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

# 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 root vegetables.
03 - Drizzle with olive oil, sprinkle with salt, pepper, thyme, and rosemary. Add minced garlic if using. Toss well to coat evenly.
04 - Spread the 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 a serving dish, and garnish with fresh parsley if desired. Serve warm.

# Chef’s Tips:

01 -
  • Vibrant medley of seasonal colors and textures.
  • Naturally sweet and caramelized finish.
  • Easy preparation with simple pantry staples.
  • Healthy, gluten-free, and vegan-friendly.
02 -
  • Don't overcrowd the pan; roasting in a single layer ensures the vegetables brown instead of steam.
  • Stir the vegetables halfway through the cooking time to ensure even color on all sides.
  • Garnish with fresh parsley just before serving to maintain its bright color and fresh aroma.
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