Roasted Root Vegetables
A colorful, caramelized medley of earthy root vegetables that brings out their natural sweetness with a touch of fresh herbs.
Ingredients
- •2 large carrots, peeled and cut into 1-inch chunks
- •1 large parsnip, peeled and cut into 1-inch chunks
- •1 medium sweet potato, peeled and cut into 1-inch cubes
- •1 medium beet, peeled and cut into 1-inch cubes
- •1 small red onion, cut into 1-inch wedges
- •3 tablespoons extra virgin olive oil
- •1 tablespoon fresh rosemary, finely chopped
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
- •1 tablespoon balsamic vinegar (optional, for drizzling)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the carrots, parsnips, sweet potato, beet, and red onion.
- 3
Drizzle the vegetables with olive oil, then sprinkle with rosemary, salt, and pepper; toss thoroughly until every piece is evenly coated.
- 4
Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded so they roast rather than steam.
- 5
Roast for 30 to 35 minutes, tossing halfway through, until the vegetables are fork-tender and the edges are beautifully browned and caramelized.
- 6
Remove from the oven, drizzle with balsamic vinegar if desired, and serve warm.
💡 Chef tips
- Cut all vegetables into uniform sizes to ensure they finish roasting at the same time.
- For extra crispiness, preheat the 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 are excellent tossed into salads.
✅ How it should turn out
The finished dish should feature tender, golden-brown vegetables with crisp, caramelized edges and a fragrant, earthy aroma enhanced by the woody rosemary.