Irresistible Roasted Root Vegetable Medley
A cozy and flavorful fall side dish featuring caramelized carrots, earthy beets, sweet parsnips, and more, roasted to tender perfection with fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 3 medium carrots, peeled and cut into 1-inch chunks
- 2 medium beets, peeled and diced
- 2 medium parsnips, peeled and sliced
- 1 large sweet potato, peeled and cubed
- 1 medium red onion, cut into wedges
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 3 cloves garlic, minced
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Peel and cut carrots, beets, parsnips, sweet potato, and red onion into roughly 1-inch pieces to ensure even cooking.
- In a large mixing bowl, combine the chopped vegetables. Add olive oil, minced garlic, chopped rosemary, thyme leaves, sea salt (about 1 teaspoon to start), and freshly ground black pepper (about ½ teaspoon). Toss well to coat evenly.
- Spread the vegetables out in a single layer on a baking sheet. Avoid overcrowding; use two pans or roast in batches if necessary.
- Place the pan in the oven and roast for 40 to 45 minutes. Halfway through (around 20 minutes), stir and flip the vegetables to brown evenly and prevent sticking.
- Check for doneness: vegetables should be tender when pierced with a fork and have golden-brown edges. Remove any pieces that cook faster early to avoid burning.
- Remove from oven and let the medley rest for 5 minutes before serving.
Notes
Do not overcrowd the pan to ensure vegetables roast instead of steam. Stir halfway through cooking for even browning. Add garlic in the last 10 minutes if worried about burning. Fresh herbs can be added after roasting for more flavor. Variations include swapping sweet potatoes with butternut squash or adding turnips. For stovetop roasting, use a heavy skillet over medium heat.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 150
- Sugar: 7
- Sodium: 200
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 22
- Fiber: 4
- Protein: 2
Keywords: roasted root vegetables, fall side dish, healthy vegetables, easy vegetable recipe, vegan, gluten-free, autumn recipe