Roasted Root Vegetable Medley (Printable Version)

Seasonal root vegetables roasted with rosemary and garlic for a flavorful, caramelized side.

# What You'll Need:

→ Root Vegetables

01 - 2 medium carrots, peeled and cut into 1-inch chunks
02 - 2 parsnips, peeled and cut into 1-inch chunks
03 - 1 medium sweet potato, peeled and cut into 1-inch cubes
04 - 1 medium beet, peeled and cut into 1-inch cubes
05 - 1 small rutabaga, peeled and cut into 1-inch cubes

→ Aromatics & Herbs

06 - 2 tablespoons fresh rosemary, finely chopped
07 - 3 cloves garlic, minced

→ Seasonings

08 - 3 tablespoons olive oil
09 - 1 teaspoon sea salt
10 - ½ teaspoon freshly ground black pepper

# Method:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place all root vegetables into a large mixing bowl.
03 - Add olive oil, chopped rosemary, minced garlic, sea salt, and black pepper to the bowl. Toss thoroughly to evenly coat all vegetables.
04 - Spread the seasoned vegetables evenly in a single layer on the prepared baking sheet.
05 - Roast in the preheated oven for 35–40 minutes, stirring once halfway through, until vegetables are tender and edges are golden brown.
06 - Serve immediately, garnished with additional rosemary if desired.

# Chef's Tips:

01 -
  • The edges get crispy and almost candy-like while the insides stay tender, creating this perfect textural contrast.
  • It's proof that you don't need complicated technique or fancy ingredients to make something restaurant-quality at home.
  • Works as a side or a simple main, pairs with almost anything, and tastes even better the next day cold.
02 -
  • Don't skip the halfway stir—I learned this the hard way when the bottom layer turned almost black while the top was still pale.
  • Beet juice stains everything, so if you're sensitive about that, peel and cut it last, or just embrace the pink-purple aesthetic.
  • These vegetables finish cooking at slightly different rates, so cutting everything the same size is actually crucial, not just a nice idea.
03 -
  • If your vegetables aren't browning enough by the 30-minute mark, increase oven heat by 25 degrees for the last 10 minutes—that last little push makes all the difference.
  • Toss vegetables with oil and seasonings while they're in the bowl, not on the pan, so everything gets evenly coated and nothing is left dry.

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