Roasted Root Vegetables
Caramelized sweet potatoes and carrots roasted with garlic and thyme, creating a sweet-savory side dish perfect for Whole30 compliance. This Mediterranean-inspired vegetarian recipe (whole30), ready in about 45 minutes, pairs Sweet potato, Carrot, Parsnip for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 100 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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
- 8 oz, peeled and diced into 1/2-inch cubes Sweet potato
- 6 oz, peeled and diced into 1/2-inch cubes Carrot
- 4 oz, peeled and diced into 1/2-inch cubes Parsnip
- 2 tbsp Olive oil
- 3 cloves, minced Garlic
- 1 tsp, chopped Fresh thyme
- 1/4 tsp Salt
- 1/4 tsp Black pepper
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a large bowl, combine the 8 oz diced sweet potato, 6 oz diced carrot, and 4 oz diced parsnip with 2 tbsp olive oil, 3 minced garlic cloves, and 1/4 tsp salt.
- Step 2: Toss until vegetables are evenly coated, then spread in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, stirring once halfway through, until vegetables are fork-tender and edges are crispy.
- Step 3: Remove from oven, sprinkle with 1 tsp chopped fresh thyme and 1/4 tsp black pepper. Let rest for 5 minutes before serving to allow flavors to meld.
