Roasted Root Vegetables


Roasted Root Vegetables

Anyone can make a side of vegetables with dinner, but roasting root vegetables like this takes it to a whole other level. Because root vegetables grow underground, they are very nutrient-dense and contain a lot of health benefits. They taste delicious after roasting in the oven with a little olive oil and some spices. Talk about clean eating!

  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Servings: 4


  • 1 1/2 pounds root vegetables (sweet potatoes, carrots, celery root, parsnips)
  • 1/8 cup olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon garlic (minced)
  • 2 tablespoons fresh rosemary leaves (minced)


  1. Preheat oven to 400 degrees F.
  2. Cut vegetables into same-size cubes and place in bowl with olive oil, salt, pepper, garlic, and rosemary.
  3. Toss until all vegetables are well coated.

  4. Spread vegetables on baking sheet lined with parchment paper.

  5. Roast in oven until browned and crisp (about 1 hour), flipping twice with spatula to ensure even browning.

  6. Remove vegetables from oven, season to taste, and serve.

Bon appétit!