Roasted Root Vegetable Medley (Printable Format)

A delicious blend of seasonal root vegetables roasted with rosemary for rich, caramelized flavors.

# What You 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 - 1/2 teaspoon freshly ground black pepper

# How-To Steps:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - Place all root vegetables into a large mixing bowl.
03 - Add olive oil, rosemary, garlic, salt, and pepper to the vegetables, then toss thoroughly to coat evenly.
04 - Spread the coated vegetables in a single layer on the prepared baking sheet.
05 - Roast in the preheated oven for 35 to 40 minutes, stirring once halfway through, until tender and the edges are caramelized.
06 - Serve hot, optionally garnished with additional rosemary.

# Expert Suggestions:

01 -
  • The edges get crispy and sweet while the insides stay tender, so you get the best texture in every bite.
  • It feels like a restaurant-quality side dish but genuinely takes no skill, just time in the oven.
  • One pan means you're not drowning in dishes, and the rosemary smell alone makes your kitchen feel alive.
02 -
  • Don't crowd the pan or they'll steam and turn mushy instead of getting those crispy, caramelized edges—use two baking sheets if you need to.
  • The beets will bleed a little and stain everything red, which is totally fine and actually looks beautiful, but if you're worried about it roast them separately or just embrace the purple hue.
03 -
  • Toss the vegetables with olive oil first, then the seasonings—the oil helps everything stick and roast evenly instead of drying out.
  • If you're serving this for a crowd, prep everything the morning of and keep it covered in the fridge, then just roast it whenever you need it.

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