Roasted Root Vegetables

Roasted Root Vegetables Recipe
Photo: Iain Bagwell; Styling: Caroline M. Cunningham


Use any 4-lb. combo of hardy root vegetables to make this simple side.


Makes 6 servings
Total time: 1 Hour, 45 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 30 Minutes
Total: 1 Hour, 45 Minutes


1 pound turnips
1 pound rutabagas
1 pound carrots
1 pound parsnips
3 shallots, halved
1/2 cup olive oil
2 tablespoons chopped fresh rosemary
2 teaspoons kosher salt
1 teaspoon black pepper
8 garlic cloves


Preheat to 400°. Peel first 4 ingredients; cut into 1-inch pieces. (If your carrots are small enough, leave them whole.) Toss with shallots and next 4 ingredients. Place in a single layer in a 17- x 11-inch jelly-roll pan. Bake 30 minutes, stirring halfway through. Add garlic; bake 45 minutes or until tender, stirring at 15-minute intervals.

Note: You can prepare 4 hours ahead: Cool in pan 30 minutes or to room temperature; bake at 450° for 10 to 15 minutes or until hot.