Garlic Herb Roasted Vegetables (Printable)

Colorful root vegetables roasted to perfection with garlic, rosemary, thyme and parsley for a nutritious, versatile side dish.

# What You Need:

→ Vegetables

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

→ Flavorings & Seasonings

06 - 3 tablespoons olive oil
07 - 4 cloves garlic, minced
08 - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
09 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
10 - 1 tablespoon fresh parsley, chopped (plus extra for garnish)
11 - 1 teaspoon kosher salt
12 - ½ teaspoon freshly ground black pepper

# Steps:

01 - Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 - Place all the prepared root vegetables and onion in a large mixing bowl.
03 - Add olive oil, minced garlic, rosemary, thyme, parsley, salt, and pepper. Toss until vegetables are evenly coated.
04 - Spread vegetables in a single layer on the prepared baking sheet.
05 - Roast for 35–40 minutes, stirring once halfway through, until vegetables are golden and tender.
06 - Transfer to a serving dish, sprinkle with extra fresh parsley, and serve warm.

# Expert Advice:

01 -
  • The combination of different root vegetables creates a symphony of flavors and textures in each bite, from the sweetness of carrots to the earthy richness of rutabaga.
  • The garlic and herb coating forms a gorgeous caramelized crust that makes even veggie skeptics come back for seconds.
02 -
  • Never overcrowd the baking sheet or your vegetables will steam instead of roast, robbing you of those crispy, caramelized edges that make this dish special.
  • Adding the minced garlic directly to the raw vegetables often results in burnt garlic bits, but mixing it thoroughly with the oil first helps protect its flavor during the high-heat roasting.
03 -
  • Line your baking sheet with parchment paper rather than foil, as the natural sugars in root vegetables can stick stubbornly to foil but release easily from parchment.
  • Reserve the parsley for after roasting rather than cooking it with the other herbs, as its bright color and fresh flavor provide a beautiful contrast to the deeply caramelized vegetables.

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