Oven-Roasted Root Vegetables

carrots-237447If you didn’t already know it, we are HUGE fans of oven-roasting vegetables. This technique uses high heat to cook the veggies, caramelizing the natural sugars found in them, resulting in a sweet and intensely-flavored dish. Now that we are well into the fall season, it’s time to switch up the veggies being roasted to the heartier root vegetables – carrots, parsnips, pearl onions, turnips, rutabagas – as well as other fall and winter favorites, like butternut squash, sweet potatoes, and brussel sprouts. Why not whip up a batch tonight? It takes about 10 minutes to prep all the veggies, and once they’re in the oven, they pretty much take care of themselves. Side dish done!

Since root veggies come from under the ground, they absorb a lot of nutrients from the soil. Even better, they contain slow-burning carbohydrates and fiber, so you feel full for a longer period of time. And there’s more! Root vegetables are immunity and energy-boosting, and they help fight diseases.

Tip for choosing the best root vegetable: It should always be firm and free of any blemishes. If the tops are still attached, look for fresh leaves to ensure maximum freshness and because some root veggie tops are eaten along with the root.


Oven-Roasted Root Vegetables

Yield: 4 servings

Calories per serving: 83

Fat per serving: 0.1 (g)

Carbs per serving: 17.5 (g)

Protein per serving: 1.1 (g)

Fiber per serving: 4.2 (g)


  • 2 large carrots, peeled and cut into 1 inch rounds
  • 2 large parsnips, peeled and cut into 1 inch rounds
  • 2 cups pearl onions, skins removed (if you can find white, purple, and yellow onions, it makes for a nice color presentation)
  • 1/2 butternut squash, peeled and cut into chunks
  • 6 brussel sprouts, quartered
  • 4 baby turnips, halved
  • 1 tbs. mixed fresh herbs
  • sea salt and fresh cracked black pepper, to taste


  1. Preheat oven to 425F. Line 2 baking sheets with aluminum foil and coat with olive oil coking spray.
  2. Place the vegetables onto the baking sheets and mist with the oil cooking spray. Toss with the fresh herbs, and a small amount of salt and pepper.
  3. Place in the oven and cook for 10 minutes. Stir once and cook another 5-10 minutes or until fork tender and lightly golden brown. Remove and place in a serving bowl.
  4. Serve with a piece of roasted fish (wild pacific halibut or black cod are great sources of Omega 3s and are in season right now), chicken, or grilled tofu.
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2 Responses to Oven-Roasted Root Vegetables

  1. Jessa says:

    This looks delicious! You know, I just recently came across this site that offers a lot of information on veg cooking and weight-loss, I’ve been learning so much from it, others might find it interesting too…http://nutritionfacts.org/topics/weight-loss/ (btw, it’s science based and non commerical)

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