Caramelized Roasted Root Vegetable Medley with Herbs

1.Preheat your oven to 200°C (400°F). Lightly grease a large, rimmed baking sheet or line it with parchment paper.

2.Place the frozen root vegetable medley directly onto the prepared baking sheet. It is crucial not to thaw the vegetables beforehand.

3.In a small bowl, whisk together the olive oil, dried rosemary, dried thyme, sea salt, black pepper, and minced garlic.

4.Pour the seasoned oil mixture evenly over the frozen vegetables. Use your hands or a spatula to toss thoroughly, ensuring every piece is lightly coated.

5.Spread the vegetables into a single, even layer on the baking sheet. Avoid overcrowding, as this will steam the vegetables instead of roasting them.

6.Roast for 30 to 40 minutes, stirring gently halfway through (around the 20-minute mark).

7.The vegetables are done when they are tender throughout and have developed deep golden-brown, caramelized edges.

8.Remove from the oven, transfer to a serving dish, and garnish generously with fresh chopped parsley before serving hot.