Roasted Root Vegetable Medley (Print version)

Seasonal root vegetables roasted with fresh herbs create a sweet, earthy, and comforting dish for any meal.

# What you'll need:

→ Root Vegetables

01 - 2 medium carrots, peeled and cut into 1-inch pieces
02 - 2 parsnips, peeled and cut into 1-inch pieces
03 - 2 medium beets, peeled and cut into 1-inch wedges
04 - 1 medium sweet potato, peeled and cut into 1-inch cubes
05 - 1 small rutabaga or turnip, peeled and cut into 1-inch cubes

→ Aromatics & Herbs

06 - 3 tablespoons olive oil
07 - 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
08 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
09 - 3 cloves garlic, minced
10 - 1 teaspoon coarse sea salt
11 - ½ teaspoon freshly ground black pepper

→ Finishing

12 - 2 tablespoons chopped fresh parsley
13 - Zest of 1 lemon (optional)

# How to make it:

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, then add rosemary, thyme, garlic, sea salt, and black pepper. Toss thoroughly to coat evenly.
04 - Spread the vegetables in a single layer on the prepared baking sheet.
05 - Roast for 35 to 40 minutes, stirring gently halfway through, until vegetables are golden, tender, and slightly caramelized at edges.
06 - Remove from oven and sprinkle with fresh parsley and lemon zest if using before serving.

# Expert suggestions:

01 -
  • It transforms humble vegetables into something deeply caramelized and sweet without any fuss.
  • You can toss everything together in one bowl and walk away while the oven does the work.
  • Leftovers taste even better the next day, cold or reheated, which makes meal prep effortless.
02 -
  • Beets will bleed onto everything, so if you want your carrots and parsnips to stay their original color, roast the beets on a separate tray.
  • If your vegetables aren't caramelizing, your oven isn't hot enough or the pan is too crowded, spread them out more and crank up the heat.
  • Stirring too often releases moisture and prevents browning, so resist the urge to fuss and only flip them once.
03 -
  • Use a rimmed baking sheet, not a flat one, or you'll end up chasing rolling vegetables across your oven floor.
  • Don't skip the lemon zest, it's optional in name only because it makes everything taste brighter and more alive.
  • Taste a piece before serving and adjust the salt, root vegetables soak up seasoning and sometimes need a little extra at the end.

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