Roasted Root Vegetable Medley (Printable)

Aromatic root vegetables roasted with rosemary for a caramelized and flavorful side 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 cut into 1-inch cubes
04 - 1 medium beet, peeled and cut into 1-inch cubes
05 - 1 small rutabaga, peeled and cut into 1-inch cubes

→ Aromatics & Herbs

06 - 2 tablespoons fresh rosemary, finely chopped
07 - 3 cloves garlic, minced

→ Seasonings

08 - 3 tablespoons olive oil
09 - 1 teaspoon sea salt
10 - 1/2 teaspoon freshly ground black pepper

# 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 into a large mixing bowl.
03 - Add olive oil, fresh rosemary, minced garlic, sea salt, and black pepper to the bowl. Toss thoroughly to coat the vegetables evenly.
04 - Spread the vegetables in a single, even layer on the prepared baking sheet.
05 - Roast in the preheated oven for 35 to 40 minutes, stirring halfway through, until the vegetables are tender and golden brown at the edges.
06 - Serve hot, optionally garnished with extra fresh rosemary.

# Tips from dashanddishes:

01 -
  • The vegetables caramelize into something almost sweet, with crispy edges that make you reach for seconds.
  • It takes less than an hour from start to table, making it perfect for weeknight dinners or holiday spreads.
  • The rosemary perfumes everything as it roasts, filling your kitchen with a smell that says you spent hours cooking.
02 -
  • Cut all your vegetables to roughly the same size, about an inch. If some pieces are much larger, they'll still be raw while the smaller ones burn.
  • Stir halfway through cooking without fail. I learned this the hard way when one batch of beets nearly turned to charcoal while others were barely done.
  • The pan needs to be hot enough that you hear a gentle sizzle when the vegetables hit it. If it's not hot enough, they'll release moisture and steam instead of roasting.
03 -
  • If your oven runs hot or cold, adjust the temperature slightly and watch the vegetables carefully rather than relying on time alone. Every oven has its own personality.
  • Don't wash root vegetables until just before you use them. The soil actually helps them keep longer in storage, and a quick rinse under cool water is all you need anyway.

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