Roasted Root Vegetable Medley with Thyme (Print Version)

Caramelized root vegetables with fresh thyme. A hearty, colorful side dish that's easy to prepare and vegetarian-friendly.

# 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 medium sweet potato, peeled and diced
04 - 1 small rutabaga, peeled and cubed
05 - 1 red onion, peeled and cut into wedges

→ Seasoning & Herbs

06 - 3 tablespoons olive oil
07 - 1.5 teaspoons sea salt
08 - 0.5 teaspoon freshly ground black pepper
09 - 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
10 - 2 cloves garlic, minced

→ Optional Finishing

11 - 1 tablespoon balsamic vinegar
12 - 2 tablespoons chopped fresh parsley for garnish

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine carrots, parsnips, sweet potato, rutabaga, and red onion.
03 - Add olive oil, salt, pepper, thyme, and garlic to the vegetables. Toss thoroughly to coat all vegetables evenly.
04 - Spread the vegetables in a single layer on the prepared baking sheet.
05 - Roast for 30-35 minutes, stirring once halfway through, until vegetables are golden and fork-tender.
06 - Drizzle with balsamic vinegar if using and toss gently. Garnish with chopped parsley and serve warm.

# Expert Advice:

01 -
  • These vegetables caramelize in the oven, creating little pockets of sweetness that even vegetable-skeptics cant resist.
  • The prep work feels almost meditative, and the colorful result makes your kitchen feel like youve got everything figured out in life.
02 -
  • The baking sheet must not be overcrowded or your vegetables will steam instead of roast, robbing you of those delicious caramelized edges.
  • Adding the minced garlic to the bowl rather than directly to the pan prevents it from burning and turning bitter during the long roast.
03 -
  • Line your baking sheet with parchment paper that extends up the sides to catch any oils that might otherwise burn and smoke in your oven.
  • Save the vegetable peels and ends in a freezer bag to make homemade stock later, turning what would be waste into liquid gold for future soups.

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