Roasted Root Vegetables


(use any 4-lb combo of hardy root vegetables to make this dish)

  • 1 lb turnips
  • 1 lb rutabagas
  • 1 lb carrots
  • 1 lb parsnips
  • 3 shallots, halved
  • 1/2 cup olive oil
  • 2 Tbsp chopped fresh rosemary
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 8 garlic cloves


  1. Preheat oven to 400 F.  Peel first 4 ingredients; cut into 1-inch pieces.  If your carrots are small enough, leave them whole.  Toss with shallots, olive oil, rosemary, salt, and pepper.  Place in a single layer in a 17×11-inch jelly roll pan.  Bake 30 minutes, stirring halfway through.  Add garlic; bake another 45 minutes or until tender, stirring at 15-minute intervals.

Note: you can prepare this 4 hours ahead: cool in pan for 30 minutes or to room temperature.  Reheat: bake at 450 F for 10-15 minutes until hot.

Source: Southern Living magazine, November 2013 (pg. 98)


2 Comments Add yours

  1. Ani says:

    Nothing better than roasted root veggies during the fall and winter months. I love all of these and I would probably toss in a sweet potato too!

    1. Shelly says:

      What a good suggestion! I’ll try that!

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