Description
A vibrant and flavorful medley of root vegetables roasted with fragrant rosemary, garlic, and a touch of sea salt. This easy-to-make dish is perfect as a hearty side for any meal, highlighting the natural sweetness and earthiness of carrots, parsnips, potatoes, sweet potato, and beets.
Ingredients
Vegetables
- 2 carrots, peeled and chopped into 1 inch pieces
- 4 parsnips, peeled and chopped into 1 inch pieces
- 12 baby potatoes, halved
- 1 large sweet potato, cut into 2 inch pieces
- 2 beets, peeled and chopped into 1 inch pieces
Seasoning & Flavoring
- 1/4 cup olive oil
- 1 1/2 teaspoons flaky sea salt (such as Maldon)
- 1/4 cup fresh rosemary, chopped
- 4 cloves garlic, sliced
Instructions
- Prepare veggies: Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the peeled and chopped carrots, parsnips, baby potatoes, sweet potato pieces, and beets. Add olive oil, flaky sea salt, fresh chopped rosemary, and sliced garlic. Toss everything thoroughly until all the vegetables are evenly coated with oil and seasonings. Spread the mixture in a single layer on one or two large sheet pans to ensure even roasting.
- Roast: Place the sheet pans in the preheated oven and roast for 30 minutes. After 30 minutes, remove the pans and stir the vegetables well to promote even cooking and browning. Return the pans to the oven and roast for an additional 15 to 25 minutes, or until all the vegetables are tender and caramelized around the edges. Taste and, if needed, sprinkle some more flaky sea salt before serving. Serve warm and enjoy your rosemary roasted root vegetables.
Notes
- Cut vegetables into uniform sizes to ensure even cooking.
- Using flaky sea salt adds a pleasant texture and better flavor dispersion.
- If roasting on two pans, rotate pans halfway through roasting for even heat exposure.
- Vegetables can be customized based on preference or seasonal availability.
- For additional flavor, sprinkle some freshly ground black pepper or a squeeze of lemon juice before serving.
