Roasted (mostly) root vegetables

This dish is easy, flexible, low-fat, and DELICIOUS! It’s perfect for the fall when the various ingredients ae plentifully available in high quality. Here’s my latest batch waiting to be popped in the oven.


You can use any or all of the following root vegetables, using at least 4 or 5 makes for a more interesting dish. To my taste, the onion, carrots, and garlic are the flavor backbone, so I always include those. Peel and cut into 1 to 1-1/2 inch chunks (leave garlic cloves and shallots whole).

White potato
Sweet potato

Winter squash and Brussels sprouts, while not roots, are worthy additions. Cut the peeled squash into chunks as above. For the sprouts, cut a thin slice off the stem end if it has discolored and remove any damaged leaves.

Set the garlic aside and toss everything else in a large bowl with about 1/4c of olive oil and some salt & pepper. I like to throw in some fresh chopped rosemary or thyme, too. Transfer to a baking pan that will hold everything in 1 or 2 layers. Bake at 425 for half an hour, add the garlic, and use a spatula to redistribute the vegetables. Bake an additional 15 minutes or until the vegetables are cooked thru. If they have not browned as much as you would like, run the pan under the broiler briefly. Can be served hot or at room temperature.

Explore posts in the same categories: Sides, Vegetables/potatoes/rice, Vegetarian

One Comment on “Roasted (mostly) root vegetables”

  1. Ani Says:

    Lovely! Were roasting parsnips, brussel sprouts, and sweet potatoes this holiday. Happy Thanksgiving!

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