By Ali Slagle
Published March 1, 2024
- Total Time
- 45 minutes
- Prep Time
- 20 minutes
- Cook Time
- 25 minutes
- Rating
- 4(140)
- Notes
- Read community notes
In this one-method-fits-all recipe, turn any combination of sturdy root vegetables into caramelized morsels. Whether you have carrots, beets, turnips, potatoes or sweet potatoes, rutabagas or any other root vegetables hibernating in your kitchen, cut them into pieces roughly the same size and cook them together on a sheet pan. Roasting on the oven’s bottom rack without stirring ensures one side will be golden brown without the interior drying out. You could stop after Step 1 and enjoy the vegetables’ inherent sweetness, or go on to Step 2 to toss them in a combination of butter, honey, lemon and crushed red pepper. The heat from the sheet pan will meld the ingredients into a spicy, tangy glaze for the vegetables. Enjoy with roast chicken, pork tenderloin, a hearty salad or a fried egg.
Featured in: The One Way to Roast Every Kind of Vegetable
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Ingredients
Yield:4 servings
- 2pounds any mix of carrots, golden beets, parsnips, potatoes, rutabagas, sweet potatoes and/or turnips, scrubbed or peeled and cut into ½-inch pieces (about 6 cups)
- 2tablespoons extra-virgin olive oil
- Salt
- 1tablespoon unsalted butter
- 1tablespoon honey, plus more as desired
- 1teaspoon lemon zest plus 1 tablespoon lemon juice
- ½teaspoon crushed red pepper or ¼ teaspoon ground cayenne, plus more as desired
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
166 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 13 grams sugars; 2 grams protein; 567 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Preparation
Step
1
Arrange a rack at the bottom of the oven and heat to 425 degrees. On a sheet pan, toss the vegetables with the oil and season generously with salt. Spread in an even layer and roast on the bottom rack, without flipping, until browned underneath and fork-tender, 20 to 25 minutes.
Step
2
Add the butter, honey, lemon zest, lemon juice and crushed red pepper to the vegetables. Toss until the butter melts, scraping up browned bits from the pan as you go. Taste and adjust seasonings with salt (if bland), honey (if too spicy) and crushed red pepper (if too sweet).
Ratings
4
out of 5
140
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Cooking Notes
Karen
Could anyone tell me why nearly all sheetpan recipes have you toss the items with oil on the sheetpan instead of in a bowl? I know you're getting an extra thing dirty but you get much more uniform coverage more quickly.
megoc
Be sure to dry your veggies before tossing them with oil and roasting them. Excess water produces steam. Oil coated (mostly) dry veggies cook to that seared golden perfection. It makes all the difference.
Eileen
Use parchment paper so the veggies don’t stick.
kathy
Radish! You forgot radish. It’s a wonder veggie when roasted in a sheet pan dinner and great with hot honey.
marsie
I also toss my cut up veggies in a bowl with oil, s & p before dumping on sheep pan. I use a silicone scraper to get all the oil and seasoning onto the veg before roasting.
Allie
it takes way fewer seconds to toss on the sheet pan than it does to fetch, wash, and dry a bowl. you'll also lose a lot of your salt or other seasonings, and some of your oil, to the sides of the bowl. using your fingers to toss doesn't take that long
Amelia O. C.
Well, I didn't read the recipe all the way so mixed/coated Broccoli, String Beans, Yams, Carrots, Zucchini and Summer Squash with everything except the Lemon. I also used Hot Cayenne Pepper as it mixed/coated better, I thought. Cut all approx same size then mixed all (and yes, it's much better in a bowl...). Broiled, using Parchment paper for 30 mins @ 425° and Oh Yeah: Excellent! Thanks for the Recipe and the Notes!
barb
Delicious
janisani
delicious and pretty. the glossy glaze looks so luxurious! everyone loved it. yes, radishes are a nice addition, also mushrooms.
Johnnie Neill
Er, needs more than 25 minutes a the bottom of the oven. Try another 15 at least. Otherwise delicious.
Ben
I like to use a gallon ziploc bag to toss things like this -- super easy to get uniform coverage and to get everything out afterwards. Not great if you're trying to reduce your plastic waste, but very convenient.
Debra
Looks great! I think Ill just use Hot Honey instead of using honey and crushed red pepper flakes.
Barbara
I find it helps to microwave the honey for a few seconds before adding.
Beth
When I saw the title, I thought of Mike's Hot Honey. I think this recipe would be a great use of it. Can't wait to try it!
Millie
I too toss my veggies in a bowl after drying them. Tossing on a sheet pan seems like a waste of oil and herbs.
Toronto Lynn
In answer to the people who say you're wasting time by creating another dish to wash -- what about the time spent scouring the hard golden crud of baked-on excess oil. Pre-roasting: toss in bowl. Post-roasting: toss with seasoning on the sheet pan (as another commenter says, this prevents a break-down of surface crispness because of steam in the bowl)
LynnO
I toss the veggies etc. in a plastic bag, blown up and twisted shut at the top. My grocery store provides these bags free for every vegetable I buy. My family likes to see me shake the "balloon".
WALK
I toss my veggies in olive oil in a baggie.
Helen
If you have an electric stove do you put the pan in the upper third?
Laura C
I agree that mixing in a bowl is better than mixing in a hot sheet pan for uniformity sake but the steam will soften the outside. If needed, I'll put them back on the sheet and into the oven for 3 minutes. BTW, I'll have the bowl clean and ready by the time the veggies are done roasting.
Faith
In a riff on the Silver Palate roasted summer vegetables, I do this with potatoes or sweet potatoes, olive oil and lots of kosher salt in two shallow, straight-sided, large-diameter, white Pyrex pans (easy cleanup) at 400 while roasting a chicken (or not). I flip at 25 minutes with a long, offset icing spatula (inverted, to keep the brown crust), taking the potatoes out about 20 minutes later after a second side browns and crisps. If the cubes are large enough, the insides are totally pillowy.
marsie
I also toss my cut up veggies in a bowl with oil, s & p before dumping on sheep pan. I use a silicone scraper to get all the oil and seasoning onto the veg before roasting.
Meg Callahan
If I have a “roast” setting on my oven, would I then put the vegetables on the top rack? Or is it better to set the oven to “bake” and put the pan on the bottom rack?
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