Oven Roasted Root Vegetables

Side Dishes.
This is a basic recipe for roasted vegetables - feel free to substitute or add any other root vegetables you have on hand. Before serving, add grated lemon zest for extra flavour.

Oven Roasted Root Vegetables


Quantity Ingredients
4 carrots
2 parsnips
1 sweet potato
1/2 turnip
2 celery stalks
12 scrubbed baby (new) red potatoes
2 small onions, quartered
1 tsp / 5 ml peppercorns
5 cloves garlic
2 bay leaves
2 tbsp / 25 ml olive oil
2 tbsp / 25 ml chopped fresh rosemary
1/2 tsp / 2 ml coarse sea salt, or to taste
Freshly ground pepper, to taste


Preheat oven to 375 degrees F (190 degrees C).

Peel the carrots, parsnips, sweet potato and turnip. Cut, along with the celery, into 1-inch (2.5 cm) pieces.

In a 13x9 (3.5 L) glass baking dish, toss red potatoes and onions with the carrots, parsnips, sweet potato, turnip, celery, peppercorns, garlic and bay leaves. Sprinkle oil and rosemary on up and toss vegetables again to coat. Season with salt and pepper.

Bake, uncovered, for 50 to 55 minutes or until vegetables are tender when pricked with a fork. If the baking dish begins to dry out during cooking, add a little water.

Serves 6.

Nutrition Facts

Serving Size Per serving
Calories 190
Cholesterol 0
Carbohydrates 35
Fiber 6
Protein 4
Fat 5
Saturated Fat 1
Trans Fat 0
Sodium 281

Source: Leslie Beck's Healthy Kitchen