Roasted Root Vegetables Recipe

Our roasted root vegetables recipe will bring out the earthy, sweet flavors of carrots, parsnips, and potatoes. Or if you feel like experimenting, substitute others. They'll still be excellent.
By Roger Doiron
October/November 2010

By choosing different veggies, you can make a different version of our roasted root vegetables recipe every week this fall.
PHOTO: ROGER DOIRON


Content Tools

Related Content

How to Store Yacon

Learn how to store yacon, a superhealthy root vegetable with a crunchy texture and sweet flavor.

Seasonal Joy and Wonder

Enjoy each season for the sensual experiences each affords.

Goldenrod Honey: From Weed to Wonderful

Tall Goldenrod is a fall favorite of the honeybee. Although it is most likely the bees are foraging ...

Under The Stairs

Necessity leads to ingenuity in the creation of root cellar storage.

Nothing beats roasting for bringing out root vegetables’ earthy, sweet flavors. Although the roasted roots vegetables recipe below specifies types and quantities of vegetables to use, feel free to experiment with others, such as golden beets, rutabagas, and turnips.

Ingredients: 

3 to 4 carrots, peeled
3 to 4 parsnips, peeled
1 large sweet potato, peeled
2 to 3 potatoes
3 tbsp good olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
Chopped, dried or fresh herbs (parsley, rosemary or thyme) to taste
 

Garnish: fresh herbs (parsley, rosemary or thyme), chopped 

Instructions: 

Preheat oven to 425 degrees Fahrenheit. Cut all the veggies into similarly sized pieces. Place all the cut vegetables in a single layer on a baking sheet. Drizzle with olive oil and toss well so all pieces are lightly coated. Add salt, pepper, and herbs to taste. Roast for 25 to 35 minutes until all the vegetables are tender, turning once. Garnish with fresh herbs. Serves 6. 

Try more of our cozy fall recipes! 








Post a comment below.

 

Tawny Slattery
11/9/2012 1:10:29 AM
Not to be annoying but potatoes are actually not "root vegetables" they are "tubers"

Jeanie Rose
12/12/2011 5:28:08 AM
Wow, Carmen, gonna give it a try. I'm especially excited about getting some rare potato starts going in the garden.

CARMEN ORTIZ
12/3/2011 1:12:51 PM
Looks like my favorite meal, except that when I make it, I start by roasting a few pieces of chicken with skin on. 35 minutes before the chicken is ready, I add all the vegetables which then cook in the juices from the chicken. Delicious. I use pieces of any root vegetables I have, which usually includes three different color potatoes which I grow in my backyard. Just beautiful.








Subscribe Today - Pay Now & Save 66% Off the Cover Price

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Lighten the Strain on the Earth and Your Budget

MOTHER EARTH NEWS is the guide to living — as one reader stated — “with little money and abundant happiness.” Every issue is an invaluable guide to leading a more sustainable life, covering ideas from fighting rising energy costs and protecting the environment to avoiding unnecessary spending on processed food. You’ll find tips for slashing heating bills; growing fresh, natural produce at home; and more. MOTHER EARTH NEWS helps you cut costs without sacrificing modern luxuries.

At MOTHER EARTH NEWS, we are dedicated to conserving our planet’s natural resources while helping you conserve your financial resources. That’s why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.00 (USA only).

You may also use the Bill Me option and pay $17.00 for 6 issues.