Roasted Root Vegetables

We like to imagine the Founding Fathers served a dish like this when Thanksgiving rolled around. Root vegetables have been a staple for generations, and roasting with good extra virgin olive oil brings out their sweetness and flavor, not to mention all those vitamins and fiber. You can make any substitutions you wish.


  • 6 Large Carrots , trimmed, peeled, halved and sliced into 2-inch chunks
  • 6 Medium Yellow onions , peeled and cut in half
  • 6 parsnips , trimmed, peeled, halved and cut into chunks
  • 6 sweet potatoes , trimmed, peeled, halved and cut into chunks
  • 6 golden beets or turnips, trimmed, peeled, halved and cut into chunks
  • 1/2 Cup Extra virgin olive oil
  • 1 Large spoon balsamic vinegar (optional)
  • 1 Sprig fresh rosemary or thyme, chopped, or generous pinch dry
  • 1 Large spoon kosher salt and black pepper , or to taste

prep / directions

Preheat the oven to 400 degrees. Place the vegetable chunks on a baking sheet or very large baking dish. Pour olive oil and balsamic vinegar over the vegetables and toss well with your hands. Spread root vegetables over the baking sheet so they aren’t crowded. Sprinkle all over with salt and pepper and the herbs. Place in the oven and roast about 45 minutes, stirring every 15 minutes so the vegetables are tender and evenly browned. Serve hot.

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