Description

There’s something magical about opening your oven to the sight of golden, caramelized vegetables with crispy edges and tender centers. The aroma alone—earthy, sweet, and slightly smoky—can transform any ordinary dinner into something special. Roasted root vegetables have been a cornerstone of comfort cooking across cultures for centuries, from the hearty winter meals of Northern Europe to the harvest celebrations of North America.

Ingredients

Scale

Base Vegetables (about 3 pounds total):

4 medium carrots, peeled and cut into 2-inch pieces
3 large parsnips, peeled and cut into 2-inch pieces
1 large sweet potato, peeled and cubed
2 medium beets, peeled and quartered
1 large red onion, cut into wedges

Seasoning Blend:

3 tablespoons olive oil (or avocado oil for higher heat tolerance)
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon garlic powder
½ teaspoon smoked paprika

Fresh Finishing Touches:

2 tablespoons fresh rosemary, chopped
1 tablespoon balsamic vinegar
Flaky sea salt for serving

Dietary Substitutions:

For oil-free: Use vegetable broth and parchment paper
For low-sodium: Reduce salt and add more herbs
For different flavors: Try cumin and coriander for a Middle Eastern twist

Instructions

1. Prepare Your Oven and Pan

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it. If your vegetables won’t fit comfortably in a single layer on one pan, use two sheets—overcrowding leads to steaming instead of that gorgeous caramelization we’re after.

2. Prep the Vegetables

Wash and peel all vegetables. Cut everything into similar-sized pieces (about 1½ to 2 inches) for even cooking. Keep beet pieces slightly smaller as they take longer to cook. Pat vegetables dry with paper towels—excess moisture is the enemy of crispy edges.

3. Season and Toss

In a large bowl, combine the prepared vegetables with olive oil, salt, pepper, thyme, garlic powder, and smoked paprika. Toss everything together until each piece is evenly coated. Your hands work best for this—don’t be afraid to get messy!

4. Arrange for Success

Spread the seasoned vegetables in a single layer on your prepared baking sheet. Give each piece some breathing room. Flip any cut sides down against the pan for maximum caramelization.

5. Roast to Perfection

Roast for 25 minutes, then remove from oven and flip vegetables with a spatula. Continue roasting for 20-30 minutes more, until vegetables are tender when pierced with a fork and have beautiful golden-brown edges.

6. Add Final Touches

Remove from oven and immediately sprinkle with fresh rosemary and drizzle with balsamic vinegar. Let rest for 5 minutes before transferring to serving dish and finishing with flaky sea salt.

Nutrition

Calories: 145
Fat: 7g
Carbohydrates: 28g
Fiber: 6g
Protein: 3g