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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 82.1
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 36.6 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 3.2 g
  • Protein: 1.4 g

View full nutritional breakdown of Roasted Root Vegetables calories by ingredient
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Roasted Root Vegetables

Submitted by: CHEF_MEG
Roasted Root Vegetables

Introduction

This recipe sings of the fall and early winter harvest.



This recipe sings of the fall and early winter harvest.




Number of Servings: 8

Ingredients

    1 T olive oil
    1 red onion, sliced
    4 cloves garlic, peeled and cut in half
    2 carrots, peeled and diced
    1 turnip, peeled and diced
    1 yam or sweet potato, peeled and diced
    2 parsnips, peeled and diced
    1 t dried rosemary
    1 t dried thyme
    1 pinch salt
    1/2 t black pepper
    1 T balsamic vinegar, optional

Tips

Take advantage of the local farmers market and buy whatever root vegetables they have. I like a bite to the vegetables, so I drizzle a small amount of balsamic vinegar over the vegetables while they are still hot.This side dish is quite affordable: about 60 cents a serving for the vegetables!


Directions

Preheat oven to 375F. Spray a baking sheet pan with nonstick cooking spray. Combine all ingredients in a mixing bowl; toss to combine. Place mixture on a sheet pan. Bake 30 minutes, turning vegetables every 10 minutes until vegetables are tender and slightly browned. Drizzle with balsamic vinegar before serving.
Makes 8 servings (1/2 cup).





TAGS:  Vegetarian Meals |

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Member Ratings For This Recipe



  • 66 of 77 people found this review helpful
    I added brocolli, carrots, celery, portabella mushrooms, granny smith apples,used fresh herbs plus basil, omitted the salt, added cayenne pepper, used vegetable stock instead of olive oil, and baked it in a covered baking dish at 350 for 1 1/2 hours or until tender. The flavors are combined YUM! - 12/16/09

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  • 52 of 52 people found this review helpful
    started using a recipe like this years ago - now family favorite but not considered "a diet food"! To control the amount of oil used (and unnecessary calories) - chop the vegetable in to 1" pieces, put in gallon bag with 2-3 tbls oil, let sit for an hour, rotate bag to distribute thinest oil layer - 12/25/09

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  • Incredible!
    23 of 23 people found this review helpful
    Great way to make use of end-of-season CSA veggies (beets, turnips, parsnips, taters, squash, etc). I switched to my favorite seasonings (cumin, corriander, allspice and cinnamon) to give it a bit more kick. Also chilled veggies in spices and oil in a ziploc before cooking to increase the taste. - 11/1/10

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  • Very Good
    20 of 20 people found this review helpful
    Maybe it is my oven, but mine needed about 40 mins to cook. Save yourself some time and leave the peel on the sweet potato - it doesn't effect the flavor! - 11/10/09

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  • 15 of 16 people found this review helpful
    Another fun veggie to add to this is brussel sprouts. When cooked this way they are actually sweet, not bitter at all. Kids will like them because they look like cute mini-cabbages. - 4/18/11

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  • Incredible!
    15 of 26 people found this review helpful
    I make this all the time but I omit the rosemary,thyme and garlic. I add about a cup of chicken stock, a 3 inch piece of ginger chopped, some cayenne pepper and a little bit of brown sugar. Dot with some butter and cover with foil and cook for an hour covered then about 30 min uncovered. - 12/15/09

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  • Incredible!
    10 of 10 people found this review helpful
    Had my husband make it yesterday. One word: YUM! This will probably be a stable for us from now on. I love that there is turnip and parsnip in it - two veggies, that don't get a lot of attention these days. We will tinker with the spices too :). - 11/30/09

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  • 9 of 9 people found this review helpful
    I love all the combinations everyone's come up with. I did vidalia onion, garlic, carrots, sweet potatoes, butternut squash, basil, and parsley. Yummy! Will try some of the other combos too! - 12/20/09

