Roasted Root Vegetable Medley

Tender caramelized root vegetables roasted with aromatic herbs and olive oil for a naturally sweet and savory side dish.

# What You’ll Need:

01 - 2 medium carrots, peeled and cut into 1-inch pieces

02 - 2 medium parsnips, peeled and cut into 1-inch pieces

03 - 1 medium sweet potato, peeled and diced

04 - 1 medium red beet, peeled and diced

05 - 1 small rutabaga or turnip, peeled and diced

06 - 3 tablespoons olive oil

07 - 1 ½ teaspoons kosher salt

08 - ½ teaspoon freshly ground black pepper

09 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

10 - 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped

11 - 3 cloves garlic, minced

12 - 2 tablespoons fresh parsley, chopped (for garnish)

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

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

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

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

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

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

01 -

The high heat creates these incredible crispy edges while keeping the insides tender and sweet
You can prep everything ahead and just pop it in the oven when youre ready
Its one of those dishes that makes people think you spent way more time on it than you actually did

02 -

Cutting everything to the same size is the difference between perfectly roasted vegetables and some being raw while others burn
Do not overcrowd the pan or the vegetables will steam instead of roast
The stirring halfway through is nonnegotiable for even browning

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