Roasted Root Vegetable Medley
Roasted Root Vegetable Medley
Ingredients
For the Root Vegetables
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 1 pound sweet potatoes, peeled and cut into 1-inch pieces
- 1 pound Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
- 1 red onion, cut into 1-inch wedges
For the Seasoning
- 1/4 cup olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Ensure your oven rack is in the middle position.
⏱️ 10 min•🌡️ 400
- 2
In a large mixing bowl, combine all the prepared root vegetables (carrots, parsnips, sweet potatoes, Yukon Gold potatoes) and the red onion wedges.
⏱️ 5 min
- 3
Drizzle the olive oil over the vegetables. Add the chopped fresh rosemary, fresh thyme, kosher salt, and freshly ground black pepper. Toss everything together thoroughly to ensure all vegetables are evenly coated with the oil and seasonings.
⏱️ 5 min
- 4
Spread the seasoned vegetables in a single layer onto one or two large baking sheets. It's crucial not to overcrowd the pan; if the vegetables are too close together, they will steam instead of roast and caramelize properly. Use two sheets if necessary.
⏱️ 2 min
- 5
Roast the vegetables for 35 to 40 minutes, or until they are tender when pierced with a fork and beautifully caramelized and slightly browned at the edges. Flip the vegetables halfway through the cooking time to ensure even roasting.
⏱️ 35 min•🌡️ 400
- 6
Remove from the oven and serve hot as a delicious side dish or a light vegetarian main course.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Root Vegetable Medley
Ingredients
For the Root Vegetables
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 1 pound sweet potatoes, peeled and cut into 1-inch pieces
- 1 pound Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
- 1 red onion, cut into 1-inch wedges
For the Seasoning
- 1/4 cup olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 400°F. Ensure your oven rack is in the middle position.
⏱️ 10 min•🌡️ 400 - 2
In a large mixing bowl, combine all the prepared root vegetables (carrots, parsnips, sweet potatoes, Yukon Gold potatoes) and the red onion wedges.
⏱️ 5 min - 3
Drizzle the olive oil over the vegetables. Add the chopped fresh rosemary, fresh thyme, kosher salt, and freshly ground black pepper. Toss everything together thoroughly to ensure all vegetables are evenly coated with the oil and seasonings.
⏱️ 5 min - 4
Spread the seasoned vegetables in a single layer onto one or two large baking sheets. It's crucial not to overcrowd the pan; if the vegetables are too close together, they will steam instead of roast and caramelize properly. Use two sheets if necessary.
⏱️ 2 min - 5
Roast the vegetables for 35 to 40 minutes, or until they are tender when pierced with a fork and beautifully caramelized and slightly browned at the edges. Flip the vegetables halfway through the cooking time to ensure even roasting.
⏱️ 35 min•🌡️ 400 - 6
Remove from the oven and serve hot as a delicious side dish or a light vegetarian main course.
⏱️ 1 min