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Roasted Root Vegetables

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Roasted root vegetables are a perfect autumn or winter vegetable dish. They are appropriate beside an extravagant prime rib dinner or an everyday meat loaf. Vary the herbs to go with your menu and enjoy this dish until spring.

My friend Colin brought this dish to a Pot Luck dinner years ago and I’ve been making it ever since. We call them Colin’s Roasted Vegetables. So instead of the usual store bought veggie tray for your next Pot Luck take this recipe in a nice casserole dish and graciously accept the compliments.

When I dig up carrots and beets from my garden I know it’s time for oven roasting vegetables. Of course you can and should buy all kinds of root vegetables. Produce shelves are stocked with a mind boggling array of foods flown from all over the globe. Only if you pay attention do you know what vegetables are in season. Fall is the time to try a root vegetable you may not be familiar with.

Root Vegetables

Root vegetables are anything that grows under the ground like carrots, beets, parsnips, potatoes, sweet potatoes, turnips and rutabagas. I’m sure there are a few more too.

Beets are often referred to as an under appreciated vegetable. They will turn everything red, that is their downfall. But don’t overlook them. If you want to avoid that red tinge just cut the beets and toss them with oil and herbs separately. I spread them in one corner of the baking sheet to cook. Only when the entire dish is done do I toss them all together and serve.

Cook Once, Eat Twice – Roasted Root Vegetables

Roasted vegetable and especially beets are delicious on salads so plan ahead and make extra.  I love them in this fall  Salad with Beets, Goat Cheese and Pine Nuts. Sometimes when I’m roasting veggies I make a separate small foil package of beets and roast them in the oven just to make this salad.

Do you have a favourite combination of root vegetables or  do you want to give a shout out to some under appreciated vegetable? Let me know in the comments below.


8 cups of your favourite root vegetables, cut to about the same size
carrots, beets, potatoes, sweet potatoes, parsnips or cauliflower
2-3 tsp minced fresh garlic
3-4 Tbsp olive oil
1 tsp each of dried rosemary, thyme and oregano
salt & pepper to taste


Preheat oven to 400°F. Line one or two large baking sheets with parchment paper.
Cut all the vegetables into similar sized pieces and put them in a large bowl or on the baking sheet.
Drizzle with olive oil and toss until all vegetables are coated with oil.
Sprinkle with herbs, salt and pepper then toss everything to coat evenly.
Spread vegetables in a single layer onto 1 or 2 baking sheets.
Cover loosely with foil and bake for 30 minutes.
Remove the foil and bake another 30 minutes until all the vegetables are cooked through. Start checking after 45 minutes of cooking time.


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