Hearth Roasted Roots Medley (Printable)

Rustic root vegetable medley with herbs, roasted to bring out natural sweetness and earthy tones.

# 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 - 2 small beets, peeled and cut into wedges
04 - 1 medium sweet potato, peeled and cubed
05 - 1 medium red onion, peeled and cut into wedges

→ Seasoning & Herbs

06 - 3 tbsp olive oil
07 - 1½ tsp sea salt
08 - ½ tsp freshly ground black pepper
09 - 1 tsp dried thyme or 2 tsp fresh thyme leaves
10 - 1 tbsp fresh rosemary, chopped or 1 tsp dried rosemary

→ Optional Garnish

11 - 2 tbsp chopped fresh parsley
12 - 1 tbsp balsamic glaze for drizzling

# How-To Steps:

01 - Preheat the oven to 425°F.
02 - Place all peeled and cut root vegetables along with red onion into a large mixing bowl.
03 - Drizzle olive oil over vegetables, then sprinkle sea salt, black pepper, thyme, and rosemary. Toss thoroughly to coat evenly.
04 - Spread the seasoned vegetables in a single even layer on a rimmed baking sheet lined with parchment paper.
05 - Roast for 40 to 45 minutes, stirring once halfway through, until vegetables turn golden and tender.
06 - Transfer roasted vegetables to a serving platter; garnish with chopped parsley and drizzle balsamic glaze as desired. Serve warm.

# Expert Advice:

01 -
  • The oven does all the work while you handle everything else on your menu.
  • Natural sugars in the roots caramelize into crispy, sweet edges that taste like a reward.
  • It works as a hearty side or a satisfying vegetarian main when you pair it with grains.
02 -
  • Do not skip the parchment paper or the beets will stain your pan and everything will stick.
  • Stir only once because flipping them too often prevents the edges from crisping up.
  • Cut the beets last or wear gloves because the juice stains your hands and cutting board instantly.
03 -
  • Use two pans if you are doubling the recipe because crowding prevents browning.
  • Save any small or odd shaped pieces for soup stock instead of trying to roast them.
  • Toss the vegetables with oil in the bowl, not on the pan, so every piece gets coated.

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