Slow-Roasted Root Vegetable Medley with Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Earthy root vegetables roasted to tender perfection with rosemary and thyme, capturing the essence of time-tested comfort cooking. This mediterranean-inspired quick meals ready in about 55 minutes pairs cut into wedges red onion, olive oil, dried rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 175 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 1 large, peeled and cut into 1-inch chunks sweet potato
• 1, cut into wedges red onion
• 3 tbsp olive oil
• 2 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Combine 2 large carrots (peeled and cut into 1-inch chunks), 2 medium parsnips (peeled and cut into 1-inch chunks), 1 large sweet potato (peeled and cut into 1-inch chunks), and 1 red onion (cut into wedges) in a large bowl.
2. Step 2: Drizzle with 3 tbsp olive oil, then add 2 tsp dried rosemary, 1 tsp dried thyme, 1/2 tsp salt, and 1/2 tsp freshly ground black pepper. Toss until evenly coated.
3. Step 3: Spread vegetables in a single layer on a parchment-lined baking sheet and roast for 35 minutes, stirring once halfway, until golden and tender.
4. Step 4: Sprinkle with 1 tbsp chopped fresh parsley before serving.