Roasted Root Vegetable Medley (Printable)

Hearty roasted root vegetables seasoned with aromatic dried herbs for a savory and wholesome dish.

# What You'll Need:

→ Root Vegetables

01 - 2 large carrots, peeled and cut into 1-inch pieces
02 - 2 parsnips, peeled and cut into 1-inch pieces
03 - 1 medium sweet potato, peeled and cut into 1-inch cubes
04 - 1 medium red onion, peeled and cut into wedges
05 - 2 small golden beets, peeled and cut into 1-inch cubes
06 - 1 medium Yukon Gold potato, washed and cut into 1-inch cubes

→ Herbs & Seasonings

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

→ Optional Garnish

13 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - Combine all prepared root vegetables in a large mixing bowl.
03 - Drizzle with olive oil, then add dried thyme, rosemary, oregano, sea salt, and black pepper. Toss until evenly coated.
04 - Spread the vegetables in a single layer on the prepared baking sheet.
05 - Roast for 40 to 45 minutes, stirring once halfway through, until vegetables are golden and tender.
06 - Transfer to a serving dish and garnish with chopped fresh parsley if desired. Serve warm.

# Expert Suggestions:

01 -
  • It's genuinely hard to mess up—even if you're not a confident cook, roasting brings out the best in these vegetables.
  • The smell alone is worth making this, and people always ask what you're cooking.
  • It works equally well as a side dish or tossed over grains for something more substantial.
02 -
  • Don't skip stirring halfway through—the pieces touching the pan will brown faster, and you want even caramelization.
  • If your vegetables look pale after 40 minutes, give them another 5—underdone root vegetables are grainy and disappointing.
  • Cut everything as uniformly as you can manage so bigger and smaller pieces don't cook at different speeds.
03 -
  • Prep your vegetables the night before and store them in the fridge—the actual cooking part becomes almost effortless.
  • If you have a second oven or if things are running tight, you can roast this at 400°F for a few minutes longer; it's very forgiving within reason.

Return