Roasted Root Vegetable Medley (Print Version)
Seasonal root vegetables roasted with fresh herbs for a flavorful, comforting dish perfect as a side or main.
# What You Need:
→ Root Vegetables
01 - 2 medium carrots, peeled and cut into 1-inch pieces
02 - 2 parsnips, peeled and cut into 1-inch pieces
03 - 2 medium beets, peeled and cut into 1-inch wedges
04 - 1 medium sweet potato, peeled and cut into 1-inch cubes
05 - 1 small rutabaga or turnip, peeled and cut into 1-inch cubes
→ Aromatics & Herbs
06 - 3 tablespoons olive oil
07 - 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
08 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
09 - 3 cloves garlic, minced
10 - 1 teaspoon coarse sea salt
11 - ½ teaspoon freshly ground black pepper
→ Finishing
12 - 2 tablespoons chopped fresh parsley
13 - Zest of 1 lemon (optional)
# How to Prepare:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place all prepared root vegetables in a large bowl.
03 - Drizzle olive oil over the vegetables. Add rosemary, thyme, garlic, sea salt, and black pepper. Toss thoroughly to coat evenly.
04 - Spread vegetables in a single layer on the prepared baking sheet.
05 - Roast for 35 to 40 minutes, stirring gently halfway, until golden, tender, and edges are caramelized.
06 - Remove from oven. Sprinkle with fresh parsley and lemon zest if using before serving.
# Expert Advice:
01 -
- It turns humble roots into something almost candy-like at the edges, no sugar needed.
- You can toss it together while the oven does all the real work.
- Leftovers taste even better the next day, cold or reheated.
02 -
- If you cut the vegetables different sizes, the small ones will burn before the big ones cook through.
- Don't skip the halfway stir or the bottom layer will stick and char while the top stays pale.
03 -
- Use a rimmed baking sheet so the vegetables don't slide off when you stir them.
- If your oven runs cool, bump the temperature to 450°F and keep an eye on the edges.