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Cozy Roasted Root Vegetable Medley with Rosemary – Easy Fall Side Dish

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A simple yet impressive roasted root vegetable medley with rosemary, featuring parboiled carrots, parsnips, potatoes, sweet potatoes, and beets for perfectly caramelized edges and tender interiors. This crowd-pleasing side dish is perfect for fall gatherings and holiday dinners.

Ingredients

Scale
  • 2 large carrots, peeled and cut into 2-inch chunks (about 300g)
  • 2 large parsnips, peeled and cut into 2-inch chunks (about 250g)
  • 2 medium red potatoes, scrubbed and cut into 2-inch chunks (about 350g)
  • 2 medium beets, peeled and cut into 1-inch wedges (about 250g)
  • 1 large sweet potato, peeled and cut into 2-inch chunks (about 300g)
  • 1 red onion, cut into 1-inch wedges
  • 4 tablespoons olive oil (60ml)
  • 4 sprigs fresh rosemary, plus 1 tablespoon finely chopped for garnish
  • 4 cloves garlic, smashed
  • 1 teaspoon sea salt (5g)
  • ½ teaspoon black pepper (2g)
  • 1 tablespoon balsamic vinegar (15ml)
  • 2 tablespoons maple syrup or honey (30ml)

Instructions

  1. Preheat your oven to 425°F (220°C). Position the rack in the middle of the oven.
  2. Fill a large pot with water and bring it to a boil. Add a generous pinch of salt—about 1 tablespoon.
  3. Prep the vegetables: Peel the carrots, parsnips, beets, and sweet potato. Cut everything into uniform 2-inch chunks. The potatoes can stay unpeeled. Cut the red onion into wedges, keeping the root end intact.
  4. Parboil the dense vegetables: Add the carrots, parsnips, potatoes, and sweet potato to the boiling water. Cook for exactly 5 minutes. Drain well and let them steam dry for a minute.
  5. While the vegetables drain, prepare the seasoning mixture: In a large mixing bowl, combine 4 tablespoons olive oil, smashed garlic cloves, 2 sprigs of rosemary (leaves stripped and roughly chopped), salt, pepper, balsamic vinegar, and maple syrup. Whisk together.
  6. Toss the vegetables: Add the parboiled vegetables, raw beets, and red onion wedges to the bowl. Use your hands to toss everything until well coated.
  7. Arrange on the sheet pan: Line your pan with parchment paper. Spread the vegetables in a single layer without overcrowding.
  8. Add the remaining rosemary sprigs: Tuck 2 fresh sprigs of rosemary among the vegetables.
  9. Roast for 20 minutes.
  10. Flip and rotate: After 20 minutes, remove the pan and use tongs or a spatula to flip each piece. Rotate the pan front to back for even browning. Return to the oven.
  11. Roast for another 15-20 minutes until golden brown and caramelized on the edges. A fork should slide easily into the thickest piece.
  12. Finish and garnish: Remove from the oven. Discard the roasted rosemary sprigs. Sprinkle the tablespoon of fresh chopped rosemary over the top. Taste and adjust seasoning.
  13. Let rest for 5 minutes before serving warm.

Notes

Don’t skip the parboiling step—it ensures all vegetables finish cooking at the same time. Cut everything the same size for even cooking. Use two-stage rosemary: roast whole sprigs for infusion and add fresh chopped rosemary at the end for brightness. Don’t crowd the pan to avoid steaming. Let the vegetables rest for 5 minutes after roasting to allow caramelized edges to set. For best results, reheat leftovers in a 375°F oven for 10-12 minutes.

Nutrition

Keywords: roasted root vegetables, fall side dish, rosemary vegetables, easy vegetable recipe, Thanksgiving side dish, healthy side dish, vegan vegetable recipe, gluten-free side dish

Find it online: https://breezybake.com/cozy-roasted-root-vegetable-medley-with-rosemary-easy-fall-side-dish/