Description
This Roasted Root Vegetables recipe delivers a hearty and flavorful medley of carrots, parsnips, sweet potatoes, red onion, and beets, perfectly caramelized with fragrant rosemary and thyme. Roasted to tender perfection, these vegetables make a wholesome side dish suitable for any meal.
Ingredients
Scale
Vegetables
- 2 large carrots, peeled and cut into 1-inch pieces
- 2 parsnips, peeled and cut into 1-inch pieces
- 2 sweet potatoes, peeled and cubed
- 1 large red onion, cut into wedges
- 2 beets, peeled and cubed
Seasoning & Oil
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- Salt and pepper to taste
Optional
- 1 tablespoon balsamic vinegar (optional, for extra flavor)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil to make cleanup easier and prevent sticking.
- Prepare the Vegetables: In a large mixing bowl, combine the peeled and cut carrots, parsnips, sweet potatoes, red onion wedges, and cubed beets. Add the olive oil, chopped rosemary, thyme, salt, and pepper. Toss everything thoroughly to ensure each piece is evenly coated with oil and herbs for maximum flavor.
- Roast the Vegetables: Spread the coated vegetables in a single even layer on the prepared baking sheet. Place the sheet in the preheated oven and roast for 35 to 40 minutes. Remember to stir the vegetables halfway through to promote even cooking and caramelization on all sides. The vegetables should be tender and golden brown at the edges when done.
- Optional Balsamic Drizzle: If using balsamic vinegar, drizzle it over the vegetables during the last 5 minutes of roasting to add a subtle sweetness and tangy depth of flavor that complements the roasted roots beautifully.
- Serve: Remove the roasted vegetables from the oven and transfer to a serving dish. Serve warm, garnished with additional fresh herbs or a light sprinkle of sea salt if desired to enhance the taste.
Notes
- Ensure vegetables are cut into uniform sizes for even roasting.
- Use parchment paper or foil for easier cleanup and to prevent sticking.
- Balsamic vinegar is optional but highly recommended for extra flavor complexity.
- You can substitute dried herbs if fresh are not available, but reduce quantities accordingly.
- Vegetables can be prepared ahead and roasted just before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
