Recipe courtesy of Food Network Kitchen
Save Recipe Print
Oven-Roasted Root Vegetables
Total:
1 hr 5 min
Prep:
20 min
Cook:
45 min
Yield:
4 servings (8 cups)
Level:
Easy
Healthy
Total:
1 hr 5 min
Prep:
20 min
Cook:
45 min
Yield:
4 servings (8 cups)
Level:
Easy
Healthy

Ingredients

Directions

Place 2 baking sheets in the oven and preheat to 425 degrees F.

Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.

Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

Cook's Note

Some very large parsnips have a pithy core, which should be trimmed before cooking.

More from:

Sensational Sides

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Oven-Roasted Pulled Pork Sandwiches

Recipe courtesy of Tyler Florence

Root Vegetable Au Gratin

Recipe courtesy of Sandra Lee

Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Thanksgiving Oven-Roasted Vegetables

Recipe courtesy of Ina Garten

Thanksgiving Oven-Roasted Vegetables

Recipe courtesy of Ina Garten

Oven-Roasted Tomatoes

Oven-Roasted Asparagus

Recipe courtesy of Food Network

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.