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Photo: Iain Bagwell; Styling: Caroline M. Cunningham  

Roasted Root Vegetables

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

Southern Living NOVEMBER 2013

  • Yield: Makes 6 servings
  • 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.


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Roasted Root Vegetables recipe