Winter Roasted Roots Medley (Printable)
Herb-roasted root vegetables create a warm, caramelized side with seasonal flavors and a tender texture.
# What You’ll Need:
→ Root Vegetables
01 - 2 large 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 cubed
04 - 1 small rutabaga, peeled and cubed
05 - 1 red onion, peeled and cut into wedges
→ Flavorings & Oil
06 - 3 tbsp olive oil
07 - 2 tbsp fresh rosemary, finely chopped (or 1 tbsp dried)
08 - 1 tbsp fresh thyme leaves (or 1½ tsp dried)
09 - 1½ tsp sea salt
10 - ½ tsp black pepper
→ Optional Additions
11 - 1 tbsp balsamic vinegar (for drizzling, optional)
12 - ¼ cup toasted walnuts or pecans (optional, for garnish)
# How-To Steps:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the carrots, parsnips, sweet potato, rutabaga, and red onion with olive oil, rosemary, thyme, 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 once halfway, until vegetables are golden and tender.
05 - Optionally drizzle with balsamic vinegar and scatter toasted nuts over the top before serving.
06 - Serve hot as a side dish or over grains for a hearty vegetarian main.
# Expert Advice:
01 -
- The natural sweetness of these vegetables intensifies in the oven creating caramelized edges that taste like they've been kissed by honey
- Its practically impossible to mess up and the aroma alone will make your kitchen feel like a warm embrace
- You can prep everything ahead and just pop them in the oven when you're ready for dinner
02 -
- Crowding the pan is the fastest way to end up with steamed vegetables instead of roasted ones
- Stirring halfway through prevents burning and ensures even caramelization on all sides
03 -
- Cut your vegetables into similar sizes so they roast evenly
- Don't skip the fresh herbs if you can find them they make a huge difference