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Wholesome Roasted Root Vegetable Medley: Easy Rosemary Recipe

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This wholesome roasted root vegetable medley with rosemary is a simple, nourishing dish that transforms humble root vegetables into caramelized, tender perfection. It’s the kind of comfort food that proves you don’t need fancy ingredients to eat well.

Ingredients

Scale
  • 3 medium carrots, peeled and cut into 1-inch chunks (about 300g)
  • 2 medium parsnips, peeled and cut into 1-inch chunks (about 200g)
  • 2 medium red or golden beets, peeled and cut into 1-inch chunks (about 250g)
  • 1 large sweet potato, peeled and cut into 1-inch chunks (about 300g)
  • 1 medium red onion, cut into 1-inch wedges (about 150g)
  • 1 bulb of garlic, top sliced off to expose the cloves
  • 3 tablespoons extra-virgin olive oil (45 ml)
  • 2 tablespoons fresh rosemary, finely chopped (about 6g)
  • 1 teaspoon sea salt (5g)
  • 1/2 teaspoon black pepper (2g)
  • Optional: 1 tablespoon balsamic vinegar (15 ml)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Peel the carrots, parsnips, beets, and sweet potato. Cut them into roughly 1-inch (2.5 cm) chunks. Cut the red onion into 1-inch wedges, keeping the root end intact. Slice the top off the garlic bulb to expose the cloves, but leave the bulb whole.
  3. Place all the cut vegetables (except the garlic bulb) in a large mixing bowl. Drizzle with the olive oil, add the chopped rosemary, salt, and pepper. Toss everything with your hands until every piece is evenly coated. If using balsamic vinegar, add it now and toss again.
  4. Spread the seasoned vegetables in a single layer on a large rimmed baking sheet. Make sure they are not overcrowded. Place the whole garlic bulb in the center of the pan, cut side up.
  5. Roast for 25 minutes. Remove the pan and use a spatula to flip the vegetables. Return the pan to the oven, rotating it 180 degrees for even baking.
  6. Roast for another 20-25 minutes, until the vegetables are tender when pierced with a fork and the edges are deeply caramelized. Total roasting time is typically 45-50 minutes.
  7. Remove the garlic bulb from the pan and set it aside to cool slightly. Let the vegetables rest on the pan for 5 minutes before serving.
  8. Squeeze the soft, roasted garlic cloves out of their skins and either mix them into the vegetables or serve them on the side.

Notes

Don’t overcrowd the pan to ensure caramelization instead of steaming. Cut vegetables to uniform size for even cooking. Use fresh rosemary to avoid burning. Let vegetables rest after roasting for extra crispiness.

Nutrition

Keywords: roasted root vegetables, rosemary, healthy side dish, vegan, gluten-free, meal prep, sheet pan recipe

Find it online: https://tablemira.com/wholesome-roasted-root-vegetable-medley-easy-rosemary-recipe/