​Roasted Root Vegetable Medley

Vegetables really don't get simpler and tastier than this herbacious, roasted form.


Quantity Unit Name Link Alternatives
½ large onion, chopped in large pieces
1 sweet potatoes, chopped in large cubes
4 carrots, peeled and cut in medium chunks
5 red potatoes, chopped in large cubes
1 celery stalk, chopped in 2-inch lengths (optional)
4 cloves garlic, unpeeled
2 sprigs fresh parsley
handful basil, chopped
6 stems fresh thyme (or ¼ dried)
1 tablespoons extra virgin olive oil, or to taste
½ teaspoon dried dill
salt to taste


  1. Preheat oven to 425°F. Place all of the chopped ingredients in a large bowl and toss together with the seasonings and olive oil until the vegetables are well coated.
  2. Transfer the vegetables to a roasting pan and place in the oven. Roast for 30 minutes, then carefully turn the vegetables over. Roast again until the vegetables are tender on both sides, about 20 minutes. Salt to taste and serve.

Prep Time: 50 minutes
Serving Size: 8-10 servings
Sarah Yoo
Sarah Yoo

Sarah Yoo is the associate director of Life & Health but wears a few dozen hats as other this-and-thats, as is the norm in non-profit work. Her favorite part about working at Life & Health is meeting the people that Life & Health content has helped. Ultimately, Sarah dreams of doing humanitarian work in a developing country with her family.

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