Warm Roasted Roots Medley (Printable)

Seasonal root vegetables oven-roasted to caramelized perfection with fresh herbs for a savory side.

# 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 - 1 medium sweet potato, peeled and cut into 1-inch chunks
04 - 1 small red beet, peeled and cut into 1-inch chunks
05 - 1 small golden beet, peeled and cut into 1-inch chunks

→ Aromatics & Seasonings

06 - 3 tablespoons olive oil
07 - 1 teaspoon sea salt
08 - ½ teaspoon freshly ground black pepper
09 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried
10 - 1 teaspoon fresh rosemary, finely chopped or ½ teaspoon dried
11 - 2 cloves garlic, minced

→ Finish

12 - 1 tablespoon balsamic vinegar
13 - 2 tablespoons fresh parsley, chopped

# How-To Steps:

01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - Combine all prepared root vegetables in a large bowl. Drizzle with olive oil, then add sea salt, black pepper, thyme, rosemary, and minced garlic. Toss thoroughly to coat evenly.
03 - Spread the coated vegetables in a single layer on the prepared baking sheet to promote even roasting.
04 - Roast in the oven for 35 to 40 minutes, stirring once halfway through, until the vegetables develop a golden brown color and become tender.
05 - Remove from oven, drizzle with balsamic vinegar, and toss gently to combine.
06 - Transfer to a serving dish and sprinkle with fresh parsley. Serve warm.

# Expert Advice:

01 -
  • The vegetables caramelize into something sweet and jammy that tastes nothing like boiled roots.
  • One pan, minimal prep, and somehow you end up with restaurant-quality color and depth of flavor.
  • It works as a quiet weeknight side or the centerpiece of a vegetarian dinner without any fussing.
02 -
  • Don't wash your vegetables after cutting them—surface moisture prevents browning and you'll end up with mushy roots.
  • Stirring halfway through makes all the difference between some browned pieces and all of them golden.
  • The beets will bleed color slightly, but that's just them being beets; it's beautiful and natural.
03 -
  • Cut all your vegetables to roughly the same size so nothing gets left raw while other pieces burn.
  • Don't move them around too much in the first half of roasting; let them sit and develop that golden crust.

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