Roasted Root Vegetables
(221)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
1 T olive oil1 red onion, sliced4 cloves garlic, peeled and cut in half2 carrots, peeled and diced1 turnip, peeled and diced1 yam or sweet potato, peeled and diced2 parsnips, peeled and diced1 t dried rosemary1 t dried thyme1 pinch salt1/2 t black pepper1 T balsamic vinegar, optional
Directions
Preheat oven to 375°F. 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).
Servings Per Recipe: 8
Nutritional Info 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

Member Reviews
  • SERENEMOM71
     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
  • IAMABASKETCASE
     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
  • JLHNELL
     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
  • 4BROOMES
     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
  • CHEMBEAR
     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
  • SUNFISHDEB
     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
  • ALLIEWIGGY
     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
  • NETEMEDTOTROLDE
     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
  • CUTTINABBY
     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
  • ANTIQUELOVER
     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
  • GRANDTAM
     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
  • READINGGAL
     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
  • SPNGNBRG
     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
  • SLJWATTS
     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
  • THROOPER62
     this recipe was easy to make & delicious I Made it as part of my Thanksgiving dinner. It is a keeper - 11/26/09
  • ASDELONG
     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
  • EXERCISETCHR
     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
  • JSIMMON1
     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
  • GL0BE_TREKKER
     I make mine with a teaspoon of honey rubbed over them - it carmelises and is absolutely delicious. - 2/12/11
  • DIANAPHOENIX
     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
  • TERRY220
     Never would I have though of putting balsamic vinegar on roasted vegs. Never willl I now forget it! VERY GOOD. - 10/25/10
  • NANADERRICK
     I cooked mine a little longer than 30 minutes. I like my veggies cooked very well. Awesome recipe!! - 10/15/10
  • MEGOONER
     I will make this again :) Yum. - 1/2/10
  • MAROO358
     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
  • LOLO122
     I cant wait to try it... maybe this weeken - 12/16/09



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