Roasted Root Vegetable Medley (Printable)

Vibrant seasonal root vegetables roasted with herbs and olive oil for caramelized, tender results bursting with natural sweetness.

# What You Need:

→ Root Vegetables

01 - 2 medium carrots, peeled and cut into 1-inch pieces
02 - 2 medium parsnips, peeled and cut into 1-inch pieces
03 - 1 medium sweet potato, peeled and diced
04 - 1 medium red beet, peeled and diced
05 - 1 small rutabaga or turnip, peeled and diced

→ Seasonings and Oil

06 - 3 tablespoons olive oil
07 - 1½ teaspoons kosher salt
08 - ½ teaspoon freshly ground black pepper
09 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
10 - 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped

→ Optional Additions

11 - 3 cloves garlic, minced
12 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine all prepared root vegetables.
03 - Drizzle vegetables with olive oil, sprinkle with salt, pepper, thyme, rosemary, and garlic if using. Toss thoroughly until evenly coated.
04 - Spread seasoned vegetables in a single layer on the prepared baking sheet.
05 - Roast for 35 to 40 minutes, stirring once halfway through cooking, until vegetables are golden brown and fork-tender.
06 - Remove from oven, transfer to serving dish, and garnish with fresh parsley if desired. Serve warm.

# Expert Hints:

01 -
  • The roasting process brings out the natural sweetness of the vegetables through caramelization.
  • It is a versatile and healthy side dish that is naturally vegan and gluten-free.
  • Simple preparation with seasonal ingredients makes it an easy addition to any meal.
02 -
  • Ensure the vegetables are in a single layer on the baking sheet; overcrowding will cause them to steam rather than roast.
  • Use fresh herbs whenever possible for a more vibrant aroma and flavor.
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