Save This colorful medley brings together the best of winter's harvest – sweet carrots, earthy parsnips, tender sweet potato, and hearty rutabaga – all roasted until golden with crisp Brussels sprouts and red onion. The aromatic blend of fresh rosemary and thyme enhances the natural sweetness of the vegetables, while a finishing garnish of parsley and bright pomegranate seeds adds both freshness and visual appeal. Ready in just 50 minutes, this versatile dish pairs beautifully with roast chicken, pork, or grilled fish for a complete, satisfying meal.
The first time I made this roasted vegetable medley was during a particularly gray November when my CSA box kept arriving with mysterious root vegetables I had no idea how to use. I threw everything onto a sheet pan with whatever herbs I could find, and my kitchen filled with this incredible earthy aroma that actually made winter feel exciting.
Last December I brought this to a friends potluck dinner and watched skeptical faces light up after their first bites. Someone actually asked if I could teach them how to roast Brussels sprouts without making them bitter, which is basically my proudest kitchen moment.
Ingredients
- Root vegetables: The mix of carrots, parsnips, sweet potato, and rutabaga creates layers of sweetness and earthiness that balance each other perfectly
- Brussels sprouts: Roasting at high temperature makes them nutty and slightly crisp, never mushy or bitter
- Red onion: Caramelizes beautifully and adds a mild sweetness that ties everything together
- Fresh rosemary and thyme: These woody herbs stand up to roasting without losing their aromatic punch
- Sea salt and black pepper: Simple seasoning that lets the vegetables natural flavors shine
- Pomegranate seeds: These add a burst of bright color and juicy sweetness against the savory roasted vegetables
Instructions
- Preheat your oven:
- Get that oven cranking to 425°F and line a baking sheet with parchment paper for easy cleanup
- Prep the vegetables:
- Cut everything into similar sized pieces so they roast evenly, about 1-inch chunks work best
- Season generously:
- Toss all the vegetables with olive oil and herbs until every piece is coated
- Roast until golden:
- Spread in a single layer and roast for 30-35 minutes, stirring halfway through to ensure even browning
- Add the finishing touches:
- Sprinkle with fresh parsley and those gorgeous pomegranate seeds right before serving
Save This dish has become my go-to for Sunday meal prep because the vegetables actually taste better the next day. I love pulling a container out of the fridge and knowing I have something that feels like comfort food but still keeps me feeling light.
Making It Your Own
One of my favorite discoveries was adding a pinch of smoked paprika to the olive oil before tossing. It gives this incredible depth that makes people wonder what your secret ingredient is.
Vegetable Swaps
Turnips, butternut squash, or even golden beets work beautifully here. Just keep the pieces roughly the same size so everything finishes roasting at the same time.
Serving Suggestions
A drizzle of aged balsamic vinegar right before serving adds this bright acidic note that cuts through the sweetness of the roasted vegetables. It is completely optional but absolutely worth trying.
- Pair alongside roast chicken or pork for a complete paleo dinner
- Top with toasted walnuts or pecans for extra crunch
- Make extra because the leftovers are fantastic for breakfast with fried eggs
Save There is something deeply satisfying about turning these rough, humble vegetables into something that looks beautiful on the plate and tastes even better.
Recipe FAQs
- → Can I prepare this ahead of time?
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Yes, you can cut all the vegetables 1-2 days in advance and store them in airtight containers in the refrigerator. When ready to cook, simply toss with oil and seasonings and roast as directed.
- → What other vegetables work well in this medley?
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Turnips, butternut squash, or beets make excellent additions or substitutions. You can also add winter squash varieties like acorn or delicata for extra sweetness and color.
- → How do I get the vegetables evenly roasted?
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Cut all vegetables into similar-sized pieces, about 1-inch chunks, and spread them in a single layer on the baking sheet. Avoid overcrowding, and stir halfway through cooking for even browning.
- → Can I use dried herbs instead of fresh?
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Absolutely. Use 1 teaspoon dried rosemary and ½ teaspoon dried thyme in place of fresh. Add them with the olive oil before roasting for the best flavor distribution.
- → Is the pomegranate garnish necessary?
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The pomegranate seeds are optional but add beautiful color and a burst of tart sweetness that complements the roasted vegetables. Chopped walnuts or toasted pumpkin seeds also work well as alternatives.
- → What temperature should I roast at?
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Roast at 425°F (220°C) for the best results. This high heat creates caramelized edges while keeping the interiors tender. Lower temperatures will take longer and may not achieve the same golden-brown finish.
