Description
Oven-roasted root vegetables bring warmth, color, and rich, caramelized flavors to any meal. With a vibrant medley of yams, potatoes, beets, carrots, and parsnips seasoned with fresh herbs, these veggies are simple yet delicious—a nutritious side dish perfect for cozy dinners or holiday gatherings.
Ingredients
- 1 pound (450 grams) yams, peeled and chopped
- 3/4 pound (340 grams) red potatoes, scrubbed and chopped
- 1/2 pound (225 grams) beets (red or golden), peeled and chopped
- 1/2 pound (225 grams) large carrots, peeled and chopped
- 1 medium-sized parsnip, peeled and chopped
- 1/2 red onion, sliced
- 6 whole garlic cloves, peeled
- 1/4 cup (60 ml) extra virgin olive oil
- 2 tbsp fresh thyme leaves
- 5 sprigs fresh rosemary
- 1 tsp ground cumin
- 1 tsp kosher salt (or to taste)
- 1/4 tsp black pepper (or to taste)
Instructions
- Preheat oven to 400°F (200°C). Prepare all vegetables by peeling and chopping them into similar-sized pieces.
- In a large mixing bowl, combine the yams, potatoes, beets, carrots, parsnip, red onion, and garlic. Drizzle with olive oil, and add thyme, rosemary, cumin, salt, and pepper. Toss to coat evenly.
- Spread the vegetables on a large baking sheet in a single layer, avoiding overcrowding.
- Roast in the oven for 45-50 minutes, turning halfway through, until veggies are golden and tender.
- Remove from the oven, allow to cool slightly, and serve warm. Enjoy this vibrant, flavorful side dish with your favorite main course!
Notes
- Using Beets: If you want to avoid color transfer, try using golden beets instead of red.
- Consistent Sizing: Cut vegetables to similar sizes to ensure even cooking.
- Temperature Tip: Roasting at high heat helps the vegetables caramelize, giving them a crisp exterior with a tender interior.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: side-dish
- Method: Roasting
- Cuisine: American