Roasted Root Vegetable Medley (Printable)

Seasonal root vegetables roasted with herbs for a warm, flavorful side dish featuring carrots, parsnips, and more.

# What You'll Need:

→ Root Vegetables

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

→ Herbs & Seasoning

06 - 3 tbsp olive oil
07 - 1 tsp sea salt
08 - ½ tsp freshly ground black pepper
09 - 2 tsp fresh rosemary, finely chopped (or 1 tsp dried)
10 - 2 tsp fresh thyme leaves (or 1 tsp dried)
11 - 2 cloves garlic, minced

→ Optional Garnish

12 - 2 tbsp fresh parsley, chopped
13 - 1 tsp lemon zest

# How-To Steps:

01 - Set the oven to 425°F to prepare for roasting.
02 - Place carrots, parsnips, sweet potato, rutabaga or turnip, and red onion into a large mixing bowl.
03 - Drizzle olive oil over the vegetables and toss thoroughly to coat all pieces evenly.
04 - Sprinkle sea salt, black pepper, rosemary, thyme, and minced garlic over the mixture and toss again to distribute herbs and seasoning.
05 - Spread the vegetables in a single layer on a parchment-lined baking sheet ensuring even spacing.
06 - Bake for 35 to 40 minutes, stirring once halfway through until vegetables are tender and golden brown.
07 - Transfer roasted vegetables to a serving dish, garnish with chopped parsley and lemon zest if desired, and serve warm.

# Expert Suggestions:

01 -
  • The vegetables caramelize into something naturally sweet, no added sugar needed.
  • It's genuinely hard to mess up, which makes it perfect when you're cooking for people but also distracted.
  • This dish works as a humble side or becomes a full meal with grain and a simple salad.
02 -
  • Don't skip the halfway stir; I learned this by watching some pieces burn while others stayed pale.
  • Cut everything roughly the same size, or the smaller pieces will char before the larger ones soften.
  • A single layer on the sheet is essential; stacking them means they steam instead of roast.
03 -
  • Use a dark or heavy baking sheet; lighter ones can cause the bottoms to brown too quickly before the insides soften.
  • If your vegetables aren't quite tender when the edges start to caramelize, lower the heat to 400°F and give them another 10 minutes rather than risking burnt edges.

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