Roasted Root Vegetable Medley (Printable Version)
Enjoy a vibrant, hearty medley of seasonal root vegetables, perfectly roasted with herbs and garlic. An ideal side for any meal.
# What You'll Need:
→ Root Vegetables
01 - 2 medium carrots, peeled and diced into 1-inch pieces
02 - 2 parsnips, peeled and diced into 1-inch pieces
03 - 1 medium sweet potato, peeled and cubed into 1-inch pieces
04 - 1 small rutabaga or turnip, peeled and cubed into 1-inch pieces
05 - 1 medium red onion, peeled and cut into wedges
→ Seasonings & Oil
06 - 3 tablespoons olive oil
07 - 1 teaspoon sea salt
08 - 1/2 teaspoon freshly ground black pepper
09 - 2 teaspoons fresh thyme leaves
10 - 2 teaspoons chopped fresh rosemary
11 - 3 cloves garlic, minced
→ Optional Additions
12 - 1 tablespoon balsamic vinegar
13 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Preheat your oven to 425°F.
02 - In a large mixing bowl, combine the prepared carrots, parsnips, sweet potato, rutabaga (or turnip), and red onion.
03 - Drizzle the vegetables with olive oil, then season generously with sea salt, freshly ground black pepper, fresh thyme leaves, fresh rosemary, and minced garlic. Toss thoroughly to ensure even coating.
04 - Arrange the seasoned vegetables in a single layer on a large baking sheet, preferably lined with parchment paper for easier cleanup.
05 - Roast in the preheated oven for 35 to 40 minutes, turning them once halfway through the cooking time, until they are golden brown, tender, and exhibit caramelized edges.
06 - Carefully remove the baking sheet from the oven. If desired, drizzle the roasted vegetables with balsamic vinegar and toss gently to distribute.
07 - Transfer the roasted root vegetables to a serving platter. Garnish with fresh parsley before serving hot.
# Expert Advice:
01 -
- It's such a forgiving dish, letting the natural sweetness of the vegetables really shine through.
- This recipe feels like a warm hug on a plate, making even the simplest weeknight meal feel a little bit gourmet without any fuss.
02 -
- Overcrowding your baking sheet is the biggest mistake you can make; the vegetables will steam instead of roast and caramelize properly.
- Using fresh herbs truly elevates the flavor profile, making a noticeable difference from their dried counterparts and adding incredible fragrance.
03 -
- Always use parchment paper for incredibly easy cleanup, saving you from scrubbing a sticky baking sheet after dinner.
- Taste your vegetables before roasting and adjust the salt; it makes all the difference in bringing out their inherent sweetness and overall flavor.