Sheet Pan Herb-Roasted Root Vegetables with Thyme

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A vibrant medley of carrots, beets, and parsnips roasted until tender with fresh thyme and olive oil, perfect as a side or light main. This american-inspired vegetarian ready in about 45 minutes pairs peeled and cut into 1-inch cubes beets, olive oil, fresh thyme leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Ingredients

• 1.5 lbs, peeled and cut into 1-inch pieces carrots
• 1 lb, peeled and cut into 1-inch cubes beets
• 1 lb, peeled and cut into 1-inch pieces parsnips
• 3 tbsp olive oil
• 2 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Place 1.5 lbs peeled and 1-inch carrot pieces, 1 lb peeled and 1-inch beet cubes, and 1 lb peeled and 1-inch parsnip pieces in a large bowl.
2. Step 2: Add 3 tbsp olive oil, 2 tsp fresh thyme leaves, 1/2 tsp salt, and 1/4 tsp black pepper; toss until vegetables are evenly coated.
3. Step 3: Spread vegetables in a single layer on a parchment-lined baking sheet and roast for 25-30 minutes, stirring once halfway through, until tender and caramelized at the edges.