Roasted Root Vegetable Medley (Printable)
Colorful root vegetables caramelized with herbs and olive oil, a warm and flavorful side.
# What's Needed:
→ Root Vegetables
01 - 2 medium carrots, peeled and cut into 1-inch pieces
02 - 2 parsnips, peeled and cut into 1-inch pieces
03 - 1 small sweet potato, peeled and cubed
04 - 1 small golden beet, peeled and cubed
05 - 1 small red onion, peeled and cut into wedges
→ Seasoning
06 - 3 tablespoons olive oil
07 - 1 ½ teaspoons kosher salt
08 - ½ teaspoon freshly ground black pepper
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - 2 cloves garlic, minced
→ Garnish
12 - 2 tablespoons chopped fresh parsley (optional)
# How to Make It:
01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - Combine all peeled and cut root vegetables along with red onion in a large mixing bowl.
03 - Drizzle olive oil over the vegetable mixture, add salt, pepper, thyme, rosemary, and minced garlic. Toss thoroughly to ensure even coating.
04 - Spread the seasoned vegetables in a single layer on the prepared baking sheet.
05 - Roast for 35 to 40 minutes, stirring once halfway through, until tender and caramelized at the edges.
06 - Transfer the roasted vegetables to a serving platter and sprinkle with chopped fresh parsley if desired. Serve immediately.
# Tips for Success:
01 -
- It’s like a hug from the earth with every bite that feels like a cozy secret between friends
- The perfect balance of caramelized sweetness and herby freshness makes it a go-to side that never disappoints
02 -
- Patience is key & roasting low and slow unlocks the sweetest caramel notes you didn't know those veggies had
- Adding garlic near the start instead of later melds those herby flavors deep into each bite & not just on the surface
03 -
- Use a large baking sheet to avoid overcrowding - crowded veggies steam instead of roast
- Freshly minced garlic works best but roasting sliced garlic alongside adds a mellow sweetness