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.

My Private Notes

Add a Note
More from:

Sensational Sides

Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Celery Root Slaw

Recipe courtesy of Food Network Kitchen

Barley Risotto with Roasted Winter Vegetables

Recipe courtesy of Food Network Kitchen

Vegetable Couscous Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories