A sheet pan of roasted roots is delicious—pair them with a protein and some greens, and you’ve got a satisfying meal. Now, to go one step further, let me introduce you to a technique I like to call “Same but Different.” The idea is simple: you use the same roasting method for each root vegetable but pair them with a different international flavor profile.

The basics of roasting roots

Start with a rimmed sheet pan lined with parchment paper, preheat your oven to 425°F, and place the rack in the middle. Why parchment paper? No more burnt spots to scrub, no oily pans to soak—just quick, easy cleanup.

Roasting is one of my favorite cooking methods because it does the hard work for you. The hidden sugars in root vegetables caramelize, creating rich flavors, while the natural minerals shine. Except for some chopping, it’s hands off, so maximum flavor, minimum effort!

Now, let’s take our roots on a trip around the world.

Tahini and Lemon Carrots

Carrots are the crowd-pleaser of the root world, but pair them with Mediterranean flavors, and they become irresistible.

Start with five medium carrots, peeled and cut into sticks. Toss them with 2 tablespoons of olive oil, a sprinkle of salt, and a grind of black pepper. Spread them out in a single layer on your parchment-lined baking sheet and roast for 25 to 30 minutes, until tender, sweet, and just a little crisp around the edges.

While the carrots roast, whip up a tahini dressing. In a mini food processor, blend 4 tablespoons roasted tahini, 2 tablespoons lemon juice, 1 clove garlic, and ½ teaspoon salt. Once the carrots come out of the oven, drizzle them with the tahini sauce and top with crumbled sheep’s feta, chopped pistachios, and a handful of fresh mint.

Chorizo-spiced sweet potatoes

Sweet potatoes are a natural canvas for bold flavors, and this chorizo spice mix is one of my favorites. It’s smoky, savory, and just a little spicy—the perfect foil for the sweet richness of the potatoes.

Start by peeling and cutting two medium sweet potatoes into sticks. Toss them with olive oil and this homemade chorizo spice blend: Grind together ¼ cup dehydrated onion flakes, 1 tablespoon sweet paprika, 1 tablespoon smoked paprika, 1 teaspoon coriander seed, 1 teaspoon fennel seed, 1 teaspoon sea salt. Roast the sweet potatoes for 25 to 30 minutes, and you’ve got a dish that tastes like it came straight from a tapas bar.

Miso-glazed parsnips

Parsnips don’t always get the love they deserve, but trust me, this miso glaze will change that. It’s sweet, savory, and packed with umami. Peel and cut four medium parsnips into sticks. In a small bowl, whisk together: 2 tablespoons white miso paste, 2 tablespoons oil, 1 tablespoon maple syrup, 1 tablespoon rice vinegar, 2 teaspoons toasted sesame oil, salt and pepper, to taste.

Toss the parsnips in the marinade, spread them on your baking sheet, and roast for 25 to 30 minutes. Garnish with chopped green onions and toasted sesame seeds.

Danish celeriac

Celeriac (or celery root) is a bit of an underdog, but its nutty, slightly celery-like flavor makes it a standout when roasted. For this Scandinavian-inspired version, peel and cut one medium celeriac into sticks, toss with olive oil and salt, and roast as usual.

The Danish-style remoulade sauce is a star!  It’s creamy, tangy, and perfect for dipping. If you’ve never tried remoulade on roasted potato fries, let this be your excuse.

Same technique, endless possibilities

And there you have it — five ways to take your roasted roots around the world. Once you’ve mastered the basic roasting technique, the possibilities are endless. Swap out the carrots for squash, the beets for turnips, or the sweet potatoes for rutabagas. Because a sheet pan of roasted roots isn’t just dinner — it’s a passport to flavor.

Sidonie Maroon is the culinary educator for the Port Townsend Food Co-op. For more recipes on this topic and others, please visit www.foodcoop.coop. The featured extra recipes on the Food Coop’s Blog are “Ethiopian Style Beet and Potato Salad,” “Vegetarian Lentil Soup with Chorizo Flavors,” and “Lemon Tahini Parsley Sauce.”