Roasted Harvest Vegetable Medley

Ingredients

- 4 medium potatoes, peeled and cubed
- 3 large carrots, peeled and sliced into 1/2-inch rounds
- 2 medium beets, peeled and cut into small wedges
- 2 parsnips, peeled and sliced into 1/2-inch rounds
- 1 medium head of broccoli, cut into small florets
- 8 ounces mushrooms, halved
- 1/4 cup olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper

Instructions

1. Preheat Oven
Preheat your oven to 425°F (220°C).

2. Prepare Vegetables
In a large mixing bowl, combine the potatoes, carrots, beets, parsnips, broccoli florets, and mushrooms.

3. Seasoning
Drizzle the olive oil over the vegetables. Add the salt and black pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.

4. Arrange Vegetables
Spread the seasoned vegetables evenly on a large baking sheet making sure they are in a single layer to promote even roasting.

5. Roasting
Place the baking sheet in the preheated oven. Roast for 25 to 30 minutes, turning the vegetables halfway through the roasting time. The vegetables should be tender and golden brown on the outside.

6. Check for Doneness
Test the vegetables with a fork; they should be fork-tender and slightly caramelized on the edges.

7. Serve
Transfer the roasted vegetables to a serving dish and serve immediately while hot.

Preparation & Cooking Times

- Preparation Time: PT15M
15 minutes
- Cooking Time: PT30M
30 minutes

Total Time

- Total Time: PT45M
45 minutes

Type of Dish

- Dinner

Keywords

- Roasted Vegetables
- Vegetarian Dinner
- Easy Side Dish
- Healthy Dinner
- Oven Roasted
- Root Vegetables
- Vegetable Medley
- Seasonal Dish
- Simple Recipe
- Comfort Food

Recipe Yield

- Feeds 4 adults

Calories

- Total Calories: 750

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