Roasted Autumn Root Vegetable Medley with Fresh Herbs
This easy roasted autumn root vegetable medley blends the natural sweetness of beets, carrots, parsnips, and sweet potatoes with the earthy aroma of fresh herbs. A perfect comforting American side dish for family dinners or fall meals, roasted to tender perfection with a crisp caramelized exterior.
Ingredients
Check ingredients as you go.
- Vegetables
- Seasoning
- Herbs
- Seasoning
- Herbs
Let’s make it
Preparation
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
Preparation
In a large bowl, combine the beets, carrots, parsnips, and sweet potatoes. Drizzle with extra virgin olive oil and add the minced garlic, chopped rosemary, thyme, kosher salt, and black pepper.
Preparation
Toss the vegetables well to coat them evenly with the oil and seasonings.
Cooking
Spread the vegetables out in a single layer on the prepared baking sheet, making sure they are not too crowded for even roasting.
Cooking
Roast in the preheated oven for 30 to 35 minutes, stirring once halfway through cooking, until the vegetables are tender and caramelized at the edges.
Finishing
Remove the vegetables from the oven and transfer to a serving dish. Sprinkle with chopped fresh parsley if using, and serve immediately warm.
Tips & notes
For best results, cut all root vegetables into similar size pieces to ensure even roasting. Check vegetables at 30 minutes and stir gently to avoid burning. Use fresh herbs for bright flavor; dried herbs can be used but reduce quantity by half.
Saving it for later
Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days. Reheat gently to preserve texture.
Reheating
Reheat refrigerated leftovers in a 350°F (175°C) oven for about 10-15 minutes until warmed through and slightly crisped, or microwave covered until hot. Avoid overheating to prevent dryness.
