Oven-Roasted Root Vegetables

Root Veggies in a Stock Pot

Root Veggies in a Stock Pot

By Cat, Nov 2014 (Photo, right, from Wikipedia – link unknown)

See also: 1. Root Vegetables, About; Other Sites: 1. Mercola: Roasted Root Vegetables (1); 3. Best Health Magazine: 5 Reasons to Eat More Root Vegetables (3)

Root vegetables have always been a part of my daily diet. My Dad grew them in his garden; when I moved away to live on my own, root veggies were among the foods I could afford. For the most part, these were used in stews and soups, or to provide a natural ‘rack’ in a roasting pan for a cut of beef or a whole chicken. Of all these options, the latter is my favorite, as roasting in pan drippings brings our the sweet flavor of the veggies.

For lots of good information about the healthfulness of different root veggies, see my article, Root Vegetables, About. Mercola’s article (1) and Best Health Magazine article (3) provide additional information.

Oven-Roasted Root Vegetables

This recipe is adapted from Mercola’s article on Roasted Root Vegetables (1), which in turn is from the Food Network Kitchens (2), and 5 Reasons to Eat More Root Vegetables from Best Health Magazine January/February 2010) (3). The original recipe includes butternut squash with the root vegetables, but I prefer to use sweet potatoes/yams.

Whisking Dijon mustard into the olive oil before tossing with veggies brings out the sweet flavor of the veggies; or you can use just the olive oil.

The original recipe makes four 2-cup servings; I’ve reduced it to make 2 or 3 servings.

Ingredients & Equipment

  • 1 pound sweet potatoes or yams, scrubbed
  • 3/4 pound Yukon gold potatoes, scrubbed
  • 3/4 pound medium beets, scrubbed and tops trimmed
  • 1 medium red onion
  • 1 -2 carrots (about 4 ounces)
  • 1 – 2 parsnips * (about 4 ounces)
  • 8 – 10 cloves garlic, peeled
  • 1 Tbsp olive oil, plus more for drizzling
  • 1 Tbsp Dijon mustard (optional)
  • 3/4 tsp unrefined sea salt, or to taste
  • Freshly ground black pepper
  • Equipment:
  • 2 rimmed baking sheets
  • large bowl

* Cook’s Note (2): Some very large parsnips have a pithy core, which should be trimmed before cooking.


  1. Place baking sheet in oven and preheat to 425°F.
  2. Prep veggies: Scrub sweet potatoes/yams, potatoes, beetroot, carrots, and parsnips; cut all of these vegetables into 1 ½-inch pieces and place in a large bowl.
  3. Remove dried skin of onion, then cut through the base core (to keep layers in chunky pieces), and add to bowl.
  4. Separate and peel the cloves of garlic and add to bowl.
  5. Optional: whisk Dijon with the olive oil.
  6. Toss veggies with olive oil (or dijon/olive oil mixture), salt and pepper in the bowl. Season generously with pepper.
  7. Carefully remove the heated baking sheet from the oven, brush or drizzle with olive oil. Spread vegetables evenly over the sheet, spreading them out to assure they don’t steam while roasting.
  8. Roast in oven until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

The original recipe (which I have adapted) is Copyright 2005 Television Food Network, G.P. All rights reserved. From Food Network Kitchens


  1. Mercola’s article on Roasted Root Vegetables: articles.mercola.com/sites/articles/archive/2014/11/09/roasted-root-vegetables.aspx;
  2. Food Network Kitchens “Roasted Root Vegetables Recipe” (foodnetwork.com/recipes/food-network-kitchens/roasted-root-vegetables-recipe.html),
  3. Best Health Magazine, Jan/Feb 2010: 5 Reasons to Eat More Root Vegetables (besthealthmag.ca/eat-well/nutrition/5-reasons-to-eat-more-root-vegetables)

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