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Crispy Roasted Root Vegetables Medley

crispy roasted root vegetables medley - featured image
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A quick and easy flavorful side dish featuring caramelized carrots, parsnips, beets, sweet potatoes, and red onion roasted to crispy perfection with herbs and a hint of sweetness.

Ingredients

Scale
  • 3 large carrots, peeled and cut into 1-inch chunks
  • 2 medium parsnips, peeled and chopped into 1-inch pieces
  • 2 medium beets, peeled and diced (red or golden)
  • 2 medium sweet potatoes, peeled and cubed
  • 1 large red onion, cut into wedges
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil (extra virgin recommended)
  • 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme)
  • 1 teaspoon fresh rosemary, finely chopped (optional)
  • 1 teaspoon sea salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon maple syrup or honey (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Peel and chop the carrots, parsnips, beets, sweet potatoes, and red onion into roughly 1-inch pieces. Mince the garlic finely.
  3. In a large mixing bowl, combine the chopped vegetables.
  4. Add the minced garlic, fresh thyme, rosemary, sea salt, and black pepper. Drizzle with olive oil and maple syrup or honey if using.
  5. Toss everything together until all the veggies are well coated with a thin, even layer of oil.
  6. Spread the vegetables out on a rimmed baking sheet in a single layer. Use two pans if needed to avoid overcrowding.
  7. Place the baking sheet in the preheated oven and roast for 20 minutes.
  8. Use a spatula or tongs to flip and stir the vegetables gently to promote even browning.
  9. Continue roasting for another 15-20 minutes, or until the edges are golden and crisp and the vegetables are tender when pierced with a fork.
  10. Remove from the oven and let cool slightly. Taste and adjust seasoning with more salt or pepper if needed.
  11. Serve warm as a side dish or allow to cool completely for use in salads or grain bowls.

Notes

Cut vegetables evenly for uniform roasting. Avoid overcrowding the pan to prevent steaming. Toss veggies halfway through roasting for even crispness. Use parchment paper for easier cleanup and to prevent sticking. Watch sweet potatoes and beets as they may cook faster or slower depending on size. Add fresh herbs after roasting for brighter flavor if desired.

Nutrition

Keywords: roasted root vegetables, crispy vegetables, easy side dish, healthy side, vegan, gluten-free, fall recipe, holiday side

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