Roasted Root Vegetable Medley (Print Version)

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

# How to Make It:

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, and rosemary. Add minced garlic if desired. Toss thoroughly to coat all pieces evenly.
04 - Spread seasoned 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 brown and fork-tender.
06 - Remove from oven, transfer to serving dish, and garnish with fresh parsley if desired. Serve warm.

# Additional Tips::

01 -
  • The vegetables caramelize into sweet, tender bites that taste nothing like what you'd expect from plain roasting.
  • It works for weeknight dinners or impressing people at a table, equally at home next to roasted chicken or on top of grain bowls.
  • Minimal active cooking time means you can prep while something else is happening in your kitchen.
02 -
  • Don't crowd the pan—if your vegetables are piled on top of each other, they'll steam instead of roast, and steamed is not what you want here.
  • Stir them once halfway through, not constantly—constant stirring prevents caramelization, and caramelization is where all the flavor lives.
03 -
  • If your oven runs cool, bump the temperature to 450°F and start checking at thirty-five minutes rather than waiting the full forty.
  • Save the beet for last when cutting because it stains your board and hands, but that color bleeding into the other vegetables once they're cooked together is actually stunning, so lean into it.
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