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  • Very Good
    7 of 10 people found this review helpful
    Very good! I have made roasted veggies in the oven for several years, but the addition of the rosemary and balsamic vinegar was great! - 2/6/10

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  • Incredible!
    7 of 9 people found this review helpful
    I really enjoyed this recipie. The second time I made it, I deleted the onion and garlic. They seemed a bit strong for the dish. I also used a bit less pepper. My compliments to the Chef, Chef Meg, that is! - 12/6/09

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  • Very Good
    7 of 10 people found this review helpful
    This turned out harder than my preference. I would have preferred soft mashed style. First time for turnips and parsnips and loved them! - 11/27/09

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  • Very Good
    6 of 7 people found this review helpful
    I make roasted veggies with eggplant, zucchini, yellow squash, red potatoes, onions and peppers with garlic. The above recipe sounds a little sweeter, I'll have to give it a try. - 2/8/11

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  • Incredible!
    6 of 6 people found this review helpful
    These were incredibly yummy,so good I ate a portion cold as a snack.I hate salads in winter and these will fit the bill as comfort food and a veggie serving ! - 10/18/10

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  • Incredible!
    5 of 6 people found this review helpful
    I do roasted veggies all the time, but wanted to add the spices and balsamic vinegar to change it up= really wonderful thanks for the recipe. This will be a staple. - 1/1/10

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  • Incredible!
    5 of 5 people found this review helpful
    this recipe was easy to make & delicious I Made it as part of my Thanksgiving dinner. It is a keeper - 11/26/09

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  • 4 of 4 people found this review helpful
    This was my first time for parsnips and turnips, too, and I loved them! Next time, I may add a little something to give it a little kick, like cheyanne pepper or the like! Will make again! - 11/27/09

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  • 4 of 6 people found this review helpful
    Going to try this tonight. Went to the farmer's market today and got japanese sweet potatoes, small squash, turnips, broccoli, apples. I am also going to add a banana for some sweetness. - 11/17/09

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  • 3 of 3 people found this review helpful
    Since it is spring and fresh root vegetables are a way off in my locale, I thought that I would mention that this also work well with spring/summer vegetables. I do a version of this with zuchinni and yellow squash, onions, colored peppers, asparagus - whatever I have in alum pan or foil on grill. - 5/10/11

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  • Good
    3 of 5 people found this review helpful
    I make mine with a teaspoon of honey rubbed over them - it carmelises and is absolutely delicious. - 2/12/11

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  • 3 of 3 people found this review helpful
    This is a great side, and the nutrition values are so healthy. I make a version substituting Dijon mustard for the oil, or part of the oil, and have found the mustard is not obvious when baked. - 11/23/10

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  • Very Good
    3 of 3 people found this review helpful
    Never would I have though of putting balsamic vinegar on roasted vegs. Never willl I now forget it! VERY GOOD. - 10/25/10

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  • Very Good
    3 of 3 people found this review helpful
    I cooked mine a little longer than 30 minutes. I like my veggies cooked very well. Awesome recipe!! - 10/15/10

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  • Very Good
    3 of 4 people found this review helpful
    I will make this again :) Yum. - 1/2/10

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  • 3 of 4 people found this review helpful
    Cooked for 45 minutes, my family liked sweet potatoes, onions, garlic. Carrots a bit underdone inside, too dark outside. Did not use parsnips or balsamic vinegar at end. - 12/20/09

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  • Very Good
    2 of 10 people found this review helpful
    I cant wait to try it... maybe this weeken - 12/16/09

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  • 2 of 4 people found this review helpful
    Sounds delish! With out loosing anything on flavor! I will have to make it before Thanksgiving as well as after :) - 11/13/09

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  • Very Good
    1 of 1 people found this review helpful
    I make this all the time, sometime add portabello mushroom. I put everything in a ziplog bag, zip it and shake it a bit to get all the spices mixed with veggies (saves in washing a bowl!!!). Then follow the recipe but bake in 400. it roasts and caramelizes. - 1/15/12

