Roasted Vegetable Medley

4.99 from 62 reviews

This roasted vegetable medley is the perfect easy and delicious 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!

Prep Time5

Cook Time40

Total Time50

Course: Dinner Recipes, Side Dish, vegetable side dish

Cuisine: American

Servings: servings

Calories: 74kcal

Author: Angela Latimer

Ingredients

1 lb brussel sprouts (washed, trimmed and halved)
3 large carrots (washed, peeled (optional), and cut into 2 inch long strips - halved or quartered depending on thickness)
2 large parsnips (washed, peeled (optional), and cut into 2 inch long strips - halved or quartered depending on thickness)
3 whole beets (washed and trimmed, halved and then cut into bite size chunks)
1 tablespoon garlic (finely minced or thinly sliced)
2 tablespoon olive oil (extra virgin)
2 teaspoon thyme (fresh or dried thyme)
1 tsp rosemary (fresh or dried rosemary)
½ teaspoon each, salt & pepper (to taste)

Instructions

Preheat oven to 400°F (205°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°F (205°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.

Nutrition