Roasted Root Vegetables

Hi Everyone,

One thing I like about this time of year are the vegetables.  Yes vegetables!  In the spring its berries, berries and more berries but in the winter it is root vegetables!   They last a long time, some are sweet and others have the most distinctive flavor like fennel, and whats best they go good together.

Roasted Root Vegetables

In my last shipment from the CSA they sent me a ton of root vegetables along with a ton of oranges and apples.  They also sent me some beets.  I don’t like beets, I don’t know what to do with them?  Cooking them takes so long, and I asked my Husband if he likes beets and he wasn’t thrilled about them.  Maybe I’ll cook them anyway so I don’t waste them, maybe I’ll be surprised and like them if I cook them myself?  Do you like beets?  What do you do with them?

Root Vegetables

My Roasted Root Vegetables contain baby red potatoes, turnips, fennel and carrots.  I tossed them in olive oil and added a sprinkle of salt and pepper.  I placed them in a baking dish and roasted them for about 45 minutes.  They turned out so good!!  Such a simple dish, yet the flavors, oh the flavors are simply wonderful together.  The fennel, which surprised me didn’t taste very strong at all.  I was afraid it would be to much of a licorice taste, but it wasn’t.  I felt the turnips didn’t have much of a taste, my Husband thought they were a potato.   For an added little touch, I topped my roasted vegetables with some of the leaves from the fennel.

Roasted Root Vegetables

I made the serving size for about 1 1/2 cups each.  But I think, I personally ate about 3 servings.   As you know from Monday’s post, I like to cook in batches and this was one big batch.  So what does one do with leftover roasted root vegetables?  Well, I snacked on the veggies, but I also made a savory little pizza.

Roasted Root Vegetable Pizza

I had a FlatOut Bread so I topped it with a little pizza sauce, roasted butternut squash, the roasted root vegetables, a few cut up cherry tomatoes and some mozzarella and goat cheese.  Placed it on a baking sheet and baked it at 400 degrees for about 8 minutes.  It was delish!!  This made a quick dinner!!  If you don’t have FlatOut Bread, a tortilla, pita bread or pizza dough would work great! The cooked vegetables on the pizza were perfect  and of course I topped it with some crushed red pepper.

Roasted Root Vegetables Pizza

Don’t mind the photos of the pizza.  It was a quick shot so I could show you.  It wasn’t planned and my photo area was not available, plus I wanted a warm dinner 🙂 Oh and the leftovers go great on a simple bed of lettuce with a drizzle of balsamic dressing!!!  Yummy!!

Roasted Root Vegetables

Roasted Root Vegetables
Nutrition Information
  • Serves: 6 servings
  • Serving size: 1½ cups
    Prep time: 
    Cook time: 
    A medley of roasted carrots, turnips, fennel and potatoes, drizzled in olive oil and sprinkled with herbs.
    • 1 pound red potatoes, diced into bite size pieces
    • 2 lbs. carrots, peeled, sliced about ½"
    • 3 Fennel bulbs, quartered
    • 5 small turnips, quartered
    • ½ large onion, quartered
    • 3 tbsp. olive oil
    • 1 tsp. rosemary, fresh or dried
    • 1 tsp. thyme, fresh or dried
    • salt & pepper to taste
    • Optional: Save some sprigs of fennel leaves and sprinkle over the vegetables before serving.
    1. Preheat the oven to 400F
    2. Put all the vegetables in a large baking dish. Season well with salt and black pepper, drizzle with olive oil; toss to coat them evenly. Sprinkle with rosemary and thyme.
    3. Place in the oven and bake for approx. 35 - 45 minutes, stirring every 15 minutes. If the vegetables look dry, add a little more drizzle of vegetable oil.. Cook until fork tender.
    Calories per serving: 195.7, Fat: 7.3, Cholesterol: 0, Sodium: 108, Potassium: 1111.2, Carbs: 30.9, Fiber: 7.3, Sugar: 3.5, Protein: 4.1

    Roasted Root Vegetables

    I have to admit I have been on a major health kick lately.  I’m really, really trying to be better!  Some days it’s hard, but thank goodness I like fruits and vegetables!!!  They save me, when I need a sugar kick!  Nothing like a fresh, sweet juicy orange when your feeling sluggish and hungry.  I love guilt-free food!  I eat two oranges everyday!  Did you make New Years Resolutions?   How are you doing so far sticking to them?

    Well my Friends time to go!  I need to pack up my lunch and head to bed!

    Have a great day!



    Roasted Root Vegetable Pizza



    1. Love the idea of putting these on flatbread! Would make it more appealing to my hubby! 🙂 Thanks for sharing!

    2. That’s a great idea! I love beets, cut up & tossed with a little olive oil, then I cover them & bake them till they’re soft. No one else in my family likes them, but I’m always glad to see them in our CSA share. 🙂

      • I am roasting my beets tomorrow! I’m excited now to try them!!! Don’t you love getting a CSA package? Mine gets delivered around 3am and as soon as I get up I run to my front door and there is a big box of goodies!!! it’s a great way to try new fruits and vegetables.

    3. Try a beet salad. Cut them up, toss in olive oil and roast until fork tender. Add them to a salad of spinach, orange slices, dried cranberries, feta cheese, and candied pecans. Toss with a balsamic vinaigrette. It is delicious!

    4. You can cook grated beets, it does not take a lot of time and it’s delicious 🙂 Your idea for roasted root vegetables is great!

    5. i don’t like beets either but I pureed them and put them into a bread dough that i was making and I LOVED the bread! Probably because it didn’t taste like beets at all. It’s on my blog somewhere if you want to find it! I bet if you also put them in any baked good (in place of pumpkin maybe) you’d like em!

    6. I used to think I hated beets, until my friend from England made me a batch of pickled beets. They were SOOOOO good. I don’t like them any other way. I made a wonderful beet and pistachio salad with pickled beets that was to die for. Here is the recipe:

    7. I definitely get more excited about spring berries than winter veggies. But! That flatbread veggie pizza looks so, so good (and I’m not one to say that about vegetables!)

    8. MMM this recipe looks so healthy and delicious, especially after eating so many sweets over the holidays!!

    9. So this may sound weird but it’s actually fairly good:
      I do red beet (cooked, grated) with sauerkraut (chopped), onions, chives, oil, salt, pepper, nutmeg and caraway as some sort of salad. It’s great with toasted baguette…
      I might add that I’m German and really like sauerkraut but I assume it’s not everybody’s taste ;D
      By the way, I love the idea of the pizza, looks delicious.

    10. These veggies are beautiful! They are making my hungry! This is my idea of a perfect dish!! YUM, I could eat them on pizza or plain! YUMMMO
      Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

      On the Gluten Free Fridays tab we have new badges for you to display on your blog. There are a few different choices for you. There are varying sizes as well. If you’ve had a featured recipe in the past, feel free to grab one of those badges as well! They are free for the taking; use as you wish! Thanks for supporting our GF community and spreading the word!

      Thanks for linking back to the Gluten Free Fridays post!

      See you at the link up this week!

      Cindy from


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