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  • Incredible!
    1 of 1 people found this review helpful
    I made this last night with grilled pork tenderloin and cabbage salad - it was wonderful! - 11/30/11

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  • Incredible!
    1 of 1 people found this review helpful
    I love roasted vegetables! - 11/24/11

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  • Very Good
    1 of 1 people found this review helpful
    I omitted the garlic and turnip and added brussels sprouts, squash and Yukon gold potatoes and added curry powder to the spice mix. Like the Chef's Tip says, almost any fall vegetable will do! - 11/10/10

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  • Very Good
    1 of 1 people found this review helpful
    made this for years. Use apple cider and balsamic together. wonderful! - 10/20/10

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  • Very Good
    1 of 1 people found this review helpful
    Yup - better than any old steak!!! - 10/19/10

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  • Incredible!
    1 of 1 people found this review helpful
    I made this for dinner last night and oh. my. goodness. It was so yummy! This will be a new fav. in our house! Thank you Chef Meg :) - 12/16/09

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  • 1 of 5 people found this review helpful
    this a new recipe 4 me, but i will try, sure does sound good, thanxs - 12/15/09

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  • 1 of 1 people found this review helpful
    I thought I'd give this a try on my outdoor barbeque. Keep the vegies either whole or thick cut. - 11/12/09

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  • Incredible!
    1 of 6 people found this review helpful
    I can't wait to have this entire menu onThanksgivings Day . Thank you - 11/11/09

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  • Love! - 5/12/14

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  • Wow, this was fantastic. I made the olive oil mix as directed, but on the veggies, I also added blue hubbard squash, red potato, red bell pepper and brussell sprouts. Had some leftovers for lunch today. SO good. - 11/24/13

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  • tried for first time last night. I wasn't sure what add so I did salt pepper cayenne and a dash or two of chipotle, had a very small kick (I don't do spicy) and my husband who doesn't like cauliflower. loved it! this is my new way to do veggies! can't wait to try new veg & seasonings - 11/13/13

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  • My husband and I really enjoyed these and I'll be making them again when the boys are home. - 11/12/13

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  • I made this for the first time and I did it for a group of people, figuring that the variety of vegetables would please everyone. And it did !!! - 6/30/13

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  • Great way to get veggiesin during the winter! - 6/12/13

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  • I can't stop picking. Delicious. - 4/20/13

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  • Lovely low cal, low fat side dish - 3/7/13

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  • It's got to be good if my teenager says he would eat it again and neither of us had ever had turnips or parsnips before. Was an excellent balancing side dish to the Spicy Turkey Mini Meatloaves from the Sparkpeople cookbook. - 2/12/13

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  • This is a good base, but I would recommend that you use vegetables you like. - 1/26/13

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  • one of my newly found favorites. I never would have thought that I would like parsnips or turnips, but i loved it! - 12/2/12

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  • Loved it. Had to bake a little longer than listed, but it came out wonderfully. I brought it as my healthy side for Thanksgiving dinner, and the whole family loved it - Thank you! - 11/23/12

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  • Excellent!! Didn't change a thing! - 11/8/12

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  • Delicious. I didn't have thyme, so I used basis today. My mother and I really enjoyed this. - 10/30/12

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  • It is pretty good. I add more garlic and note that it will take closer to 40 minutes to cook. I'm happy with it. Note that the turnip has a strong... earthy flavor, like a radish. I swapped the turnip for potatoes. - 10/18/12

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  • Loved this! I only had sweet potatoes, pumpkin & carrots on hand & used Epicure vegetable seasoning & pot herbs seasoning and it turned out great. - 10/12/12

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  • I make a version of this a couple times a week, only my rule is 20 min per 1/2 " of veg thickness at 450 degrees F. I drizzle with olive oil and sprinkle salt. Leftovers make excellent soup! - 10/8/12

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  • Great recipe! The vegetables cook at different rates which can lead to some firm, others mushy. Some suggestions have a lot of spices added - I think they're better just like the recipe dictates. The flavor of the vegetables can shine through. - 10/1/12

