Roasted Root Vegetable Medley (Print version)
Seasonal root vegetables oven-roasted with herbs for a comforting, wholesome side dish.
# What you'll need:
→ Vegetables
01 - 2 medium carrots, peeled and cut into 1-inch pieces
02 - 2 parsnips, peeled and cut into 1-inch pieces
03 - 2 small beets, peeled and cubed
04 - 1 medium sweet potato, peeled and cubed
05 - 1 small red onion, peeled and cut into wedges
→ Seasonings & Herbs
06 - 3 tablespoons olive oil
07 - 1 teaspoon 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
11 - 2 cloves garlic, minced
→ Garnish (optional)
12 - 2 tablespoons chopped fresh parsley
# 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 vegetables. Add olive oil, salt, pepper, thyme, rosemary, and minced garlic. Toss well to coat evenly.
03 - Spread the vegetables in a single layer on the prepared baking sheet.
04 - Roast for 35–40 minutes, stirring once halfway through, until the vegetables are tender and caramelized at the edges.
05 - Remove from the oven. Transfer to a serving dish and sprinkle with fresh parsley, if desired. Serve warm.
# Expert suggestions:
01 -
- The vegetables turn sweet and concentrated in the oven, like each piece had a secret agenda to become the most delicious version of itself
- You can prep everything in about twenty minutes and then forget about it while your oven does something magical
- Its the kind of dish that makes people think you are a thoughtful cook who understands seasons and comfort
02 -
- Crowding the baking sheet is the number one way to end up with steamed vegetables instead of roasted ones, so use two sheets if you need to
- The vegetables should be roughly the same size so they cook evenly, which means a little patience during prep pays off huge later
03 -
- Don't skip the parchment paper—it makes cleanup trivial and prevents any vegetables that release a lot of sugar from sticking to the pan
- Letting the vegetables cool for just a few minutes on the baking sheet before serving helps them develop slightly crispier edges