Sheet Pan Roasted Vegetables With Balsamic Glaze (Potatoes, Carrots & Onions)
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This sheet pan roasted vegetables with balsamic glaze recipe is the kind of cozy, flavorful side dish that makes any dinner feel special. Yukon Gold potatoes, carrots, and onions are roasted together until golden brown, then finished with an optional balsamic glaze for the perfect balance of sweet and savory. It’s easy enough for weeknights and elegant enough for the holidays, and it’s all made on a single baking pan.
Roast Yukon Gold potatoes, carrots, and onions in olive oil, garlic, and herbs, until golden. Make a quick balsamic glaze and drizzle before serving. One pan, incredible flavor, minimal cleanup.
Why You’ll Love This Recipe
- One-pan, 10-minute prep, no fancy tools
- Perfect for weeknight dinners or holiday sides
- Naturally gluten-free, dairy-free, and refined-sugar-free
- Gorgeous color and impressive flavor
What You’ll Need To Make Sheet Pan Roasted Vegetables
For the Vegetables
- Yukon Gold potatoes – Most types of potatoes will work here. So if you can’t find Yukon Gold, opt for something like baby potatoes or red potatoes.
- Carrots – Use regular carrots, or for more color and nutrition, try using a variety of different colored carrots. Heirloom carrots are great for this and make the dish fun.
- Yellow onions – Red onions will work here, too.
- Extra virgin olive oil – Or any light-flavored oil you prefer.
- Balsamic vinegar – This is separate from the optional glaze you can make while this cooks.
- Garlic cloves
- Dried thyme
- Dried rosemary
- Salt
- Ground black pepper
For the Balsamic Glaze
How To Make Sheet Pan Roasted Vegetables (Step-By-Step Instructions)
1. Preheat
Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
2. Mix All Ingredients
In a large bowl, stir together all the chopped veggies, oil, and spices. Toss well to coat the veggies evenly.
4. Roast
Spread the vegetables in a single layer on the prepared sheet pan. Roast for 30 minutes, stir or flip the veggies, then roast another 20-30 minutes, until golden brown.
5. Make The Balsamic Glaze
While the vegetables roast, make the balsamic glaze.
6. Drizzle & Serve
Drizzle the warm glaze over the hot roasted vegetables. Sprinkle with fresh parsley or thyme, and serve.
Recipe Additions
- Add mushrooms or Brussels sprouts.
- For extra plant-based protein: toss in drained chickpeas before roasting.
- Add sweetness: use a splash of pomegranate molasses or maple syrup.
- For smoky flavor: sprinkle with smoked paprika
Make Ahead & Storage
- Prep ahead: Chop vegetables and make glaze up to 24 hours in advance. Store separately in the fridge.
- Refrigerate: Keeps 4 days in an airtight container.
- Reheat: Bake at 400°F for 10 minutes to re-crisp.
- Freezing: Not recommended for this recipe.
FAQs About Sheet Pan Roasted Vegetables
Can I use baby potatoes?
Yes! Halve or quarter them. Reduce roasting time by about 10 minutes.
Will red potatoes work?
Absolutely. Red potatoes hold their shape and caramelize beautifully.
Can I skip the glaze?
Yes, but it adds wonderful flavor. If skipping, increase balsamic in the marinade by 1 tbsp.
Can I make this oil-free?
Yes. Replace the olive oil with 2 tbsp. vegetable broth and roast on parchment to prevent sticking.
Can I double the recipe?
Yes, but use two sheet pans so the vegetables roast instead of steam.
More Healthy Sheet Pan Recipes
- Mediterranean Chicken Sheet Pan Dinner
- Loaded Sheet Pan Quesadillas
- Sheet Pan Hawaiian Salmon
- Sheet Pan Garlic Butter Shrimp
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Sheet Pan Roasted Vegetables With Balsamic Glaze (Potatoes, Carrots & Onions)
Equipment
- 1 standard sheet pan
- 1 Large mixing bowl
- 1 set measuring tools
- 1 good knife
Ingredients
- 1½ lbs. Yukon Gold potatoes (scrubbed and cut into 1-inch chunks)
- 4 medium carrots (peeled and cut into ½-inch chunks)
- 2 large yellow onions (peeled and cut into chunks)
- 3 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- 2 large garlic cloves (pressed or minced)
- 1 tsp. dried thyme (or 2 tsp. fresh)
- ½ tsp. dried rosemary
- ¾ tsp. salt (or more to taste after cooking)
- ¼ tsp. ground black pepper
Instructions
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- In a large bowl, stir together all the chopped veggies, oil, and spices. Toss well to coat the veggies evenly.
- Spread the vegetables in a single layer on the prepared sheet pan. Roast for 30 minutes, stir or flip the veggies, then roast another 20-30 minutes, until golden brown.
- While the vegetables roast, make the balsamic glaze. (see recipe link in post above)
- Drizzle the warm glaze over the hot roasted vegetables. Sprinkle with fresh parsley or thyme, and serve.
Notes
Nutrition
