Roasted Root Veggies

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4–6 cups assorted root veggies (turnips, radishes, carrots, parsnips, potatoes, yams, etc.), sliced in diagonal chunks or wedges of around the same size
1 onion, sliced in eighths (optional)
2–3 garlic cloves, minced (optional)
Olive oil
Salt and pepper to taste


  • Preheat oven to 425 °F.
  • Very lightly coat the bottom of an edged baking pan with olive oil.
  • Toss all vegetables together in a bowl with enough olive oil to lightly coat, and spread onto the pan. Sprinkle lightly with salt and pepper.
  • Roast until veggies are soft and just beginning to caramelize, about 40 minutes, carefully turning once after about 25 minutes.
  • Add more salt and pepper to taste, and serve.

Serves 4 as a side dish or appetizer. Prep time, 15–20 minutes; cook time: 40 minutes.

Cook’s note: It’s best not to try turning the vegetables until they’ve started to brown on the bottom, otherwise they’ll fall apart.

Also try including Brussels sprouts and/or thickly sliced fennel bulb.

Comments (1)

  • anon

    Awww, pretty color!!! This sounds wonderful! But you simply must try some Himalayan pink salt. I get mine from Sustainable Sourcing The flavor is so much better than regular salt!

    Thanks for sharing this recipe—I can’t wait to try it!

    Nov 11, 2011

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