Roasted Root Vegetables
A colorful, caramelized medley of earthy root vegetables that brings out their natural sweetness with a touch of savory herbs.
Ingredients
- •2 large carrots, peeled and cut into 1-inch chunks
- •2 medium parsnips, peeled and cut into 1-inch chunks
- •1 large sweet potato, 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
- •2 cloves garlic, minced
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, sweet potato, and red onion.
- 3
Drizzle the olive oil over the vegetables and add the minced garlic, chopped rosemary, salt, and pepper.
- 4
Toss everything thoroughly until the vegetables are evenly coated with the oil and seasoning.
- 5
Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded so they roast rather than steam.
- 6
Roast for 25 to 30 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 cooking at the same time.
- For extra crispiness, preheat your baking sheet in the oven while it warms up 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.
✅ How it should turn out
The finished dish should have beautifully caramelized, golden-brown edges with a tender, buttery interior and a fragrant, herbaceous aroma.