Roasted Root Vegetables
Prep time
Cook time
A medley of roasted carrots, turnips, fennel and potatoes, drizzled in olive oil and sprinkled with herbs.
Serves: 6 servings
  • 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
Nutrition Information
Serving size: 1½ cups
Recipe by PB + P Design at