Roasted Roots

This is an easy recipe for cooking root vegetables and it’s a great side dish. I love it because it combines so many vegetables and it adds color to the meal. The less common veggies give this dish great flavor. Celeriac tastes like celery, rutabaga is slightly sweet, and parsnips are deliciously sweet. I recently made a simpler version of it, using only potatoes, beets, and carrots. I didn’t even use the balsamic vinegar and it was delicious. So my advice is to play around with the combinations and make it the way you like it!



2 beets
2 potatoes
2 carrots
2 parsnips
1 celeriac
1 rutabaga
2 Tablespoons Olive Oil
2 Tablespoons Balsamic Vinegar
Pepper (from a pepper grinder)


Scrub or peel the beets, potatoes, carrots, rutabaga, and parsnips. Chop into bite size pieces. Peel the celeriac thoroughly and chop into bite size pieces. Scatter the chopped vegetables onto a large baking sheet and cover with olive oil and balsamic vinegar. Sprinkle salt and ground pepper over all. Cover with aluminum foil and bake in oven at 350°F for 45 minutes. Goes well with any hearty fall or winter meals.

2 thoughts on “Roasted Roots”

  1. [Editor’s Note] Hey, folks, I updated the tags on this recipe to include Daikon. I know daikon appears nowhere in the original list of ingredients, but you could definitely take 2 medium or 1 large daikon and include it with all the other roots in the ingredients. Enjoy!

  2. Did something similar but went in a slightly different direction, but used mostly the same roots.

    3 larger potatoes unpeeled cut half inch thick by half dollar size
    2 beets peeled cubed to about half inch by half inch
    I celleriac peeled half by half
    I onion sliced and diced large
    3 carrots sliced half inch thick

    I package dried onion soup
    black pepper
    olive oil

    On a cookie sheet drizzle olive oil, this helps prevent the potatoes from sticking.

    Place all the vegetables on the wet pan evenly

    drizzle 2-3 tsps of olive oil over vegetables

    sprinkle pepper over vegetables

    sprinkle entire package of onion soup mix over vegetables

    cover with aluminum foil

    Bake at 350 for 50 minutes.


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