Roasted Root Vegetable Medley (Printable)

A vibrant blend of caramelized root vegetables enhanced with fresh rosemary and garlic.

# What goes in:

01 - 2 medium carrots, peeled and cut into 1-inch chunks

02 - 2 parsnips, peeled and cut into 1-inch chunks

03 - 1 medium sweet potato, peeled and cut into 1-inch cubes

04 - 1 medium beet, peeled and cut into 1-inch cubes

05 - 1 small rutabaga, peeled and cut into 1-inch cubes

06 - 2 tablespoons fresh rosemary, finely chopped

07 - 3 cloves garlic, minced

08 - 3 tablespoons olive oil

09 - 1 teaspoon sea salt

10 - 1/2 teaspoon freshly ground black pepper

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

02 - Place all prepared root vegetables into a large mixing bowl.

03 - Add olive oil, chopped rosemary, minced garlic, sea salt, and black pepper to the bowl. Toss thoroughly to evenly coat all vegetables.

04 - Spread the vegetables in a single layer on the prepared baking sheet.

05 - Roast in the preheated oven for 35 to 40 minutes, stirring halfway through, until tender and caramelized at the edges.

06 - Serve the vegetables hot, garnished with additional rosemary if desired.

01 -

The vegetables taste like candy when they caramelize, but you're actually eating something honest and whole.
It requires almost no technique—just chopping and forgetting about it while your oven does the magic.
One tray, minimal cleanup, and it works as a side or a light dinner on its own.

02 -

Moisture is the enemy of caramelization—pat your vegetables dry with a clean towel after cutting and don't overcrowd the pan, or you'll steam instead of roast.
Check your vegetables halfway through; ovens vary wildly, and the difference between golden and burnt is sometimes just five minutes.

03 -

Don't skip stirring halfway through—it's the difference between a good roast and a truly caramelized one.
If you're making this for a crowd, a second baking sheet ensures nothing gets cramped and everything browns evenly.