Roasted Root Vegetable Medley

This Roasted Root Vegetable Medley is a colorful celebration of seasonal produce. By roasting carrots, parsnips, sweet potatoes, and beets with fragrant herbs and olive oil, you transform simple ingredients into a caramelized, tender side dish bursting with natural sweetness.

Save to Pinterest

The combination of rosemary and thyme creates an earthy aromatic profile that fills your kitchen as the vegetables roast. This dish is as visually stunning as it is delicious, making it a perfect addition to any dinner table, whether for a weeknight meal or a festive gathering.

Ingredients

• Root Vegetables
• 2 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 1 medium sweet potato, peeled and diced
• 1 medium red beet, peeled and diced
• 1 small rutabaga or turnip, peeled and diced
• Seasonings & Oil
• 3 tbsp olive oil
• 1 ½ tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 tsp dried thyme or 1 tbsp fresh thyme leaves
• 1 tsp dried rosemary or 1 tbsp fresh rosemary, chopped
• Optional Additions
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

Step 1

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Step 2

In a large bowl, combine all the prepared root vegetables.

Step 3

Drizzle with olive oil, sprinkle with salt, pepper, thyme, rosemary, and add garlic if using. Toss well to coat evenly.

Step 4

Spread the vegetables in a single layer on the prepared baking sheet.

Step 5

Roast for 35–40 minutes, stirring once halfway through, until vegetables are golden and fork-tender.

Step 6

Remove from oven, transfer to a serving dish, and garnish with fresh parsley if desired. Serve warm.

Zusatztipps für die Zubereitung

For the best results, ensure all vegetables are cut into uniform pieces to ensure they roast evenly. Using parchment paper prevents sticking and makes the cleanup process effortless.

Varianten und Anpassungen

Feel free to use any combination of root vegetables such as potatoes, celeriac, or sunchokes. For an extra punch of flavor, you can add a splash of balsamic vinegar before roasting.

Serviervorschläge

This medley pairs beautifully with roasted meats for a traditional meal. Alternatively, it serves as a hearty vegetarian main course when served over a bed of quinoa.

Save to Pinterest

Whether you are serving a crowd or preparing a cozy dinner for two, these roasted vegetables offer a wholesome and satisfying taste of the season. Enjoy the natural sweetness and rustic charm of this simple yet elegant side dish.

Recipe FAQs

→ What temperature works best for roasting root vegetables?

Roast at 425°F (220°C) for optimal caramelization. This high heat creates golden edges while keeping interiors tender.

→ Can I prepare the vegetables ahead of time?

Yes, peel and cut the vegetables up to 24 hours in advance. Store them in water in the refrigerator, then drain and pat dry before roasting.

→ Which root vegetables work best together?

Carrots, parsnips, sweet potatoes, and beets offer complementary sweetness. Add rutabaga or turnips for slight bitterness that balances the flavors.

→ How do I know when the vegetables are done?

The vegetables should be fork-tender with golden-brown caramelized edges. Most pieces take 35-40 minutes at 425°F.

→ What herbs complement roasted root vegetables?

Hardy herbs like rosemary, thyme, and sage withstand high roasting temperatures. Add fresh parsley after roasting for brightness.

→ Can I add other vegetables to this medley?

Yes, consider adding celeriac for subtle anise notes, sunchokes for nuttiness, or winter squash for extra sweetness.