Roasted Root Vegetables
Prep time
Cook time
Total time
Recipe type: Sides
Serves: 6
  • 2 medium red potatoes
  • 1 medium sweet potato
  • ½ large celery root
  • ½ large rutabaga
  • 1 turnip
  • 2 medium carrots
  • 2 medium parsnips
  • ½ Tablespoon dry herbs
  • ¼ cup oil
  • salt, ground black pepper
  • 2 garlic cloves, minced
  • 2 medium onions, shallots (you can just use one or the other)
  • thyme, rosemary, parsley
  1. Preheat the oven to 400 degrees Fahrenheit, putting a large (half sheet sized) rimmed baking sheet into the oven so that it gets really hot.
  2. Cut the vegetables. Cut the carrots, parsnips and turnips into 2 inch sticks. Cut the potatoes, celery root and rutabaga into 1½ inch chunks. You should have a total of 10-12 cups of cut up vegetables. You can use any combination of vegetables that you like, or omit any of them. This may look like a TON of veggies, but don't worry, they will shrink a lot as they roast.
  3. Mix all the vegetables together in a large bowl with the oil, minced garlic, dry herbs, some of the minced fresh herbs and season with salt and ground black pepper.
  4. Cut the onions and shallots into ½ inch pieces and season them with salt, ground black pepper and toss them with about 1 teaspoon of oil in a medium bowl and set aside.
  5. Place the vegetables (except the onions and shallots) on the searingly hot baking sheet into an even layer. Cover the baking sheet with aluminum foil.
  6. Roast the vegetables, covered, for about 40 minutes, until all the vegetables have softened and can be pierced halfway through with fork, but still be just a bit firm in the very center. Add onions and shallots and nestle them into the rest of the vegetables. Uncover and roast for another 15-20 minutes, until the vegetables are completely cooked through and golden brown.
  7. Add the rest of the fresh herbs. Serve warm. (Reheat in the microwave, or in a covered skillet on medium heat.)
Recipe by Olga's Flavor Factory at