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Easy Roasted Root Vegetable Medley with Rosemary

roasted root vegetable medley - featured image
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A quick and easy roasted root vegetable medley with rosemary that comes together in about 35 minutes. Perfect for busy weeknights, this simple dish features caramelized edges and tender interiors, making it a crowd-pleaser that proves simple ingredients can be truly delicious.

Ingredients

Scale
  • 3 medium carrots, peeled and cut into 1-inch chunks (about 1 cup)
  • 1 medium sweet potato, peeled and cut into 1-inch cubes (about 1.5 cups)
  • 1 large parsnip, peeled and cut into 1-inch chunks (about 1 cup)
  • 1 medium red onion, cut into 1-inch wedges (about 1 cup)
  • 1 medium Russet or Yukon Gold potato, cut into 1-inch cubes (about 1 cup)
  • 3 tablespoons olive oil
  • 2–3 sprigs fresh rosemary, plus 1 teaspoon finely chopped for garnish
  • 1 teaspoon kosher salt (Diamond Crystal; reduce to ¾ teaspoon if using Morton’s)
  • ½ teaspoon black pepper, freshly ground
  • 3 cloves garlic, smashed (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Position a rack in the middle.
  2. Wash and peel the carrots, sweet potato, parsnip, and regular potato. Cut everything into roughly 1-inch chunks. Cut the red onion into 1-inch wedges. Smash the garlic cloves with the flat side of a knife.
  3. Put all the cut vegetables (including the smashed garlic, if using) into a large mixing bowl. Add the olive oil, kosher salt, and black pepper. Toss until every piece is evenly coated.
  4. Line a large rimmed baking sheet with parchment paper (optional). Spread the vegetables in a single layer, giving them space. Lay the rosemary sprigs on top.
  5. Roast for 20 minutes. Do not open the oven during this time.
  6. Remove the pan from the oven. Flip the vegetables using a spatula or tongs. Return the pan to the oven and roast for another 15-20 minutes, until the vegetables are golden brown and easily pierced with a fork.
  7. Remove the pan from the oven. Discard the roasted rosemary sprigs. Sprinkle the finely chopped fresh rosemary over the hot vegetables and toss gently. Let rest for 2-3 minutes before serving.
  8. Taste and adjust seasoning if needed. Transfer to a serving dish.

Notes

Don’t overcrowd the pan—give vegetables space to brown. Cut uniform 1-inch pieces for even cooking. Use fresh rosemary, not dried. For extra crispiness, ensure vegetables are dry before oiling. Prep vegetables up to a day ahead and store in the fridge. Reheat leftovers in a 350°F oven for 10 minutes to restore crispiness.

Nutrition

Keywords: roasted root vegetables, rosemary, quick side dish, easy vegetable recipe, weeknight dinner, sheet pan vegetables, healthy side dish

Find it online: https://flurpchef.com/easy-roasted-root-vegetable-medley-with-rosemary/