Roasted Root Vegetable Medley (Printable)

Golden, tender root vegetables roasted with herbs for natural sweetness

# 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 - 1½ 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 - Transfer all prepared root vegetables into a large mixing bowl.
03 - Drizzle vegetables with olive oil, sprinkle with salt, pepper, thyme, rosemary, and add minced garlic if using. Toss thoroughly until all pieces are evenly coated.
04 - Spread seasoned vegetables in a single layer across the prepared baking sheet.
05 - Roast for 35 to 40 minutes, stirring once at the halfway point. Continue until vegetables achieve golden caramelization and are fork-tender.
06 - Transfer roasted vegetables to a serving dish and garnish with fresh parsley if desired. Serve immediately while warm.

# Expert Suggestions:

01 -
  • The vegetables get this sweet, caramelized crust while staying tender inside—it's the best of both textures.
  • You can make it with whatever root vegetables you have on hand, so it's never the same twice but always works.
  • It's genuinely vegan and gluten-free without tasting like a compromise, which means everyone at the table is happy.
02 -
  • Cut all your vegetables roughly the same size so they finish at the same time—I learned this the hard way with sad undercooked chunks next to overcooked ones.
  • Stir them halfway through roasting; the ones that stay in one spot will burn while the others lag behind, and mid-roast stirring saves everything.
03 -
  • Use parchment paper without fail because it's the difference between a two-minute cleanup and scrubbing caramelized bits for ten minutes.
  • If your oven runs hot or cold, trust your nose and eyes more than the timer—caramelized and fork-tender matters more than exact minutes.
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