Roasted Root Vegetables

Rate this Recipe
Roasted Root Vegetables
4.50 Rating


  • 4 root vegetables, choose a variety from potatoes, rutabagas, turnips, parsnips, beets, sweet potatoes, etc.
  • 2 carrots, chopped
  • 1 medium onion, chopped
  • 3 Tablespoons vegetable oil
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 3 Tablespoons Parmesan cheese


  1. Wash hands with warm water and soap. Wash vegetables with water before preparing.
  2. Preheat oven to 400°F.
  3. Cut vegetables into large chunks.
  4. Place in a medium bowl and pour oil over top. Add seasonings or Parmesan and mix well.
  5. Spread an even layer on a baking sheet. Bake for 1 hour or until tender. Check a few vegetables to see if they are tender.
  6. Serve warm. Refrigerate leftovers for up to two days.

Nutrition Facts (Per Serving)

Calories, 220; Carbohydrate, 27 g; Protein, 4 g; Total Fat, 12 g; Saturated Fat, 2 g; Trans Fat, 0 g; Cholesterol, 5 mg; Fiber, 5 g; Total Sugars, 8 g; Sodium, 123 mg; Calcium, 108 mg; Folate, 58 mcg; Iron, 2 mg.

Makes 4 servings; ¼ of the pan each.