Roasted Root Vegetable Medley (Printable View)
Oven-roasted seasonal root vegetables combined with aromatic herbs for a flavorful, wholesome side dish.
# What You’ll 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
# Cooking Steps:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine all the prepared vegetables. Add olive oil, salt, pepper, thyme, rosemary, and minced garlic. Toss well to coat evenly.
03 - Spread the vegetables in a single layer on the prepared baking sheet.
04 - Roast for 35–40 minutes, stirring once halfway through, until the vegetables are tender and caramelized at the edges.
05 - Remove from the oven. Transfer to a serving dish and sprinkle with fresh parsley, if desired. Serve warm.
# Expert Tips:
01 -
- The natural sweetness of roasted vegetables makes even skeptics fall in love with them
- Its practically foolproof and hands-off while the oven does all the work
02 -
- Cutting vegetables into uniform pieces ensures they all finish cooking at the same time
- Crowding the baking sheet will steam instead of roast, so use two sheets if needed
03 -
- Roast at 425°F instead of lower temperatures to achieve the best caramelization
- Let the vegetables rest on the baking sheet for 5 minutes before serving to develop deeper flavors