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Crispy Roasted Root Vegetables Recipe Easy Perfect Herb-Infused Side Dish

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A quick and easy recipe for crispy roasted root vegetables infused with fresh herbs, perfect as a comforting and flavorful side dish for any occasion.

Ingredients

  • Carrots, peeled and cut into 1-inch pieces
  • Parsnips, peeled and cut into 1-inch pieces
  • Sweet potatoes, peeled and cubed
  • Beets, peeled and cubed
  • Red onion, cut into wedges
  • Garlic cloves, whole or smashed
  • Fresh rosemary, chopped (2 tablespoons)
  • Fresh thyme, leaves stripped from stems (1 tablespoon)
  • Extra virgin olive oil (3 tablespoons)
  • Sea salt (1 teaspoon)
  • Freshly ground black pepper (½ teaspoon)
  • Smoked paprika (1 teaspoon, optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Allow the oven to fully preheat for about 10-15 minutes.
  2. Peel and chop carrots, parsnips, sweet potatoes, and beets into roughly 1-inch evenly sized pieces. Cut the red onion into wedges and smash whole garlic cloves lightly with the side of your knife.
  3. In a large mixing bowl, combine the chopped vegetables and garlic. Drizzle with 3 tablespoons of extra virgin olive oil, then sprinkle 1 teaspoon sea salt, ½ teaspoon freshly ground black pepper, and 1 teaspoon smoked paprika if using. Add the chopped fresh rosemary and thyme leaves.
  4. Toss everything gently but thoroughly to coat every piece in oil and herbs.
  5. Spread the vegetables evenly on a large rimmed baking sheet, avoiding overcrowding. Use two pans if needed.
  6. Place the baking sheet in the preheated oven and roast for 35-40 minutes, stirring or flipping halfway through (around 20 minutes in). Check for doneness by piercing with a fork; it should slide in easily but the edges stay crisp.
  7. For extra crispiness, switch the oven to broil for the last 2-3 minutes. Watch closely to prevent burning.
  8. Remove from oven and taste for seasoning. Adjust salt and pepper as needed. Serve immediately, garnished with extra fresh herb sprigs if desired.

Notes

Avoid overcrowding the pan to prevent steaming instead of roasting. Flip the vegetables halfway through roasting for even caramelization. Use high heat (425°F) for crispy edges. Broil for 2-3 minutes at the end for extra crispiness. Frozen root vegetables should be thawed and patted dry before roasting.

Nutrition

Keywords: roasted root vegetables, crispy vegetables, herb-infused side dish, easy roasted veggies, healthy side dish, vegan, gluten-free

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