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Roasted Root Vegetables

Submitted by: Stephanie Brown

Roasted Root Vegetables

A wonderful medley of flavors and textures.
Servings: 6-8


The Ingredients

6 Small Potatoes
1-2 Yams or Sweet Potatoes
1-2 Medium to Large Turnips
1 Large Celery Root
3 Medium to Small Beets
1-2 Medium to Large Onions
1 Head of Garlic
3-4 Carrots
Salt to Taste
Pepper to Taste
1/4 Cup Olive Oil (enough to coat)
3-4 Sprigs of fresh Rosemary or Thyme


Preheat the oven to 400 Degrees Fahrenheit.

This recipe tastes great with all kinds of roots. Add kohlrabi, parsnips, and rutabagas to this recipe too if you have them.

Peel the celery root and yam. Cut the carrots into half-inch thick rounds. Dice the onions. Cut the other vegetables into one to two-inch cubes. Press or dice the garlic, and mix with the olive oil.

Toss the vegetables with the olive oil until they are coated. Salt and pepper the vegetables to taste. Place them into a large baking dish, layering in the herb sprigs. The more the vegetables are spread out, the faster the dish will cook.

Cook the dish 45 minutes for a shallow dish, and an hour for a deeper dish. For a deeper dish stir the vegetables every twenty minutes for even roasting.

Barbara Says:
Mar 19th, 2012 at 12:11 pm

Just use your imagination.  Brussel Sprouts roast beautifully, as does cauliflower and colored bell peppers.  But not squash!  Vary the herbs each time for an unusual taste.

Charlotte from Peaceful Valley Says:
Nov 28th, 2012 at 1:17 pm

Barbara, Thanks for your tips! Now that we are into rainy, winter weather this recipe looks better than ever.

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