Roasted Baby Vegetables

Roasted Baby Vegetables

For even roasting, all vegetables should be cut to about the same size. Put them in the oven when you take out the roast.

  • Yield: Makes 8 servings


  • 1 pound baby beets with tops
  • 1/4 cup olive oil, divided
  • 1 1/2 tablespoons chopped fresh rosemary
  • 1 teaspoon coarse-grained sea salt, divided
  • 1/4 teaspoon pepper, divided
  • 8 none shallots
  • 1 pound baby carrots
  • 2 none medium-size sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch pieces
  • 1 1/4 pounds turnips, peeled and cut into eighths
  • none Garnish: fresh rosemary sprigs


Cut tops from beets, leaving 1-inch stems. Peel beets, and cut into quarters. Place on a 12-inch square of aluminum foil. Drizzle with 1 tablespoon olive oil; sprinkle with rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Fold up foil sides, forming a bowl. Place foil bowl in 1 end of a large roasting pan; set aside.

Peel shallots; cut in half lengthwise.

Toss together shallots, carrots, potatoes, turnips, remaining 3 tablespoons oil, remaining 3/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Place in remaining end of roasting pan.

Bake at 450° for 30 to 40 minutes or until tender.


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Roasted Baby Vegetables Recipe