Roasted Root Vegetable Medley with Thyme

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A hearty mix of roasted carrots, parsnips, and beets, infused with earthy thyme and aromatic herbs. This Mediterranean-inspired sheet-pan recipe (vegan, gluten-free), ready in about 55 minutes, pairs carrots, parsnips, beets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 4 medium, peeled and cut into 1/2-inch cubes carrots
• 3 medium, peeled and cut into 1/2-inch cubes parsnips
• 2 medium, peeled and cut into 1/2-inch cubes beets
• 1 tbsp, fresh or 1 tsp dried thyme
• 2 tbsp olive oil
• 2 cloves, minced garlic
• 1 tsp salt
• 1/2 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 (200°C). In a large bowl, toss carrots, parsnips, and beets with olive oil, minced garlic, salt, and black pepper until evenly coated.
2. Step 2: Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and golden brown.
3. Step 3: Sprinkle thyme over the vegetables and roast for an additional 5 minutes. Let cool slightly before serving.