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–+ servings
Easy Roasted Root Vegetable Medley Healthy and Crispy

Roasted Root Vegetable Medley

A simple, family-friendly roasted root vegetable medley that's perfect for weeknights or holidays. Roasted to perfection with a sweet, caramelized edge and tender center.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups carrots peeled and cut into 1 inch chunks
  • 2 cups parsnips peeled and cut into 1 inch chunks
  • 2 cups sweet potatoes peeled and cut into 1 inch cubes
  • 2 cups Yukon Gold or red potatoes cut into 1 inch cubes
  • 2 cups beets peeled and cut into 3 quarter inch cubes
  • 1-2 cups turnip or rutabaga peeled and cut into 1 inch chunks (optional)
  • 1 large red onion cut into thick wedges
  • 4-6 cloves garlic smashed
  • 4-6 tablespoons extra virgin olive oil enough to gloss every piece
  • 1.75 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon fresh rosemary chopped
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon smoked paprika optional
  • 1-2 tablespoons maple syrup optional for a maple glazed roasted root vegetables vibe
  • 1 tablespoon balsamic vinegar optional for tang or use apple cider vinegar
  • 1 lemon lemon zest optional yet lovely
  • 1 bunch fresh parsley or dill chopped for garnish

Equipment

  • Large Sheet Pan
  • large mixing bowl,
  • sharp knife,
  • cutting board,
  • kitchen towel,

Method
 

  1. Preheat the oven to 425°F (220°C). Place the rack in the upper third for better browning.
  2. Use a large sheet pan. For dark pans, reduce heat to 400°F to prevent over browning.
  3. Cut all vegetables evenly into 1 inch chunks, except beets which should be 3 quarter inch to maintain cooking balance.
  4. Dry all vegetables thoroughly with a clean kitchen towel. Moisture prevents crisp edges.
  5. In a large bowl, combine all vegetables with olive oil, salt, pepper, rosemary, thyme, and smoked paprika if using. Toss until evenly coated. Add smashed garlic and mix.
  6. Spread vegetables in a single layer on the hot preheated pan. Leave space between pieces to allow browning.
  7. Roast for 20 minutes without stirring to develop a crust on the bottom.
  8. Flip sections using a wide spatula and continue roasting for 15–20 minutes until edges are golden and centers are tender.
  9. If using maple syrup, drizzle it over the hot vegetables and return to the oven for 5 minutes until glaze is set.
  10. Finish with balsamic vinegar or lemon zest as desired. Taste and adjust seasoning with additional salt, pepper, or herbs.
  11. Let rest for 3 minutes before serving. Garnish with fresh parsley or dill.

Nutrition

Calories: 250kcalCarbohydrates: 38gProtein: 3gFat: 10gSaturated Fat: 1.5gSodium: 220mgPotassium: 700mgFiber: 6gSugar: 8gVitamin A: 2000IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

This medley is a great addition to meals around holidays or weeknights. It reheats beautifully and can be made ahead for meal prep.
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