Market Fresh: Roasted Root Vegetables

We are entering the season of root vegetables – potatoes, carrots, turnips, parsnips and more. Roasting vegetables is one of my very favorite ways to enjoy the full flavor and get the benefits of the nutrients in the root varieties. As a side dish with a recent beef roast, I combined white potatoes, sweet potatoes, carrots, onions, and turnips. I drizzled a olive oil and a little butter (the flavor of the two together is wonderful!) and finished it with fresh ground salt & pepper. It roasted in a 400 degree oven for 30-45 minutes until the vegetables were tender.


Such a perfect and easy side dish with little effort. You can combine all kinds of different vegetables and use this same method. You can switch it up with fresh or dried herbs, using only butter or only olive oil. Just remember to keep the size of your vegetables fairly consistent.

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2 responses

  1. These look beautiful! Our very favorite roasted veggie is cauliflower, but we also love butternut squash, brussels sprouts and asparagus.

    Your blog was recently recommended by my cousin Betsy on FB, and I’m really enjoying it!

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