Roasted Root Vegetables

roastedroot sized

Prep Time: 15 minutes

Cooking Time: 30 minutes (Total time will vary with appliance and setting.)

Level of Difficulty: Easy

Plan for about one pound of vegetables to make four servings


Choose as many of the following vegetables to include as you'd like

  • parsnip
  • turnip
  • rutabaga
  • celeriac
  • kohlrabi
  • sweet or other potato
  • carrot

Per pound of vegetables:

  • 1 Tablespoon canola oil
  • 1 small onion, chopped
  • no more than ¼ teaspoon salt
  • black pepper-to taste
  • 1 teaspoon dried or 1 Tablespoon fresh herbs: thyme, sage, rosemary, etc.
  • garlic-about 2 cloves, roughly chopped


  1. Preheat oven to 400°. Vegetables can be cooked on a cookie sheet/sheet tray or metal or glass baking dish. Don’t overcrowd the pan. Vegetables should be in a single layer.
  2. Cut vegetables into equal sized pieces. The size can depend upon how fast you need them to be done, smaller=faster. Large or small is up to you but once you decide, all the vegetables should be about the same size.
  3. Toss the vegetables in the pan with oil and seasonings.
  4. Roast at 400° until golden and soft, around 30 minutes depending upon the size of the cut vegetables.
  5. About every 15 minutes, use a spatula to stir vegetables to ensure even cooking.

Yield: 4 servings

Nutritional Info

  • 87 Calories
  • 4gm Fat
  • 13gm Carbohydrate
  • 3gm Fiber
  • 2gm Protein
  • 129mg Sodium