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Roasted root vegetable medley Recipe

American · Side dish · 55 min total

A colorful and hearty side dish featuring a mix of root vegetables roasted to caramelized perfection with herbs and garlic.

Ingredients

• 2 large carrots, peeled and cut into 1-inch chunks
• 2 parsnips, peeled and cut into 1-inch chunks
• 1 large sweet potato, peeled and cut into 1-inch cubes
• 1 red onion, cut into 1-inch wedges
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• 1 tablespoon balsamic vinegar (optional)

Instructions

1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. In a large bowl, combine carrots, parsnips, sweet potato, and red onion.
3. Drizzle with olive oil and add garlic, rosemary, thyme, salt, and pepper. Toss until evenly coated.
4. Spread vegetables in a single layer on the prepared baking sheet. Do not overcrowd.
5. Roast for 30-40 minutes, stirring halfway through, until vegetables are tender and golden brown.
6. If desired, drizzle with balsamic vinegar during the last 5 minutes of roasting. Serve warm.

Tips

• For extra crispiness, do not cover the vegetables while roasting.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven.
• Feel free to substitute other root vegetables like turnips, rutabaga, or beets.

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