Roasted Root Vegetables

roasted-root-vegetables-recipe Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro


  • 6 ounces red potatoes, quartered
  • 6 ounces parsnips, peeled and sliced diagonally into 2-in. pieces
  • 6 ounces carrots, cut diagonally into 2-in. lengths
  • 4 ounces turnips, cut into ½-in. wedges
  • 4 ounces golden beets, cut into ½-in. wedges
  • 6 unpeeled medium cloves garlic
  • 3 sprigs rosemary
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  1. Preheat oven to 425°F. Line a large rimmed baking sheet with foil. Combine potatoes, parsnips, carrots, turnips, beets, garlic and rosemary in a large bowl. Drizzle with oil; toss to coat. Sprinkle with salt and pepper; toss to coat. Arrange vegetables in a single layer on baking sheet. Roast, stirring halfway through, until vegetables are caramelized and tender, 25 to 30 minutes. Squeeze garlic pulp from cloves. Discard rosemary sprigs.

  • Active:
  • Total:
  • Yield: 4 servings

Nutritional Information

Calories per serving: 219
Fat per serving: 14g
Saturated fat per serving: 2g
Cholesterol per serving: 0mg
Fiber per serving: 5g
Protein per serving: 3g
Carbohydrates per serving: 23g
Sodium per serving: 567mg
Iron per serving: 1mg
Calcium per serving: 54mg

Good to Know

You can change up the mix of vegetables in this dish. Just keep the total weight about the same.
Robin Bashinsky