Roasted Root Vegetable Medley (Printable)

Seasonal root vegetables roasted to golden perfection with herbs and olive oil for a hearty dish.

# What You'll Need:

→ Root 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 - 1 small rutabaga or turnip, peeled and cubed
05 - 1 medium red onion, peeled and cut into wedges

→ Seasonings

06 - 3 tablespoons olive oil
07 - 1 ½ teaspoons kosher salt
08 - ½ teaspoon freshly ground black pepper
09 - 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
10 - 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)

→ Optional

11 - 2 cloves garlic, smashed
12 - 1 tablespoon balsamic vinegar (for finishing)

# How To Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place all prepared root vegetables and onion in a large mixing bowl.
03 - Drizzle with olive oil, add salt, pepper, rosemary, thyme, and smashed garlic if using. Toss well 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 balsamic vinegar just before serving. Serve hot.

# Tips from dashanddishes:

01 -
  • Sharing this feels like giving you a secret for turning humble veggies into a celebration of flavor
  • This medley quickly became a favorite because it balances hearty and fresh with just the right herbs and roasting caramelization
02 -
  • Don't overcrowd your baking sheet or the veggies will steam instead of roast, losing that beautiful caramelization
  • Fresh herbs can be swapped with dried, but add them earlier so their flavor infuses during roasting
03 -
  • Use a high-quality olive oil for flavor; it really shines when roasting
  • The secret is allowing the vegetables enough space on the tray so they roast instead of steam

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