Roasted Root Vegetables

Roasted root vegetables offer the savory side dish you need to complete any weeknight supper or holiday feast. Mix and match the veggies, depending on what is in season or what you have left in your fridge! Use any 4-lb. combo of hardy root vegetables to make this simple side.

Stuffing-Stuffed Onions
Hollow out and fill roasted onions with a chunky stuffing for a twist on the hearty casserole version. Photo: Photo: Iain Bagwell; Styling: Caroline M. Cunningham 
Active Time:
30 mins
Total Time:
1 hrs 45 mins
6 servings


  • 1 pound turnips

  • 1 pound rutabagas

  • 1 pound carrots

  • 1 pound parsnips

  • 3 shallots, halved

  • 1/2 cup olive oil

  • 2 tablespoons chopped fresh rosemary

  • 2 teaspoons kosher salt

  • 1 teaspoon black pepper

  • 8 garlic cloves


  1. Preheat to 400°. Peel first 4 ingredients; cut into 1-inch pieces. (If your carrots are small enough, leave them whole.) Toss with shallots and next 4 ingredients. Place in a single layer in a 17- x 11-inch jelly-roll pan. Bake 30 minutes, stirring halfway through. Add garlic; bake 45 minutes or until tender, stirring at 15-minute intervals.

  2. Note: You can prepare 4 hours ahead: Cool in pan 30 minutes or to room temperature; bake at 450° for 10 to 15 minutes or until hot.

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