Roasted Root Vegetable Medley (Print Version)
Seasonal root vegetables roasted with herbs for a warm, vibrant side dish packed with flavor.
# Recipe Ingredients:
→ Root Vegetables
01 - 2 medium carrots, peeled and cut into 1-inch chunks
02 - 2 parsnips, peeled and cut into 1-inch chunks
03 - 1 small sweet potato, peeled and cut into 1-inch cubes
04 - 1 small rutabaga or turnip, peeled and cut into 1-inch cubes
05 - 1 red onion, peeled and cut into wedges
→ Herbs & Seasoning
06 - 3 tablespoons olive oil
07 - 1 teaspoon sea salt
08 - ½ teaspoon freshly ground black pepper
09 - 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried)
10 - 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
11 - 2 cloves garlic, minced
→ Optional Garnish
12 - 2 tablespoons fresh parsley, chopped
13 - 1 teaspoon lemon zest
# Directions:
01 - Set the oven to 425°F and allow it to reach temperature.
02 - Place all root vegetables and the onion into a large mixing bowl.
03 - Pour olive oil over the vegetables and toss to ensure even coating. Add salt, pepper, rosemary, thyme, and minced garlic, tossing again to distribute the herbs uniformly.
04 - Spread the seasoned vegetables in a single layer on a parchment-lined baking sheet.
05 - Place the baking sheet in the oven and roast for 35 to 40 minutes, stirring halfway through, until the vegetables are tender and golden.
06 - Transfer the roasted vegetables to a serving dish. Garnish with fresh parsley and lemon zest if desired. Serve warm.
# Expert Advice:
01 -
- The vegetables caramelize at the edges while staying tender inside, creating this addictive contrast that makes you keep reaching for one more piece.
- It requires barely any effort once everything is prepped and handles any seasonal vegetables you happen to find, so it feels like cooking with what the world is offering.
- The whole thing comes together in under an hour and actually tastes better than anything that took so little time should.
02 -
- Don't cut the vegetables too small or they'll turn to mush; they need some substance to caramelize properly and stay intact.
- The parchment paper is genuinely worth it—the cleanup is effortless and nothing sticks, which saves you from standing at the sink wishing you'd made this easier on yourself.
03 -
- Pat the vegetables dry before tossing with oil so they roast instead of steam—moisture is the enemy of good caramelization.
- Leave enough space between pieces on the baking sheet; crowding them means they'll braise instead of roast, and you'll miss out on those crispy, golden edges.