Mixed Root Vegetable Roast

The possibilities for a root vegetable roast are endless our list is merely a suggestion! Choose a vivid variety from whatever is available!

Nutritional Information

Per serving (Makes 6 servings):
  • Calories147 (42% from fat)
  • Carbohydrate20g
  • Protein3g
  • Fat7g
  • Saturated Fat1g
  • Cholesterol0mg
  • Sodium244mg
  • Calcium40mg
  • Fiber4g


  • 2garlic cloves, smashed
  • 1/2large red onion
  • 1/2 fennel bulb
  • 1beet
  • 1/2turnip
  • 1sweet potato
  • 2small red potatoes
  • 1cup Brussels sprouts
  • 2sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 3tablespoons olive oil
  • 1/2teaspoon kosher salt
  • 1/4teaspoon freshly ground black pepper
Mixed Root Vegetable Roast


  • 1Preheat the oven to 450°F. Line the baking pan with foil. Cut all of the vegetables into similar sized pieces, about 1/2 to 1 inch.
  • 2While the oven is preheating, gently toss all of the ingredients into a large bowl to coat with the olive oil, salt and pepper. Transfer to the prepared baking pan.
  • 3Once preheated, place the pan into the oven. Bake for 35‐45 minutes, or until the vegetables are browned and tender.
  • 4Transfer to a platter and serve.