Roasted Root Vegetable Medley (Print View)

Colorful root vegetables roasted to perfection with herbs and olive oil for a naturally sweet, tender side dish.

# Components:

→ 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 tbsp olive oil
07 - 1 ½ tsp kosher salt
08 - ½ tsp freshly ground black pepper
09 - 1 tsp dried thyme or 1 tbsp fresh thyme leaves
10 - 1 tsp dried rosemary or 1 tbsp fresh rosemary, chopped

→ Optional Additions

11 - 3 cloves garlic, minced
12 - 2 tbsp fresh parsley, chopped (for garnish)

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine all the prepared root vegetables.
03 - Drizzle with olive oil, sprinkle with salt, pepper, thyme, rosemary, and add garlic if using. Toss well to coat evenly.
04 - Spread the vegetables in a single layer on the prepared baking sheet.
05 - Roast for 35–40 minutes, stirring once halfway through, until vegetables are golden and fork-tender.
06 - Remove from oven, transfer to a serving dish, and garnish with fresh parsley if desired. Serve warm.

# Expert Advice:

01 -
  • It transforms humble vegetables into something that feels celebrational without any fuss
  • The natural sugars caramelize into deep sweetness that even vegetable skeptics can't resist
  • It's mostly hands-off cooking, leaving you free to handle the rest of dinner
02 -
  • Cutting everything into similar sizes is the secret to even cooking
  • Don't crowd the baking sheet or your vegetables will steam instead of roast
  • Stirring halfway through prevents the bottom pieces from burning while the top stays underdone
03 -
  • If your vegetables seem too dry after roasting, a quick drizzle of good olive oil before serving revives them beautifully
  • Learning to identify doneness by how vegetables smell—earthy and sweet rather than raw—will serve you well
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