Description
Rustic Mediterranean oven roasted root vegetables bring earthy Mediterranean charm to your dinner table. Colorful parsnips, carrots, and sweet potatoes caramelize with olive oil, herbs, and sea salt, creating a wholesome side dish that delights your senses.
Ingredients
Scale
Root Vegetables:
- 1 pound (450 grams) yams, peeled and chopped
- 3/4 pound (340 grams) red potatoes, scrubbed and chopped
- 1/2 pound (225 grams) beets (red or golden), peeled and chopped
- 1/2 pound (225 grams) large carrots, peeled and chopped
- 1 medium-sized parsnip, peeled and chopped
Aromatics and Herbs:
- 1/2 red onion, sliced
- 6 whole garlic cloves, peeled
- 2 tablespoons fresh thyme leaves
- 5 sprigs fresh rosemary
Seasonings and Oil:
- 1/4 cup (60 milliliters) extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Instructions
- Heat the oven to 400°F (200°C), ensuring the rack is positioned in the center for even roasting.
- Meticulously wash and prepare root vegetables by peeling and cutting them into uniform, bite-sized cubes to promote consistent cooking.
- Transfer chopped yams, potatoes, beets, carrots, parsnip, red onion, and garlic into a spacious mixing vessel.
- Generously drizzle olive oil over the vegetables, then sprinkle thyme, rosemary, cumin, salt, and pepper across the mixture.
- Thoroughly toss the vegetables, ensuring each piece is evenly coated with seasonings and oil.
- Carefully arrange the seasoned vegetables on a large baking sheet, spreading them in a single layer without overcrowding to facilitate proper caramelization.
- Place the baking sheet in the preheated oven and roast for 45-50 minutes, using tongs to rotate and flip the vegetables midway through cooking.
- Check vegetable tenderness by piercing with a fork; they should be golden brown and easily penetrable.
- Remove the roasted vegetables from the oven and let them rest for a few minutes to allow flavors to settle.
- Transfer to a serving platter and enjoy the vibrant, aromatic medley of caramelized root vegetables alongside your preferred main dish.
Notes
- Choose root vegetables that are firm and free from soft spots or blemishes for the best roasting results.
- Cut vegetables into uniform sizes to ensure even cooking and consistent caramelization throughout the dish.
- Experiment with different herb combinations like oregano, sage, or za’atar to customize the flavor profile and keep the recipe exciting.
- Use parchment paper or a silicone mat to prevent sticking and make cleanup easier, especially with beets that tend to stain baking sheets.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 170
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg