Perfectly Caramelized Roasted Root Vegetables
Roasting root vegetables at high heat brings out their natural sweetness and creates irresistibly crispy, caramelized edges. This simple master recipe uses olive oil, garlic, and herbs to transform humble roots into a deeply flavorful and healthy side dish that pairs with nearly any meal.
Equipment
- Two large rimmed baking sheets
- Large mixing bowl
- Knife and cutting board
- Measuring cups and spoons
- Metal spatula
Ingredients
- 3 cups carrots, peeled and cut into 1-inch chunks
- 2 cups parsnips, peeled and cut into 1-inch chunks
- 2 cups sweet potatoes, peeled and cubed
- 2 cups Yukon Gold or red potatoes, cubed
- 4 cloves garlic, left whole with skin on
- 4 tbsp extra virgin olive oil
- 1 tbsp chopped fresh rosemary
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- 1 tsp Kosher salt, or to taste
- 1/2 tsp black pepper
Instructions
- Preheat oven to 425°F (220°C). Wash, peel, and chop all root vegetables into uniform 1-inch chunks for even cooking.
- In a large bowl, combine the chopped vegetables and garlic. Drizzle with olive oil and add rosemary, thyme, salt, and pepper. Toss until evenly coated.
- Spread vegetables in a single layer on two large rimmed baking sheets. Avoid crowding to ensure proper roasting.
- Roast for 20 minutes, then flip vegetables with a spatula. Continue roasting another 15–20 minutes until golden brown and tender.
- Remove the garlic cloves. Squeeze out the soft roasted garlic and mix into the vegetables if desired. Serve immediately while hot.
Notes
Keep vegetables in a single layer for maximum crispness. Add a balsamic glaze after roasting for a sweet-tangy twist, or sprinkle smoked paprika for depth. To re-crisp leftovers, bake at 425°F (220°C) for 5–10 minutes.