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Easy Roasted Root Vegetables

8-12 slender carrots, peeled and trimmed 8 turnips, peeled 6-8 fingerling potatoes, scrubbed and cut length wise in halves 1-2 parsnips, peeled, trimmed and cut diagonally into 1-inch thick slices 1 or 2 medium onions, trimmed, peeled, and halved each into quarters 1 or 2 large beets, peeled and cut into thick wedges 1 celery root, trimmed and halved 1-2 kohlrabi bulbs, peeled and cut into thick wedges 1 whole head garlic, peeled and cloves cut in halves 2-3 sprigs fresh rosemary, sage or thyme salt Pepper Extra virgin olive oil

Preheat the oven to 400 degrees F.

Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.

Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course. #rootveggies #recipes #brownfamilyfarm

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