Roasted Root Vegetables

SERVES: 6

COOK TIME: 40 Min

When the root vegetables are on sale at your market, you've got to fill up a few bags, 'cause you're going to need them to make this recipe for Roasted Root Vegetables. Roasted vegetables are good as-is, but by tossing them in just a little olive oil and adding some basic seasonings, we really enhance their flavors!

What You'll Need

1/4 cup olive oil
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
1 sprig of rosemary, coarsely chopped
3 white potatoes, cut into 2-inch chunks
3 carrots, peeled and cut into 2-inch chunks
3 parsnips, peeled and cut into 2-inch chunks
1 rutabaga, peeled and cut into 2-inch chunks
1 red onion, peeled and sliced into half moons

What to Do

Preheat oven to 425 degrees F.
In a large bowl, combine oil, garlic powder, salt, pepper, and rosemary; mix well. Add vegetables and toss until evenly coated. Place vegetables in a single layer on 2 baking sheets.
Bake 40 to 45 minutes, or until vegetables are fork-tender.

Notes

There are so many tasty combinations of roasted veggies in our collection of Easy Oven Roasted Vegetables.

Up Next:

Roasted Winter Veggies

Your Recently Viewed Recipes

Rate

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

kmcartoonity 62072 74

Sep 13, 2017

I've found that white potatoes can cook up a little more quickly than the rest of the veggies, so I might cut them a little bit larger in size, or even use the more dense sweet potatoes in their place. It could be fun to use those multi - colored rainbow fingerling potatoes too. Use what you like and be creative - these recipes are meant to be a helpful guide, but nothing is set in stone.