roasted root medley

I don't know about you but I tend to get sick of the same foods every week. I like variety in my dinners and thought I would switch up the ordinary roasted potato this week. Adding in other vegetables not only is more interesting on the palate but adds additional nutrients into the meal. 


  • 1 large rutabaga
  • about 10 baby turnips
  • 3 beets*
  • about 10 small golden potatoes
  • 1 fennel bulb, stalks cut off 
  • about 6 carrots
  • 1 onion
  • 1 sweet potato
  • 1 celery root
  • 1 whole head garlic, separated into cloves, unpeeled
  • herbs of your choice to sprinkle on top: rosemary or oregano are great on here
  • salt and pepper
  • extra-virgin olive oil

*You can reserve the beet greens for future cooking. They are great in soup, salad, or stir fry.

** Alternative or additional vegetables: parsnip, sweet peppers, leeks, anise, sunchokes


  • Preheat oven to 375º
  • Wash and chop vegetables to be about the size of the golden potatoes
  • Peel as needed
  • Place vegetables on a tray, single layer if possible
  • Sprinkle herbs, salt and pepper, and a generous amount of olive oil on top
  • Toss to coat
  • Cook for 45 minutes to 1 hour, depending on size and type of veggies
  • You can pierce some with a fork to see if they are done

This dish would be great paired with wild rice or pasta as a main course. It would also be good served with fish or meat if you are not vegetarian.