Roasted Root Vegetable Medley (Printable)

Golden, caramelized seasonal vegetables roasted with herbs for a naturally sweet, tender side dish.

# What you need:

→ Root Vegetables

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

→ Seasonings & Oil

06 - 3 tablespoons olive oil
07 - 1 ½ teaspoons 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

→ Optional Additions

11 - 3 cloves garlic, minced
12 - 2 tablespoons fresh parsley, chopped for garnish

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place all prepared root vegetables in a large mixing bowl.
03 - Drizzle olive oil over vegetables. Add salt, pepper, thyme, rosemary, and garlic if using. Toss thoroughly until evenly coated.
04 - Spread vegetables in a single layer on the prepared baking sheet, ensuring pieces are not overcrowded for proper caramelization.
05 - Roast for 35 to 40 minutes, stirring halfway through cooking, until vegetables are golden brown and fork-tender.
06 - Remove from oven and transfer to a serving dish. Garnish with fresh parsley if desired and serve warm.

# Expert tips:

01 -
  • The natural sugars in root vegetables caramelize in the oven creating depth of flavor you just cant get any other way
  • Its completely forgiving, flexible with whatever vegetables you have on hand, and nearly impossible to mess up
02 -
  • Cutting your vegetables into uniform sizes ensures everything finishes cooking at the same time
  • Crowding the baking sheet will cause steaming instead of roasting, so use two pans if needed
03 -
  • If your beets bleed onto the other vegetables and you mind the pink color, roast them on a separate pan
  • Room temperature vegetables roast more evenly than cold ones straight from the refrigerator
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