Roasted Root Vegetable Medley (Printable)

Tender roasted root vegetables enriched with dried herbs for a savory, wholesome dish everyone will enjoy.

# What You Need:

→ Root Vegetables

01 - 2 large carrots, peeled and cut into 1-inch pieces
02 - 2 parsnips, peeled and cut into 1-inch pieces
03 - 1 medium sweet potato, peeled and cut into 1-inch cubes
04 - 1 medium red onion, peeled and cut into wedges
05 - 2 small golden beets, peeled and cut into 1-inch cubes
06 - 1 medium Yukon Gold potato, washed and cut into 1-inch cubes

→ Herbs & Seasonings

07 - 3 tablespoons olive oil
08 - 1 ½ teaspoons dried thyme
09 - 1 teaspoon dried rosemary
10 - 1 teaspoon dried oregano
11 - 1 teaspoon sea salt
12 - ½ teaspoon black pepper

→ Optional Garnish

13 - 2 tablespoons fresh parsley, chopped

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Combine all peeled and cut root vegetables in a large mixing bowl.
03 - Drizzle olive oil over vegetables, add dried thyme, rosemary, oregano, sea salt, and black pepper. Toss until evenly coated.
04 - Spread the vegetables in a single layer on the prepared baking sheet.
05 - Roast for 40 to 45 minutes, stirring once halfway through, until vegetables are tender and golden brown.
06 - Transfer roasted vegetables to a serving dish and garnish with chopped fresh parsley if desired. Serve warm.

# Helpful Tips:

01 -
  • The edges get crispy while the insides stay tender—it's that textural magic that makes you reach for seconds.
  • One sheet pan means minimal cleanup, and the smell alone is worth the 45 minutes of waiting.
  • Works as a side to literally anything, or pile it over grains for a full vegetarian meal that feels substantial.
02 -
  • Don't skip the halfway stir—it ensures every piece gets a turn against the hot pan and develops those golden edges evenly.
  • If your vegetables are much larger than 1 inch, they won't finish cooking in time; if they're too small, they'll shrivel and burn.
03 -
  • If you want deeper flavor, add a few unpeeled garlic cloves to the pan in the last 20 minutes—they'll soften into sweet, mild cloves you can squeeze onto bread.
  • Toss the finished vegetables with a drizzle of good balsamic vinegar or a squeeze of fresh lemon right before serving to lift the flavors at the end.

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