Roasted Root Vegetable Medley (Printable View)

Golden roasted root vegetables enhanced with rosemary, thyme, garlic, and a hint of lemon zest.

# What You’ll Need:

→ Root Vegetables

01 - 2 medium carrots, peeled and cut into 1-inch pieces
02 - 2 parsnips, peeled and cut into 1-inch pieces
03 - 2 medium beets, peeled and cut into 1-inch wedges
04 - 1 medium sweet potato, peeled and cut into 1-inch cubes
05 - 1 small rutabaga or turnip, peeled and cut into 1-inch cubes

→ Aromatics & Herbs

06 - 3 tablespoons olive oil
07 - 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
08 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
09 - 3 cloves garlic, minced
10 - 1 teaspoon coarse sea salt
11 - ½ teaspoon freshly ground black pepper

→ Finishing

12 - 2 tablespoons chopped fresh parsley
13 - Zest of 1 lemon (optional)

# Cooking Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place all peeled and cut root vegetables into a large bowl.
03 - Drizzle olive oil over the vegetables. Add rosemary, thyme, minced garlic, sea salt, and black pepper. Toss thoroughly to coat evenly.
04 - Spread the coated vegetables in a single layer on the prepared baking sheet.
05 - Roast for 35 to 40 minutes, stirring gently halfway through, until golden, tender, and slightly caramelized at the edges.
06 - Remove from oven and sprinkle with chopped fresh parsley and lemon zest if desired before serving.

# Expert Tips:

01 -
  • It turns humble root vegetables into something golden and almost sweet, with crispy caramelized bits that everyone fights over.
  • You can use whatever roots are sitting in your drawer, and it still comes out beautiful and forgiving.
02 -
  • Cut everything into similar sized pieces or the smaller ones will burn while the big ones stay hard.
  • Don't skip the halfway stir, it's the difference between evenly roasted and half burnt, half pale.
03 -
  • Use two pans if you have a lot of vegetables, overcrowding kills the crisp.
  • Let the pan cool slightly before scrubbing, the caramelized bits will lift easier and you can save them for stirring into soups.

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