Charred Roasted Root Vegetables (Printable)

A vibrant mix of caramelized root vegetables roasted to tender perfection with herbs and balsamic drizzle.

# What You’ll Need:

→ 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 - 2 medium golden beets, peeled and cut into wedges
04 - 1 large sweet potato, peeled and cut into 1-inch cubes
05 - 1 medium red onion, peeled and cut into thick wedges

→ Seasonings

06 - 3 tablespoons olive oil
07 - 1 ½ teaspoons kosher salt
08 - ½ teaspoon freshly ground black pepper
09 - 1 teaspoon fresh rosemary, finely chopped
10 - 1 teaspoon fresh thyme leaves
11 - 1 tablespoon balsamic vinegar

→ Garnish (optional)

12 - 2 tablespoons chopped fresh parsley
13 - 1 tablespoon toasted pumpkin seeds

# How-To Steps:

01 - Heat oven to 425°F and place a large, heavy baking sheet inside to warm.
02 - In a large bowl, toss carrots, parsnips, golden beets, sweet potato, and red onion with olive oil, kosher salt, black pepper, rosemary, and thyme until evenly coated.
03 - Spread vegetables evenly in a single layer on the heated baking sheet.
04 - Roast for 35 to 40 minutes, turning once halfway through, until vegetables are tender, golden, and slightly charred along the edges.
05 - Drizzle balsamic vinegar over the vegetables and toss gently to combine.
06 - Transfer to a serving dish, sprinkle with chopped fresh parsley and toasted pumpkin seeds if desired, and serve warm.

# Expert Advice:

01 -
  • The vegetables become naturally sweet as they caramelize, no added sugar needed—just honest, delicious flavors
  • One pan, minimal prep, and it's done in under an hour, making weeknight dinners feel less like a chore and more like a joy
  • It's the kind of dish that works equally well as a humble side dish or a satisfying vegetarian main course
02 -
  • Don't skip preheating the baking sheet—this single step is what separates roasted from merely cooked vegetables
  • The vegetables continue to caramelize even as you look at them, so don't be afraid of a little char. Those dark edges are where the flavor lives
03 -
  • If your vegetables finish cooking at different rates, remove the tender ones first and let the firmer ones keep roasting. There's no shame in staggering the timing to get everything perfect
  • Save those pan drippings—they're liquid gold for drizzling over grains or soups the next day

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