Roasted Root Vegetable Medley with Herbs (Printable Version)

Tender caramelized root vegetables roasted with thyme, rosemary, and garlic for a wholesome comforting side dish.

# What You Need:

→ Vegetables

01 - 2 medium carrots, peeled and cut into 1-inch pieces
02 - 2 parsnips, peeled and cut into 1-inch pieces
03 - 2 small beets, peeled and cubed
04 - 1 medium sweet potato, peeled and cubed
05 - 1 small red onion, peeled and cut into wedges

→ Seasonings & Herbs

06 - 3 tablespoons olive oil
07 - 1 teaspoon kosher salt
08 - 1/2 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
11 - 2 cloves garlic, minced

→ Garnish (optional)

12 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine all the prepared vegetables. Add olive oil, salt, pepper, thyme, rosemary, and minced garlic. Toss well to coat evenly.
03 - Spread the vegetables in a single layer on the prepared baking sheet.
04 - Roast for 35-40 minutes, stirring once halfway through, until the vegetables are tender and caramelized at the edges.
05 - Remove from the oven. Transfer to a serving dish and sprinkle with fresh parsley, if desired. Serve warm.

# Expert Tips:

01 -
  • The high heat transforms humble vegetables into something almost candy sweet with edges that crisp up beautifully
  • It's mostly hands off cooking leaving you free to handle whatever else is on the stove
  • The leftovers reheat beautifully for lunch the next day if they last that long
02 -
  • Crowding the baking sheet is the fastest way to end up with steamed vegetables instead of roasted ones
  • Beets will stain everything they touch including your hands so handle them first or wear gloves
  • Stirring halfway through is non negotiable for even caramelization on all sides
03 -
  • Cut your vegetables on the larger side rather than smaller as they shrink considerably during roasting
  • If you're using dried herbs rub them between your palms before adding to wake up their oils

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