While I specialize in growing blueberries and heirloom tomatoes for my farmers’ markets, I always grow enough root vegetables to get our family through the long Minnesota winters.
To take the stress out of cooking vegetables, try this easy sheet pan method with root veggies. It gives you something sweet and caramelized with minimal effort. All that’s required is a little chopping and peeling before roasting in a hot oven.
Quick Summary: Root vegetables like carrots, beets, and parsnips roast beautifully on a sheet pan at high heat, developing crispy edges and sweet, caramelized flavor. This recipe pairs them with easy breaded pork chops for a one-pan fall dinner. Prep: 25 min | Cook: 35 min | Serves: 4
Jump to: RECIPE | Roasted vs Sautéed | Which Veggies Go Together? | Oven Temperature? | Serving Pairings | FAQ
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Why Roast Vegetables Instead of Sautéing?
Winter root vegetables are some of the easiest things to roast in a sheet pan. They tend to be firm and if cut to the right size they will all caramelize at the same time.
Roasting vegetables also adds a ton of flavor. No more bland mushy veggies that you might see from steaming or boiling.
Which Root Vegetables Roast Well Together?
Many of the vegetables that grow well and store well in the Winter are called root vegetables. This is because the edible parts (tubers) grow underground, with the leaves above the soil surface.
The trick to roasting vegetables on a sheet pan is to combine ingredients that will get done around the same time at a high temperature.
You wouldn’t want to cook tomatoes and carrots on the same sheet pan, for example, or your tomatoes would be mush by the time the carrots finished cooking.
Here are some root vegetables that go well together in a sheet pan. Just be mindful of cutting them to a similar thickness.
- Carrots
- Jicama
- Beets
- Parsnips
- Potatoes
- Sweet potatoes
- Turnips
- Onions
- Garlic
Other vegetables to combine with root vegetables
Some people don’t mind if there are soft mushy veggies on the same tray as the crunchy root veggies. It does add some different textures.
Here are a few softer ingredients you might want to combine with your root veggies for a variety of texture:
- Brussel sprouts
- Broccoli
- Lemons
- Cherry tomatoes
What Temperature is Best for Roasting Root Vegetables?
Root vegetables generally take longer than cruciferous ones (like broccoli, cauliflower, etc.). I like mine a bit on the al-dente side and very crispy so I cook them at 425 F for 30 minutes.
400 degrees Fahrenheit for 40 minutes is the go-to temperature for most roasted vegetables, but it will vary based on the type of veggies and the size that you cut them.
The holy grail is a crispy, browned exterior and a fork tender interior. Check your sheet pan every so often and increase or decrease the heat if they are not browning to your liking.
**Pro Tip: Do not overcrowd the sheet pan. You want the vegetables to be in a single layer or they will cook unevenly and thus be less caramelized. Caramelization is what makes roasted vegetables so sweet and delectable.
What to Serve with Roasted Root Vegetables?
Roasted root veggies are wonderful as a side dish to just about any main dish. The recipe below includes breaded pork chops (also see video in the recipe card). Here’s a few other popular ideas:
- Pork chops with a sage butter
- Slow Carb Squash-Parsnip-Carrot Ragù recipe.
- Add them to salads.
- Top off a bowl of rice or spaghetti squash.
**Pro Tip: Add acid. A drizzle of vinegar, a spoonful of tangy buttermilk or plain yogurt, a simple squeeze of lemon or lime will always add brightness to an otherwise boring and flat dish.
More Sheet Pan Dinner Ideas:
Sheetpan Chicken Dinner with Tomato Mustard Rub
Roasted Beets and Carrots on Harissa-Spiced Yogurt
Frequently Asked Questions
Three common causes: overcrowding the pan (vegetables steam instead of caramelize), oven temperature too low (should be 400 to 425°F), or using a pan with high sides that traps moisture. Use a rimmed baking sheet and give vegetables space.
400 to 425°F works for most root vegetables. Higher heat (425°F) gives crispier edges in less time. Lower heat (400°F) works if you prefer softer texture or have a mix of vegetable densities.
Yes. Reduce temperature by about 25°F and check earlier, as air fryers cook faster. An oven-to-air-fryer calculator can help with conversions.
You can prep vegetables up to 2 days in advance. Store them covered in the refrigerator and roast just before serving for best texture.
Some are, some aren’t. Carrots, turnips, and jicama are relatively lower carb. Potatoes, sweet potatoes, and beets are higher in starch. Check net carbs if you’re tracking. This is a good list of root vegetables, ranging from lowest carb to highest carb.
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Roasted Root Vegetables with Breaded Pork Chops
Equipment
- 3 shallow bowls or plates
Ingredients
- 3 beets peeled and sliced
- 5 carrots peeled and chopped into 2” pieces
- 1 purple onion quartered
- 1 full head of garlic separated into cloves but not peeled
- ½ pound baby potatoes
- 1 medium head of cauliflower
- 1 lemon
- 4 tablespoons olive oil divided
- 3 tablespoons spice blend I used a harissa spice blend
- 4 thick pork chops
Breading Mixture
- 1 ½ cups rice flour
- 1 egg
- 1 ½ cups cornmeal
- 2 tablespoons Old Bay or your favorite seasoning blend
- 1 ½ teaspoon black pepper
Instructions
Roasted Root Vegetables
- Preheat oven to 425°F.Prep all of the vegetables by rinsing them and cutting into similar thickness so they will cook at the same time.Arrange on the sheet pan in a single layer, drizzle with 1-2 tablespoons olive oil and sprinkle with spice blend. Rub everything in with your hands to coat the veggies.Place sheet pan on middle rack in oven and roast for 30-40 minutes, checking at 30 minutes to see if vegetables are browned and done.3 beets, 5 carrots, 1 purple onion, 1 full head of garlic, 1/2 pound baby potatoes, 1 medium head of cauliflower, 1 lemon, 4 tablespoons olive oil
Breading Mixture
- Using 3 separate bowls, add rice flour to one, the egg to one and the cornmeal to one. Add 1 tablespoon Old Bay spice to the rice flour and 1 tablespoon Old Bay spice to the cornmeal.Add a little pepper to the rice flour and the cornmeal.1 1/2 cups rice flour, 1 egg, 1 1/2 cups cornmeal, 2 tablespoons Old Bay, 1 1/2 teaspoon black pepper
Pork Chops
- Heat 2 tablespoons oil over medium heat in a large skillet. Oil should be bubbling a little but not sizzling hot.Dredge each pork chop first in the rice flour bowl, then the egg, and then the cornmeal.Place each pork chop into the hot oil in skillet and sauté 4-8 minutes depending on thickness of chop. My chops were 1” thick and it took 5 minutes per side. If you are nervous about whether the chop is done, use a digital thermometer and when it is 140 degrees F it is done.Let it rest for about 5 minutes (it will continue to cook a little while resting).4 thick pork chops
Dorothy Stainbrook says: 
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