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Root Vegetable Medley Recipe

American · Side dish · 60 min total

A hearty and colorful side dish featuring roasted root vegetables with herbs, perfect for fall and winter meals.

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 chunks
• 1 large beet, peeled and cut into 1-inch chunks
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine carrots, parsnips, sweet potato, beet, and red onion.
3. In a small bowl, whisk together olive oil, balsamic vinegar, garlic, thyme, rosemary, salt, and pepper.
4. Pour the dressing over the vegetables and toss to coat evenly.
5. Spread the vegetables in a single layer on a large baking sheet lined with parchment paper.
6. Roast for 35-45 minutes, stirring halfway through, until vegetables are tender and caramelized.
7. Transfer to a serving dish and garnish with fresh parsley before serving.

Tips

• For even cooking, cut vegetables into similar-sized pieces.
• Feel free to substitute other root vegetables like turnips or celery root.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
• Reheat in a 350°F oven for 10 minutes to restore crispness.

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