Description
A vibrant and flavorful Roasted Root Vegetable Medley featuring carrots, parsnips, beets, sweet potatoes, and red onions seasoned with fresh herbs and garlic powder, roasted to caramelized perfection, making a delicious and nutritious side dish or salad topper.
Ingredients
Scale
Vegetables
- 2 medium-sized carrots, peeled and cut into 1-inch pieces
- 2 medium-sized parsnips, peeled and cut into 1-inch pieces
- 1 medium-sized beet, peeled and cut into wedges
- 1 medium-sized sweet potato, peeled and cut into 1-inch cubes
- 1 medium-sized red onion, cut into wedges
Seasonings and Oil
- 3 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon garlic powder
- Salt and pepper to taste
Optional
- 1 tablespoon balsamic vinegar for drizzling before serving
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). This high temperature will help caramelize the vegetables beautifully.
- Prepare Vegetables: In a large mixing bowl, combine the carrots, parsnips, beet, sweet potato, and red onion, making sure all are cut into similar sizes (approximately 1-inch pieces or wedges) to ensure even cooking.
- Season the Vegetables: Drizzle the olive oil over the vegetable mixture. Add chopped rosemary, thyme, garlic powder, salt, and pepper to the bowl.
- Toss to Coat: Thoroughly toss the vegetables in the bowl so they are evenly coated with oil and seasonings, enhancing flavor and roasting quality.
- Prepare Baking Sheet: Line a baking sheet with parchment paper for easy cleanup. Spread the seasoned vegetables out in a single layer on the sheet to allow proper roasting.
- Roast: Roast the vegetables in the preheated oven for 30 to 35 minutes, stirring halfway through to promote even browning and caramelization. The vegetables should be tender and slightly caramelized around the edges when done.
- Add Optional Drizzle: If desired, once out of the oven, drizzle the roasted vegetables with balsamic vinegar and toss gently to mix for added tangy flavor.
- Serve: Serve the warm roasted root vegetable medley as a delightful side dish or on top of a bed of fresh greens for a nourishing salad.
Notes
- Cut all vegetables to similar sizes to ensure even cooking.
- Use parchment paper to prevent sticking and make cleanup easier.
- Optional balsamic vinegar adds a tangy sweetness that complements roasted root vegetables.
- Roast stirring halfway to avoid burning and promote even caramelization.
- This dish can be reheated and tastes great the next day.
- For added variation, try adding other root vegetables like turnips or rutabagas.
