoes
- 2 large parsnips
- 1 celery root
- 4 cloves garlic
- 3 tbsp olive oil
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 1/4 cup balsamic vinegar
- 1 tbsp honey
- 1 tsp salt
Instructions
- Step 1: Preheat oven to 400°F (200°C). Dice 2 sweet potatoes, 2 parsnips, and 1 celery root into 1/2-inch cubes. Place in a large bowl. Add 3 tbsp olive oil, 1 tsp salt, 1 tbsp minced garlic, 1 tbsp chopped thyme, and 1 tbsp chopped rosemary. Toss until the vegetables are evenly coated.
- Step 2: Spread the vegetables on a parchment-lined baking sheet in a single layer. Roast for 25 minutes, then stir. Increase oven temperature to 450°F (230°C) and roast for 15 minutes until the edges are caramelized and crispy.
- Step 3: While the vegetables roast, whisk 1/4 cup balsamic vinegar, 1 tbsp honey, and 1/2 tsp salt in a small saucepan. Bring to a simmer over medium heat for 5 minutes until the liquid reduces by half and becomes syrupy. Drizzle the glaze over the roasted vegetables before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Old-World Herb-Roasted Root Vegetables take to make?
Total time is about 55 minutes (15 min prep + 40 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 Old-World Herb-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 large sweet potatoes from drying out.
Can I substitute ingredients in Old-World Herb-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 Old-World Herb-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.
What goes well with Old-World Herb-Roasted Root Vegetables?
French sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This has become our go-to sheet pan dish. We make it weekly.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
