Roasted Root Vegetable Medley
Roasted Root Vegetable Medley
Ingredients
For the Roasted 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 red onion, cut into 1-inch wedges
- 4 cloves garlic, smashed and peeled
For the Seasoning
- 1/4 cup olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the prepared carrots, parsnips, sweet potatoes, red onion wedges, and smashed garlic cloves.
⏱️ 5 min
- 3
Drizzle the olive oil over the vegetables. Add the chopped fresh rosemary, fresh thyme, salt, and black pepper. Toss everything together thoroughly to ensure all vegetables are evenly coated with the seasoning.
⏱️ 5 min
- 4
Spread the seasoned vegetables in a single layer on the prepared baking sheet. It's important to avoid overcrowding the pan, as this will steam the vegetables instead of roasting them. If necessary, use two baking sheets to ensure proper caramelization.
⏱️ 2 min
- 5
Roast the vegetables for 20 minutes. Then, remove the baking sheet from the oven and use a spatula to flip the vegetables. Return to the oven and continue roasting for another 15 to 20 minutes, or until the vegetables are tender when pierced with a fork and have developed a beautiful light caramelization.
⏱️ 35 min•🌡️ 400 - 6
Remove the roasted root vegetables from the oven and serve hot as a delicious side dish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Root Vegetable Medley
Ingredients
For the Roasted 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 red onion, cut into 1-inch wedges
- 4 cloves garlic, smashed and peeled
For the Seasoning
- 1/4 cup olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the prepared carrots, parsnips, sweet potatoes, red onion wedges, and smashed garlic cloves.
⏱️ 5 min - 3
Drizzle the olive oil over the vegetables. Add the chopped fresh rosemary, fresh thyme, salt, and black pepper. Toss everything together thoroughly to ensure all vegetables are evenly coated with the seasoning.
⏱️ 5 min - 4
Spread the seasoned vegetables in a single layer on the prepared baking sheet. It's important to avoid overcrowding the pan, as this will steam the vegetables instead of roasting them. If necessary, use two baking sheets to ensure proper caramelization.
⏱️ 2 min - 5
Roast the vegetables for 20 minutes. Then, remove the baking sheet from the oven and use a spatula to flip the vegetables. Return to the oven and continue roasting for another 15 to 20 minutes, or until the vegetables are tender when pierced with a fork and have developed a beautiful light caramelization.
⏱️ 35 min•🌡️ 400 - 6
Remove the roasted root vegetables from the oven and serve hot as a delicious side dish.
⏱️ 1 min