Roasted Root Vegetables (Print Version)
Caramelized root vegetables with herbs, tender inside and browned edges, perfect for a cozy side dish.
# What You'll Need:
→ Vegetables
01 -
2 cups diced butternut squash, peeled
02 -
2 cups diced sweet potatoes, peeled
03 -
1 1/2 cups diced Yukon Gold potatoes
04 -
1 cup chopped carrots, peeled
05 -
1 cup chopped parsnips, peeled
06 -
1 medium red onion, cut into wedges
→ Seasonings and Oil
07 -
2 tablespoons olive oil
08 -
1 teaspoon salt
09 -
1/2 teaspoon freshly ground black pepper
10 -
1 teaspoon dried thyme
11 -
1 teaspoon Italian seasoning
# Steps to Follow:
01 -
Preheat oven to 425°F and place a large rimmed baking sheet inside to heat.
02 -
Peel and dice the butternut squash and sweet potatoes into bite-sized pieces. Dice Yukon Gold potatoes and peel and chop carrots and parsnips to match sizes. Cut the red onion into chunky wedges.
03 -
Combine all vegetables in a large mixing bowl. Drizzle with olive oil and sprinkle with salt, black pepper, dried thyme, and Italian seasoning. Toss thoroughly until coated evenly.
04 -
Carefully remove the preheated baking sheet from the oven. Spread the seasoned vegetables in a single layer, leaving space between pieces to allow browning.
05 -
Roast in the oven for 20 to 25 minutes. Stir and flip vegetables, then spread back into a single layer. Continue roasting for an additional 10 to 15 minutes until vegetables are tender and caramelized at edges.
06 -
Taste and adjust seasoning with additional salt or pepper if needed. Serve warm as a side dish or allow to cool for meal prep.
# Additional Notes:
01 -
Using a hot baking sheet helps to achieve a crisp exterior and prevents sticking.