Roasted Root Vegetable Medley (Print version)

Colorful seasonal roots roasted with herbs for caramelized, tender perfection.

# 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

# Directions:

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 minced garlic if using. Toss thoroughly to coat evenly.
04 - Spread seasoned vegetables in a single layer on the prepared baking sheet.
05 - Roast for 35 to 40 minutes, stirring once at the halfway point, until vegetables are golden brown and fork-tender.
06 - Remove from oven, transfer to serving dish, and garnish with fresh parsley if desired. Serve while warm.

# Expert Advice:

01 -
  • The vegetables caramelize into these little pockets of natural sweetness that make you forget you're eating something healthy.
  • It's the kind of side dish people actually ask for seconds of, which never happens with steamed broccoli.
  • Everything roasts on one sheet, so cleanup is practically nonexistent and your oven does all the heavy lifting.
02 -
  • Cut everything to roughly the same size or the softer vegetables will turn to mush while the harder ones stay crunchy, and there's no coming back from that.
  • Don't skip the halfway stir—I learned this the hard way when I set it and forgot about it, and half my vegetables were burnt while the other half was raw.
03 -
  • If you want extra depth, add a splash of balsamic vinegar in the last five minutes of roasting, but start with a tablespoon because it's strong and you can always add more.
  • Use a metal or ceramic baking sheet instead of glass; metal conducts heat more efficiently and gives you better caramelization on the bottom of the vegetables.
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