Roasted Root Vegetables

Roasted Root Vegetables .jpeg

By Kelly Morgan, Ph.D., M.B.A.
Chair, Fundraising and Marketing Committee

  • 1 winter squash and/or sweet potato 

  • 2 parsnips 

  • 2 carrots 

  • 2 turnips or 1 large rutabaga 

  • 1 daikon radish 

  • 1 -2 beets 

  • 1 -2 Tbsp olive oil 

  • Salt and pepper to taste 

  • Herbs: rosemary, thyme or sage (fresh if possible)

Preheat the oven to 375 degrees. Wash and chop all vegetables into large bite-sized pieces. 

Place in a large baking dish with sides. Drizzle with olive oil; mix well to coat each vegetable lightly. Sprinkle it with salt, pepper and herbs. 

Bake covered 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.

BlogRhonda Watson