Savory Roasted Root Vegetable Medley Recipe

Prep Time 15

Cook Time 25

Course Side Dish

Cuisine American

Servings 4 servings

2 medium carrots , peeled and chopped about 2 cups / 240 g
2 medium sweet potatoes , peeled and cubed about 4 cups / 500 g
2 medium beets , peeled and diced about 2 1/2 cups / 350 g
1 medium red onion , cut into wedges 150 g
Olive oil – 3 Tbsp 45 ml
Dried thyme – 1 tsp 1 g
Garlic powder – 1 tsp 3 g
Fine sea salt – 1 tsp , plus more to taste 6 g
Black pepper , freshly ground – 1/2 tsp 1 g
Fresh parsley , chopped, for garnish optional
Avocado oil in place of olive oil.
Sub Italian seasoning for thyme, or 2 tsp fresh thyme for 1 tsp dried.
Add warmth with 1/2 tsp smoked paprika or 1/4 tsp ground cumin .
For a touch of sweetness, finish with 1–2 tsp honey or maple after roasting. omit for vegan

Preheat oven to 425°F / 220°C . Line a large rimmed sheet pan with parchment for easy cleanup.
Cut vegetables into even, bite-sized pieces (about 3/4–1 inch / 2–2.5 cm) for uniform roasting.
Season: In a large bowl, combine carrots, sweet potatoes, beets, and red onion. Add olive oil, thyme, garlic powder, salt, and pepper. Toss until every piece is lightly coated.
Roast: Spread in a single layer on the sheet pan—avoid crowding (use two pans if needed).
Bake 25–30 minutes, stirring once halfway, until edges are caramelized and centers are tender when pierced with a fork.
Taste & Adjust salt and pepper. Garnish with parsley. Serve hot. Make It Crispy: For extra color, roast the final 3–5 minutes on the top rack .