​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 Jung
Sarah Jung

Sarah Jung is the associate director of Life and Health Network, but wears a plethora of hats as editor, communications director, and sometimes photographer. Unrelated to Life and Health, Sarah is the country director and founding member of Oon Jai Foundation, a non-profit organization that seeks to empower people living in developing countries through friendship and working, learning, and mentoring side-by-side with the locals. In her spare time, Sarah likes to read, write, and find mountains to climb.

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