Roasted Root Vegetable Medley (Print Version)

Seasonal roots roasted with herbs until golden and tender, creating a naturally sweet and caramelized 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

# How-To Steps:

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 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 to 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 Suggestions:

01 -
  • Vibrant & Healthy: A colorful medley packed with seasonal nutrients and fiber.
  • Simple Preparation: Only 15 minutes of hands-on time for a high-reward side dish.
  • Natural Sweetness: High-heat roasting caramelizes the vegetables to bring out their inherent sugars.
02 -
  • Don't Overcrowd: Use a large baking sheet so the vegetables roast and brown instead of steaming.
  • Check for Tenderness: Test the largest pieces with a fork around the 35-minute mark to ensure they are soft.
  • Fresh Herbs: If using fresh rosemary and thyme, add them at the start; save the fresh parsley for a bright finish at the end.
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