Roasted Root Vegetable Medley (Print View)

Seasonal root vegetables roasted with herbs, delivering earthy, sweet flavors perfect 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)

# Step-by-Step Directions:

01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - Place all peeled and cut root vegetables into a large mixing bowl.
03 - Drizzle olive oil over the vegetables, add rosemary, thyme, garlic, sea salt, and black pepper, then 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 golden, tender, and slightly caramelized at the edges.
06 - Remove from oven and sprinkle with chopped parsley and lemon zest if desired before serving.

# Expert Suggestions:

01 -
  • Everything roasts on one pan, so cleanup is nearly instant and you can relax while the oven does the work.
  • The vegetables caramelize into sweet, crispy edges that taste like comfort and smell like a farmers market in fall.
  • It works as a side, a grain bowl topper, or even breakfast with a fried egg on top.
02 -
  • Don't skip the halfway stir or the vegetables on the edges will burn while the center ones stay pale and soft.
  • Cut the beets last or wear gloves, because once your hands turn purple it takes days to fade and you'll regret it at every handshake.
  • If your oven runs cool, bump the temperature to 450°F or the vegetables will soften without caramelizing and you'll miss all the flavor.
03 -
  • Use a large enough pan so the vegetables aren't touching, or they'll steam instead of roast and you'll lose that crispy, caramelized magic.
  • Taste a piece before serving and adjust the salt or add a squeeze of lemon juice if it needs brightness, because every oven and every vegetable is a little different.
  • Let the pan cool slightly before scraping it, then use those stuck-on bits to flavor a quick pan sauce or just eat them with a fork while no one's looking.

Go Back