Roasted Root Veggies

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This basic recipe  for roasted winter root veggies is one we turn to again and again with different mixtures depending on what’s at the market. I love how, after about 15 minutes, the kitchen is perfumed with a deep, sweet scent that lingers well past dinner. These seasonal winter vegetables are super versatile too. Serve them with anything–or on their own–or fold them into pasta or a frittata. And it’s a perfect recipe to practice your knife skills.

Roasted Root Veggies


Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: Serves 8


  1. 10 cups (1-inch-cubed) mixed root vegetables (like turnips, parsnips, sweet potatoes, carrots, celery root and rutabaga)
  2. 2 cups thickly sliced onion
  3. 2 tablespoons extra-virgin olive oil
  4. Sea salt and freshly ground black pepper
  5. 3 sprigs of thyme
  6. 2 tablespoons cider vinegar


Preheat oven to 450 F.

In a large bowl, toss vegetables with olive oil and a pinch of salt and pepper. Spread into a large roasting pan and lay thyme sprigs on top.

Roast for 45 minutes, turning the vegetables with a sturdy spatula every 10 minutes after the first 15 minutes. Vegetables should be caramelized on the outside and tender on the inside, and some will be slightly charred and collapsed.

When vegetables are done, remove from oven, pour in vinegar and toss to coat, scraping up and bits stuck to the bottom of the pan. Season with additional salt and pepper if desired.

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  • Janelle

    Can I cut the veggies up and toss with olive oil the day before I cook them?  Or will they turn color?

  • Lia Huber

    You can totally do that, Janelle. In fact, I just did it yesterday. Just make sure they’re all coated with olive oil (massage them around), keep them in an airtight ziploc bag and hold off on adding the salt and pepper until you’re ready to roast.

  • Janelle

    I served these to 18 people for Christmas Dinner instead of mashed potatoes.  People raved about them…and my house smelled fabulous while they were roasting!

    • Lia Huber

      I’m so glad! Talk about a nourishing experience … Merry Christmas!