Why You’ll Love This Roasted Root Vegetable Medley

• It’s a symphony of textures and flavours. You get the sweet caramelization of the carrots and parsnips, the earthy depth of the beets, and the creamy, almost nutty interior of the potatoes. Every forkful is a little different, and honestly, it never gets boring.
• It’s a true “set it and forget it” kind of dish. Once you’ve chopped and tossed everything, the oven does nearly all the work. This gives you precious time to focus on your main course, set the table, or simply enjoy a well-deserved moment of peace with a cup of tea.
• It’s incredibly versatile and adaptable. Don’t have a parsnip? Use a sweet potato. Not a fan of rosemary? Thyme works beautifully. This recipe is a fantastic template that welcomes whatever root vegetables you have on hand or find at the market.
• The leftovers are a secret superpower. If you’re lucky enough to have any left, these roasted veggies are fantastic the next day. Toss them into a grain bowl, blend them into a soup, or even add them to a frittata. They truly keep on giving.

Ingredients & Tools

• 500 g potatoes (like Maris Piper or Yukon Gold), scrubbed and cut into 2.5 cm chunks
• 3 medium carrots, peeled and cut into 2.5 cm chunks
• 2 parsnips, peeled and cut into 2.5 cm chunks
• 1 medium red onion, peeled and cut into 8 wedges
• 2 medium beetroots, peeled and cut into 2.5 cm chunks
• 3 tbsp olive oil (or avocado oil)
• 1 tbsp maple syrup or honey
• 1 tsp dried thyme
• 1/2 tsp dried rosemary, crumbled
• 1 tsp garlic powder
• To taste, sea salt and freshly ground black pepper
• For serving, fresh parsley, chopped

Tools: A large, heavy-duty baking tray (or two standard ones), a large mixing bowl, and a good sharp knife.

The key to a great medley is using a variety of roots—each brings its own unique sweetness and texture. Don’t stress about perfect chopping, just aim for similar sizes so everything cooks evenly. A little maple syrup might seem unusual, but it really helps with that gorgeous, sticky caramelization we’re after.

Serves: 4-6 | Prep Time: 20 minutes | Cook Time: 40-50 minutes | Total Time: 1 hour 10 minutes

Before You Start: Tips & Ingredient Notes

• Uniformity is everything. The single most important step for perfect roasting is cutting your vegetables into similarly sized pieces. If some chunks are tiny and others are huge, you’ll end up with a mix of burnt and undercooked veggies. Aim for 2.5 cm—about the size of a large cherry tomato.
• Don’t crowd the pan! This is the golden rule of roasting. If you pile all the veggies onto one small tray, they’ll steam instead of roast. You want a single, even layer with a little space between each piece. If things look cramped, use a second baking tray. It makes all the difference for achieving crispy edges.
• Embrace the beet. Beets can stain, so you might want to toss them in the oil and seasoning in a separate small bowl before adding them to the main mix. Or, just embrace the beautiful pink hue they’ll give to your other vegetables—it’s quite pretty! Washing your hands and bowl right after prep helps too.
• Why dried herbs? Fresh herbs can burn in the hot oven before the vegetables are cooked through. Dried herbs are more robust and will infuse the oil beautifully during the longer cooking time, giving a deeper, more mellow flavour. We’ll add fresh parsley at the end for a bright pop.

How to Make Roasted Root Vegetable Medley

Serving Suggestions

Complementary Dishes

• Herb-Roasted Chicken — The classic pairing. The juicy, savoury chicken and the sweet, earthy vegetables are a match made in heaven. The pan juices from the chicken are fantastic drizzled over the veg.
• Pan-Seared Salmon — For a lighter option, the rich, oily flavour of the salmon complements the sweetness of the roots wonderfully. A squeeze of lemon over everything ties it all together.
• Creamy Lentil & Walnut Loaf — A fantastic vegetarian main. The hearty, nutty loaf stands up beautifully to the robust flavours of the medley, creating a deeply satisfying plant-based feast.

Drinks

• A Light-bodied Red Wine — Like a Pinot Noir or Gamay. The fruity notes and light tannins won’t overpower the vegetables and will complement their earthy sweetness perfectly.
• A Crisp Apple Cider — The effervescence and apple flavour are a delightful, refreshing contrast to the rich, roasted notes. It feels very autumnal and celebratory.
• Sparkling Water with Lemon & Thyme — A simple, elegant non-alcoholic option. The bubbles and herbs cleanse the palate between each delicious bite.

