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VeggieVault

Sheet Pan Roasted Veggies

A catch-all roast for whatever roots and greens are in the bin. Hard vegetables go in first, soft ones go in later, and kale or bok choy finish near the end so they wilt and crisp without burning. Everything comes off the pan with caramelized edges and a splash of balsamic.

CSA crops used: Beets, Hakurei Turnips, Carrots, Summer Squash, Kale

Ingredients

Section titled “Ingredients”
  • Beets, cut into wedges or sticks
  • Hakurei turnips, halved or quartered
  • Carrots, cut into sticks or rounds
  • Summer squash, sliced into rounds or half-moons
  • Kale or leftover bok choy, torn into pieces
  • Fresh basil, chopped (to finish)
  • Green garlic, sliced — if available
  • Olive oil
  • Balsamic vinegar
  • Salt and pepper

Instructions

Section titled “Instructions”
  1. Preheat oven to 400°F / 200°C.
  2. Cut roots (beets, carrots, turnips) into similar-sized wedges or sticks.
  3. Slice summer squash.
  4. Toss all root vegetables with olive oil, balsamic vinegar, salt, and pepper. Spread in a single layer on a sheet pan. Do not crowd — use two pans if needed.
  5. Roast for 25–30 minutes, stirring halfway through.
  6. In the last 5 minutes, add kale or bok choy to the pan. It should wilt and crisp slightly at the edges without burning.
  7. Remove from oven. Finish with chopped basil.

Tips

Section titled “Tips”
  • Give beets a head start — if your beets are large, put them on the pan 10 minutes before everything else. They take the longest.
  • Don’t crowd the pan — vegetables steam instead of roast when crowded. Spread them out; use two pans if needed.
  • Balsamic drizzle at the end — a fresh drizzle once out of the oven gives a brighter flavour on top of the roasted depth.
  • Meal prep — roasted roots keep well in the fridge for 4–5 days. Great for grain bowls, pasta, or scrambled eggs.
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