This Roasted Root Vegetable medley recipe showcases turnips, parsnips, and carrots roasted tender and caramelized beautifully. The turnips and parsnips bring a sweet, earthy, nutty taste that brilliantly complements the sweetness of the carrots. This unique combination is a spectacular addition to any main protein for dinner.
While our favorite version of the dish is using turnips, parsnips and carrots here, you can add in any other root vegetable you may wish to add like potatoes, sweet potatos or even beets. We personally like the low carb option of the turnips and parsnips over potatoes and tend to leave potatoes to shine on their own.
As I have shared before, we eat a ton of vegetables here on the homestead, and after a while, you are looking for a little variety that has a great deal of flavor, and texture not to mention easy to get to the table. This Roasted Root Vegetable Recipe does just that! This dish whips up pretty quickly outside the actual peeling of the vegetables.
If you are looking for a vegetable side dish for entertaining, this would be a lovely dish to consider. It would really be incredible menu item for Thanksgiving or Christmas dinners because it unique and does not take up a great deal of effort.
Roasted Root Vegetables Ingredients
- 3 pounds root vegetables, such as carrots, parsnips, and turnips
- 1 small red onion
- 1/4 cup olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons of dried thyme, or 2 tablespoon of fresh thyme leaves
- 3 teaspoons of rosemary, or 6 sprigs of fresh rosemary
- 1 teaspoon of ground cumin
How To Make Roasted Root Vegetables
Get the oven ready by arranging a rack in the middle of the oven and start to heat the oven to 425°F.
Peel 3 pounds of root vegetables in any combination. Again, I used my favorite combination here with the turnips, parsnips and carrots, but you can really add in any root vegetable, like potatoes, sweet potatoes, or beets. A word on beets however is that they tend to stain the other vegetables which is why I prefer to roast beets by themselves.
Now, cut all of the vegetables into chunks about 1 inch. Keep in mind you want to try to keep all of the vegetables in equal sizes for consistent roasting.
Place the root vegetables and red onion into a bowl and drizzle with 1/4 cup olive oil, sprinkle with 1 1/2 teaspoons kosher salt and 1/4 teaspoon ground black pepper, cumin, rosemary and thyme and toss to evenly coat. Spread out in an even layer on to a baking sheet.
Roast for 45 minutes until the vegetables are tender and caramelized. Taste and add some additional salt if need and serve.
How easy was that? This Roasted Root Vegetable recipe will be your new go-to when you are entertaining, I just know it. Leave a comment when you make this dish below, I would love to hear what your guests thought of it!
Looking For OTher Vegetable Options?
- Sweet Fresh Roasted Beets With Onions
- Sweet Yet Savory Caramelized Carrots
- Marinated Grilled Vegetables
- Easy Crispy Roasted Rosemary Tri-Color Potatoes
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