Roasted Root Vegetable Medley (Printable Version)

Tender seasonal roots roasted with herbs until caramelized and golden

# 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 & 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

# Steps:

01 - Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 - In a large bowl, combine all prepared root vegetables.
03 - Drizzle with olive oil, sprinkle with salt, pepper, thyme, rosemary, and add garlic if using. Toss well to coat evenly.
04 - Spread the vegetables in a single layer on the prepared baking sheet.
05 - Roast for 35–40 minutes, stirring once halfway through, until vegetables are golden and fork-tender.
06 - Remove from oven, transfer to a serving dish, and garnish with fresh parsley if desired. Serve warm.

# Expert Advice:

01 -
  • The high-heat roasting process naturally caramelizes the vegetables, resulting in a sweet and tender finish.
  • It is an incredibly versatile recipe that accommodates various root vegetables and dietary needs like vegan and gluten-free.
  • Simple preparation with minimal cleanup makes it an ideal side dish for both busy weeknights and festive gatherings.
02 -
  • Use parchment paper to prevent the beets from staining your baking sheet and to make cleanup even easier.
  • Wait until the very end to add the fresh parsley garnish to maintain its vibrant green color and fresh flavor.
  • If you prefer a bit of crunch, you can add some toasted walnuts or pecans just before serving.
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