Roasted Root Vegetable Medley (Printable)

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

# Ingredient List:

→ 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:

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 with olive oil, sprinkle with salt, pepper, thyme, rosemary, and add minced garlic if using. Toss thoroughly to coat all vegetables 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.

# Expert Tips:

01 -
  • The vegetables caramelize beautifully and taste almost like candy, which even converts skeptics at the dinner table.
  • It comes together in under an hour with minimal prep work, so you can have something restaurant-quality without the stress.
  • Every vegetable contributes its own flavor story, creating something far more interesting than any single roasted vegetable could be.
02 -
  • Cut your vegetables as evenly as possible, because a tiny turnip cube will burn while a chunky carrot stays raw if you're not careful with your knife work.
  • Resist the urge to stir them constantly, as a good stir halfway through is all they need, and stirring more often prevents the caramelization that makes these vegetables taste incredible.
03 -
  • Pat your vegetables dry after washing them, because excess moisture prevents proper caramelization and steams them instead.
  • If you're cooking for guests and want everything to finish at the same time, cut denser vegetables like beets slightly smaller than softer ones like sweet potato.
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