Roasted Root Vegetable Medley (Printable)
Caramelized root vegetables roasted with rosemary create a vibrant, aromatic 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 Steps:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place all 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 ensure even coating.
04 - Spread the vegetables evenly in a single layer on the prepared baking sheet.
05 - Roast for 35 to 40 minutes, stirring halfway through, until the vegetables are tender and caramelized at the edges.
06 - Serve the roasted vegetables hot, optionally garnished with additional rosemary.
# Expert Tips:
01 -
- It's a one-pan dinner that looks effortless but tastes like you actually tried.
- Root vegetables get sweeter and more interesting when roasted, which surprised me the first time I really paid attention.
- The rosemary smell while it cooks is genuinely half the appeal.
02 -
- Wet vegetables won't caramelize, so pat them dry after washing and before cutting, or they'll release steam and turn mushy.
- Stirring halfway through isn't optional—it's the difference between even color and some sad pale pieces wedged under golden ones.
03 -
- Toss the vegetables with oil and seasoning in the bowl, not on the pan, so nothing gets left behind at the bottom.
- If your oven runs hot or cool, pay attention the first time you make these and adjust your time accordingly.