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  • Tasty recipe. I like the ideas below to enhance it. I added butternut squash and I used roasted garlic grape seed oil plus I added more seasoning. I had to bake it for an hour to get the veggies a little softer. - 9/30/12

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  • I make this with onions, peppers, zuccini, corn, cucumber and you can also add garlic cloves if you want. Roast at 450 for 20 min with a little eevo and pepper, stir partway into roasting. Eat alone or scoop with white corn chips - 9/28/12

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  • I made this with beets, carrots and zucchini. I loved the balsamic vinegar addition and oh my was this good. I didn't need to add butter to make the veggies edible!!! - 9/20/12

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  • Oh my goodness, these were sooo good. I have never cooked with rosemary or thyme and I keep seeing it in all the healthy recipes and wanted to try it. I paired these with "mock" fried chicken and my family (18,16,14 & 5) went to town, all had seconds. THEN, i told them it was 'diet' food. lol. - 9/13/12

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  • I like the vegetables but don't care for the seasonings. I think I will try other seasonings. - 9/10/12

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  • Wonderful
    - 9/9/12

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  • Endless possibilities! Yummo... - 7/31/12

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  • Colorful, sweet (naturally), tasty, and filling. What could be better?! - 7/9/12

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  • I loved this. Easy and yummy. Why wait for Fall or Winter? - 6/30/12

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  • I roast veg all the time to go with a roast dinner as i dont like mushy root veg. its really nice when placed in a mixing bowl with a bit of oil and honey and a touch of pepper. then just toss it all together so that everything is coated then tip into an oven tray. - 6/30/12

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  • Made a variation of this over the weekend. Mine included sweet & russet potatos, baby carrots, baby bella mushrooms, zucchini, red & yellow peppers, red onion, & grape tomatoes. Baked 1/2 hr (added soft vegs the last half). Used dill instead of rosemary & added balsamic before cooking. Super Yum! - 5/15/12

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  • Sounds great, I will try this in the summer when the root vegetables are more plentiful. - 4/10/12

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  • This is an outstanding way to incorporate new vegetables into the menu, easy and very good. Thanks for creating this one! - 4/5/12

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  • Yum!! - 3/24/12

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  • Make extra! They're excellent in hash with eggs the next day. - 2/24/12

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  • I paired this with grilled salmon last night and it was DELISH. I would eat it as a main entree. balsamic vinegar on the side, so I tried it with and without, yummy BOTH ways!!! - 2/13/12

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  • This was just what we needed-- great flavor, nutritious and filling. I used butternut squash instead of the sweet potatoes and carrots because that's what I had. Worked out great! - 2/10/12

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  • This sounds delicious and I am excited to try......I love all of the ingredients! Wish I thought of this sooner. - 2/2/12

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  • such a great way to use vegetables from our CSA! I substitue whatever veggies we have on hand...so flexible! - 1/30/12

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  • I cooked this in a crock pot for 5 hours on low; it was delicious and all who ate some, enjoyed them. Yummy! - 1/29/12

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  • Can't go wrong with this! I included beets and whatever root veggies on hand with just some garlic and sea salt-YUM - 1/26/12

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  • This recipe is so awesome!! I made it for a holiday potluck and everyone was asking for the recipe. I added diced butternut squash and red potatoes and changed the spices to oregano and basil. It is so versatile and can be adapted to what you have on hand. FANTASTIC! - 1/21/12

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  • Absolutely wonderful. Roasting brings out the sweetness - 1/20/12

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  • I made this recipe as is, but had to cook it for 45 minutes to get the parsnips soft enough. I'm about to have some with lunch and just can't wait! I tried a little already and it's delicious!! - 1/19/12

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  • Wonderful dish! We have to omit the onions as hubby is allergic, but added the brussel sprouts. Hubby also used it with stock to make veggie soup. Thanks for the recipe. - 1/16/12

