Vegan Roasted Root Vegetables with Garlic
Earthy, caramelized, and deeply satisfying, this sheet pan dinner proves that plant-based eating doesn't have to feel like a compromise. Carrots, parsnips, beets, sweet potato, and red onion all go into a hot 425°F oven where high heat does the heavy lifting — turning humble roots into something with golden, crispy edges and tender, almost jammy centers. The trick of keeping pieces in a single layer without crowding is what separates truly roasted vegetables from steamed ones, and it makes all the difference here. Six unpeeled garlic cloves roast right alongside everything else, then get squeezed out of their skins at the end and tossed through the pan for a mellow, buttery garlic flavor that no raw clove could ever match. A final drizzle of balsamic vinegar ties it all together with just enough acidity to balance the natural sweetness of the roots. Everything on the ingredient list is whole, unprocessed, and completely free of animal products — no substitutions needed, no label-reading required. This one serves four and works beautifully as a weeknight side or a centerpiece on its own.
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Learn more →Ingredients
4 servings
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 2 medium beets, peeled and cut into 1-inch cubes
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 1 small red onion, cut into 1-inch wedges
- 6 cloves garlic, unpeeled
- 3 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp fresh thyme leaves
- 1 tbsp balsamic vinegar
For serving
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or leave it unlined for better browning.
- 2
Add the carrots, parsnips, beets, sweet potato, red onion, and garlic cloves to a large mixing bowl. Drizzle with the olive oil, then sprinkle with the salt, pepper, and thyme. Toss until every piece is evenly coated.
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