Sheet Pan Smoky Root Vegetables

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A simple, caramelized medley of beets, carrots, and parsnips roasted with smoked paprika and fresh thyme until tender and sweet. This sheet-pan recipe, ready in about 40 minutes, pairs beets, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 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

• 2 medium, peeled and cubed 1-inch beets
• 3 medium, peeled and sliced 1/2-inch thick carrots
• 2 medium, peeled and cubed 1-inch parsnips
• 1 1/2 tsp smoked paprika
• 2 tbsp, chopped fresh thyme
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 2 medium peeled and cubed beets, 3 medium peeled and sliced 1/2-inch carrots, and 2 medium peeled and cubed parsnips with 3 tbsp olive oil, 1 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper on a large rimmed baking sheet.
2. Step 2: Spread vegetables in a single layer and roast for 25 minutes, stirring once halfway through, until edges are caramelized and tender when pierced with a fork.
3. Step 3: Sprinkle with 2 tbsp chopped fresh thyme and serve warm.