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Roasted Root Vegetables taste like a treat once coated in a dressing that's equal parts sweet, savory, and spicy. Try this root vegetable recipe as a side with any dinner entree.

Source: Better Homes and Gardens


Recipe Summary test

20 mins
8 mins
25 mins
53 mins


Ingredient Checklist


Instructions Checklist
  • Wash and peel all vegetables. Cut or slice vegetables into irregular-shaped 1-inch pieces. Cook, covered, in boiling water in a large saucepan for 8 minutes; drain well. Meanwhile, grease a large shallow roasting pan; set aside.

  • Combine oil, vinegar, syrup, sugar, garlic-pepper seasoning, basil, and marjoram in a large mixing bowl. Add vegetables to bowl; toss gently to coat. Arrange vegetables in a single layer in the prepared roasting pan.

  • Roast, uncovered, in a 425 degree F oven for 25 to 30 minutes or until vegetables are tender and golden brown, stirring once halfway through. Makes 6 to 8 servings.


If using malanga, name root, or cassava, you may want to increase the olive oil to 1/4 cup.


In addition to more common vegetables, look for: malanga, a dense, starchy root with a rough brown coat and crisp flesh; name root (pronounced "nawmay" -- the African word for "yam"), with its white flesh and bark-like skin; and cassava, which has a crisp white flesh and a tough brown skin.

Nutrition Facts

326 calories; fat 7g; saturated fat 1g; carbohydrates 61g; protein 6g; vitamin c 94.5mg; sodium 178mg; calcium 10.1mg; iron 0.2mg.