Roasted Root Vegetables with Thyme (Printable)
Golden roasted carrots, parsnips, sweet potato, and rutabaga tossed with fresh thyme and herbs.
# 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 medium sweet potato, peeled and diced
04 - 1 small rutabaga, peeled and cubed
05 - 1 red onion, peeled and cut into wedges
→ Seasoning & Herbs
06 - 3 tablespoons olive oil
07 - 1½ teaspoons sea salt
08 - ½ teaspoon freshly ground black pepper
09 - 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
10 - 2 cloves garlic, minced
→ Optional Finishing
11 - 1 tablespoon balsamic vinegar
12 - 2 tablespoons chopped fresh parsley for garnish
# Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine carrots, parsnips, sweet potato, rutabaga, and red onion.
03 - Add olive oil, salt, pepper, thyme, and garlic to vegetables. Toss thoroughly to coat all pieces evenly.
04 - Spread seasoned vegetables in a single layer on the prepared baking sheet.
05 - Roast for 30 to 35 minutes, stirring once halfway through, until vegetables are golden and fork-tender.
06 - Drizzle with balsamic vinegar if desired and toss gently.
07 - Garnish with chopped parsley and serve warm.
# Expert Hints:
01 -
- The caramelization process transforms ordinary root vegetables into candy like morsels with crispy edges and tender centers.
- Its incredibly forgiving with timing and temperature, perfect for when youre juggling other dishes or distracted by a good conversation.
02 -
- Cutting your vegetables in consistent sizes is absolutely crucial, otherwise youll end up with some pieces burnt and others undercooked.
- Parchment paper isnt just for easy cleanup, it actually helps prevent sticking and promotes even browning across all the vegetables.
03 -
- For maximum caramelization, place your baking sheet in the oven while it preheats, then carefully add the vegetables to the hot surface.
- Reserve the garlic until the last 10 minutes of roasting to prevent it from burning and turning bitter.