Roasted Root Vegetables


September 24, 2011 by Sara Kreidler

This is less of a recipe than a general guideline.  Pretty much any root vegetable will work well in the mix (try turnips, small onions, or sweet potatoes), and you can add sturdy mushrooms like cremini or portabella too (I realize they’re not roots, but they roast nicely and play well with roots).

You can also season with any dried herbs you like; we kept it simple and just used salt and pepper because we served these with very flavorful braised short ribs in tomato sauce.


  • 5 parsnips
  • 3 carrots
  • 10 small red skinned potatoes
  • 2 tablespoons olive oil
  • Salt and pepper


  1. Pre-heat oven to 350 degrees.
  2. Scrub the vegetables and cut into large (2 inch) chunks.   Place vegetables in a 13 x 9 pyrex baking dish, drizzle with olive oil and toss well to coat.   Season with salt and pepper.  Bake for 1 hour or until vegetables are fork tender.  Serve hot.

3 thoughts on “Roasted Root Vegetables

  1. […] ma vie en food cooking, canning & csa-ing Skip to content Homeabout ma vie en foodcooking indexcanning inventorycsa inventorylocal linksbookshelf ← Sauerkraut: Phase 2 Roasted Root Vegetables → […]

  2. Janice Molinari says:

    Still loving reading and looking at your blog. I am requesting a jar of jalapenos and beets. They can be my Christmas present!!!!

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