Roasted Root Vegetables

[click image to enlarge]

The winter brings an abundance of colorful root vegetables. If you roast them, the natural sugars intensify and make a great side to dishes like pork, chicken, or lean steak. Keep this simple recipe in mind and you'll find roasting is a great, easy way to cook up winter vegetables.

This combination was inspired by a recent trip to the farmer's market where I found purple (Japanese) sweet potatoes, but feel free to mix and match sweet potatoes, purple or red potatoes, or any other root vegetable. Just cut all vegetables to the same size and they will roast up fine.

Servings: 6 servings


  • 3 parsnips, peeled, small chop
  • 3 carrots, peeled, small chop
  • 2 beets, peeled, small chop
  • 1 purple sweet potato, peeled, small chop
  • 2 teaspoons olive oil
  • 1 teaspoon honey (optional)
  • ⅛ teaspoon salt (optional)

*Add honey for a touch of sweetness if desired.


  1. Toss the vegetables with olive oil and salt (optional). I separated the carrots and parsnips from the beets and potatoes to keep the colors bright, but it's not necessary.
  2. Roast on a baking sheet or roasting pan. Lay them flat if you can so they can crisp up. Roast at 425°F for 20 minutes, then turn, and roast for 20 more minutes or tender.

Also appropriate for Vegetarian, Vegan and Gluten Free diets.

nutrition facts label for Roasted Root Vegetables

For photographs and detailed instructions, please visit