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plate of roasted root vegetables on a table
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5 from 1 vote

Rustic Roasted Root Vegetables Medley

In this roasted root vegetables medley, fall vegetables are tossed with lightly seasoned olive oil, and oven roasted to sweet caramelized perfection. An easy one-pan dish that's filled with flavor!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Keyword: roasted root vegetables
Servings: 8 people
Calories: 140kcal
Author: Grow a Good Life

Ingredients

  • 3 pounds assorted root vegetables (any combination of beets, carrots, garlic, parsnips, potatoes, sweet potatoes, turnips, radishes, rutabaga, or onions)
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • chopped rosemary, thyme, or parsley, plus more for garnish

Instructions

  • Preheat oven to 425˚F.
  • Scrub vegetables to remove dirt, peel if desired, and cut into even sized pieces.
  • Place the vegetables on a large baking sheet.
  • Drizzle oil over vegetables and sprinkle with salt, and pepper. Toss to coat evenly.
  • Place the vegetable in the preheated oven and roast undisturbed for 20 minutes. Turn the vegetables, and continue cooking for another 15 minutes.
  • Add the herbs and stir to distribute evenly. Continue to roast until the vegetables are crispy on the outside, about 10 minutes. Serve warm.

Nutrition

Serving: 0.5cup | Calories: 140kcal | Carbohydrates: 17g | Protein: 3.1g | Fat: 7.5g | Saturated Fat: 1g | Sodium: 409mg | Fiber: 5g | Sugar: 11g