Roasted Root Vegetables

Roasted Root Vegetables

4.4 of 5 (201)
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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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This recipe sings of the fall and early winter harvest.

This recipe sings of the fall and early winter harvest.

Number of Servings: 8


    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


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!


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

  • 69 of 80 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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  • 56 of 56 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!
    28 of 28 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
    21 of 21 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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  • 16 of 17 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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