What vegetables are ideal for roasting in this medley?

Carrots, parsnips, sweet potatoes, rutabaga, and red onions work well due to their firm texture and natural sweetness that intensifies when roasted.

How can I enhance the flavor of the roasted vegetables?

Using fresh herbs like thyme or rosemary, garlic, and a good quality olive oil helps bring out a rich, aromatic profile in the vegetables.

Cut vegetables into similar-sized pieces and arrange them in a single layer on the baking sheet to allow uniform heat exposure and caramelization.

Yes, beets or turnips can be included for added sweetness and variety of textures and colors.

Roast at 425°F (220°C) for 35-40 minutes, stirring halfway through to achieve a tender, golden-brown finish.

A vibrant medley of seasonal root vegetables, roasted to perfection with herbs and olive oil for a caramelized, flavorful side dish.

This dish has become a family favorite for holiday dinners and weekly meals alike.

Root Vegetables: 2 medium carrots peeled and cut into 1 inch chunks 2 parsnips peeled and cut into 1 inch chunks 1 medium sweet potato peeled and cubed 1 small rutabaga peeled and cubed 1 red onion peeled and cut into wedges
Seasonings: 3 tbsp olive oil 1½ tsp sea salt ½ tsp freshly ground black pepper 1½ tsp dried thyme or rosemary 2 cloves garlic minced
Garnish (optional): 2 tbsp fresh parsley chopped

Step 1:: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Step 2:: In a large bowl combine all prepared root vegetables and red onion.
Step 3:: Drizzle with olive oil sprinkle with salt pepper thyme (or rosemary) and add minced garlic. Toss until everything is evenly coated.
Step 4:: Spread the vegetables in a single layer on the prepared baking sheet.
Step 5:: Roast for 3540 minutes stirring once halfway through until vegetables are golden and tender.
Step 6:: Transfer to a serving dish and garnish with chopped fresh parsley if desired. Serve hot.

This recipe always brings everyone together at the dinner table with smiles and compliments.

Large mixing bowl Chefs knife Cutting board Baking sheet Parchment paper Spatula

Contains no common allergens Always double check packaged ingredients and seasonings for hidden allergens

Calories 190 Total Fat 7 g Carbohydrates 31 g Protein 3 g

This roasted root vegetable medley is a delightful way to enjoy seasonal produce with minimal effort and maximum flavor.

→ What vegetables are ideal for roasting in this medley?: Carrots, parsnips, sweet potatoes, rutabaga, and red onions work well due to their firm texture and natural sweetness that intensifies when roasted.
→ How can I enhance the flavor of the roasted vegetables?: Using fresh herbs like thyme or rosemary, garlic, and a good quality olive oil helps bring out a rich, aromatic profile in the vegetables.
→ What is the best method to ensure even roasting?: Cut vegetables into similar-sized pieces and arrange them in a single layer on the baking sheet to allow uniform heat exposure and caramelization.
→ Can I add other root vegetables to this medley?: Yes, beets or turnips can be included for added sweetness and variety of textures and colors.
→ How long should the vegetables roast for optimal texture?: Roast at 425°F (220°C) for 35-40 minutes, stirring halfway through to achieve a tender, golden-brown finish.