Description

A delicious and healthy recipe for roasted root vegetables featuring a colorful medley of carrots, parsnips, beets, sweet potato, and red onion, seasoned with fresh rosemary, thyme, garlic powder, and a touch of sea salt and black pepper. Perfect as a side dish for any meal, these vegetables are caramelized to perfection through oven roasting.

Ingredients

Scale

Vegetables

5 medium Carrots (~6 oz; peeled and sliced 1/2″ thick)
4 medium Parsnips (~11 oz; peeled and sliced 1/2″ thick, then cut any larger pieces into halves or quarters)
2 medium Beets (~8 oz; peeled and cut into 1-inch cubes)
1 large Sweet potato (~12 oz; peeled and cut into 1-inch cubes)
1 medium Red onion (~6 oz; peeled and cut into 1.5-inch pieces, layers separated)

Seasonings and Oil

1/4 cup Olive oil
1 tbsp Fresh rosemary (chopped)
1 tbsp Fresh thyme
3/4 tsp Garlic powder
1 tsp Sea salt
1/4 tsp Black pepper

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Instructions

Preheat oven: Preheat the oven to 425 degrees F (218 degrees C) to prepare for roasting the vegetables at a high temperature.
Combine vegetables: In a large bowl, place the peeled and chopped carrots, parsnips, beets, sweet potato, and red onion, ensuring all pieces are roughly evenly sized for even roasting.
Add oil and seasonings: Drizzle the olive oil over the vegetables. Add the chopped fresh rosemary, fresh thyme, garlic powder, sea salt, and black pepper. Toss everything together thoroughly to coat the vegetables evenly with the oil and seasonings.
Arrange on baking sheet: Spread the vegetable mixture in a single layer on a large baking sheet. If the baking sheet is not naturally non-stick, lightly spray it with cooking spray or brush with olive oil to prevent sticking.
Roast vegetables: Place the baking sheet in the preheated oven and roast the vegetables for about 25 minutes. Roast until they are tender when pierced with a fork and caramelized to a golden brown color.
Optional browning: For extra browning and crispiness, move the baking sheet about 6 inches from the oven broiler and broil for an additional 3 to 5 minutes, watching carefully to avoid burning.

Notes

Cut vegetables into uniform sizes to ensure even cooking.
Use fresh herbs for best flavor; dried herbs can be substituted but reduce quantity by half.
The optional broiling step adds extra caramelization but can be skipped if you prefer a softer texture.
This recipe can be doubled or halved depending on serving needs.
Leftover roasted vegetables make a great addition to salads, soups, or grain bowls.