Roasted Root Vegetable Medley (Printable)

Seasonal root vegetables roasted with fresh herbs for a warm, flavorful side dish.

# What You Need:

→ Root Vegetables

01 - 2 medium carrots, peeled and cut into 1-inch chunks
02 - 2 parsnips, peeled and cut into 1-inch chunks
03 - 1 small sweet potato, peeled and cut into 1-inch cubes
04 - 1 small rutabaga or turnip, peeled and cut into 1-inch cubes
05 - 1 red onion, peeled and cut into wedges

→ Herbs & Seasoning

06 - 3 tablespoons olive oil
07 - 1 teaspoon sea salt
08 - ½ teaspoon freshly ground black pepper
09 - 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried)
10 - 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
11 - 2 cloves garlic, minced

→ Optional Garnish

12 - 2 tablespoons fresh parsley, chopped
13 - 1 teaspoon lemon zest

# Steps:

01 - Set the oven temperature to 425°F.
02 - Place all root vegetables and onion wedges into a large mixing bowl.
03 - Drizzle olive oil over the vegetables and toss until evenly coated.
04 - Sprinkle salt, pepper, rosemary, thyme, and minced garlic over the mixture. Toss again to distribute seasonings thoroughly.
05 - Spread the vegetables in a single, even layer on a parchment-lined baking sheet.
06 - Bake in the preheated oven for 35 to 40 minutes, stirring halfway through, until the vegetables turn golden and tender.
07 - Transfer the roasted vegetables to a serving dish. Garnish with fresh parsley and lemon zest if desired. Serve warm.

# Expert Hints:

01 -
  • The vegetables caramelize at the edges while staying tender inside, creating this perfect textural contrast that happens with almost no effort.
  • It genuinely tastes like the garden and the season—you're not masking anything, just letting the vegetables be themselves with herbs.
  • It works as a quiet side dish or becomes a meal when you pile it over grains or serve it alongside something hearty.
02 -
  • Don't skip the parchment paper; it keeps the vegetables from sticking and makes cleanup effortless so you actually want to make this again.
  • Stir halfway through roasting—this simple step is what gives you those caramelized edges instead of unevenly cooked vegetables.
  • Taste the dish before serving and don't be shy with salt; roasted vegetables need more seasoning than you'd expect.
03 -
  • If your vegetables aren't browning enough by the 20-minute mark, bump the oven temperature up by 25 degrees—ovens vary and some just need a little more heat.
  • Buy your herbs the day you plan to cook if you want that bright, fresh flavor; they wilt quickly but taste so much better than older bunches.

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