Roasted Root Vegetables

By Thom Underwood - November 19, 2018

Roasted Root Vegetables

Roasted Root Vegetables are a great and simple recipe for a delicious side dish all year long! The cold weather makes me crave wintery comfort foods, like root vegetables. I made a batch of Oven Roasted Root Vegetables a couple of weeks ago, and I realized that it would actually make a tasty side dish for Thanksgiving Dinner
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Sides
Servings: 4 People


  • 1 Winter Squash Sweet Potatoes can be used as well
  • 2 peeled parsnips
  • 2 Large Carrots
  • 2 Turnips or 1 Large Rutabaga
  • 1 daikon radish
  • 1 - 2 Red Beets, cut into cubes
  • 1 - 2 TBSP extra virgin olive oil Enough to Coat all veggies
  • Salt and Pepper
  • Herbs Herbs: rosemary, thyme or sage (fresh if possible)


  • Directions: 1. Preheat oven to 375 degrees. 2. Wash and chop all vegetables into large bite-sized pieces. 3. Place in a large baking dish with sides. 4. Drizzle with olive oil; mix well to coat each vegetable lightly. 5. Sprinkle with salt, pepper and herbs. 6. 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
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