Roasted Root Vegetables

Roasted root vegetables added as a delicious side dish spruces up  any meal!


  • 3 beets, red and/or golden
  • 2 large turnips, one red and one white-trimmed
  • 3 red potatoes, scrubbed
  • 1 cup baby carrot
  • 1/2 red or yellow onion
  • 2 tsp. minced garlic
  • 3 tbsp fresh thyme leaves or 1.5 tsp dried
  • 2-3 tbsp extra virgin olive oil
  • Salt and pepper or herb seasoning (if using herb seasoning omit the thyme)


~Scrub the vegetables, or scrape clean with the back of a steak knife. Once the turnips, beets these are missing from the picture above, but include these since they will offset the bitter flavor of the turnips, potatoes and carrots (I used pre packed baby cut carrots to save on time) are cleaned well, chop them in about 1/2 to 3/4 inch pieces

~Chop the onion into small pieces. . . .as you can see I use convenience when I can, so there is the minced garlic in a jar!

~You can bake in the oven, or saute in fry pan (skillet). If you saute in a pan, heat the olive oil with the garlic and onion.  Saute until onion is translucent. Add vegetables and herbs, salt and pepper.

~If baking put all the vegetables and the herbs in a large baking dish. Season well with salt and black pepper or herb seasoning, drizzle generously with olive oil, and toss to coat them evenly.

~Bake for about 45 minutes to an hour at 350 degrees.  Toss every so often if baking or in skillet to make sure cooking is even.

Enjoy as a side dish or be creative and add to other dishes.