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  • Sounds yummy! Roasted root vegetables are so delicious. I like to add fennel and beets. Before you think "ick" try it. Both of these veggies take on very different tastes when roasted. Mellow and delicious! - 1/15/12

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  • YUMMY YUM-YUM!! - 1/15/12

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  • I have made this recipe more than once - its awesome. I don't have rosemary, so switch in dill. Otherwise I make it as the recipe calls. If you enjoy these veggies, you'll love them together in this. - 1/15/12

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  • Although I tweaked the ingredients, the bottom line is this is one recipe you want to have in your arsenal. Delicious, and the garlic, thyme and rosemary make the entire kitchen smell great!
    This was the first time I roasted vegetables, so I am very grateful for this recipe. Will make it often. - 1/12/12

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  • Mine took forever to cook and I thought I cut the pieces relatively small. I think I may play with the herbs next time - I felt it was lacking something. Overall, though it was a decent side dish (made enough for a lot of meals since there's only 2 of us) - 1/10/12

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  • I doubled the recipe, and found that it was unnecessary to double the rosemary as it was quite overpowering. I also used rutabagas in place of the turnips as they were unavailable in my area. I added the leftovers to a soup made strictly from leftovers from our Feast of the Epiphany. - 1/9/12

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  • I made this last night to go with our fish. The subs I did were, only used 1/2 the onion, 2 cloves of garlic, left out the salt & pepper, and couldn't find my Rosemary so, used a tsp of Italian seasoning. I just looked at the photo, is that how you "diced" the veggies? I made them pinky nail sized. - 1/9/12

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  • This was awesome! I had never tried parsnips or turnips before, but it gave it a great flavor. Thanks for adding a new favorite to my recipes! - 1/7/12

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  • I can see it is excellent but I cannot make it as turnips and parsnips are very scarce in South Africa - 1/7/12

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  • I added 1-1/2 lbs of butternut squash to this recipe, omitted the salt and added some Mrs. Dash Extra Spicy, and Onion and Herb seasoning, and poured the balsamic vinegar over the veggies before roasting. Served it for Christmas dinner and got rave reviews. Thanks Chef Meg for an awesome recipe!!!! - 12/30/11

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  • I added an extra parsnip and extra sweet potato plus two small white potatoes. We diced them and let them roast under Chef Meg's Roasted Chicken with Herb Oil. We needed every bit of 40 minutes for the veggies. This is a keeper. In the picture provided the veggies are not diced. - 12/24/11

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  • very good - 12/23/11

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  • this is very good . loved the flavors of it all . enjoyed to last bite . - 12/23/11

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  • I have made this recipe twice in two weeks. The second time, I was out of parsnips and turnips, so I added whole button mushrooms. Nest week, I will try doubling the recipe and freezing it in serving portions to save time. - 12/12/11

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  • Good. Will try next time with some chicken broth added. I used fresh rosemary and thyme from garden worked well. - 12/9/11

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  • I didn't have any parsnips or onions, so I used a butternut squash and one really huge turnip (about 3 pounds), carrots, onion powder, purple sweet potatoes from the garden, salt and pepper and thyme. I did it in a roasting pan, and it did take longer than 30 minutes. I will try different variations - 12/6/11

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  • I love eating roasted vegetables. I adapted this recipe to what I found at the local farmer's market, and made it with red onion, garlic, sweet potatoes, brussel sprouts and beets. My 13 year old son LOVED it!! - 12/6/11

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  • I like this recipe, it sounds lovely. - 12/1/11

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  • These vegetables were delicious and satisfying! Thanks. - 11/29/11

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  • Fantastic. I made this to bring to our Thanksgiving meal and everyone who tried it loved it and wanted the recipe. I added parmesan cheese and basil to the recipe. I also preheated my pan in the oven then put the vegetables on it. I find that really helps to keep the food from sticking. - 11/25/11

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  • Absolutely delicious!! Completed my roasted dinner completely! I did them small, like the picture in the Sparkpeople cook book, and they are incredible fast as well! - 11/25/11

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