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Recipe: Roasted Root Veggies

Roasted Root Veggies

Prep time: 10 minutes Cooking time: 25-35 minutes Yield: 4-6 servings


1 sweet potato 2 parsnips 2 carrots 2 turnips or 1 large rutabaga 1 daikon radish (or substitute/add in your favorites, like squash)

olive oil salt and pepper herbs: rosemary, thyme or sage (fresh if possible)


  1. Preheat oven to 375 degrees.

  2. Wash and chop all vegetables into large bite-sized pieces.

  3. Place in a large baking dish with sides.

  4. Drizzle with olive oil; mix well to coat each vegetable lightly with oil.

  5. Sprinkle with salt, pepper and herbs.

  6. Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.

Note: Any combination of vegetables will work. Roasting only one kind of vegetable also makes a nice side dish.

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