Roasted Root Vegetable Medley (Printable)
Colorful root vegetables roasted with herbs for a warm, comforting side dish.
# What You'll Need:
→ 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 cubed
04 - 2 small beets, peeled and cubed
05 - 1 small red onion, peeled and cut into wedges
→ Herbs & Seasoning
06 - 3 tablespoons olive oil
07 - 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried)
08 - 2 teaspoons fresh thyme, finely chopped (or 1 teaspoon dried)
09 - 1 teaspoon sea salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 2 cloves garlic, minced
# How-To Steps:
01 - Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine carrots, parsnips, sweet potato, beets, and red onion.
03 - Drizzle the olive oil over the vegetables. Add rosemary, thyme, salt, pepper, and minced garlic. Toss well to coat evenly.
04 - Spread the vegetables in a single layer on the prepared baking sheet.
05 - Roast for 35 to 40 minutes, stirring halfway through, until the vegetables are golden and tender.
06 - Taste, adjust seasoning if needed, and serve warm.
# Expert Suggestions:
01 -
- It turns humble vegetables into something that feels like a celebration
- The herbs create this fragrance that makes your whole kitchen feel welcoming
- Leftovers somehow taste even better the next day
02 -
- I once skipped stirring halfway through and ended up with unevenly cooked vegetables
- Cutting everything to the same size really does make a huge difference in the final result
03 -
- Buy vegetables that feel heavy for their size
- Prep everything before you start preheating the oven