Medley of Roasted Root Vegetables

Medley of Roasted Root Vegetables
Photo: Andy Lyons
Prep Time:
30 mins
Roast Time:
45 mins
Total Time:
1 hrs 15 mins


  • 3 pound assorted root vegetables (carrots, parsnips, beets, fingerling or new potatoes, celery root, turnips, rutabagas and Jerusalem artichokes) peeled and cut into even-size chunks

  • 8 shallots, halved lengthwise

  • ¼ cup extra-virgin olive oil

  • 2 tablespoon chopped fresh herbs (thyme, parsley, dill, rosemary, and/or sage)

  • 2 teaspoon kosher salt

  • 1 teaspoon freshly ground pepper


  1. Place rack in the center of the oven. Preheat oven to 400°F.

  2. In a large roasting pan or baking dish, gently toss vegetables and shallots with the oil, herbs, salt and pepper. Roast, uncovered, stirring once or twice, until the vegetables are fork tender and browned, about 45 minutes. Serve immediately, or cover and keep warm for up to 1 hour before serving.

Make Ahead:

The roasted vegetables can be made up to 1 day in advance. Cover and refrigerate. Let stand at room temperature 2 hours. Reheat in a 350°F. oven until hot, about 20 minutes.

Nutrition Facts (per serving)

216 Calories
9g Fat
32g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 216
% Daily Value *
Total Fat 9g 12%
Saturated Fat 1g 5%
Sodium 760mg 33%
Total Carbohydrate 32g 12%
Total Sugars 13g
Protein 4g
Vitamin C 30.3mg 152%
Calcium 78mg 6%
Iron 2.5mg 14%
Potassium 851mg 18%
Folate, total 86mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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