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For nutrition, longevity, and plain old savory goodness, nothing beats root vegetables. They sustained our pioneer ancestors over the long winters and stretch a bit of tasty meat to make hearty, delicious, soul-warming meals for the ones we love. Investing a little time in preparing root vegetables can be truly rewarding!

Basic Roasted Root Vegetables

Body+Soul, January/February 2010

This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients. Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you’re serving.


  • Cubed hard vegetables (carrots, parsnips, potatoes, beets, winter squash, sweet potatoes, rutabagas, turnips)
  • Olive oil
  • Herbs (rosemary or thyme)
  • Salt and pepper  


Toss cubed hard vegetables with olive oil and some herbs (rosemary or thyme). Drizzle with olive oil and season with salt and pepper. Roast for 1 hour, stirring once or twice for even cooking.

These roots are not only rewarding, they are truly versatile vegetables! Try these dishes that range from traditional and tasty, to chic and contemporary!

Farmhouse Chowder

Pot Roast with Roasted Root Vegetables

Herb Roasted Chicken with a Mix of Baby Root Vegetables

Skillet Potatoes with Greens

Sweet Potato Wedges with Sesame Soy Sauce

Shepherd’s Pie with Rutabaga Topping

Glazed Turnips and Parsnips with Maple Syrup

Roasted Root Vegetable Pizza

Roots Anna

photos from