Roasted Root Vegetable Medley (Printable version)

A savory blend of roasted carrots, parsnips, potatoes, and herbs for an easy flavorful dish.

# 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 - 1½ 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:

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

# Expert Advice:

01 -
  • It's proof that simple vegetables become something worthy of a dinner table with just oil, heat, and the right herbs.
  • One pan means cleanup is barely worth mentioning, and you can actually enjoy the meal instead of washing dishes.
  • The colors on the plate—golden carrots, deep purple beets, orange sweet potato—make any meal feel intentional.
02 -
  • Don't skip the halfway stir—vegetables on the bottom brown quickly while top ones stay pale, and stirring fixes that imbalance.
  • If some vegetables finish before others, it's usually because they were cut smaller or the oven has hot spots; next time, cut harder vegetables like beets slightly larger.
  • Dried herbs are concentrated, so a tablespoon of dried thyme is not the same as fresh—taste as you go your first time, and trust your instincts the second.
03 -
  • Don't wash beets under water before cutting—a quick wipe with a paper towel removes dirt while keeping your cutting board from turning pink.
  • If you're making this ahead, roast it fresh but you can reheat it gently in a 300°F oven for 10 minutes without losing much of the texture.

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