Roasted Root Vegetables (Printable)

Caramelized root vegetables roasted with thyme, rosemary, garlic, and olive oil.

# 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 pieces
04 - 1 small rutabaga or turnip, peeled and cut into 1-inch cubes
05 - 1 red onion, peeled and cut into wedges

→ Seasonings

06 - 3 tablespoons olive oil
07 - 1½ teaspoons kosher salt
08 - ½ teaspoon black pepper
09 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
10 - 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
11 - 2 cloves garlic, minced

→ Optional Garnish

12 - 2 tablespoons chopped fresh parsley

# How-To Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine all root vegetables and the red onion wedges.
03 - Drizzle olive oil over the vegetables, then sprinkle with kosher salt, black pepper, thyme, rosemary, and minced garlic. Toss thoroughly to coat evenly.
04 - Spread the seasoned vegetables in a single layer on the prepared baking sheet.
05 - Roast in the preheated oven for 35 to 40 minutes, stirring once halfway through, until vegetables are tender and golden brown.
06 - Transfer roasted vegetables to a serving platter, garnish with chopped fresh parsley if desired, and serve hot.

# Expert Advice:

01 -
  • The natural sugars in the vegetables caramelize into crispy golden edges that taste almost like candy
  • You can prep everything in one bowl and walk away while the oven does the work
  • It transforms humble root vegetables into something people actually get excited about
02 -
  • Cutting the vegetables into uniform sizes is the single most important step, I learned this after ending up with burnt carrots and raw rutabaga on the same pan
  • Don't skip the halfway stir or the bottom pieces will char while the top stays pale and soft
  • If your oven runs cool, bump the temperature up to 450°F or they'll never get those caramelized edges
03 -
  • Use a rimmed baking sheet so the olive oil doesn't drip into your oven and smoke
  • If you want extra crispy vegetables, spread them across two pans instead of crowding one
  • Fresh herbs added in the last five minutes of roasting stay vibrant and fragrant instead of turning brown and bitter

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