Roasted Root Vegetable Medley (Printable)

Tender, herb-roasted seasonal vegetables with caramelized edges and natural sweetness.

# What You’ll Need:

→ Root Vegetables

01 - 2 medium carrots, peeled and cut into 1-inch pieces
02 - 2 medium parsnips, peeled and cut into 1-inch pieces
03 - 1 medium sweet potato, peeled and diced
04 - 1 medium red beet, peeled and diced
05 - 1 small rutabaga or turnip, peeled and diced

→ Seasonings & Oil

06 - 3 tbsp olive oil
07 - 1 ½ tsp kosher salt
08 - ½ tsp freshly ground black pepper
09 - 1 tsp dried thyme or 1 tbsp fresh thyme leaves
10 - 1 tsp dried rosemary or 1 tbsp fresh rosemary, chopped

→ Optional Additions

11 - 3 cloves garlic, minced
12 - 2 tbsp fresh parsley, chopped (for garnish)

# How To Make:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine all the prepared root vegetables.
03 - Drizzle with olive oil, sprinkle with salt, pepper, thyme, rosemary, and add garlic if using. 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 once halfway through, until vegetables are golden and fork-tender.
06 - Remove from oven, transfer to a serving dish, and garnish with fresh parsley if desired. Serve warm.

# Top Suggestions:

01 -
  • The natural sugars in these vegetables transform into deep caramelized edges while staying tender inside
  • You can prep everything ahead and just pop them in the oven when you are ready
02 -
  • Overcrowding the pan is the enemy of caramelization so use two baking sheets if needed
  • Beets will bleed their color onto other vegetables, so toss them separately first if presentation matters
03 -
  • Cut your vegetables into uniform pieces so they cook evenly and nothing burns while another piece remains undercooked
  • Let the roasted vegetables rest on the pan for 5 minutes before serving so they develop even more flavor
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