Roasted Root Vegetable Medley (Printable)

Colorful roasted root vegetables with dried herbs.

# What You Need:

→ Root Vegetables

01 - 2 medium carrots, peeled and cut into 1-inch chunks
02 - 2 medium parsnips, peeled and cut into 1-inch chunks
03 - 1 medium sweet potato, peeled and cubed
04 - 1 medium red onion, peeled and cut into wedges
05 - 2 medium beets, peeled and cubed
06 - 2 medium Yukon Gold potatoes, scrubbed and cubed

→ Seasonings & Oil

07 - 3 tablespoons olive oil
08 - 1 ½ teaspoons dried thyme
09 - 1 teaspoon dried rosemary, crushed
10 - 1 teaspoon dried oregano
11 - 1 teaspoon sea salt
12 - ½ teaspoon black pepper

→ Optional Additions

13 - 2 tablespoons chopped fresh parsley (for garnish)
14 - 1 tablespoon balsamic vinegar (optional, for extra flavor)

# Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, place all prepared root vegetables.
03 - Drizzle with olive oil and sprinkle dried thyme, rosemary, oregano, salt, and black pepper. Toss thoroughly to coat evenly.
04 - Spread the vegetables in a single layer on the prepared baking sheet.
05 - Roast for 35 to 40 minutes, stirring once halfway through, until vegetables are golden and tender.
06 - If desired, drizzle with balsamic vinegar and toss gently to combine.
07 - Transfer to a serving platter and garnish with chopped fresh parsley.

# Expert Hints:

01 -
  • The vegetables develop this incredible caramelized sweetness that tastes like the season itself.
  • It's the kind of dish that works equally well on a busy Tuesday or as part of an impressive dinner spread.
  • Everything happens on one baking sheet, which means less to clean and more time to enjoy what you've made.
02 -
  • Don't skip the halfway stir—it's the difference between caramelized and unevenly cooked, and it only takes thirty seconds.
  • Cut all your vegetables to roughly the same size so they roast at the same pace; otherwise you'll end up with some hard and some mushy.
  • The beets will color everything around them, but that's not a problem—it's proof they're releasing all their flavor into the dish.
03 -
  • If your oven runs hot or cool, start checking the vegetables at the thirty-five minute mark so you're not caught off guard.
  • For extra depth, toss the vegetables with a pinch of smoked paprika along with the other herbs—it adds a subtle complexity that makes people ask what your secret is.

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