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October Recipe 2018 POH Calendar

Roasted Root Vegetables


8 ounces Parsnip, peeled and cut ½” coins

8 ounces Sweet Potato, ½ “diced

8 ounces Carrot, peeled and cut ½” oblique

8 ounces Turnip, peeled cut in ½” battonets

8 ounces Rutabaga, peeled, cut ½” diced.

2  Tablespoons Oil

1 sprig fresh Thyme, chopped

1 Garlic clove, sliced

Pinch salt and pepper



1.  Preheat oven to 350*.

2.  Toss all cut vegetables in a large bowl with oil, fresh herbs and salt and pepper.

3.  Spread evenly onto 2 half-sheet baking trays sprayed with oil.

4.  Roast vegetables until just tender, approximately 50 minutes.

5.  Allow to cool to room temperature and serve as a side vegetable to a roast, chicken, fish, or a holiday meal.


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