Roasted Root Vegetables

March 5, 2019
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I’m a HUGE fan of roasting vegetables. Really anything. It’s an easy way to get dinner on the table while you are doing other things like, cleaning the kitchen, helping kids with their homework, making the rest of the dinner or really anything else that goes on during the witching hour.

2-3 lbs assorted Root Vegetables (Sweet Potatoes, Parsnips & Turnips are my fav)

Olive oil

Kosher Salt


  1. Heat your oven to 400º

  2. Peel & julienne your vegetables. Make them about the size of your pinky

  3. Add the vegetables to a insulated baking sheet. Coat them with olive oil (probably about 2-3 tablespoons), season with salt & pepper to taste. Toss them around until they are evenly coated

  4. Place them in the oven & plan on roasting them for about 40 minutes but keep an eye on them. Depending on how small you sliced the vegetables & how crowded the sheet pan is the timing could be different.

  5. They are done when the vegetables are soft & have a little bit of color on the edges.

  6. Enjoy

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