Midwest Winter Roasted Root Vegetable Medley with Carola Potatoes

Warm up your winter nights with this hearty roasted root vegetable medley. Carrots, parsnips and buttery Carola potatoes are tossed with maple syrup, fresh herbs and a splash of apple cider vinegar for brightness. This dish is simple enough for a weeknight side but refined enough to serve at a holiday table.

Ingredients

• 1 lb Carola potatoes, peeled and cut into 1‑inch cubes
• 3 medium carrots, peeled and cut into 1‑inch pieces
• 2 large parsnips, peeled and cut into 1‑inch pieces
• 2 tbsp olive oil
• 2 tbsp unsalted butter, melted
• 2 tbsp pure maple syrup or local honey
• 1 tbsp apple cider vinegar
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tsp fresh rosemary, minced
• Kosher salt and freshly ground black pepper, to taste
• Flaky sea salt and chopped parsley for garnish

Instructions

1. Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper.
2. In a large bowl, combine the diced Carola potatoes, carrots and parsnips. Drizzle with olive oil, melted butter, maple syrup and apple cider vinegar. Add the thyme and rosemary, then season generously with salt and pepper. Toss until the vegetables are evenly coated.
3. Spread the vegetables in an even layer on the prepared baking sheet. Roast for 25‑30 minutes, stirring once or twice, until the vegetables are tender and caramelized around the edges.
4. Taste and adjust seasoning. Transfer to a serving platter and finish with a sprinkle of flaky sea salt and chopped parsley.
5. Serve hot as a luxurious side dish alongside roasted meats or enjoy as a vegetarian main course with crusty bread.

Tips for Home Cooks

• To elevate this dish further, drizzle with a little browned butter or a spoonful of crème fraîche just before serving.
• Carola potatoes have a creamy texture that holds up well when roasted; if unavailable, Yukon Gold potatoes are a good substitute.
• Feel free to add other winter vegetables like turnips or sweet potatoes for variety.