These Whole30 roasted root vegetables always turn out tender, caramelized, and amazing in the oven. They make an incredible side dish for any occasion!
I’ve always loved fall and winter root vegetables like beets, sweet potatoes, squash, parsnips, rutabaga, and more. They are always so comforting and delicious, with a wonderful natural sweetness unlike anything else when cooked. One of my favorite ways to enjoy them are these Whole30 and paleo roasted root vegetables.
Sheet Pan Roasted Root Vegetables Recipe
Roasting root veggies together in high heat is the best way to bring out the best flavors. These sheet pan root vegetables get beautifully caramelized in the oven, which intensifies their naturally sweet flavor. The result is tender and amazing bites that make a delicious and flavorful side dish for any occasion, whether it’s a weeknight meal or a holiday dinner.
What Whole30 and Paleo Root Vegetables Can I use?
There is a variety of veggies you can use for these sheet pan root vegetables. Since these grow underground, they absorb a ton of nutrients from the soil and are quite nutritious.
The top three of these paleo root vegetables listed are what I personally used when I made the ones you see in the photos:
- beets (red or golden)
- sweet potatoes
- carrots
- parsnips
- rutabaga
- potatoes
- turnips
- radish
- celery root
- yams
You can use as many combinations of the above you want for this Whole30 roasted root vegetables recipe, and they all caramelize and soften beautifully as they roast.
How To Roast Root Vegetables
These sheet pan roasted root vegetables are very easy to make and the list of ingredients are quite simple as well. All you have to do is chop up the veggies, coat them in seasoning, then roast. Here’s how to roast root vegetables to perfection:
- Preheat the oven to 450 degrees F, then chop the root veggies into bite-sized pieces, about 1/2-1 inch in size.
- Place on a large sheet pan, and add minced garlic, bacon fat (or your favorite cooking oil), thyme, salt, and pepper. Stir together to combine well.
- Spread out the veggies in a single, even layer.
- Roast for 20 minutes, then take out to stir together. Roast for another 10-20 minutes, until the veggies are fork tender and caramelized.
Tips and Notes
- I highly recommend using bacon fat for these paleo roasted root vegetables. The combination of tender veggies with the bacon flavor is so amazing and wonderful. If you are vegan, coconut oil will work just fine.
- How long to roast root vegetables depends on the ones you use. Beets tend to take longer to cook through than other ones. Test with your fork after 30 minutes, then roast longer if needed.
- You don’t need to use parchment paper for these Whole30 roasted root vegetables. They won’t stick to the pan after getting coated with oil. However, as you can see in the photos, I did because the cleanup is way easier.
- These sheet pan root vegetables are great for leftovers. They actually make great toddler food too since they are tender enough for my 1-year-old and so nutritious. To reheat, you can just microwave them, or roast in 450 degree oven for 10 minutes.
If you enjoyed these sheet pan roasted root vegetables, you might also like…
- Paleo & Vegan Winter Kale Salad (Whole30 Option)
- Harvest Sheet Pan Breakfast Bake (Paleo, Whole30)
- Paleo Beet Salad with Cabbage and Pecans (Whole30, Vegan)
- Whole30 Roasted Squash Salad (Paleo, Vegan)
- Paleo Instant Pot Butternut Squash Risotto (Whole30, Vegan, AIP)
Whole30 Roasted Root Vegetables (Paleo, AIP, Vegan)
Ingredients
- 3 lb root vegetables like sweet potatoes, beets, butternut squash, carrots, parsnips, rutabaga, etc
- 6 garlic cloves minced
- 3 tbsp bacon fat or ghee or coconut oil for vegan, don't use ghee for AIP
- 1 tbsp fresh thyme leaves or 1 tsp dry
- Salt & pepper, to taste (omit pepper for AIP)
Instructions
- Preheat the oven to 450 degrees F.
- Chop your root vegetables into bite-sized cubes, then place them on a sheet pan.
- Add garlic, ghee, thyme, salt, and pepper, and mix to combine. Spread out into an even single layer.
- Roast for 20 minutes, stir to toss, then roast for another 10-20 minutes until fork tender and caramelized.
- Serve warm or at room temperature.
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so good! I’ll be liking and sharing everything, because your wit and enthusiasm are infectious. I’m going to spread it around.
Thanks so much for your support, Peggy! 🙂
Wow! I made this for friends with a fillet steak. The veggies were such a hit that everyone asked for the recipe. I gladly shared my source and will definitely make this again. Since I’m doing a Whole30 diet right now I switched out oil for ghee and cocoanut oil. Simply Delicious!!