Roasted Root Vegetable Medley (Printable)

Colorful root vegetables roasted with fresh herbs create a warm and flavorful side for any meal.

# What You Need:

→ 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 cubed
04 - 2 small beets, peeled and cubed
05 - 1 small red onion, peeled and cut into wedges

→ Herbs & Seasoning

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

# How To Cook:

01 - Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine carrots, parsnips, sweet potato, beets, and red onion.
03 - Drizzle the olive oil over the vegetables. Add rosemary, thyme, salt, pepper, and minced garlic. Toss well to coat evenly.
04 - Spread the vegetables in a single layer on the prepared baking sheet.
05 - Roast for 35-40 minutes, stirring halfway through, until the vegetables are golden and tender.
06 - Taste, adjust seasoning if needed, and serve warm.

# Expert Tips:

01 -
  • The natural sugars in root vegetables transform into candy like sweetness when roasted at high heat
  • Everything cooks on one sheet pan so cleanup is practically nonexistent
  • These vegetables actually taste better the next day making them perfect for meal prep
02 -
  • Cutting vegetables into uniform chunks ensures everything finishes cooking at the same time
  • Crowding the baking sheet will steam the vegetables instead of roasting them so use two sheets if needed
  • The high heat is what creates caramelization so do not be tempted to lower the temperature
03 -
  • Leftovers keep well in the refrigerator for up to 4 days and actually taste better the next day
  • If you want extra crispy edges try roasting at 450°F for the last 5 minutes watching carefully

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