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Easy • Sides

Sheet Pan Lemon Herb Root Veg

A colorful medley of roasted root vegetables infused with bright lemon and savory herbs.

Prep
15 min
Cook
30 min
Servings
4
Level
Easy
Sheet Pan Lemon Herb Root Veg

Who said side dishes have to be boring? This Sheet Pan Lemon Herb Root Veg is here to prove them wrong! It’s an incredibly simple, hands-off way to turn humble root vegetables into a vibrant, flavorful, and incredibly satisfying dish. The lemon brings a zesty brightness, while the herbs add a lovely aromatic touch. Perfect alongside roasted chicken, fish, or even as a light meal on its own!

Ingredients

Yield: 4 servings

Main

  • 1 lb small red potatoes, quartered
  • 1 lb carrots, peeled and cut into 1-inch pieces
  • 1 large parsnip, peeled and cut into 1-inch pieces
  • 1 red onion, cut into 1-inch wedges
  • 3 tbsp olive oil
  • 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
  • Zest of 1 lemon
  • 2 tbsp fresh lemon juice
  • Fresh parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

  2. Step 2

    In a large bowl, combine the quartered potatoes, carrots, parsnip, and red onion wedges.

  3. Step 3

    Drizzle the vegetables with olive oil, then add chopped rosemary, dried thyme, garlic powder, salt, and black pepper. Toss well to ensure all vegetables are evenly coated.

  4. Step 4

    Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding; use two baking sheets if necessary to ensure even roasting and browning.

  5. Step 5

    Roast for 25-30 minutes, or until vegetables are tender and lightly caramelized, stirring halfway through.

  6. Step 6

    Remove from oven. Immediately sprinkle with lemon zest and drizzle with fresh lemon juice. Toss gently to combine.

  7. Step 7

    Garnish with fresh chopped parsley if desired, and serve hot.

Tips

  • Cut all vegetables to roughly the same size so they cook evenly.
  • For a slightly different flavor profile, swap out some of the root veggies for sweet potatoes or butternut squash.
  • A sprinkle of Parmesan cheese in the last 5 minutes of roasting can add a lovely savory, salty kick.

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