Roasted Caramelized Root Vegetables

Earthy root vegetables become kissed with sweetness and a subtle spiciness when lightly caramelized. Roasting turns the interiors of the diced roots into soft, silky morsels. Tossed together they make a perfect fall and winter accompaniment to any roasted meat.–Maria Helm Sinskey

Roasted Caramelized Root Vegetables Recipe

  • Quick Glance
  • 25 M
  • 1 H, 25 M
  • Serves 4


  • 20 pearl onions, peeled
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 1 medium parsnip, peeled and cut into 1-inch pieces
  • 1 small celery root, peeled and cut into 1-inch pieces
  • 1 medium rutabaga, peeled and cut into 1-inch pieces
  • 1 medium sweet potato, peeled and cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons chopped fresh thyme leaves
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon unsalted butter


  • 1. Preheat the oven to 400°F (200°C).
  • 2. In a large bowl, toss the root vegetables together with the olive oil and thyme. Season with salt and pepper.
  • 3. Arrange the root vegetables in a single layer on a baking sheet and dot with the butter.
  • 4. Roast for 30 minutes, stir, and continue roasting for another 25 to 30 minutes, or until the vegetables are tender and golden.
  • 5. Serve immediately.
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