Roasted Root Vegetables

How about another great recipe!

It’s the time of year when we need great recipe ideas so here’s a follow-up to yummy beets.

Roasted Root Vegetables root vegetables


  • 2 pounds root vegetables (use potatoes, sweet potatoes, carrots, parsnips, turnips, rutabagas, beets), peeled and cut into 1-inch pieces
  • 1 medium onion, peeled and cut into 1/3-inch wedges
  • 2  tablespoon extra-virgin olive oil
  • 2 tablespoons pure maple syrup
  • ½  head garlic, separated into cloves peeled and rough chopped
  • Chopped fresh herbs like rosemary and thyme
  • Salt and pepper to taste


  1. Heat oven to 400 degrees. Place the root vegetables and onion in a roasting pan.
  2. Toss all ingredients BUT the garlic with the olive oil and maple syrup then salt and pepper to taste. Do not crowd the vegetables.
  3. Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes. After 30 minutes, scatter the garlic in with the vegetables. Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
  4. Before serving, add a sprinkling of fresh chopped herbs for garnish.
Leave a Reply