Autumn Roasted Root Vegetable Medley
Carrots, parsnips, and sweet potatoes roast until caramelized, then finish with rosemary and thyme for a simple autumn side.
By: Cottage Kitchen Finder October 25, 2026
- Category: Dinner, Fall Harvest, Garden Harvest, Healthy Choices, Homemade Classics, Lunch, Vegan, Vegetarian
- Season: Autumn
- Preservation method: Freeze
- Food assistance friendly
- SNAP friendly
- WIC friendly
- Vegetarian
- Vegan
- Gluten free
- Freezer friendly
- Prep: 20
- Cook: 40
- Total: 60
- Servings: 5
Ingredients
3 large carrots, scrubbed or peeled and cut into 1-inch pieces
2 large parsnips, scrubbed or peeled and cut into 1-inch pieces
2 medium sweet potatoes, peeled and cut into 1-inch pieces
3 tablespoons olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme leaves
3/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
2 large parsnips, scrubbed or peeled and cut into 1-inch pieces
2 medium sweet potatoes, peeled and cut into 1-inch pieces
3 tablespoons olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme leaves
3/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
Directions
Heat the oven to 425°F. Line a large rimmed sheet pan with parchment if desired.
Combine the carrots, parsnips, and sweet potatoes in a large bowl. Add the olive oil, rosemary, thyme, salt, and pepper; toss until every piece is lightly coated.
Spread the vegetables in one uncrowded layer. Use a second pan if the pieces overlap heavily.
Roast for 20 minutes. Turn the vegetables, rotate the pan, and roast 15 to 20 minutes longer, until the centers are tender and the edges are deeply browned.
Taste, add salt or pepper if needed, and serve hot.
Combine the carrots, parsnips, and sweet potatoes in a large bowl. Add the olive oil, rosemary, thyme, salt, and pepper; toss until every piece is lightly coated.
Spread the vegetables in one uncrowded layer. Use a second pan if the pieces overlap heavily.
Roast for 20 minutes. Turn the vegetables, rotate the pan, and roast 15 to 20 minutes longer, until the centers are tender and the edges are deeply browned.
Taste, add salt or pepper if needed, and serve hot.
Nutrition
Approx. 250 calories per serving.
Safety notes
Ensure vegetables are cooked through.
Source: Hearty Homestead Kitchen Safety Guidelines
