Go Back
Roasted Root Vegetable Medley from a top view

Roasted Root Vegetable Medley

This roasted root vegetable medley is a versatile, nutritious, and delicious side dish that's perfect for any season.
The recipe combines the earthy sweetness of carrots, parsnips, and sweet potatoes with the robust flavors of red onion and beets. Seasoned with garlic, rosemary, and thyme, and roasted to perfection, these vegetables develop a caramelized exterior and a tender interior.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer, Main Course, Side Dish
Cuisine International
Servings 6 Servings
Calories 180 kcal

Ingredients
  

  • 2 medium carrots peeled and cut into 1-inch pieces (about 1 cup)
  • 2 medium parsnips peeled and cut into 1-inch pieces (about 1 cup)
  • 1 medium sweet potato peeled and cut into 1-inch cubes (about 2 cups)
  • 1 medium red onion cut into 1-inch wedges (about 1 cup)
  • 2 medium beets peeled and cut into 1-inch cubes (about 1 cup)
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons balsamic vinegar optional, for drizzling after roasting

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • Wash, peel, and cut all your vegetables into roughly 1-inch pieces. Remember, uniformity is key for even cooking!
  • In a large mixing bowl, combine the cut vegetables: carrots, parsnips, sweet potato, red onion, and beets.
  • In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme leaves, salt, and pepper.
  • Pour the oil and herb mixture over the vegetables and toss well to ensure all pieces are evenly coated.
  • Spread the vegetables in a single layer on a large baking sheet. Make sure they're not overcrowded to ensure proper caramelization.
  • Place the baking sheet in the preheated oven and roast for 35-40 minutes. Halfway through cooking (around the 20-minute mark), remove the sheet and flip the vegetables to ensure even browning.
  • The vegetables are done when they're fork-tender and have a golden-brown caramelized exterior.
  • Remove from the oven and let cool for a few minutes.
  • Optional: Drizzle with balsamic vinegar for an extra flavor boost.
  • Transfer to a serving platter and enjoy your delicious roasted root vegetable medley!
Keyword Roasted Root Vegetable Medley