Roasted Root Vegetables

Oh, the joys of winter. I love the colder months because I get to wear layers, wrap Christmas gifts, make pecan cream cake, drink hot chocolate in abundance, and enjoy root vegetables! Yes, you can get root vegetables like parsnips, sweet potatoes, carrots, beets, rutabaga and turnips almost year round, but November to February seems like the best time to enjoy root veggies in abundance and in many ways from oven roasted to creamy soups to hearty stews.

Root Vegetables Are Good For You

The best part about eating root vegetables is that they’re really good for you, especially when you have them raw in salads and smoothies. They include vitamins A, B, C, antioxidants and iron. They also include complex carbohydrates and fiber that makes you feel fuller quicker, which is why root vegetables are a popular food for men and women who are on a weight loss and fitness plan.

root vegetables
Carrots on the left, rosamary sprig, parsnips, and a sweet potato

Where To Buy

I try to buy locally at farmer’s markets and special sections of supermarkets where local produce is sold. However, I often find great looking produce at Trader Joe’s and Lowe’s Foods. Today, I picked up a few root vegetables from the low-cost organic foods store, Trader Joe’s. The prices were great — colorful organic carrots ($1.79 for a bag of 9) , parsnips ($2.49 for a bag of about 5), and fresh rosemary and thyme ($1.59/package). 

Root Vegetables

Roasted Root Vegetables
Roasted Root Vegetables

 

 

roasted root vegetables | This American Plate
Roasted Root Vegetables
Print Recipe
Servings Prep Time
4 30 minutes
Cook Time
45 minutes
Servings Prep Time
4 30 minutes
Cook Time
45 minutes
roasted root vegetables | This American Plate
Roasted Root Vegetables
Print Recipe
Servings Prep Time
4 30 minutes
Cook Time
45 minutes
Servings Prep Time
4 30 minutes
Cook Time
45 minutes
Ingredients
Servings:
Instructions
  1. Wash, peel and chop your root vegetables.
  2. Pre-heat oven to 385 degrees Fahrenheit.
  3. Layer the chopped vegetables in a pan to prepare them for roasting. I used a glass Pyrex 9x13 pan.
  4. Pour the olive oil over the vegetables and mix with a large spoon to distribute the oil over the vegetables.
  5. Add the thyme, rosemary, garlic, salt and pepper. Stir with a large spoon until herbs, garlic and spices are distribute throughout the vegetables.
  6. Place the uncovered dish into the oven and cook for 45 minutes, stirring and checking for doneness every 20 minutes.
    roasted root vegetables in the oven | This American Plate
  7. Remove the vegetables from the oven and serve.
    Roasted Root Vegetables | This American Plate
Recipe Notes
  • Colorful carrots are nice, but plain old orange carrots would work perfectly. The carrots have no difference in taste, just color.
  • I cooked my root vegetables for 45 minutes and the carrots still had a slight snap. The potatoes and parsnips were done and more like a baked potato texture. If you like your root vegetable more or less done, just adjust your roast time. I would suggest 40 minutes minimum and 50 minutes maximum.
  • Consider added other root vegetables like beets, radish, turnips, rutabaga, celery root, shallots.
  • Learn more about root vegetables >>
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