Roasted Root Vegetable Medley (Printable Version)

Seasonal root vegetables roasted to golden tenderness with herbs and olive oil, perfect as a side.

# Ingredient List:

→ 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 large sweet potato, peeled and cut into 1-inch cubes
04 - 1 medium red beet, peeled and cut into 1-inch cubes
05 - 1 small rutabaga or turnip, peeled and cut into 1-inch cubes

→ Aromatics & Seasoning

06 - 3 tablespoons olive oil
07 - 1 teaspoon sea 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
11 - 2 cloves garlic, minced

→ Garnish (optional)

12 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, mix carrots, parsnips, sweet potato, beet, and rutabaga or turnip.
03 - Add olive oil, sea salt, black pepper, thyme, rosemary, and minced garlic. Toss to coat evenly.
04 - Spread vegetables in a single layer on the prepared sheet, avoiding overcrowding; use two sheets if needed.
05 - Roast for 35 to 40 minutes, stirring once halfway, until golden and tender.
06 - Transfer to serving platter, garnish with parsley if desired, and serve warm.

# Expert Advice:

01 -
  • One pan, zero fuss, and somehow it feels fancy enough to serve at dinner parties.
  • The natural sweetness from the vegetables means you don't need complicated seasoning to make it taste like you actually tried.
  • Leftovers taste even better the next day, so you can actually relax instead of stressing about timing.
02 -
  • Don't skip the parchment paper; it saves you from scraping and means cleanup is almost nothing.
  • Cutting vegetables roughly the same size makes the difference between some pieces burnt and others raw.
  • If your oven runs hot, check at 30 minutes; ovens are moody and every one is different.
03 -
  • Don't crowd the pan and don't skip stirring halfway; those two things are where most people's roasted vegetables go wrong.
  • Fresh herbs finish better than dried ones, but dried herbs mixed into the oil beforehand develop more depth, so use them differently depending on when you add them.

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