Roasted Root Vegetable Medley (Printable)
Roasted root vegetables with dried herbs create a flavorful and nutritious side or vegetarian main.
# What You'll Need:
→ Root Vegetables
01 - 2 large carrots, peeled and cut into 1-inch pieces
02 - 2 parsnips, peeled and cut into 1-inch pieces
03 - 1 medium sweet potato, peeled and cut into 1-inch cubes
04 - 1 medium red onion, peeled and cut into wedges
05 - 2 small golden beets, peeled and cut into 1-inch cubes
06 - 1 medium Yukon Gold potato, washed and cut into 1-inch cubes
→ Herbs & Seasonings
07 - 3 tbsp olive oil
08 - 1 ½ tsp dried thyme
09 - 1 tsp dried rosemary
10 - 1 tsp dried oregano
11 - 1 tsp sea salt
12 - ½ tsp black pepper
→ Optional Garnish
13 - 2 tbsp fresh parsley, chopped
# How To Make It:
01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - Place all peeled and cut root vegetables in a large mixing bowl.
03 - Drizzle olive oil over the vegetables, sprinkle with dried thyme, rosemary, oregano, sea salt, and black pepper, then toss until evenly coated.
04 - Spread the vegetables in a single layer on the prepared baking sheet.
05 - Bake for 40 to 45 minutes, stirring once halfway through, until vegetables are tender and golden brown.
06 - Transfer to a serving dish, garnish with fresh chopped parsley if desired, and serve immediately.
# Expert Tips:
01 -
- No fussy techniques or timing tricks—just toss, roast, and watch the oven do the work for you.
- The dried herbs create this deeply savory flavor that tastes like you've been cooking for hours when it's really just 45 minutes.
- Every vegetable cooks at its own pace, so you get different textures in a single bite—creamy centers and crispy edges.
02 -
- Don't stir too early or too often—the vegetables need quiet time on the hot pan to develop that caramelized crust that makes them taste incredible.
- If your oven runs cold, the vegetables might need an extra 5–10 minutes, so don't panic if they're not golden at the 40-minute mark.
03 -
- Cut your vegetables as uniformly as possible so they finish cooking at approximately the same time—size consistency matters more than perfection.
- If you have a particularly stubborn oven, preheating a baking sheet along with the oven gives the vegetables an immediate blast of heat and helps them caramelize faster.