Roasted Rutabaga and Carrot Sheet Pan Dinner

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A simple, wholesome sheet pan meal roasting rutabaga and carrots with herbs and garlic for a naturally sweet, savory side or light main. This general-inspired vegetarian (vegetarian) ready in about 55 minutes pairs large (about 2 pounds) rutabaga, medium carrots, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 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.

Prep: 15 min Cook: 40 min Serves 4 160 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Peel and cut 1 large rutabaga into 1-inch cubes. Peel 4 medium carrots and slice into 1/2-inch thick pieces.
  2. Step 2: Place the rutabaga cubes and carrot pieces in a large bowl. Add 4 tbsp olive oil, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 4 smashed garlic cloves, 1 1/2 tsp salt, and 3/4 tsp black pepper. Toss thoroughly to coat.
  3. Step 3: Spread the vegetables in a single layer on a rimmed baking sheet lined with parchment paper.
  4. Step 4: Roast for 35-40 minutes, stirring once halfway through, until the rutabaga is tender and edges are caramelized and golden.

Equipment for this recipe

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Frequently asked questions

How long does Roasted Rutabaga and Carrot Sheet Pan Dinner 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 Roasted Rutabaga and Carrot Sheet Pan Dinner?

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 medium carrots from drying out.

Can I substitute ingredients in Roasted Rutabaga and Carrot Sheet Pan Dinner?

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 Roasted Rutabaga and Carrot Sheet Pan Dinner for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Roasted Rutabaga and Carrot Sheet Pan Dinner vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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