Roasted Root Vegetables

Recipe by: Barbara Martinez

9 ingredients•Prep: 15 mins•Cook: 45 mins

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December 1, 2025

These Roasted Root Vegetables are a simple, beautiful way to bring winter’s best produce to the table. Carrots, parsnips, and beets roast together until caramelized on the edges and tender in the center, creating a naturally sweet, earthy side that pairs beautifully with rich, slow-cooked dishes.

Served alongside our Creamy Parmesan Polenta and Braised Short Ribs, these vegetables complete a comforting, elegant winter plate — hearty enough for a holiday meal, yet easy enough for everyday cooking.

Ingredients (9)

Carrots(4 medium, peeled and cut into 1-inch chunks)
Parsnips(3 medium, peeled and cut into 1-inch chunks)
Beets(3 medium, (red or gold), peeled and cut into 1-inch wedges)
Olive oil(2 Tbsp)
Kosher salt(1 tsp, (more to taste))
Black pepper(½ tsp, freshly ground)
Fresh thyme(1 tsp, (optional))
Fresh rosemary(1 tsp, chopped (optional))
Balsamic vinegar(1 Tbsp)
(or maple syrup)

Instructions

Preheat oven to 425 °F. Line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, combine carrots (4 medium), parsnips (3 medium), and beets (3 medium). Drizzle with olive oil (2 Tbsp), sprinkle with salt (1 tsp), pepper (½ tsp), and fresh herbs (if using). Toss until evenly coated.
Spread the vegetables in a single layer on the baking sheet. Make sure they aren’t crowded — this ensures caramelization instead of steaming.
Bake for 40–45 minutes, stirring once halfway through, until the vegetables are tender and edges are browned and crisp.