Roasted Root Vegetable Medley (Printable Version)

Seasonal root vegetables roasted with herbs and olive oil until golden and caramelized. A simple, flavorful vegetarian side dish.

# What You'll 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 for garnish

# 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 add minced garlic if using. Toss thoroughly to coat evenly.
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 a serving dish, and garnish with fresh parsley if desired. Serve warm.

# Additional Tips::

01 -
  • Every bite tastes different because each vegetable caramelizes at its own pace, creating pockets of sweetness and char that keep your fork moving.
  • It looks like you spent an hour on presentation when really you just chopped and tossed everything onto one pan.
  • Leftovers turn into breakfast hash, grain bowl toppings, or sandwich fillings without any extra effort.
  • The natural sugars in root vegetables do all the flavor work so you barely need seasoning beyond salt and good olive oil.
02 -
  • Beets will stain everything they touch, so if you want to keep your other vegetables their original colors, roast the beets on a separate corner of the pan or on their own sheet.
  • Cutting vegetables to the same size matters more than you think, I once ended up with charred carrots and raw rutabaga in the same batch because I got lazy with my knife work.
  • Do not skip the parchment paper unless you enjoy scrubbing caramelized vegetable bits off a pan for twenty minutes, trust me on this one.
03 -
  • Use two baking sheets instead of crowding one pan if you are doubling the recipe, overcrowding guarantees soggy vegetables no matter how hot your oven runs.
  • Peel your beets wearing gloves or rub your hands with lemon juice afterward, because beet stains last longer than you would expect and show up at the worst times.
  • Toss the vegetables with oil and seasoning up to a few hours ahead, then store them covered in the fridge until you are ready to roast for an even quicker dinner.
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