Roasted Root Vegetables
A vibrant, caramelized medley of earthy root vegetables seasoned with fresh herbs for the perfect rustic side dish.
Ingredients
- •1 lb carrots, peeled and cut into 1-inch chunks
- •1 lb parsnips, peeled and cut into 1-inch chunks
- •1 lb red potatoes, scrubbed and cut into 1-inch cubes
- •1 large red onion, cut into 8 wedges
- •3 tablespoons extra virgin olive oil
- •2 cloves garlic, minced
- •1 tablespoon fresh rosemary, finely chopped
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
- 2
In a large mixing bowl, combine the carrots, parsnips, potatoes, and red onion wedges.
- 3
Drizzle the olive oil over the vegetables and add the minced garlic, rosemary, salt, and pepper.
- 4
Toss everything thoroughly until the vegetables are evenly coated with the oil and seasonings.
- 5
Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for proper browning.
- 6
Roast for 30 to 35 minutes, tossing halfway through, until the vegetables are fork-tender and have developed a deep golden-brown crust.
💡 Chef tips
- Cut all vegetables into uniform sizes to ensure they finish roasting at the same time.
- For extra crispiness, preheat your baking sheet in the oven for 5 minutes before adding the vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a hot oven or air fryer.
✅ How it should turn out
The finished dish should feature vegetables that are tender on the inside with crispy, caramelized edges, smelling fragrant with roasted garlic and rosemary.