Oven Roasted Root Vegetables

Oven Roasted Root Vegetables

“One of my goals as a mother has been to have my children enjoy vegetables. In that effort, one of the things I've found is that the children in my family all prefer most vegetables roasted over steamed or boiled. The roast roots are a great Fall recipe because most of these and other root vegetables are available so inexpensively at the farmer's markets. In this recipe I use vegetables that many adults have never heard of, much less eaten. However, it makes a wonderful mix of colors and flavors that add interest to a meal.”
- Robin Councilman


Makes 6 to 8 servings

2 medium red skin or white potatoes, peeled and sliced
1 large sweet potato, peeled and sliced
2 medium carrots, peeled and sliced
1 medium potato or sunchoke, peeled and sliced
½ rutabaga, peeled and sliced
1 golden beet, peeled and sliced
1 parsnip, peeled and sliced
1 tablespoon sunflower oil or vegetable oil
½ teaspoon salt


Heat oven to 400 degrees. Place vegetables in ungreased rectangular pan, 9×13 inches. Stir in vegetable oil and salt. Bake 30 minutes or until vegetables are tender when pierced with fork.

No Comment


Sorry, the comment form is closed at this time.