Description

A vibrant and flavorful roasted root vegetable medley featuring carrots, parsnips, sweet potato, red onion, and beets, tossed in a fragrant olive oil, garlic, and herb mixture, then oven-roasted to tender perfection with a caramelized exterior. This healthy and colorful side dish brings warmth and depth to any meal.

Ingredients

Vegetables

2 medium carrots, peeled and cut into 1-inch pieces (about 1 cup)
2 medium parsnips, peeled and cut into 1-inch pieces (about 1 cup)
1 medium sweet potato, peeled and cut into 1-inch cubes (about 2 cups)
1 medium red onion, cut into 1-inch wedges (about 1 cup)
2 medium beets, peeled and cut into 1-inch cubes (about 1 cup)

Seasoning & Dressing

3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar (optional, for drizzling after roasting)

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Instructions

Preheat the oven: Set your oven to 425°F (220°C) to get it ready for roasting.
Prepare the vegetables: Wash, peel, and cut all the vegetables into roughly 1-inch pieces. Aim for uniform sizes to ensure they cook evenly.
Combine vegetables: Place the chopped carrots, parsnips, sweet potato, red onion, and beets into a large mixing bowl.
Make the herb oil mixture: In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme leaves, salt, and black pepper until well combined.
Coat the vegetables: Pour the herb oil mixture over the vegetables and toss thoroughly so each piece is evenly coated.
Arrange on baking sheet: Spread the vegetables out in a single layer on a large baking sheet, making sure not to overcrowd them to allow for proper caramelization.
Roast the vegetables: Place the sheet in the preheated oven and roast for 35-40 minutes. At about the 20-minute mark, remove the sheet and flip the vegetables to promote even browning.
Check for doneness: The vegetables are done when they are fork-tender and have a golden-brown, caramelized exterior.
Cool slightly: Remove from the oven and allow the vegetables to cool for a few minutes.
Add finishing touch: Optionally, drizzle the roasted vegetables with balsamic vinegar to enhance the depth of flavor.
Serve: Transfer the roasted root vegetable medley to a serving platter and enjoy warm.

Notes

Cutting vegetables into uniform pieces ensures even roasting.
Do not overcrowd the pan to avoid steaming instead of roasting.
Flipping the vegetables halfway through roasting promotes caramelization and even cooking.
Balsamic vinegar adds a tangy sweetness that complements the roasted flavors but can be omitted if preferred.
This dish pairs well with roasted meats, grains, or as a hearty vegetarian main with a side salad.