Roasted Root Vegetable Medley
A hearty mix of roasted root vegetables with herbs and olive oil for a flavorful side dish.
15 mins
Prep Time
40 mins
Cook Time
4
Servings
Ingredients
- 2 large carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 large sweet potato, peeled and chopped
- 1 medium beet, peeled and chopped
- 1 red onion, sliced
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cloves garlic, minced
Nutrition Facts
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Instructions
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Prepare the vegetables: Peel and chop the carrots, parsnips, sweet potato, and beet into even-sized pieces for uniform roasting.
Slice the red onion into wedges and mince the garlic.
In a large bowl, combine all the chopped vegetables. Drizzle with olive oil and add thyme, rosemary, salt, black pepper, and minced garlic. Toss well to coat evenly.
Spread the vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to ensure even roasting.
Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the vegetables are tender and caramelized.
Remove from the oven and let cool slightly before serving. Garnish with fresh herbs if desired.
Chef's Tips
- Even Chopping: Cut vegetables into similar sizes to ensure they cook evenly.
- Herb Variations: Experiment with fresh herbs like sage or oregano for different flavors.
- Extra Crispiness: For crispier vegetables, roast at a higher temperature (425°F) for the last 10 minutes.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
- Add-Ins: Toss in some Brussels sprouts or butternut squash for variety.
