Roasted Root Vegetable Medley (Printable version)

Seasonal root vegetables roasted with aromatic herbs for a flavorful, comforting side dish.

# What You'll Need:

→ 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 - Preheat your oven to 425°F.
02 - In a large bowl, combine all root vegetables and the red onion.
03 - Drizzle with olive oil and toss thoroughly to coat all pieces evenly.
04 - Sprinkle with sea salt, black pepper, rosemary, thyme, and minced garlic. Toss again to distribute herbs and seasoning evenly.
05 - Spread the vegetables in a single layer on a large baking sheet lined with parchment paper.
06 - Roast for 35 to 40 minutes, stirring halfway through until vegetables are golden and tender.
07 - Transfer vegetables to a serving dish and garnish with fresh parsley and lemon zest, if desired. Serve warm.

# Expert advice:

01 -
  • The vegetables caramelize into something sweet and buttery that tastes nothing like raw roots.
  • Everything roasts on one sheet, which means minimal cleanup and maximum flavor.
  • It pairs beautifully with almost anything, from a weeknight roasted chicken to grain bowls.
02 -
  • Cutting vegetables uneven is the fastest way to ruin this dish—some pieces will burn while others stay hard.
  • Don't skip the halfway stir; it's the difference between uneven browning and perfectly caramelized vegetables on every side.
03 -
  • Don't crowd the pan; vegetables need breathing room to caramelize rather than steam.
  • If your oven runs cool, increase the temperature by 25 degrees and check a few minutes earlier than the timer suggests.

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