Roasted Root Vegetable Medley (Print Version)

Seasonal root vegetables oven-roasted with herbs, delivering a comforting and wholesome side.

# What You Need:

→ Vegetables

01 - 2 medium carrots, peeled and cut into 1-inch pieces
02 - 2 parsnips, peeled and cut into 1-inch pieces
03 - 2 small beets, peeled and cubed
04 - 1 medium sweet potato, peeled and cubed
05 - 1 small red onion, peeled and cut into wedges

→ Seasonings & Herbs

06 - 3 tablespoons olive oil
07 - 1 teaspoon 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
11 - 2 cloves garlic, minced

→ Garnish

12 - 2 tablespoons chopped fresh parsley

# How To Make:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Combine all prepared vegetables in a large bowl. Add olive oil, salt, pepper, thyme, rosemary, and minced garlic. Toss thoroughly until evenly coated.
03 - Spread the vegetables in a single layer on the prepared baking sheet, ensuring pieces are not overcrowded for proper caramelization.
04 - Roast for 35–40 minutes, stirring once halfway through cooking. Vegetables are done when tender and caramelized at the edges.
05 - Remove from oven and transfer to a serving dish. Sprinkle with fresh parsley if desired. Serve warm.

# Expert Tips:

01 -
  • The natural sugars in these vegetables caramelize in ways that make them taste entirely different from their boiled or steamed counterparts.
  • You can prep everything ahead of time and just pop them in the oven whenever you are ready to eat.
  • This dish somehow manages to feel elegant enough for a dinner party while being completely forgiving for a weeknight.
02 -
  • Cutting your vegetables into roughly the same size pieces is the secret to everything finishing cooking at the same time.
  • Stirring halfway through prevents the bottom pieces from burning while the top ones stay undercooked.
  • Letting the vegetables sit for just a few minutes after they come out of the oven helps the flavors settle and intensify.
03 -
  • Do not skip the parchment paper unless you enjoy scrubbing baked on sugar and oil off your baking sheets.
  • Fresh herbs really do make a difference here, but dried work perfectly fine if that is what you have.

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