Roasted Root Vegetables

Here is a simple recipe adaptable to any vegetable you prefer. I suggest using them as a side dish for your traditional holiday meal.

You can use the leftover vegetables to make a flavorful vegetable soup or a breakfast omelet.

By / Photography By | November 01, 2022

Ingredients

  • 4 to 6 baby potatoes
  • 1 squash of your choice, cut into slices
  • 1 to 2 zucchinis, sliced into large rounds
  • ½ Cape Cod white turnip, cut into chunks
  • 1 parsnip, cut into small pieces
  • 1 fennel, cut into ¼-inch pieces
  • 3 large carrots, cut into 2-inch pieces
  • 1 garlic head, peeled and minced
  • 1 red onion, cut into wedges
  • 3 to 4 tablespoons olive oil
  • 2 tablespoons Balsamic vinegar
  • 1 small onion, finely minced
  • Generous amount of salt and freshly ground pepper
  • A splash of white wine
  • Fresh assorted chopped herbs (thyme, marjoram, oregano)

Preparation

Preheat the oven to 425 degrees.

Place all ingredients in a large bowl and toss well to coat the vegetables.

Brush a large baking sheet with olive oil and distribute the vegetables evenly over the pan. Bake 45 to 50 minutes, tossing a few times, until tender.

Ingredients

  • 4 to 6 baby potatoes
  • 1 squash of your choice, cut into slices
  • 1 to 2 zucchinis, sliced into large rounds
  • ½ Cape Cod white turnip, cut into chunks
  • 1 parsnip, cut into small pieces
  • 1 fennel, cut into ¼-inch pieces
  • 3 large carrots, cut into 2-inch pieces
  • 1 garlic head, peeled and minced
  • 1 red onion, cut into wedges
  • 3 to 4 tablespoons olive oil
  • 2 tablespoons Balsamic vinegar
  • 1 small onion, finely minced
  • Generous amount of salt and freshly ground pepper
  • A splash of white wine
  • Fresh assorted chopped herbs (thyme, marjoram, oregano)
We will never share your email address with anyone else. See our privacy policy.