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Crispy Rosemary Roasted Root Vegetables: Easy Side Dish

Crispy Rosemary Roasted Root Vegetables - featured image
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Transform humble root vegetables into a crispy, caramelized side dish with fresh rosemary and high-heat roasting. This easy, gluten-free, and vegan-friendly recipe ensures tender centers and shattering crisp edges.

Ingredients

  • Yukon Gold Potatoes (or red potatoes/fingerlings), cut into 1-inch cubes
  • Carrots, peeled and cut into 1-inch chunks or batons
  • Parsnips, peeled and cut into 1-inch chunks or batons
  • Sweet Potatoes (optional), cubed
  • Fresh Rosemary, chopped (needles only)
  • Extra Virgin Olive Oil (3-4 tablespoons)
  • Garlic, minced
  • Kosher Salt
  • Freshly Cracked Black Pepper
  • Parmesan Cheese (optional, for last 5 minutes)

Instructions

  1. Preheat oven to 425°F (220°C) and allow it to fully preheat for at least 15 minutes.
  2. Wash all root vegetables thoroughly. Peel carrots and parsnips if skins are thick.
  3. Cut potatoes, carrots, and parsnips into uniform 1-inch cubes or batons to ensure even cooking.
  4. Pat vegetables completely dry with a clean kitchen towel or paper towels to ensure crispiness.
  5. In a large mixing bowl, combine olive oil, minced garlic, chopped rosemary, salt, and pepper.
  6. Add dried vegetables to the bowl and toss with hands until lightly coated in the seasoned oil.
  7. Spread vegetables in a single layer on large rimmed baking sheets, ensuring space between pieces to prevent steaming.
  8. Roast for 20 minutes, then remove pans and flip/toss vegetables.
  9. Return to oven and roast for another 15-20 minutes until edges are dark brown and crispy, and centers are tender.
  10. If using Parmesan, sprinkle over veggies during the last 5 minutes of roasting.
  11. Serve immediately while hot and crisp.

Notes

Do not crowd the pan; use two pans or roast in batches if necessary. Ensure vegetables are dry before oiling to prevent steaming. Cut vegetables into uniform sizes for even cooking. If using beets, roast separately to avoid staining. For air fryer method, cook at 400°F for 12-15 minutes, shaking halfway.

Nutrition

Keywords: roasted root vegetables, rosemary potatoes, crispy carrots, healthy side dish, gluten-free, vegan, meal prep, oven roasted vegetables

Find it online: https://merrymorsel.com/crispy-rosemary-roasted-root-vegetables-easy-side-dish/