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 a bowl with olive oil, salt, pepper, garlic, and rosemary.

  3. Toss until all vegetables are well coated.

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

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

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

Bon appétit!