Roasted Root Vegetable Medley (Printable)

Tender seasonal roots roasted with herbs until caramelized and golden

# 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 and Oil

06 - 3 tablespoons olive oil
07 - 1½ teaspoons kosher salt
08 - ½ teaspoon freshly ground black pepper
09 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
10 - 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped

→ Optional Additions

11 - 3 cloves garlic, minced
12 - 2 tablespoons fresh parsley, chopped for garnish

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Transfer all prepared root vegetables to a large bowl.
03 - Drizzle olive oil over vegetables, then sprinkle with salt, pepper, thyme, rosemary, and garlic if using. Toss thoroughly until all pieces are evenly coated.
04 - Spread seasoned vegetables in a single layer across the prepared baking sheet.
05 - Roast for 35 to 40 minutes, stirring halfway through cooking, until vegetables are golden brown and fork-tender.
06 - Remove from oven, transfer to serving dish, and garnish with fresh parsley if desired. Serve warm.

# Expert Tips:

01 -
  • The vegetables caramelize at their edges while staying tender inside, creating a texture that even vegetable skeptics find irresistible.
  • One sheet pan means minimal cleanup and maximum flavor development with almost no active cooking time.
  • It's naturally vegan, gluten-free, and pairs beautifully with everything from roasted chicken to grain bowls.
02 -
  • Don't stir too often or cut your vegetables too small; roasting needs contact with the hot pan to develop color and flavor, not constant movement.
  • The beet will color everything around it, but that's not a mistake—it's proof that the vegetables are releasing their natural sugars and mingling beautifully.
03 -
  • Pat your cut vegetables dry before tossing with oil; any excess moisture can prevent browning and lead to steaming instead of roasting.
  • If you're nervous about something burning, arrange the smaller or quicker-cooking pieces toward the center and the denser roots toward the hotter edges of the pan.
Go Back