Roasted Root Vegetables Herbs (Print version)

Colorful root vegetables roasted with herbs and olive oil for a flavorful, naturally sweet side dish.

# What you'll need:

→ Vegetables

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

→ Seasonings

06 - 3 tablespoons olive oil
07 - 1 1/2 teaspoons sea salt
08 - 1/2 teaspoon black pepper
09 - 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
10 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme

→ Optional

11 - 2 cloves garlic, minced
12 - 1 tablespoon balsamic vinegar, for finishing

# How to make it:

01 - Set oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
02 - Place prepared carrots, parsnips, sweet potato, beets, and turnip into a large mixing bowl.
03 - Add olive oil, sea salt, black pepper, rosemary, thyme, and garlic if desired. Toss thoroughly to distribute seasonings evenly.
04 - Spread vegetables in a single, uncrowded layer on the prepared baking sheet.
05 - Roast for 35 to 40 minutes, stirring once halfway through roasting, until vegetables are tender and caramelized.
06 - Drizzle roasted vegetables with balsamic vinegar if using. Serve immediately while warm.

# Expert suggestions:

01 -
  • Uses accessible vegetables that are often budget friendly
  • Great for meal prep or big family gatherings
  • Vegan gluten free and simple to adapt
  • Naturally sweet and savory with minimal effort
02 -
  • Packed with fiber vitamins and antioxidants
  • Easy to customize with seasonal produce
  • Leftovers taste delicious both warm and cold
03 -
  • Cut vegetables uniformly for even roasting Once you get the hang of this it is the secret to avoiding burnt or undercooked pieces
  • Do not skip tossing everything in the bowl first it is tempting to season directly on the sheet but even coating equals more flavor
  • Let the roasting pan cool slightly before removing the vegetables so caramelized edges come off clean and crisp
  • Once I rushed and skipped tossing in oil and herbs in a bowl The result was uneven and sad so now I always take that extra minute The kitchen will smell amazing which is half the joy of cooking this dish

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