Description

This incredibly easy recipe for Roasted Root Vegetables with Rosemary and Garlic is a vibrant and healthy side dish, transforming humble veggies into a flavor-packed experience with sweet caramelized edges and savory herb aroma. Perfect for busy weeknights or feeding a crowd, it’s a trusted family favorite.

Ingredients

Scale

4.5 cups mixed root vegetables (carrots, Yukon Gold potatoes, sweet potatoes, parsnips, or beets)
3.5 tablespoons olive oil
2 sprigs fresh rosemary (or 1 tbsp chopped)
4.5 cloves garlic, minced (or 1 tbsp pre-minced)
1 teaspoon salt, to taste
0.5 teaspoon black pepper, to taste

Instructions

Preheat Oven: Set your oven to 400°F (200°C) to achieve delicious caramelized edges.
Prepare Vegetables: Wash, scrub, and chop root vegetables into uniform 1-inch (2.5 cm) pieces for even cooking. (You can prep ahead by storing in cold water for up to a day.)
Season And Toss: On a large baking sheet, toss the prepared root vegetables with olive oil, rosemary, garlic, salt, and pepper. Spread evenly, ensuring not to overcrowd the pan; use two pans if necessary for crispier edges.
Roast Until Done: Roast for 30-40 minutes, flipping halfway through. The vegetables are done when tender, golden-brown, and show caramelized spots.

Notes

For best results, use organic produce. Root vegetables can be prepped ahead and stored in cold water for up to a day. Avoid overcrowding the baking sheet to ensure crispy edges; use two pans if needed. For family-friendly serving, ensure all vegetable pieces are bite-sized.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Roasting
Cuisine: General

Nutrition

Serving Size: 0.75 cup (110 g)
Calories: 180 calories
Sugar: 9 g
Sodium: 380 mg
Fat: 9 g
Saturated Fat: 1 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 4 g
Protein: 3 g
Cholesterol: 0 mg

Keywords: easy side dish, healthy, roasted vegetables, rosemary garlic, sheet pan, family friendly, meal prep, fall winter