Seasonal Roasted Root Vegetables Rosemary (Print Version)

Oven-roasted root vegetables tossed with rosemary and garlic for an earthy, aromatic, and comforting plant-based side.

# What You'll Need:

→ Root Vegetables

01 - 2 large carrots, peeled and cut into 1-inch chunks
02 - 2 parsnips, peeled and cut into 1-inch chunks
03 - 1 large sweet potato, peeled and cubed
04 - 1 small rutabaga or turnip, peeled and cubed
05 - 2 medium red onions, peeled and cut into wedges

→ Flavorings

06 - 3 tablespoons olive oil
07 - 2 tablespoons fresh rosemary leaves, chopped
08 - 1 teaspoon sea salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 3 cloves garlic, minced

# How to Make It:

01 - Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
02 - In a large bowl, combine the prepared carrots, parsnips, sweet potato, rutabaga, and red onion wedges.
03 - Drizzle the vegetables with olive oil. Add the chopped rosemary, sea salt, black pepper, and minced garlic. Toss thoroughly to ensure all pieces are evenly coated.
04 - Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to promote even roasting.
05 - Roast for 35 to 40 minutes, stirring the vegetables about halfway through the cooking time, until they are tender and beautifully golden brown.
06 - Taste the roasted vegetables and adjust seasoning if necessary. Serve hot, optionally garnished with additional fresh rosemary.

# Additional Tips::

01 -
  • Ready in under an hour with minimal hands on time
  • Naturally gluten free and vegan friendly
  • Customizable with whatever root vegetables are in season
  • Budget friendly comfort food that's also nutritious
02 -
  • Perfect for meal prep as flavors improve overnight
  • Contains multiple vitamins and minerals including A, C, and potassium
  • Naturally sweet enough to appeal to vegetable skeptics
  • Extremely versatile as a side dish or base for grain bowls
03 -
  • For maximum caramelization, avoid stirring the vegetables too frequently during roasting. Patience yields those delicious browned edges that contribute so much flavor.
  • When selecting root vegetables, choose those with similar density to ensure even cooking. If including both dense vegetables like rutabaga and quicker cooking ones like sweet potato, cut the denser vegetables slightly smaller.
  • Adding a splash of balsamic vinegar during the final 5 minutes of roasting introduces a subtle tangy sweetness that balances the earthiness of root vegetables perfectly.
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