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Roasted Seasonal Root Vegetables

This dish features a colorful medley of root vegetables and greens roasted until caramelized and tender, creating a rustic and festive side. The vegetables develop crispy edges and smoky flavors through simple oven roasting, resulting in a hearty, visually appealing final dish with a satisfying crunch and rich aroma.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Holiday
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large carrots peeled and cut into chunks
  • 2 cups Brussels sprouts halved
  • 1 large red onion cut into wedges
  • 2 small sweet potatoes peeled and cubed
  • 4 cloves garlic roasted or minced
  • 2 tablespoons olive oil for tossing
  • 1 teaspoon fresh thyme or rosemary, chopped
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Parchment paper
  • Chef's knife
  • Mixing Bowl
  • Tongs

Method
 

  1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
  2. Chop the carrots into uniform chunks, halve the Brussels sprouts, wedge the red onion, and cube the sweet potatoes. Arrange all the vegetables in a large mixing bowl.
  3. Add minced or roasted garlic, drizzle with olive oil, and sprinkle with chopped thyme, salt, and pepper. Toss everything together until the vegetables are evenly coated with oil and herbs.
  4. Spread the vegetables in an even layer on the prepared baking sheet, making sure pieces aren’t overcrowded to allow proper roasting and caramelization.
  5. Place the sheet in the oven and roast for 25-30 minutes, stirring halfway through, until the edges are crispy and golden brown, and the vegetables are tender when pierced with a fork.
  6. Remove the roasted vegetables from the oven, and let them rest for a few minutes. They should be beautifully caramelized with smoky, crunchy edges and soft centers.

Notes

Feel free to mix in seasonal greens like kale stems or sprinkle with fresh herbs before serving for extra flavor.