Emerald Roasted Roots Medley (Printable)
Colorful root vegetables roasted with herbs and lemon zest for a vibrant and tasty side.
# What You’ll Need:
→ 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 medium sweet potato, peeled and cut into 1-inch chunks
04 - 1 small golden beet, peeled and cut into 1-inch chunks
05 - 1 small red onion, peeled and cut into wedges
→ Herb & Seasoning Mix
06 - 3 tbsp extra-virgin olive oil
07 - 1 tbsp fresh parsley, chopped
08 - 1 tbsp fresh dill, chopped
09 - 1 tbsp fresh chives, chopped
10 - 1 tsp fresh thyme leaves
11 - 1 tsp lemon zest
12 - 1/2 tsp sea salt
13 - 1/4 tsp freshly ground black pepper
→ Garnish
14 - 2 tbsp pumpkin seeds (optional)
15 - Extra chopped herbs, to serve
# How-To Steps:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, toss the carrots, parsnips, sweet potato, golden beet, and red onion with olive oil, salt, and pepper until evenly coated.
03 - Spread the vegetables in a single layer on the prepared baking sheet.
04 - Roast for 35-40 minutes, stirring halfway, until the vegetables are tender and golden brown at the edges.
05 - Transfer the roasted vegetables to a serving platter. Immediately toss with fresh herbs and lemon zest.
06 - Sprinkle with pumpkin seeds and extra chopped herbs if desired. Serve warm.
# Expert Advice:
01 -
- The caramelized edges and tender centers create perfect texture contrast in every bite
- Fresh herbs hit at the end transform ordinary roasted vegetables into something vibrant
02 -
- Crowding the baking sheet will steam the vegetables instead of roasting them, so use two sheets if needed
- Adding the fresh herbs at the end preserves their bright flavor and vibrant green color
03 -
- Adding a squeeze of fresh lemon juice right before serving brightens the entire dish
- Roasting at 425°F instead of lower temperatures creates better caramelization