Roasted Root Vegetables with Rosemary

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 6
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Roasted Root Vegetables with Rosemary is a wonderfully simple yet flavorful dish that's perfect for cozy dinners. This recipe highlights the natural sweetness of root vegetables, enhanced by the earthy aroma of rosemary. It's a versatile side that pairs well with just about any main course.

Ingredients for Roasted Root Vegetables with Rosemary

Carrots bring a natural sweetness and vibrant color to the dish. Their subtle flavor pairs perfectly with the earthiness of rosemary. Parsnips add an intriguing, slightly nutty flavor that complements the other vegetables. They're a bit of an underdog in the root vegetable world but shine here. Sweet potatoes offer creaminess and a hint of sweetness, balancing the flavors beautifully. Red onion provides a mild, sweet flavor that mellows out during roasting, adding depth to the dish. Olive oil is essential for roasting, ensuring the vegetables cook evenly and develop a lovely golden crust. Fresh rosemary infuses the dish with a fragrant, pine-like aroma that elevates the taste. Salt and black pepper are simple seasonings that enhance all the natural flavors.

Tips & Tricks

  • Cut vegetables to a uniform size to ensure even cooking.
  • Use fresh rosemary for maximum flavor; dried rosemary can be more intense, so use sparingly if substituting.
  • Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.

Serving Suggestions

This dish pairs beautifully with roasted chicken or a hearty beef roast. For a vegetarian meal, serve alongside a quinoa salad or a simple green salad with lemon vinaigrette. You can also use these roasted vegetables as a filling for wraps or sandwiches.

Frequently Asked Questions

Can I use other vegetables?
Absolutely! Feel free to add or substitute with other root vegetables like beets or turnips.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
Can I prepare this in advance?
You can peel and cut the vegetables a day ahead, and store them in the fridge. Toss with oil and seasonings right before roasting.

Roasted Root Vegetables with Rosemary Recipe Walkthrough

First, preheat your oven to 425°F (220°C). This high temperature helps the vegetables caramelize beautifully, bringing out their natural sweetness. While the oven heats up, gather your vegetables: peel and cut the carrots, parsnips, and sweet potatoes into 1-inch chunks. The uniform size ensures they cook evenly. Cut the red onion into wedges; this larger size prevents them from burning and allows them to soften nicely.

In a large mixing bowl, combine all your prepped veggies. Drizzle them with the olive oil—this is key for achieving that perfect roast. Now, sprinkle in the chopped rosemary, salt, and black pepper. Toss everything together until the vegetables are well-coated. This step ensures that each piece is flavored thoroughly.

Spread the vegetables out on a large baking sheet, arranging them in a single layer. Overcrowding the pan can lead to steaming instead of roasting, so give them room to breathe. Pop the baking sheet in your preheated oven and let them roast for 35-40 minutes. Halfway through the cooking time, give everything a good stir. This helps them brown evenly on all sides, ensuring you get those crispy edges we all love.

Once they're tender and golden brown, remove the vegetables from the oven. Transfer them to a serving dish, and they're ready to enjoy while hot.

Why You'll Love This Recipe

  • Easy to prepare and requires minimal ingredients.
  • Packed with vitamins and nutrients from fresh vegetables.
  • The perfect balance of savory and sweet flavors.
  • Deliciously crispy edges with tender centers.
  • Great for meal prep or serving a crowd.

Ingredients

2 lbs carrots, peeled and cut into 1-inch chunks
2 lbs parsnips, peeled and cut into 1-inch chunks
1 lb sweet potatoes, peeled and cut into 1-inch chunks
1 large red onion, cut into wedges
3 tbsp olive oil
2 tbsp fresh rosemary, chopped
1 tsp salt
1/2 tsp black pepper

Step-by-step Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the carrots, parsnips, sweet potatoes, and red onion.
3. Drizzle with olive oil and add the chopped rosemary, salt, and black pepper. Toss to coat the vegetables evenly.
4. Spread the vegetables in a single layer on a large baking sheet.
5. Roast in the preheated oven for 35-40 minutes, stirring halfway through, until the vegetables are tender and golden brown.
6. Remove from the oven and transfer to a serving dish. Serve hot.

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