📝 About This Recipe
This dish celebrates the humble bounty of the earth, transforming starchy gems into caramelized, tender morsels through the magic of high-heat roasting. A fragrant infusion of fresh thyme and woodsy rosemary elevates the natural sweetness of carrots, parsnips, and golden beets, while a touch of balsamic provides a sophisticated acidic finish. It is a quintessential gluten-free side dish that brings a sense of warmth and rustic elegance to any dinner table, especially during the cooler months.
🥗 Ingredients
The Root Harvest
- 3 large Carrots (peeled and cut into 1-inch chunks)
- 3 medium Parsnips (peeled and cut into 1-inch chunks)
- 1 large Sweet Potato (peeled and cubed into 1-inch pieces)
- 2 medium Golden Beets (peeled and cut into wedges)
- 1 large Red Onion (cut into 1-inch thick petals)
- 1 lb Fingerling Potatoes (halved lengthwise)
Aromatics and Seasoning
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 6-8 sprigs Fresh Thyme (leaves stripped from stems)
- 1 sprig Fresh Rosemary (finely minced)
- 4 cloves Garlic (smashed but left whole)
- 1.5 teaspoons Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Balsamic Vinegar (aged)
- 1 teaspoon Maple Syrup (grade A dark)
Garnish
- 2 tablespoons Fresh Flat-Leaf Parsley (roughly chopped)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Position your oven rack in the center to ensure even heat distribution and maximum caramelization.
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2
Wash and peel all root vegetables. It is vital to cut them into uniform 1-inch pieces; this ensures they all finish cooking at the same time.
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3
In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, and maple syrup until emulsified.
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4
Place the prepared carrots, parsnips, sweet potato, golden beets, onion, and fingerling potatoes into a large mixing bowl.
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5
Pour the oil mixture over the vegetables. Add the fresh thyme leaves, minced rosemary, kosher salt, and cracked black pepper.
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6
Toss the vegetables thoroughly with your hands or large spoons until every piece is glistening and evenly coated with the herbs and oil.
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7
Spread the vegetables out onto two large rimmed baking sheets. Do not overcrowd; if the vegetables are too close together, they will steam rather than roast.
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8
Tuck the smashed garlic cloves in between the vegetable pieces across the trays.
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9
Place the trays in the oven and roast for 20 minutes. You should hear a gentle sizzling sound as the sugars begin to brown.
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10
Remove the trays and use a wide spatula to flip and toss the vegetables. This ensures the undersides get that beautiful golden-brown crust.
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11
Rotate the baking sheets (top to bottom, front to back) and return to the oven for another 20-25 minutes.
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12
Check for doneness: the vegetables should be tender when pierced with a fork and have deep caramelized edges.
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13
Remove from the oven and discard the smashed garlic cloves if they have become too dark, or leave them for those who love roasted garlic.
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14
Transfer the hot vegetables to a warmed serving platter. Sprinkle immediately with fresh parsley and a pinch of flaky sea salt.
💡 Chef's Tips
Always dry your vegetables thoroughly after washing; moisture is the enemy of a crisp roast. Avoid using red beets unless you don't mind the entire dish turning bright pink; golden beets are much more visually balanced here. If you notice the vegetables browning too quickly, tent the tray loosely with foil for the last 10 minutes. For the best flavor, use fresh herbs rather than dried; the essential oils in fresh thyme provide a much brighter finish. Ensure your oven is truly at temperature before putting the trays in to get that immediate sear.
🍽️ Serving Suggestions
Pair with a roasted chicken or a herb-crusted beef tenderloin for a classic Sunday roast feel. Serve alongside a crisp, chilled Sauvignon Blanc or a light Pinot Noir to cut through the starchiness. Top with a dollop of Greek yogurt mixed with lemon zest for a creamy, acidic contrast. Use leftovers the next morning in a breakfast hash topped with a poached egg. Scatter some toasted walnuts or pecans over the top for an added crunch and earthy depth.