Roasted Root Vegetable Medley (Printable Version)

Hearty medley of roasted root vegetables infused with herbs and warming spices for a flavorful dish.

# Ingredient List:

→ Root Vegetables

01 - 2 medium carrots, peeled and cut into 1-inch chunks
02 - 2 medium parsnips, peeled and cut into 1-inch chunks
03 - 1 medium sweet potato, peeled and cut into 1-inch cubes
04 - 1 small red beet, peeled and cut into 1-inch cubes
05 - 1 small rutabaga or turnip, peeled and cut into 1-inch cubes

→ Aromatics & Flavor

06 - 1 medium red onion, peeled and cut into wedges
07 - 3 cloves garlic, minced
08 - 2 tablespoons olive oil
09 - 1 teaspoon sea salt
10 - ½ teaspoon freshly ground black pepper
11 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
12 - 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
13 - ½ teaspoon ground turmeric
14 - ¼ teaspoon ground cumin

→ Garnish (Optional)

15 - 2 tablespoons chopped fresh parsley
16 - Zest of ½ lemon

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine peeled and cut root vegetables along with red onion wedges.
03 - In a small bowl, whisk together olive oil, minced garlic, sea salt, black pepper, thyme, rosemary, turmeric, and cumin.
04 - Pour the seasoning mixture over the vegetables and toss thoroughly to ensure even coating.
05 - Spread the seasoned vegetables in a single layer on the prepared baking sheet.
06 - Roast in the preheated oven for 35 to 40 minutes, stirring halfway through, until vegetables are golden and tender.
07 - Remove from oven and transfer to a serving platter. Garnish with chopped parsley and lemon zest if desired. Serve warm.

# Expert Advice:

01 -
  • The vegetables caramelize into something sweet and nutty that makes you forget they're actually good for you.
  • It comes together in under an hour and tastes like you spent way more effort than you actually did.
  • You can throw it together on a busy night or meal-prep a huge batch without any fuss.
02 -
  • Cut your vegetables as evenly as possible or the smaller pieces will burn before the larger ones are tender—I learned this by having charred carrot edges and hard beet centers.
  • Don't skip the halfway stir; it's the difference between roasted vegetables and half-roasted, half-steamed vegetables that disappoint.
03 -
  • Toss your vegetables with the oil and spices in the bowl first, then transfer to the baking sheet—it's one less thing to dirty and you get better, more even coating.
  • If your vegetables are done early and starting to char, pull them out—they'll keep cooking from residual heat, and vegetables that caramelize too hard lose their creamy insides.

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