Sheet Pan Roasted Winter Root Vegetables with Thyme

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

A colorful medley of roasted root vegetables tossed with fresh thyme and olive oil, perfect as a hearty side dish. This Mediterranean vegetarian recipe (gluten free), ready in about 55 minutes, pairs carrots, parsnips, and sweet potatoes for a weeknight-friendly dinner. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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

• 3 medium carrots, peeled and cut into 1-inch chunks
• 2 medium parsnips, peeled and cut into 1-inch chunks
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1 large red onion, cut into wedges
• 3 tbsp olive oil
• 2 tbsp fresh thyme leaves
• 4 garlic cloves, minced
• 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 425°F. In a large bowl, combine 3 tbsp olive oil, 4 minced garlic cloves, 2 tbsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper. Whisk until well blended.
2. Step 2: Add 3 peeled and chunked carrots, 2 peeled and chunked parsnips, 2 peeled and cubed sweet potatoes, and 1 large red onion cut into wedges to the bowl. Toss thoroughly to coat all vegetables in the herb oil mixture.
3. Step 3: Spread the vegetables evenly on a large rimmed baking sheet in a single layer. Roast for 35-40 minutes, stirring halfway through, until vegetables are tender and edges are golden and caramelized.
4. Step 4: Remove from oven and serve warm as a vibrant side dish to roasted meats or grains.