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The recipe box

baked root vegetables

Roasted Root Vegetables

English | español

Roast a pan of root vegetables as they are in season. Root vegetables are delicious in any combination!

Number of servings: 4
Serving size: 1/4 of prepared recipe


4 medium root vegetables (potatoes, rutabagas, turnips, parsnips, sweet potatoes, etc.)

2 medium carrots, diced

1 medium onion, chopped

2 tablespoons vegetable oil

1 teaspoon garlic powder

Salt and pepper to taste


Time needed: 15 minutes preparation; 45-60 minutes cook time

  1. Preheat oven to 425 degrees F.
  2. Peel and cut vegetables into similarly sized bite-sized pieces.
  3. Place vegetables in a medium bowl and pour oil over top.
  4. Add garlic powder and mix well.
  5. Season with salt and pepper to taste.
  6. Spread mixture into a baking sheet or shallow baking pan.
  7. Stir and check vegetables every 10-15 minutes. Vegetables are done when they show signs of crispness and browning, and are easily pierced with a fork. Roasting time will average 30-60 minutes, depending on the type of vegetables and size of pieces.

Nutritional information

Calories 172
Total Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 117 mg
Total Carbohydrate: 26 g
Dietary Fiber: 5 g
Total Sugar: 6 g
Protein: 3 g

Allergens: None noted

Tips and variations

Teens can peel and chop vegetables.

Younger children can stir ingredients together.

Do not crowd the vegetables or use too deep of a baking pan. Doing so will steam vs. roast the vegetables.

Experiment with a variety of vegetables (cauliflower, broccoli, beets, etc.) and herbs and spices (basil, rosemary, thyme, etc.).


This was adapted from the United States Department of Agriculture's Roasted Root Vegetables (no date; What's Cooking? USDA Mixing Bowl).

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