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.

| October/November 2010

roasted root vegetables

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


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.


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 


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. 

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.

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