Roasted root vegetables medley (Printable)

A vibrant mix of caramelized root vegetables seasoned with herbs and olive oil for a delicious 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 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 oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place all root vegetables and red onion into a large mixing bowl.
03 - Drizzle with olive oil, sprinkle with kosher salt, black pepper, thyme, rosemary, and minced garlic. Toss thoroughly to coat evenly.
04 - Spread the vegetables evenly in a single layer on the prepared baking sheet.
05 - Roast for 35 to 40 minutes, stirring halfway through, until vegetables are tender and caramelized.
06 - Transfer roasted vegetables to a serving platter. Sprinkle with fresh parsley if desired. Serve hot.

# Expert Advice:

01 -
  • The natural sugars in the vegetables caramelize into crispy, sweet edges that taste like candy without any added sweetness.
  • It requires almost no technique, just chopping and tossing, making it foolproof even on the busiest nights.
  • Leftovers reheat beautifully and taste incredible tossed into grain bowls or scrambled eggs the next morning.
02 -
  • Crowding the pan will steam the vegetables instead of roasting them, robbing you of those crispy, caramelized edges everyone loves.
  • Stirring halfway through is non negotiable, the bottom pieces can char while the top stays pale if you skip this step.
  • If your vegetables release too much moisture, increase the oven temperature to 450°F for the last 10 minutes to evaporate it and restore the crisp.
03 -
  • Cut denser vegetables like rutabaga slightly smaller than softer ones like sweet potato so everything finishes at the same time.
  • Toss the vegetables with oil and seasonings at least five minutes before roasting to let the salt begin drawing out moisture for better browning.
  • Use a metal spatula to scrape up any caramelized bits stuck to the parchment, theyre pure flavor and shouldnt be left behind.

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