Roasted Root Vegetable Medley (Printer-friendly)
Seasonal root vegetables roasted with fresh herbs and olive oil for a flavorful side.
# What You 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 - 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 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine peeled and cut root vegetables along with red onion wedges.
03 - Drizzle olive oil over the vegetables, then sprinkle with kosher salt, black pepper, dried thyme, dried rosemary, and minced garlic. Toss thoroughly to coat evenly.
04 - Spread the vegetables in a single layer on the prepared baking sheet.
05 - Roast in the preheated oven for 35 to 40 minutes, stirring halfway through, until vegetables are tender and edges are caramelized to a golden brown.
06 - Transfer roasted vegetables to a serving dish and garnish with chopped fresh parsley if desired. Serve immediately.
# Expert Tips:
01 -
- It feels like sharing a secret with a friend when the simple combination of humble root vegetables turns into something magical and hearty.
- The versatility has made it a favorite - whether as a solo side or part of a festive spread, it just clicks every time.
02 -
- Don’t overcrowd the pan or the vegetables will steam instead of roast, losing that best caramelized edge.
- Adding a few wedges of apple before roasting was a game changer - it adds a subtle sweet contrast that brightens the whole dish.
03 -
- Use fresh herbs if you can, but dried herbs add a deeper, concentrated flavor to the roasting process.
- Make sure to toss the veggies halfway through roasting so no spot is left behind to under-caramealize or burn.