This flavorful and easy to make Roasted Vegetable Medley is the perfect vegetable side dish for your chicken, pork, or beef dinners! The colorful assortment of veggies can be cooked until tender, or crispy and caramelized. Whichever way you like them best!
3largecarrots(washed, peeled (optional), and cut into 2 inch long strips - halved or quartered depending on thickness)
2largeparsnips(washed, peeled (optional), and cut into 2 inch long strips - halved or quartered depending on thickness)
3wholebeets(washed and trimmed, halved and then cut into bite size chunks)
1Tbspgarlic(finely minced or thinly sliced)
2Tbspolive oil(extra virgin)
2tspthyme(fresh or dried thyme)
1 tsprosemary(fresh or dried rosemary)
½tspeach, salt & pepper(to taste)
Love This Recipe?Click on a star to rate it!
5 from 3 votes
Preheat oven to 400 degrees F (205 degrees C) and line a baking sheet with parchment paper, if desired.
Wash and prep vegetables (brussel sprouts, carrots, parsnips, beets, and garlic), then place them onto your prepared baking sheet. Drizzle with the olive oil and add seasoning (salt, pepper, thyme and rosemary). Toss until evenly coated with the olive oil and seasoning.
Place in the oven and bake for 40-45 minutes at 400 degrees F (205 degrees C) or until the vegetables are tender when forked and they have reached your desired level of tenderness. Remove from the oven and serve immediately.