Roasted Root Vegetable Medley
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Roasted Root Vegetable Medley

roasted root vegetables


4 pounds mixed root vegetables (parsnips, potatoes, beets, carrots), roughly diced (about 1” cubes)
1 medium onion, diced
4-5 large cloves garlic, cut into large chunks
2 tbsp fresh rosemary, finely minced
2 tbsp fresh thyme, finely minced
1/3 cup apple cider vinegar
½ cup olive oil
Salt and pepper to taste

Preheat oven to 450F. In a large mixing bowl, combine all ingredients and mix until veggies are thoroughly coated. Spread mixture onto 2 baking sheets, taking care to arrange the vegetables in a single layer for even browning. Place cooking sheets in the oven and bake for 30-40 minutes or until tender. Swap the locations of the two pans halfway through cooking. When vegetables are tender and crispy brown around the edges, scrape them off the pan firmly but gently into a serving dish. Can be served hot or room temperature.


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