Roasted Root Vegetable Medley (Printable)

Tender roasted vegetables with herbs, caramelized edges, and natural sweetness.

# 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 - 1 ½ 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

# How to Make It:

01 - Preheat oven to 425°F. Line large baking sheet with parchment paper.
02 - Place all prepared root vegetables in large mixing bowl.
03 - Drizzle olive oil over vegetables. Sprinkle with salt, pepper, thyme, rosemary, and garlic if using. Toss thoroughly until evenly coated.
04 - Spread vegetables in single layer on prepared baking sheet, ensuring pieces do not overlap for proper caramelization.
05 - Roast for 35-40 minutes, stirring once halfway through cooking. Vegetables are done when golden brown and fork-tender.
06 - Remove from oven and transfer to serving dish. Garnish with fresh parsley if desired. Serve warm.

# Expert Advice:

01 -
  • Roasting transforms ordinary vegetables into something that tastes like it came from a restaurant kitchen
  • The natural sugars caramelize and create flavors you never knew root vegetables could possess
02 -
  • Crowding the baking sheet will steam instead of roast your vegetables so use two sheets if needed
  • Stirring halfway through is absolutely crucial for even browning on all sides
03 -
  • Heat your baking sheet in the oven before adding the vegetables for extra crispy edges
  • Fresh herbs added during the last 5 minutes of roasting create an incredible aroma
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