Roasted Root Vegetable Medley (Printer-friendly)

Seasonal roots roasted golden with herbs and olive oil

# What You'll Need:

→ 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 tablespoons olive oil
07 - 1½ teaspoons kosher 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

→ Optional Additions

11 - 3 cloves garlic, minced
12 - 2 tablespoons fresh parsley, chopped for garnish

# How-To Steps:

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

# Expert Tips:

01 -
  • Nutrient-Dense: Packed with vitamins and fiber from a variety of root vegetables.
  • Naturally Dietary Friendly: This dish is vegan, gluten-free, and vegetarian.
  • Simple Preparation: Requires minimal active prep time while the oven does the heavy lifting.
02 -
  • Uniformity: Cut the vegetables into similar-sized pieces so they cook at the same rate.
  • Fresh Herbs: Using fresh thyme and rosemary provides a more intense aromatic experience.
  • Doneness: Test the densest vegetables, like beets or rutabaga, with a fork to ensure they are fully tender.
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