Roasted Root Vegetable Medley (Printable)

Seasonal root vegetables roasted with herbs and olive oil until caramelized and tender.

# 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 for garnish

# Step-by-Step:

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 vegetables with olive oil, sprinkle with salt, pepper, thyme, rosemary, and add garlic if using. Toss thoroughly to coat evenly.
04 - Spread 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 serving dish, and garnish with fresh parsley if desired. Serve warm.

# Expert Advice:

01 -
  • The vegetables get jammy and sweet as they roast, tasting nothing like their raw selves in the best possible way.
  • It comes together in about fifteen minutes of prep, then the oven does all the heavy lifting while you do something else.
  • Works as a side dish, a vegetarian main over grains, or even chopped up the next day in grain bowls and salads.
02 -
  • Cut your vegetables as evenly as possible or the smaller pieces will burn before the larger ones soften—uneven sizing is the number one reason this doesn't work.
  • Don't skip the halfway stir; it sounds small but it's the difference between some vegetables being perfect and others being sad and overdone.
03 -
  • Don't wash your vegetables right before cutting—a little dryness on the surface helps them brown rather than steam.
  • If you have fresh herbs, chop them while the vegetables are still roasting so they stay bright and aromatic rather than wilting over hot food.
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