Roasted Root Vegetable Medley (Printable View)
Seasonal root vegetables caramelized with herbs and garlic, creating a colorful, nutritious side dish for any occasion.
# 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 - 1 medium sweet potato, peeled and cubed
04 - 1 small rutabaga or turnip, peeled and cubed
05 - 1 medium red onion, peeled and cut into wedges
→ Seasonings & Oil
06 - 3 tablespoons olive oil
07 - 1 teaspoon sea salt
08 - ½ teaspoon freshly ground black pepper
09 - 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
10 - 2 teaspoons chopped fresh rosemary (or 1 teaspoon dried rosemary)
11 - 3 garlic cloves, minced
→ Optional Additions
12 - 1 tablespoon balsamic vinegar (for drizzling after roasting)
13 - 2 tablespoons chopped fresh parsley (for garnish)
# How-To Steps:
01 - Preheat your oven to 425°F (220°C).
02 - In a large mixing bowl, combine all root vegetables and red onion.
03 - Drizzle with olive oil, sprinkle with salt, pepper, thyme, rosemary, and add minced garlic. Toss well to coat evenly.
04 - Spread the vegetables out in a single layer on a large baking sheet lined with parchment paper.
05 - Roast in the preheated oven for 35-40 minutes, tossing once halfway through, until the vegetables are golden, tender, and caramelized at the edges.
06 - Remove from oven. If desired, drizzle with balsamic vinegar and toss gently.
07 - Transfer to a serving platter and garnish with fresh parsley. Serve hot.
# Expert Advice:
01 -
- The caramelized edges of each vegetable create these perfect little bites of sweetness that my children actually fight over - yes, they argue about who gets more vegetables.
- Its incredibly forgiving and adaptable to whatever roots you have on hand, making it my go-to solution for using up those odd vegetables hiding in the crisper drawer.
02 -
- I once tried to rush this recipe by cranking up the heat to 475°F, only to end up with vegetables that were burnt on the outside and raw inside - patience at 425°F creates the perfect texture contrast.
- Lining your baking sheet with parchment paper isnt just for easy cleanup, it actually helps prevent the natural sugars from burning and sticking to the pan.
03 -
- Tossing the vegetables halfway through roasting is non-negotiable - the pieces touching the baking sheet brown faster, and rotating ensures even caramelization throughout.
- For holiday meals, I prepare all the vegetables the day before and store them in water in the refrigerator, which not only saves time but actually improves their texture when roasted.