Description
A vibrant and hearty Roasted Root Vegetable Medley featuring a mix of carrots, parsnips, sweet potato, red onion, and beets, tossed in a fragrant blend of olive oil, garlic, rosemary, and thyme, then perfectly caramelized in the oven. This dish offers a delicious balance of natural sweetness and earthy flavors, making it a perfect side for any meal.
Ingredients
Scale
Vegetables
- 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)
Seasoning & Dressing
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons balsamic vinegar (optional, for drizzling after roasting)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
- Prepare the Vegetables: Wash, peel, and cut all your vegetables into roughly 1-inch pieces to ensure even cooking throughout.
- Combine Vegetables: In a large mixing bowl, combine the carrots, parsnips, sweet potato, red onion, and beets, mixing them together evenly.
- Make the Herb Oil Mixture: In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, thyme leaves, salt, and freshly ground black pepper to create a flavorful dressing.
- Coat the Vegetables: Pour the olive oil and herb mixture over the cut vegetables and toss thoroughly to ensure every piece is evenly coated with the seasoning.
- Arrange on Baking Sheet: Spread the coated vegetables in a single layer on a large baking sheet, making sure they are not overcrowded to allow proper caramelization.
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast for 35-40 minutes. At about the 20-minute mark, remove the sheet and flip the vegetables to promote even browning and roasting.
- Check Doneness: The vegetables are done when they are fork-tender and have a golden-brown caramelized exterior.
- Cool Slightly: Remove the baking sheet from the oven and let the vegetables cool for a few minutes before serving.
- Add Optional Balsamic Drizzle: If desired, drizzle the roasted vegetables with balsamic vinegar for an extra layer of flavor.
- Serve: Transfer the roasted root vegetable medley to a serving platter and enjoy as a delicious, healthy side dish.
Notes
- Cut vegetables into uniform pieces to ensure even roasting.
- Do not overcrowd the baking sheet to avoid steaming instead of roasting.
- Flip vegetables halfway through to achieve even caramelization.
- Use fresh herbs for the best flavor; dried herbs can be substituted but reduce quantities by half.
- Optional balsamic vinegar adds a nice tangy sweetness after roasting.
