Root Veggie Roast

Our CSA members will find they get root vegetables in the fall, winter, spring, and even early summer. It is a great idea to learn to love them if you want to be a good “locavore”, because they are the mainstay for multiple seasons in the Carolinas. I have found that almost everyone loves these types of veggies when they are roasted. Here is a basic recipe for a mixed root vegetable roast. You can adapt it to simply roast turnips, beets, carrots, or sweet potatoes as a standalone vegetable as well.



  1. A big pile of washed and chopped root vegetables. I normally can’t be bothered to peel them, but you can if you want. Chop them into similar sizes so they all take the same amount of time to cook. (You need to have only enough to spread them out on the baking sheet in a single layer. If they aren’t in a single layer, they can get soggy or steamed instead of roasted. If you have too many to roast on one baking sheet, use two sheets or do two rounds of roasting.)
  2. Garlic
  3. Rosemary or other fresh herbs
  4. Olive oil
  5. Sea salt


  1. Preheat oven to 400
  2. Spread the chopped veggies on a big cookie sheet
  3. Toss them with plenty of olive oil, the chopped garlic, and chopped rosemary. I use my hands for the tossing, to be sure everything is evenly coated.
  4. Spread the veggies out in a single layer.
  5. Add some sea salt.
  6. Roast in the middle rack of the oven about 30 minutes or until the veggies are just beginning to brown.


Voila! They are done. This is really easy and almost everyone loves it. It makes a great side dish. You can also warm the leftovers and cook a couple of runny eggs to go on top to for breakfast. Make it your own by choosing your favorite root veggie mix, change up the herbs, or try it with fragrant coconut oil. Yum Yum Yum! Good nutrition tastes amazing.

Eat your root veggies,

Photo Credit Roots Good Local Food.

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One Response to Root Veggie Roast

  1. MOM says:

    I’ve roasted veggies and they are really tasty.

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