Roasted Root Vegetable Medley – Roasting Vegetables in the Oven

It’s time for a roasted root vegetable medley. This tasty combination is the perfect fall side dish for your Thanksgiving table.

Roasting veggies brings out their natural sweetness and makes it a cinch to serve them to kids who cry out, “I don’t like vegetables!”

This recipe combines root vegetables so plentiful this time of the year with another of my favorite veggies – mushrooms!

It also makes use of the last of your garden vegetables. And don’t forget to bring in some homegrown herbs, too. They add a ton of flavor to the dish!

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Ingredients for the roasted root vegetable medley

To make this side dish recipe, you’ll need the following ingredients:

• 4 medium-sized whole carrots
• 12 baby potatoes, cut in half
• 2 yellow onions, cut into quarters
• 3 beets, peeled and sliced
• 8 ounces of button mushrooms, thickly sliced
• 2 tablespoons of extra virgin olive oil
• 1 tablespoon of fresh thyme
• 1 tablespoon of fresh rosemary
• 1 tablespoon of fresh oregano
• 1/2 teaspoon of sea salt
• 1/4 teaspoon of cracked black pepper to taste
• 1 tablespoon fresh chopped parsley for garnish (optional)

Note: With old those fresh herbs, it’s handy to have a pair of herb scissors. They make the task of mincing herbs so easy to do!

How to roast vegetables in the oven

Preheat your oven to 450ºF (230º C.)

Peel the carrots and cut them on the diagonal into slices about ¼ to ⅜ inch thick.

Cut the potatoes in half and quarter the onions. Peel the beets and cut them into slices similar to the size of apple slices.

Toss the vegetables with 1 tablespoon of the olive oil, sprinkle with the fresh herbs, and season them with sea salt and cracked black pepper.

Spread the chopped vegetables on a large baking sheet lined with parchment paper.

Roast the vegetables in the pre-heated oven for 15 minutes.

Preparing the mushrooms

While the vegetables are roasting, wash the mushrooms and dry them with paper towels.

Slice the mushrooms into even slices. I like to slice them a bit thicker than my carrot slices. I want them to hold up well in the dish when it is finished.

Toss the mushrooms with 1 tablespoon of olive oil.

Remove the vegetables from the oven, stir, add the mushrooms, and roast 10-15 minutes more.

Serve hot, sprinkled with fresh parsley if using.

I LOVE the aroma of this roasted root vegetable Medley when it comes out of the oven!

The veggies have a slightly grilled look to them, almost as though they have been cooked on a barbecue grill, and the sweetness that the roasting gives them is just amazing!

These vegetables are savory from the fresh herbs and still have a slight bit of crunch to them. (The longer you cook them, the less you get of this, but I like a bit of texture to my veggies.)

This vegetable side dish makes the perfect companion for my cranberry pecan stuffed pork tenderloin recipe. It will be the star of your Thanksgiving menu, for sure!

I love the colors in this dish. From the deep purple of the beets to the orange of the carrots, these root vegetables will delight both the eyes and the stomach.

Add in the tender mushrooms, and you have a dish made in comfort food autumn heaven.

Share this roasted vegetable side dish on X

If you enjoyed making these roasted root vegetables, why not share the recipe with a friend? Here is a post to get you started:

🍠🥕 Looking for a tasty side dish for Thanksgiving? — This roasted root vegetable medley has everything — it's sweet, earthy, caramel‑crisp, and totally full of fall flavors! 🎉✨ 👉 Get the recipe on The Gardening Cook. #FallRecipes… Share on X

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