Roasted Root Vegetable Medley

# What You Need:

→ Root Vegetables

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

02 - 2 medium parsnips, peeled and cut into 1-inch pieces

03 - 1 medium sweet potato, peeled and diced

04 - 1 medium red beet, peeled and diced

05 - 1 small rutabaga or turnip, peeled and diced

→ Seasonings & Oil

06 - 3 tablespoons olive oil

07 - 1½ teaspoons kosher salt

08 - ½ teaspoon freshly ground black pepper

09 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

10 - 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped

→ Optional Additions

11 - 3 cloves garlic, minced

12 - 2 tablespoons fresh parsley, chopped for garnish

# Steps:

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

02 - In a large mixing bowl, combine all prepared root vegetables.

03 - Drizzle vegetables with olive oil and sprinkle with salt, pepper, thyme, rosemary, and garlic if using. Toss thoroughly to ensure even coating.

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

05 - Roast for 35 to 40 minutes, stirring once halfway through cooking, until vegetables are golden brown and fork-tender.

06 - Remove from oven and transfer to a serving dish. Garnish with fresh parsley if desired and serve warm.

# Expert Tips:

01 -

The vegetables get this irresistible golden crust while staying creamy inside, like nature's candy roasted to perfection.
It's so easy you can throw it together while prepping other things, then basically forget about it for 40 minutes.
Works for any dietary preference—vegetarian, vegan, gluten-free—without feeling like a compromise dish.

02 -

Don't crowd the pan—I learned this the hard way when I tried to fit everything in one layer and ended up with steamed vegetables instead of roasted ones.
The size of your pieces matters more than you'd think; too small and they dry out, too large and the outside burns before the inside is done.

03 -