Roasted Root Vegetable Medley (Print Version)

Colorful root vegetables roasted with rosemary and thyme for a warm, comforting side dish.

# What You'll Need:

→ 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 cubed
04 - 2 small beets, peeled and cubed
05 - 1 small red onion, peeled and cut into wedges

→ Herbs & Seasoning

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

# Step-by-Step Guide:

01 - Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine carrots, parsnips, sweet potato, beets, and red onion.
03 - Drizzle the olive oil over the vegetables. Add rosemary, thyme, salt, pepper, and minced garlic. Toss well to coat evenly.
04 - Spread the vegetables in a single layer on the prepared baking sheet.
05 - Roast for 35–40 minutes, stirring halfway through, until the vegetables are golden and tender.
06 - Taste, adjust seasoning if needed, and serve warm.

# Expert Suggestions:

01 -
  • These vegetables develop an incredible sweetness thats almost like candy but savory enough to pair with anything
  • The herb aroma fills your entire house making it feel cozy and welcoming before dinner even starts
02 -
  • Crowding the baking sheet will steam the vegetables instead of roasting them, so use two sheets if needed
  • Different vegetables cook at different rates so cut everything into similar sizes for even doneness
03 -
  • Preheat your baking sheet for extra crispy edges, just be careful when adding the vegetables
  • Let the vegetables rest on the baking sheet for 5 minutes before serving so they develop slightly firmer edges

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