Something Sweet

• Warm Apple Crumble — You’ve already got the oven on! Continuing the cozy, rustic theme with a warm, spiced apple crumble and a dollop of vanilla ice cream is just… perfection.
• Dark Chocolate & Orange Pots — A rich, make-ahead dessert that provides a sharp, bitter-sweet contrast to the meal. It’s luxurious without being too heavy.
• Gingerbread Cake — The warm spices of ginger, cinnamon, and molasses in the cake are a wonderful echo of the earthy spices in the vegetable medley, creating a beautifully cohesive menu.

Top Mistakes to Avoid

• Mistake: Chopping vegetables into different sizes. This is the number one reason for uneven cooking. A small piece of carrot will be burnt to a crisp while a large chunk of potato is still hard in the centre. Take your time with the prep—it pays off.
• Mistake: Skipping the mid-roast toss. I’ve messed this up before too, thinking I could just leave them be. But without that flip and shuffle, the bottom will cook and caramelize while the top just steams. That toss is essential for all-over colour and texture.
• Mistake: Using a weak, flimsy baking tray. A thin tray can warp in the heat and doesn’t conduct heat evenly, leading to hot spots and burning. A heavy-duty, rimmed baking sheet is a worthwhile investment for all your roasting needs.
• Mistake: Underseasoning. Root vegetables can handle—and need—a good amount of salt. Season generously at the beginning. The salt not only adds flavour but also helps draw out a little moisture, which aids in browning.

Expert Tips

• Tip: Par-cook the potatoes. For an extra-crispy exterior and fluffy interior on your potatoes, you can par-boil the potato chunks for about 5-7 minutes until just tender on the outside. Drain well, roughen them up in the colander (this creates a starchy surface for crispiness), then toss with oil and roast as usual.
• Tip: Add a splash of balsamic vinegar. For a fantastic flavour twist, add a tablespoon of balsamic vinegar to the oil and maple syrup mixture. The acidity balances the sweetness and adds a wonderful depth of flavour.
• Tip: Roast on parchment paper. For easier cleanup, line your baking tray with parchment paper. It prevents sticking without steaming the vegetables like foil sometimes can. Just be sure the paper can handle your oven’s temperature.
• Tip: Get creative with your roots. This recipe is a blueprint! Feel free to add or substitute with sweet potatoes, turnips, swede (rutabaga), or even whole cloves of garlic. Each vegetable will bring its own unique character to the mix.

FAQs

Can I make this Roasted Root Vegetable Medley ahead of time?
Absolutely, you can! You have a couple of options. You can chop all the vegetables a day in advance and keep them submerged in water in the fridge (this prevents browning, especially for potatoes). Just drain and pat them very dry before tossing with oil. Alternatively, you can roast the vegetables completely, let them cool, and store them in an airtight container in the fridge for up to 3 days. Reheat in a 180°C oven for 10-15 minutes until warm. They won’t be *quite* as crisp as fresh from the oven, but they’ll still be delicious.

My vegetables are steaming instead of roasting. What did I do wrong?
This almost always comes down to one thing: overcrowding the pan. If the vegetables are piled on top of each other, they release steam which creates a humid environment, preventing proper browning. The solution is simple—use a larger tray or split the batch between two trays. Giving each piece its own little space is the secret to crispy, caramelized perfection.

Can I use frozen vegetables for this recipe?
I wouldn’t recommend it for this particular medley. Frozen vegetables contain a lot of water, which they’ll release as they thaw in the oven. This will result in a soggy, steamed final product rather than the crispy, roasted texture we’re aiming for. Fresh root vegetables are definitely the way to go here for the best results.

How do I prevent the beets from staining all the other vegetables pink?
If you want to keep the distinct colours, you can roast the beetroots on their own, in a separate small corner of the tray or on a piece of foil. Alternatively, you can toss the beets with a little oil first in a small bowl, then add them to the main mix—this creates a bit of a barrier. But honestly, I often just embrace the pink tinge! It gives the whole dish a beautiful, rosy glow.

What’s the best way to reheat leftovers?
The oven is your best friend for reheating. Spread the leftover vegetables in a single layer on a baking tray and warm them at 180°C for about 10-15 minutes. This will help re-crisp the edges. The microwave will work in a pinch, but it will make them soft and steamy. Another fantastic option is to chop them up and pan-fry them with a little oil for a crispy hash the next morning—delicious with a fried egg on top!