Print

Crispy Roasted Root Vegetable Medley

crispy roasted root vegetable medley - featured image
Print Recipe

A quick and easy wholesome side dish featuring a medley of root vegetables roasted to crispy perfection with a subtle smoky and herbal flavor.

Ingredients

Scale
  • 3 large carrots, peeled and cut into 1-inch chunks
  • 2 parsnips, peeled and cut into 1-inch chunks
  • 3 medium Yukon Gold or red potatoes, cut into bite-sized pieces
  • 2 medium beets, peeled and chopped (optional)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Sea salt, to taste
  • Black pepper, to taste
  • Optional: fresh lemon juice, for squeezing after roasting
  • Optional: chopped parsley, for garnish

Instructions

  1. Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Peel and chop the root vegetables into uniform 1-inch chunks or slices to ensure even roasting.
  3. Place all chopped vegetables into a large mixing bowl.
  4. Drizzle with 3 tablespoons of olive oil. Add chopped rosemary, smoked paprika, garlic powder, salt, and pepper.
  5. Toss everything thoroughly to coat each piece evenly with oil and seasoning.
  6. Spread the vegetables out in a single layer on the prepared baking sheet, ensuring space between pieces to avoid overcrowding.
  7. Roast in the preheated oven for 25 to 30 minutes, flipping the vegetables halfway through (around 15 minutes) using a spatula or tongs.
  8. Check for doneness; the vegetables should be tender inside and golden, crispy on the edges. Roast an additional 5 minutes if needed, watching closely to prevent burning.
  9. Optional: After removing from the oven, squeeze fresh lemon juice or sprinkle chopped parsley on top for brightness.
  10. Serve warm as a side dish.

Notes

Do not overcrowd the pan to ensure crispiness. Uniform chopping is key for even cooking. Flip vegetables halfway through roasting for even browning. Fresh rosemary is preferred, but dried can be used in smaller amounts. Optional lemon juice or parsley adds brightness after roasting. Leftovers can be reheated in a hot oven or toaster oven to regain crispiness; avoid microwaving.

Nutrition

Keywords: roasted root vegetables, crispy vegetables, easy side dish, healthy side, gluten-free, vegan, wholesome, weeknight dinner

Find it online: https://tempotaste.com/crispy-roasted-root-vegetable-medley-recipe-easy-wholesome-side/